Creamy Lemon Herb Chicken with Summer Squash
A quick and easy summer dinner featuring tender chicken breasts cooked in a creamy lemon herb sauce with fresh summer squash. Light, fresh, and indulgent, perfect for warm evenings.
- Prep Time: 11 minutes
- Cook Time: 19 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 2 medium summer squash (zucchini or yellow squash), sliced into half-moons
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Juice and zest of 1 medium lemon
- 1 cup (240 ml) chicken broth
- ½ cup (120 ml) heavy cream
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper. Set aside.
- Wash and dry the summer squash. Cut off the ends and slice into ¼-inch thick half-moons. Set aside.
- Heat olive oil and unsalted butter in a large skillet over medium-high heat until butter melts and starts to foam but not brown.
- Add chicken breasts to the pan. Cook without moving for about 5 minutes until golden brown on one side. Flip carefully and cook another 4-5 minutes until the other side is golden and chicken is almost cooked through (internal temp ~150°F / 65°C). Remove chicken to a plate and tent with foil.
- Reduce heat to medium. Add minced garlic and sliced summer squash to the same pan. Stir occasionally, cooking for about 4-5 minutes until squash is tender but still has a bit of bite.
- Pour in chicken broth, scraping up any browned bits from the pan bottom. Add lemon juice and zest, and chopped fresh herbs. Stir to combine and let simmer for 2-3 minutes to reduce slightly.
- Stir in heavy cream and optional grated Parmesan. Simmer gently for 2 minutes until sauce thickens and coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
- Return chicken breasts to the pan, nestling them in the sauce. Cook together for another 3-4 minutes until chicken reaches an internal temperature of 165°F (74°C) and sauce is bubbly.
- Plate chicken topped with the creamy lemon herb sauce and summer squash. Garnish with extra fresh parsley if desired.
Notes
If the sauce gets too thick, add a splash of broth or water to loosen it. To keep it lighter, swap heavy cream for half-and-half or Greek yogurt (added off the heat to prevent curdling). For dairy-free, use coconut milk and skip Parmesan or use a dairy-free cheese substitute. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Frozen summer squash can be used but should be thawed and drained to avoid watery sauce.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: lemon herb chicken, summer squash, creamy chicken recipe, quick dinner, easy chicken recipe, summer dinner, healthy chicken dish