10 Zucchini and Yellow Squash Recipes with Chicken

Craving a quick and healthy dinner? This collection of 10 zucchini and yellow squash recipes with chicken is perfect for busy weeknights. From skillet dinners to hearty casseroles, these seasonal favorites are packed with flavor and come together in no time. Dive in for weeknight inspiration!

Grilled Chicken and Zucchini Skewers with Lemon Herb Marinade

Just in time for your summer barbecue, these Grilled Chicken and Zucchini Skewers with Lemon Herb Marinade are the perfect balance of bright citrus and savory herbs. They’re easy to prep and guaranteed to impress your guests.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 2 medium zucchini
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 8 wooden skewers (soaked in water for 30 minutes)

Instructions

1. Soak wooden skewers in water for at least 30 minutes to prevent burning.
2. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
3. Cut chicken breasts into 1-inch cubes. Slice zucchini into 1/2-inch thick rounds, then halve each round.
4. Add chicken and zucchini to the marinade, toss to coat, and refrigerate for at least 15 minutes (up to 2 hours for more flavor).
5. Thread chicken and zucchini onto skewers, alternating pieces. Leave a small gap between pieces for even cooking.
6. Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates.
7. Place skewers on the grill. Cook for 4-5 minutes per side, until chicken reaches an internal temperature of 165°F and zucchini is tender with grill marks. Tip: Use a meat thermometer for accuracy—don't guess.
8. Remove skewers from grill and let rest for 3 minutes. Tip: Resting allows juices to redistribute, keeping the chicken moist.

Keen to try something different? Serve these skewers over a bed of couscous or with a simple Greek salad for a complete meal. The smoky char from the grill pairs beautifully with the bright lemon and herb flavors.

One-Pan Lemon Herb Chicken with Yellow Squash

A one-pan wonder that combines juicy chicken and tender yellow squash in a bright lemon herb sauce, perfect for a busy weeknight dinner. This recipe requires minimal prep and cleanup, giving you more time to enjoy the meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 tsp salt
• 1/2 tsp black pepper

For the Vegetables

• 3 medium yellow squash, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Lemon Herb Seasoning

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Position a rack in the middle.
2. Pat the chicken breasts dry with paper towels. This ensures a nice golden sear and prevents steaming.
3. Season both sides of the chicken with 1 tsp salt and 1/2 tsp black pepper. Set aside.
4. In a large bowl, combine the sliced yellow squash with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
5. In a small bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper to make the lemon herb seasoning.
6. Pour half of the lemon herb seasoning over the chicken breasts and rub to coat thoroughly. Reserve the remaining seasoning.
7. Arrange the seasoned squash slices in a single layer on a large rimmed baking sheet. Place the chicken breasts on top of the squash, spacing them evenly.
8. Drizzle the remaining lemon herb seasoning over the chicken and squash.
9. Roast in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer. Tip: For evenly cooked squash, slice all pieces the same thickness—about 1/2 inch.
10. Remove from the oven and let the chicken rest for 5 minutes. This allows juices to redistribute, keeping the meat moist.
11. Garnish with fresh parsley and serve directly from the pan.

With its bright citrus notes and earthy herbs, this dish delivers a burst of freshness in every bite. The squash soaks up the savory juices, becoming tender and caramelized. Serve with crusty bread or a side of rice to soak up the delicious pan juices.

Creamy Chicken and Zucchini Soup

Once the weather turns chilly, there's nothing quite like a bowl of creamy soup. This Creamy Chicken and Zucchini Soup is a comforting weeknight meal that comes together in under 40 minutes. With tender chicken, soft zucchini, and a velvety broth, it's sure to become a family favorite.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 medium zucchinis
• 1 medium onion
• 2 cloves garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Dice the onion, mince the garlic, and cut the zucchinis into half-moons about 1/4-inch thick. Cut the chicken breasts into 1-inch cubes.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
3. Add the chicken cubes to the pot. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-6 minutes.
4. Sprinkle the flour over the chicken and onions. Stir continuously for 1 minute to cook the flour and coat everything evenly.
5. Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
6. Stir in the zucchini, dried thyme, salt, and black pepper. Let the soup simmer for 10-12 minutes, until the zucchini is tender but not mushy.
7. Reduce the heat to low. Stir in the heavy cream and cook for 2 minutes, just until heated through. Do not let the soup boil after adding cream to prevent curdling.
8. Taste and adjust seasoning if needed. Serve hot.

