Chicken Summer Squash and Tomatoes
Chicken Summer Squash and Tomatoes is perfect comfort food for any day of the week! With wholesome fresh zucchini, yellow squash, and onions served with sauteed chicken and delicious tomatoes, this make for a healthy meal option as well. Best of all, it goes together in about 30 minutes, so it’s super simple as well!
Perfect Weeknight Meal!
I absolutely love these simple, one-pan, 30 minute meals! It makes the weekday crazies easier to deal with. And I know you know what I mean. Let’s face it – with our busy lives we need something to go right during the week. I’m a big proponent of having the cooking be that thing that goes right.
This meal is simple, easy, quick, and, of course, delicious! My father used to make something like this for my mother all the time. I added in my own touch and alterations which, in my mother’s opinion, make this taste better than his.
Chicken Summer Squash and Tomatoes
This is definitely a Mediterranean-style dish. Bright, fresh, colorful, and healthy!
What Ingredients Are in Chicken Summer Squash and Tomatoes?
- Boneless Skinless Chicken Breast
- Olive Oil
- Zucchini
- Yellow Squash
- Sweet Onions
- Garlic, minced
- Petite Diced Tomatoes
- White Wine
- Tomato Paste
- Small Black Olives
- Dried Oregano
- Dried Basil
- Fresh Parsley
- Salt and Pepper
Ingredient Notes and Substitutions
Boneless Skinless Chicken Breast – this meal works great with chicken thighs nestled in among the veggies.
Sweet Onions – I love using sweet onions in my meals. Yellow and Vidalia onions work great as well.
Petite Diced Tomatoes – you can easily substitute a can of regular diced tomatoes or even fresh diced tomatoes.
White Wine – I like the flavor of chardonnay. I get a large bottle for $10 at my local grocery store.
Small Black Olives – this is my addition and my mom hates olives. You can leave them out, cut them in half, or buy pre-sliced if you would prefer that.
How Is Chicken Summer Squash and Tomatoes Made?
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook through, about 5 minutes. Remove the chicken to a plate and cover.
- Add the remaining 2 tablespoons of olive oil. Add in the onions and season with salt and pepper. Saute for about 2 minutes.
- Next, add the zucchini, yellow squash, and can of diced tomatoes with the juices and season with salt and pepper. Cook until almost all the liquid is gone, about 3-4 minutes.
- Add the garlic and stir for about 1 minute. Pour in the white wine and tomato paste. Add the oregano, basil and parsley. Stir thoroughly and cook for about 3-4 minutes to reduce the wine.
- Put the chicken back in and add in the olives. Stir everything together and warm for about 2 minutes.
What Sides Can I Serve with This?
This works great with many sides, including no-carb and low- carb options, too.
- Pasta, like spaghetti, penne, cavatappi, etc.
- Rice
- Quinoa
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 3-4 days. This also freezes well. To reheat, I recommend using a skillet on the stove.
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Chicken Summer Squash and Tomatoes
Ingredients
- 1-1.5 pounds Boneless Skinless Chicken Breast, cubed in 1/2 inch pieces
- 4 Tablespoons Olive Oil, divided
- 2 cups Zucchini, sliced 1/4 inch thick
- 2 cup Yellow Squash, sliced 1/4 inch thick
- 2 cups Sweet Onions, sliced
- 4 cloves Garlic, minced
- 1 14.5 ounce can Petite Diced Tomatoes, with juices
- 1/4 cup White Wine
- 2 Tablespoons Tomato Paste
- 1 6 ounce can Small Black Olives, drained
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Basil
- 1 Tablespoon Fresh Parsley, chopped
- Salt and Pepper, to taste
Instructions
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook through, about 5 minutes. Remove the chicken to a plate and cover.
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Add the remaining 2 tablespoons of olive oil. Add in the onions and season with salt and pepper. Saute for about 2 minutes.
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Next, add the zucchini, yellow squash, and can of diced tomatoes with the juices and season with salt and pepper. Cook until almost all the liquid is gone, about 3-4 minutes.
-
Add the garlic and stir for about 1 minute. Pour in the white wine and tomato paste. Add the oregano, basil and parsley. Stir thoroughly and cook for about 3-4 minutes to reduce the wine.
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Put the chicken back in and add in the olives. Stir everything together and warm for about 2 minutes.
