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Author:
Isabel
Published:
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Ready in only 35 minutes from start to finish, this chicken and summer squash recipe is loaded with yellow squash, zucchini, corn, tomatoes, and juicy chicken. Made in one skillet with tons of good-for-you ingredients, it’s the perfect summer dinner!
This post is sponsored by Mazola® Corn Oil. All opinions expressed here are my own.
This chicken and squash skillet is a really easy and delicious way to use up a variety of seasonal summer vegetables.
Packed with summer squash, fresh corn, ripe tomatoes, juicy chicken breast, and my favorite Mexican-inspired spices, this recipe is perfect for weeknight dinners.
The tomatoes cook down to create a light and flavorful sauce, while a sprinkling of shredded cheese creates a top layer of melted ooey-gooey goodness.
Each serving is high in protein, loaded with good-for-you veggies, and just enough melted cheese to keep you coming back for more. Pure summer perfection!
Ingredients in chicken and squash skillet
- Roma tomatoes and garlic
- Spices – chili powder, ground cumin, smoked paprika, and salt.
- Yellow squash and zucchini – I used both but you can use all yellow squash or all zucchini if you prefer.
- Chicken breast – sliced into bite-sized chunks to help everything cook a little faster.
- Shredded cheese – for that little something extra that will keep you coming back for more.
- Mazola® Corn Oil – an all-purpose cooking oil that’s heart-healthy* and great for sauteing.
- Corn – I used fresh corn kernels that I sliced off of 2 ears of corn, but you can use about 1 cup of frozen or canned corn kernels if you prefer.
How to make chicken and summer squash
This summer squash recipe comes together all in one skillet or pot! Here’s how to make it:
- Saute onion and garlic: Cook the onions and garlic in a little Mazola® Corn Oil in a large skillet or pot for 3 minutes, until the onions begin to become translucent.
- Add chicken: Add the chicken, chili powder, ground cumin, smoked paprika, and kosher salt. Cook for 6-8 minutes, until the chicken is cooked through.
- Add vegetables: Add the yellow squash, zucchini, corn, and tomatoes. Cook for 8-10 minutes until the squash becomes fork tender.
- Melt cheese: Remove the skillet from the heat, top with shredded cheese, cover, and let it sit for a few minutes until the cheese has fully melted.
- Serve: Garnish with chopped cilantro and a sprinkling of fresh lime juice.
Serving suggestions
This dish is great served on its own or with a side of tortilla chips, but if you’re looking to stretch it even further, here are a few sides that would go great with it:
- Mexican Rice
- Cilantro Lime Cauliflower Rice
- Canned Black Beans
- Easy Refried Beans
More easy dinner recipes
- Salmon Tacos
- Milanesa de Pollo (Chicken Milanese)
- Bean and Cheese Burritos
- Crispy Pork Cutlets
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4.66 from 29 votes
Chicken and Summer Squash
servings: 6 servings
Print Pin Rate
Prep: 10 minutes minutes
Cook: 25 minutes minutes
Total: 35 minutes minutes
Ready in only 35 minutes, this chicken and summer squash recipe is loaded with yellow squash, zucchini, corn, tomatoes, and juicy chicken.
Ingredients
- 2 tablespoons Mazola® Corn Oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch chunks
- 1 tablespoon chili powder
- 1/2 tablespoon kosher salt
- 1/2 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 yellow squash, quartered and sliced into ½-inch pieces
- 1 zucchini, quartered and sliced into ½-inch pieces
- 1 cup fresh whole kernel corn, sliced off from 2 medium ears of corn
- 2 roma tomatoes, quartered
- 1/2 cup shredded cheddar cheese
- chopped cilantro for garnish
- lime wedges, for garnish
Instructions
Heat Mazola® Corn Oil in a large skillet over medium-high heat. Add onion and garlic. Saute for 3 minutes.
Add chicken, chili powder, salt, cumin, and smoked paprika. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through.
Add yellow squash, zucchini, corn, and tomatoes. Cook for 8-10 minutes, stirring occasionally, until squash starts to become tender.
Remove from heat, top with shredded cheese, cover, and let sit for 3-5 minutes, until the cheese completely melts.
Garnish with chopped cilantro and limes wedges.
Notes
- Squash: You can use all yellow squash or all zucchini if you prefer.
- Shredded cheese: Cheddar, Monterey jack, colby jack, or mozzarella all work.
- Corn: I used fresh corn that I sliced off of 2 ears of corn, but you can use about 1 cup of frozen or canned corn if you prefer.
Nutrition Information
Serving: 1serving, Calories: 261kcal (13%), Carbohydrates: 11g (4%), Protein: 29g (58%), Fat: 12g (18%), Saturated Fat: 3g (15%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 82mg (27%), Sodium: 807mg (34%), Potassium: 788mg (23%), Fiber: 2g (8%), Sugar: 5g (6%), Vitamin A: 1053IU (21%), Vitamin C: 19mg (23%), Calcium: 99mg (10%), Iron: 2mg (11%)
Author: Isabel Orozco-Moore
Category: Mexican
*See www.mazola.com for information about the relationship between corn oil and heart disease.
**Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or atMazola.comfor fat and saturated fat content.
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Leave a Reply
Taylor Binger
I made it and I’m a beginner cook. It turned out amazing and my boyfriend loved it! Thank you!!!Reply
Bayani Getizo
I like the taste, and easy to cooked with simple ingridientsReply
Judy Whitley
Very good. I swapped out black beans instead of chicken to make it vegetarian. It might be my altitude (9000 ft), but mine needed some liquid. I added a cup of vegetable broth and cooked it down to a gravy. Will make this again.
Reply
Kimberly Herberth
Love this! Made it exactly as the recipe EXCEPT I left out the cheese. Sprinkled with just a little cojita before serving. Making it again tonight and have shared the recipe with several friends. Perfect for summer while the fresh veggies are at the stands!Reply
Kimberly H
You have to try this!!! I have a reputation for tweaking recipes. I followed this recipe exactly as written. I wouldn’t change a thing. The family loved it. Made Isabel’s seasoned black beans as a side. Perfect meal and super healthy!!!!Reply
Alice
Does this freeze well or do adjustments need to be made? I am cooking for one.
Reply
Ana @ Isabel Eats
Hi Alice! Yes this freezes well!
Reply
Bob
Always great , flavorful and reliable recipes. This one’s a keeper.Reply
Margot G Salazar
I added chive cream cheese and Mexican shredded, left out corn and used stewed tomatoes instead flavor was off the chain !!!Reply
Stacy Burke
Delicious! Made with all fresh ingredients. This is definitely going in my rotation of regular meals. Thanks!Reply
Rob Baker
We will cook the Authentic Mexican Rice along with your Chicken and Summer Squash this evening, however there are video issues on the website. Halfway through the video for Chicken and Summer Squash the video cuts to another video without completing, seems random.
Reply
Ana @ Isabel Eats
Hi Rob! Thanks for bringing this to our attention, we’ll work on getting it fixed!
Reply
Jennifer
Made the chicken with summer squash. Didn’t have corn but fantastic anyway ! Thank you for sharing!Reply
Ellen
Very good I will make this again. I used ground chicken because that is all I had on hand.Reply
Deborah Luna
Made this using grey squash and a southwestern vegetable blend. Delicious!Reply