One sip of this soup reveals a silky, creamy texture with tender pieces of chicken and zucchini. The subtle sweetness of the zucchini balances the savory broth. For a heartier meal, serve with crusty bread or a side salad.

Zucchini Noodles with Chicken and Pesto

Get ready to transform your dinner routine with this vibrant zucchini noodle dish. It swaps traditional pasta for spiralized zucchini, paired with tender chicken and a fresh pesto sauce. This recipe is perfect for a quick, healthy meal that doesn't skimp on flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 2 medium zucchini (about 1 lb total)
• 1 lb boneless skinless chicken breasts
• 1/2 cup pesto
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional for garnish)

Instructions

1. Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Place the noodles on a paper towel-lined plate to absorb excess moisture; this prevents them from becoming watery when cooked.
2. Season the chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.
4. Carefully place the chicken breasts in the skillet. Cook for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
5. In the same skillet, add the remaining 1 tablespoon olive oil and add the zucchini noodles. Sauté for 2-3 minutes, tossing gently with tongs, until just tender but still al dente. Do not overcook or they will release too much water.
6. Remove the skillet from the heat. Add the pesto and sliced chicken, tossing everything together until the noodles are evenly coated.
7. Serve immediately, garnished with grated Parmesan cheese if desired. For extra freshness, add a squeeze of lemon juice.

Despite being entirely gluten-free and low-carb, this dish delivers a satisfying, hearty meal. The tender zucchini noodles soak up the basil pesto beautifully, while the juicy chicken adds protein. Serve it alongside a crisp green salad for a complete dinner.

Chicken and Yellow Squash Stir-Fry with Ginger Soy

Start your weeknight dinner with this quick and flavorful chicken and yellow squash stir-fry. The ginger soy sauce brings a savory umami punch that pairs perfectly with tender chicken and crisp-tender squash. This dish comes together in under 30 minutes, making it ideal for busy evenings.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Stir-Fry

• 1 lb boneless skinless chicken breasts, thinly sliced against the grain
• 2 medium yellow squash, halved lengthwise and sliced into half-moons
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• sliced green onions for garnish (optional)

Instructions

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and water until smooth. Set the sauce aside.
2. Heat vegetable oil in a large skillet or wok over high heat until shimmering.
3. Add chicken slices in a single layer; cook without stirring for 2 minutes until browned on one side. Then stir-fry for another 1-2 minutes until cooked through. Transfer chicken to a plate.
4. If needed, add a little more oil to the skillet. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
5. Add sliced yellow squash; stir-fry for 3-4 minutes until crisp-tender and lightly browned. The squash should be bright yellow and yield slightly when pierced with a fork.
6. Return the chicken to the skillet. Pour the sauce over everything and toss to coat. Cook for 1 minute until the sauce thickens and coats the ingredients evenly.
7. Remove from heat. Garnish with sliced green onions if desired.

Keep in mind that the sauce will thicken as it sits; if you prefer more sauce, double the sauce ingredients. Serve this stir-fry over steamed rice or with noodles for a complete meal. The combination of tender chicken, crunch from the squash, and the tangy ginger-soy glaze will become a weeknight favorite.

