Chicken Breasts With Summer Veggies
Juicy chicken breasts paired with fresh summer vegetables and aromatic basil create a light, flavorful dish perfect for a quick, healthy dinner during warm months.
Ingredients
Instructions
- Season chicken breasts with salt, pepper, and paprika.
- In a large frying pan, heat olive oil over medium heat. Add chicken and cook, turning once, until browned, about 10 minutes.
- Pour chicken broth over the chicken. Cover and simmer for 20 minutes.
- Add chopped basil and sliced vegetables to the pan. Cover and cook for 5 minutes until vegetables are slightly tender.
- Sprinkle grated Parmesan cheese over the dish (if using) and serve.
Tips & Substitutions
To enhance flavor, marinate the chicken breasts in the olive oil, salt, pepper, and paprika for at least 30 minutes before cooking. You can substitute the zucchini and yellow squash with other summer vegetables like bell peppers or eggplant. For a lighter option, use bone-in, skin-on chicken parts instead of breasts, adjusting cooking times as necessary.
Serving Suggestions
This dish pairs beautifully with a side of quinoa or a simple green salad. For a heartier meal, serve it alongside garlic bread or over a bed of rice. Consider adding a light dressing or a sprinkle of lemon juice to enhance the freshness of the summer veggies.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a skillet over medium heat, adding a splash of chicken broth to keep them moist. Cover and reheat for about 5-7 minutes, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Summer Veggies contains roughly 511 calories, with 27g protein, 106g carbohydrates, and 13g fat. It is an excellent source of iron (220% of the Daily Value), dietary fiber (170% of the Daily Value), and calcium (96% of the Daily Value). Note that it is relatively high in sodium, at 2012mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken besides breasts?
Yes, you can use thighs or drumsticks instead. Just be sure to adjust the cooking time, as darker meat may require a bit longer to cook through. Thighs are especially flavorful and stay moist during cooking.
What can I do if I don't have chicken broth?
If you don't have chicken broth, you can use vegetable broth or even water in a pinch. However, using broth will enhance the overall flavor of the dish. You can also add a splash of white wine for a richer taste.
Can I make this recipe ahead of time?
Absolutely! You can prepare everything up to the point of adding the vegetables and broth, then refrigerate it. When ready to serve, simply reheat the chicken in a skillet and add the vegetables to cook, ensuring a quick and delicious meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).