Chicken with Zucchini and Squash

The sun blazed overhead in a small coastal village in Greece. I wandered through a labyrinth of whitewashed buildings, my senses alive. The air hummed with the scent of oregano, lemon, and sizzling olive oil. At a family-run taverna tucked away from the tourist crowds, I discovered a dish that captured the soul of the Mediterranean. An elderly woman named Eleni brought out a steaming clay pot filled with tender chicken, zucchini, and yellow squash, all simmered in a fragrant broth. Each bite told a story of sun-drenched gardens and generations of culinary wisdom. That unforgettable meal inspired this recipe for Chicken with Zucchini and Squash, a vibrant, healthy dish that brings the warmth of the Mediterranean right to your kitchen.

Why You’ll Love This Recipe

This Chicken with Zucchini and Squash recipe bursts with authentic Mediterranean flavors. You will adore the harmonious blend of juicy chicken, tender vegetables, and aromatic herbs. The dish feels both rustic and refined. Each ingredient sings in perfect harmony. Furthermore, it delivers a powerhouse of nutrition without sacrificing taste. The recipe uses simple, fresh components. Yet, it transforms them into something extraordinary. You get a satisfying, one-pan meal that comforts and excites your palate simultaneously. Gathering the right ingredients ensures an authentic taste. Traditional Mediterranean cooking relies on high-quality olive oil, fresh herbs, and ripe vegetables. Here is your shopping list for this delicious Chicken with Zucchini and Squash dish.

Ingredients You’ll Need

Gathering the right ingredients ensures an authentic taste. Traditional Mediterranean cooking relies on high-quality olive oil, fresh herbs, and ripe vegetables. Here is your shopping list for this delicious chicken and squash dish.

Ingredient	Quantity	Notes
Boneless, skinless chicken thighs	1.5 lbs	Thighs stay juicier than breasts
Zucchini	2 medium	Sliced into half-moons
Yellow squash	2 medium	Sliced into half-moons
Yellow onion	1 large	Diced
Garlic cloves	4	Minced
Extra virgin olive oil	3 tbsp	Use a good quality oil
Dried oregano	2 tsp	Preferably Greek oregano
Fresh lemon juice	1/4 cup	Freshly squeezed
Chicken broth	1/2 cup	Low sodium
Salt and black pepper	To taste
Fresh parsley	1/4 cup	Chopped, for garnish

Substitutions & Variations

Feel free to adapt this Chicken with Zucchini and Squash to your taste or pantry. For a more authentic Greek touch, add a pinch of dried mint or a sprinkle of crumbled feta cheese at the end. If you crave a modern twist, toss in a handful of cherry tomatoes or a dash of red pepper flakes for heat. Vegetarian? Simply replace the chicken with chickpeas. You can also use summer squash or pattypan squash instead of yellow squash. The recipe welcomes creativity while staying true to its roots. For a fresh contrast, a classic Greek horiatiki salad with tomatoes, cucumbers, olives, and feta cheese pairs wonderfully with Chicken with Zucchini and Squash.

Step-by-Step Instructions

Follow these simple steps for a perfect Chicken with Zucchini and Squash every time.

1. First, pat the chicken thighs dry with paper towels. Season them generously with salt, pepper, and one teaspoon of dried oregano.
2. Heat two tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs. Sear them for about 5-6 minutes per side until they develop a golden-brown crust. Remove the chicken from the skillet and set it aside.
3. Reduce the heat to medium. Add the remaining tablespoon of olive oil to the same skillet. Toss in the diced onion. Sauté for 4-5 minutes until it becomes soft and translucent.
4. Add the minced garlic to the skillet. Cook for just one minute until fragrant, stirring constantly to prevent burning.
5. Now, add the sliced zucchini and yellow squash to the skillet. Sprinkle with the remaining oregano, salt, and pepper. Sauté the vegetables for 5-7 minutes, until they just begin to soften.
6. Pour in the chicken broth and fresh lemon juice. Scrape any browned bits from the bottom of the pan; this adds incredible flavor.
7. Return the seared chicken thighs to the skillet, nestling them among the vegetables. Bring the liquid to a gentle simmer.
8. Cover the skillet and reduce the heat to low. Let it cook for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
9. Finally, garnish with freshly chopped parsley before serving.

Pro Tips for Success

For the most authentic flavor, do not skip searing the chicken. This step creates a deep, savory foundation. Always use fresh lemon juice instead of bottled; the bright, clean acidity is essential. Furthermore, let the dish rest for five minutes after cooking. This allows the flavors to meld together beautifully. If you can find it, use Greek oregano for its more robust and earthy character compared to common varieties.

Storage & Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm portions in a skillet over medium-low heat with a splash of chicken broth to keep the chicken and vegetables moist. Alternatively, you can reheat it in the microwave, covered, in one-minute intervals, stirring in between. I do not recommend freezing this dish, as the zucchini and squash can become watery upon thawing.

What to Serve With This Recipe

To create a true Mediterranean feast, serve your Chicken with Zucchini and Squash over a bed of fluffy couscous or orzo pasta. A simple side of warm pita bread is perfect for soaking up the delicious juices. For a fresh contrast, a classic Greek horiatiki salad with tomatoes, cucumbers, olives, and feta cheese pairs wonderfully. A glass of crisp Assyrtiko white wine completes the experience perfectly.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can. However, chicken breasts cook faster and can dry out more easily. Reduce the simmering time to 10-15 minutes and check for doneness early.

Can I make this chicken and squash dish ahead of time?

Absolutely. You can sear the chicken and sauté the vegetables a day in advance. Store them separately in the fridge. When ready, combine everything and complete the simmering step. The flavors often taste even better the next day.

Is this recipe gluten-free?

Yes, this specific recipe for Chicken with Zucchini and Squash is naturally gluten-free. Just ensure your chicken broth is a certified gluten-free brand.

My vegetables are getting mushy. What did I do wrong?

You likely overcooked them. Zucchini and squash have high water content and cook quickly. Add them at the step instructed and only simmer until just tender. They should still have a slight bite.

Nutrition Information (per serving)

This information is an estimate for one serving, assuming the recipe is divided into four equal portions.

Nutrient	Amount
Calories	320 kcal
Protein	35g
Carbohydrates	10g
Fat	16g
Saturated Fat	3g
Fiber	3g
Sugar	6g

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