Stuffed Zucchini Boats with Ground Chicken

Perhaps you're looking for a healthy, satisfying meal that feels indulgent? These stuffed zucchini boats with ground chicken and melted cheese are the perfect answer.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Stuffed Zucchini

• 4 medium zucchini
• 1 tbsp olive oil
• 1 lb ground chicken
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup tomato sauce
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp breadcrumbs (optional)

Instructions

1. Preheat oven to 375°F. Cut each zucchini in half lengthwise; using a melon baller or spoon, scoop out the centers, leaving a 1/4-inch thick shell. Tip: A melon baller makes clean, even scoops.
2. Brush the cut sides of the zucchini shells with olive oil. Place them cut-side down on a baking sheet. Bake for 8 minutes to soften. Tip: Pre-baking helps prevent soggy boats.
3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it apart with a spatula, until browned, about 5 minutes. Tip: Avoid overcrowding the pan for better browning.
4. Add the chopped onion and minced garlic to the skillet. Cook, stirring, until softened, about 2 minutes.
5. Stir in the tomato sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer for 3 minutes, then remove from heat.
6. Stir in 1/2 cup of the shredded mozzarella and the breadcrumbs (if using) until well combined.
7. Remove the zucchini shells from the oven and flip them cut-side up. Evenly divide the chicken filling among the shells, mounding slightly. Top with the remaining 1/2 cup mozzarella.
8. Bake for 20 minutes, until the zucchini is tender and the cheese is bubbly. For a golden top, switch to broil for 2 minutes. Let rest for 5 minutes before serving.

Every bite offers a tender zucchini shell bursting with savory chicken filling and gooey cheese. Serve with a side of crusty bread or a fresh green salad to complete the meal.

Chicken and Zucchini Fritters with Garlic Dip

Craving a crispy, savory snack that's both healthy and satisfying? These chicken and zucchini fritters deliver golden-brown crunch with a tender, flavorful interior, paired perfectly with a zesty garlic dip. Follow these steps for foolproof results every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Fritters

• 2 cups shredded cooked chicken (about 1 lb)
• 1 medium zucchini, grated
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons olive oil, for frying

For the Garlic Dip

• 1/2 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt

Instructions

1. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step is crucial for crispy fritters.
2. In a large bowl, combine shredded chicken, squeezed zucchini, flour, Parmesan, beaten egg, minced garlic, salt, pepper, and paprika. Mix until just combined; do not overmix.
3. Shape the mixture into 12 small patties, using about 2 tablespoons per patty. Gently press each into a flat, even disk.
4. Heat olive oil in a large nonstick skillet over medium heat (about 350°F). Once shimmering, arrange patties in a single layer without overcrowding; cook in batches if needed.
5. Cook for 3 to 4 minutes per side, until deep golden brown and cooked through (internal temperature reaches 165°F). Resist the urge to flip early—wait until edges look set and browned.
6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
7. In a small bowl, whisk together yogurt, minced garlic, lemon juice, and salt until smooth. Taste and adjust seasoning if desired.
8. Serve fritters warm with the garlic dip on the side.

The fritters are delightfully crispy on the outside, yet tender and moist inside, with the zucchini adding subtle freshness. Pair them with the tangy garlic dip for a cool contrast—perfect as an appetizer or light lunch alongside a crisp green salad.

Curried Chicken and Yellow Squash Stew

A warm bowl of curried chicken and yellow squash stew is the ultimate comfort food for a chilly evening. This aromatic one-pot meal combines tender chicken, sweet yellow squash, and a creamy coconut-turmeric broth that's both soothing and flavorful.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Stew Base

• 1 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium yellow squash (about 1 lb), sliced into half-moons
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth

Spice Blend

• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin

Instructions

1. In a large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Tip: Use a heavy-bottomed pot to distribute heat evenly and prevent burning.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Then add minced garlic and grated ginger; cook for 1 minute until fragrant.
3. Sprinkle the spice blend (curry powder, turmeric, cumin) over the onions and stir constantly for 30 seconds to toast the spices.
4. Add the chicken pieces, salt, and pepper. Cook, stirring, until the chicken is lightly browned on all sides, about 5 minutes.
5. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Tip: This deglazing step adds depth of flavor.
6. Bring the liquid to a gentle boil, then reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
7. Add the sliced yellow squash and continue to simmer for another 10–12 minutes, until the squash is tender and the chicken is cooked through (internal temperature of 165°F).
8. Remove from heat. Taste and adjust seasoning with additional salt or pepper if needed. Tip: If the stew is too thick, thin with a splash of broth; if too thin, simmer a few more minutes.

