Sauteed Chicken Breasts With Summer Vegetables
Juicy chicken breasts are sauteed with vibrant summer vegetables and fresh basil, topped with Parmesan for a flavorful, wholesome dish perfect for any casual or family dinner.
Ingredients
Instructions
- Season chicken with salt, pepper, and paprika.
- In a large frying pan, heat olive oil over medium heat.
- Add chicken breasts and cook, turning once, until browned, about 10 minutes.
- Pour chicken broth over chicken; cover and simmer for 20 minutes.
- Add sliced zucchini, yellow squash, diced red bell pepper, and chopped basil to the pan.
- Cover and cook for 3 to 5 minutes until vegetables are crisp-tender.
- Season with additional salt and pepper to taste.
- Transfer chicken and vegetables to a platter and sprinkle grated Parmesan cheese on top.
Tips & Substitutions
To enhance the flavor of your sautéed chicken, consider marinating the chicken breasts in olive oil, salt, and herbs for a few hours before cooking. If you don’t have chicken broth, vegetable broth or even water can work as a substitute. For added depth, you can toss in some garlic or onions with the vegetables. Also, feel free to experiment with seasonal vegetables.
Serving Suggestions
This dish pairs beautifully with a light salad or steamed rice for a complete meal. You can also serve it alongside crusty bread to soak up the delicious juices. For a heartier option, consider serving with baked potatoes or a side of quinoa. It’s a perfect main course for a summer dinner.
Storage & Reheating
Leftover sautéed chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat until heated through, or microwave in short intervals. Adding a splash of chicken broth can help prevent drying out during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sauteed Chicken Breasts With Summer Vegetables contains roughly 147 calories, with 8g protein, 19g carbohydrates, and 8g fat. It is an excellent source of vitamin A (74% of the Daily Value), vitamin C (56% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2044mg per serving (89% 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 boneless chicken breasts instead?
Yes, boneless chicken breasts can be used for this recipe. They will cook faster, so reduce the initial cooking time to about 6-8 minutes per side, ensuring they are fully cooked through before adding the broth.
What other vegetables can I add?
Feel free to mix in any seasonal vegetables you have on hand, such as bell peppers, asparagus, or even cherry tomatoes. Just keep an eye on cooking times, as some vegetables may require longer or shorter cooking periods.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and vegetables ahead of time. Cook them as directed, then let them cool before storing in the fridge. When ready to serve, simply reheat as mentioned in the storage section for a quick 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).