Juicy Yellow Squash with Chicken

I’m always looking for ways to use up the yellow squash from my garden, and this one-pan chicken skillet has become a weeknight staple in my house. The combination of tender chicken breast and fresh yellow squash, all seasoned with smoky paprika and cumin, creates such a satisfying meal that my whole family actually asks for seconds. Plus, everything cooks in one skillet, which means less cleanup time and more time to relax!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 100-115 g
• Fat: 45-55 g
• Carbohydrates: 65-75 g

Ingredients

For the main dish:

• 2 tbsp corn oil (I prefer Mazola for high-heat cooking)
• 1/2 large onion, chopped
• 3 garlic cloves (freshly minced for best flavor)
• 1.5 lb chicken breast (cut into 1-inch chunks)
• 1 tbsp chili powder
• 1.5 tsp salt
• 1.5 tsp cumin
• 1.5 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 1 yellow squash (sliced into 1/2-inch half-moons)
• 1 zucchini (sliced into 1/2-inch half-moons)
• 1 cup corn (I use Green Giant whole kernel)
• 2 tomatoes, diced
• 3/4 cup cheddar (freshly shredded for better melting)

For the garnish:

• 1/4 cup fresh cilantro, chopped
• 1 fresh lime, cut into wedges

Step 1: Prepare Ingredients and Season the Chicken

• 1/2 large onion, chopped
• 3 garlic cloves, freshly minced
• 1.5 lb chicken breast, cut into 1-inch chunks
• 1 tbsp chili powder
• 1.5 tsp salt
• 1.5 tsp cumin
• 1.5 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 1 yellow squash, sliced into 1/2-inch half-moons
• 1 zucchini, sliced into 1/2-inch half-moons
• 2 tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 fresh lime, cut into wedges

Chop the onion, mince the garlic, and cut the chicken breast into 1-inch chunks.

In a small bowl, combine the chili powder, salt, cumin, smoked paprika, oregano, and black pepper—I like to mix my spices together first so they distribute evenly throughout the chicken rather than clumping up in the pan.

Slice the yellow squash and zucchini into 1/2-inch half-moons, dice the tomatoes, and chop the cilantro.

Having everything prepped and ready makes the cooking process smooth and prevents overcooking any component.

Step 2: Sauté Aromatics and Cook the Chicken

• 2 tbsp corn oil
• 1/2 large onion, chopped
• 3 garlic cloves, freshly minced
• 1.5 lb chicken breast, cut into 1-inch chunks
• spice mixture from Step 1

Heat the corn oil in a large skillet over medium-high heat until shimmering.

Add the chopped onion and cook for about 2 minutes, stirring occasionally, then add the minced garlic and cook for another minute until fragrant.

Add the chicken chunks and the spice mixture from Step 1, stirring well to coat the chicken evenly with the spices.

Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

Step 3: Add Vegetables and Simmer

• cooked chicken mixture from Step 2
• 1 yellow squash, sliced into 1/2-inch half-moons
• 1 zucchini, sliced into 1/2-inch half-moons
• 1 cup corn
• 2 tomatoes, diced

Add the yellow squash, zucchini, corn, and diced tomatoes from Step 1 to the skillet with the cooked chicken.

Stir everything together to combine the vegetables with the spiced chicken, then reduce the heat to medium and cook for 8-10 minutes, stirring occasionally, until the squash and zucchini are tender but still have a slight bite.

I find that cutting the vegetables into uniform half-moons ensures they all cook at the same rate.

Step 4: Melt Cheese and Finish

• 3/4 cup cheddar, freshly shredded
• vegetable and chicken mixture from Step 3

Sprinkle the freshly shredded cheddar cheese evenly over the top of the chicken and vegetable mixture.

Cover the skillet with a lid or foil and remove from heat, letting it sit for 3-5 minutes until the cheese melts completely.

The residual heat will melt the cheese perfectly without any risk of it burning.

Step 5: Serve with Fresh Toppings

• finished dish from Step 4
• 1/4 cup fresh cilantro, chopped
• 1 fresh lime, cut into wedges

Transfer the chicken and squash mixture to a serving platter or individual bowls.

Garnish generously with the chopped fresh cilantro from Step 1 and serve with fresh lime wedges on the side for squeezing over the top, which brightens all the warm spices beautifully.

Juicy Yellow Squash with Chicken

Delicious Juicy Yellow Squash with Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 1125

Ingredients Method

Ingredients

  

For the main dish

• 2 tbsp corn oil (I prefer Mazola for high-heat cooking)
• 1/2 large onion, chopped
• 3 garlic cloves (freshly minced for best flavor)
• 1.5 lb chicken breast (cut into 1-inch chunks)
• 1 tbsp chili powder
• 1.5 tsp salt
• 1.5 tsp cumin
• 1.5 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 1 yellow squash (sliced into 1/2-inch half-moons)
• 1 zucchini (sliced into 1/2-inch half-moons)
• 1 cup corn (I use Green Giant whole kernel)
• 2 tomatoes, diced
• 3/4 cup cheddar (freshly shredded for better melting)

For the garnish

• 1/4 cup fresh cilantro, chopped
• 1 fresh lime, cut into wedges

Method

 

1. Chop the onion, mince the garlic, and cut the chicken breast into 1-inch chunks. In a small bowl, combine the chili powder, salt, cumin, smoked paprika, oregano, and black pepper—I like to mix my spices together first so they distribute evenly throughout the chicken rather than clumping up in the pan. Slice the yellow squash and zucchini into 1/2-inch half-moons, dice the tomatoes, and chop the cilantro. Having everything prepped and ready makes the cooking process smooth and prevents overcooking any component.
2. Heat the corn oil in a large skillet over medium-high heat until shimmering. Add the chopped onion and cook for about 2 minutes, stirring occasionally, then add the minced garlic and cook for another minute until fragrant. Add the chicken chunks and the spice mixture from Step 1, stirring well to coat the chicken evenly with the spices. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
3. Add the yellow squash, zucchini, corn, and diced tomatoes from Step 1 to the skillet with the cooked chicken. Stir everything together to combine the vegetables with the spiced chicken, then reduce the heat to medium and cook for 8-10 minutes, stirring occasionally, until the squash and zucchini are tender but still have a slight bite. I find that cutting the vegetables into uniform half-moons ensures they all cook at the same rate.
4. Sprinkle the freshly shredded cheddar cheese evenly over the top of the chicken and vegetable mixture. Cover the skillet with a lid or foil and remove from heat, letting it sit for 3-5 minutes until the cheese melts completely. The residual heat will melt the cheese perfectly without any risk of it burning.
5. Transfer the chicken and squash mixture to a serving platter or individual bowls. Garnish generously with the chopped fresh cilantro from Step 1 and serve with fresh lime wedges on the side for squeezing over the top, which brightens all the warm spices beautifully.