Drizzle each serving with a swirl of plain yogurt and a sprinkle of fresh cilantro for a cooling contrast. The stew's velvety texture and gentle heat make it perfect over steamed rice or with warm naan for soaking up every last drop.

Baked Chicken Parmesan with Zucchini

Many home cooks shy away from chicken parmesan because of the frying, but this baked version with tender zucchini slices delivers all the crunch and flavor without the oil. You'll learn a simple breading technique and a clever trick to keep the chicken moist.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken and Breading

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs

For the Zucchini

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 tablespoon olive oil

For Assembly

• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, combine panko, Parmesan, garlic powder, oregano, salt, and pepper. In another bowl, beat the eggs.
3. Dip each chicken breast into the egg, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place on the prepared baking sheet. Tip: Let the breaded chicken rest for 5 minutes before baking for extra crunch.
4. Bake the chicken for 20 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F. Tip: Always verify temperature for food safety.
5. Meanwhile, toss zucchini slices with olive oil. Arrange in a single layer on a separate baking sheet. Tip: Slice zucchini uniformly for even cooking.
6. After the chicken has baked for 10 minutes, add the zucchini sheet to the oven and bake for the remaining 10 minutes.
7. Remove both from the oven. Switch oven to broil.
8. Spoon marinara sauce over each chicken breast, then top with mozzarella cheese. Arrange zucchini slices around the chicken.
9. Broil for 2–3 minutes until cheese is bubbly and golden. Watch carefully to avoid burning. Tip: Keep an eye on it; broilers vary in intensity.
10. Garnish with fresh basil if desired. Serve immediately.

A fork-tender chicken breast with a crisp Parmesan crust and perfectly roasted zucchini rounds makes this dish a weeknight winner. The melted mozzarella ties everything together with a rich, gooey finish. Serve alongside a simple green salad or crusty bread to soak up the extra marinara.

Chicken and Yellow Squash Casserole with Cheese

Let's get right into this comforting Chicken and Yellow Squash Casserole with a crispy cheese breadcrumb topping. It's a hearty, one-dish meal perfect for busy weeknights, and I'll guide you through each step so it turns out perfectly every time.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Casserole

• 1 1/2 lbs boneless skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded sharp cheddar cheese

For the Topping

• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
2. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium-high heat, add the olive oil. Cook the chicken for 6-7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and let rest for 5 minutes, then shred using two forks. Set aside.
3. In the same skillet, add the sliced yellow squash. Cook over medium heat for 3-4 minutes, stirring occasionally, until just tender and lightly browned. Remove and set aside. (Tip: Don't overcrowd the pan; cook in batches if needed to get nice browning.)
4. Reduce heat to medium. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
5. Melt 2 tablespoons of butter in the skillet. Sprinkle the flour over the onions and garlic, and stir constantly for 1 minute to cook the flour. (Tip: This roux should be smooth and slightly bubbly.)
6. Slowly pour in the milk while whisking to prevent lumps. Continue whisking until the sauce thickens, about 3-4 minutes. Remove from heat and stir in the shredded cheddar cheese until completely melted and smooth. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
7. In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix until the crumbs are evenly coated.
8. Layer the shredded chicken evenly in the prepared dish. Top with the cooked yellow squash slices. Pour the cheese sauce over everything, spreading gently to cover. Sprinkle the breadcrumb mixture evenly over the top.
9. Bake uncovered for 25-30 minutes, until the casserole is bubbly and the topping is golden brown and crisp. (Tip: If the top browns too quickly, tent loosely with foil for the last 10 minutes.)
10. Let the casserole rest for 5 minutes before serving. This allows the sauce to set slightly for cleaner slices.

Baked until bubbly and golden, this casserole boasts tender chicken, mild squash, and a rich, creamy cheese sauce. The breadcrumb topping adds a satisfying crunch. Serve it alongside a simple green salad or steamed green beans for a complete meal that feels both cozy and special.

Conclusion

Obviously, these ten recipes prove that zucchini, yellow squash, and chicken create effortless, flavorful dinners. Try one tonight, then leave a comment sharing your favorite, and pin this roundup on Pinterest for easy access later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.