Pan-Seared Chicken with Summer Squash and Tomato Ragout

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Pan-seared and served with a vibrant ragout of fresh summer squash, tomatoes, and herbs. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, summer squash (yellow and zucchini) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, about 6 oz each boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 cups, diced into 1/2-inch cubes summer squash (yellow and zucchini)
• 3 medium, chopped tomatoes
• 3, minced garlic cloves
• 1/4 cup, chopped fresh basil
• 1 tsp, chopped fresh thyme
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/4 cup white wine (optional)
• 1 tbsp butter

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Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add chicken breasts and sear for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken from skillet and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil, then sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 2 cups diced summer squash and 3 chopped tomatoes, stirring occasionally for 5 minutes until vegetables soften.
4. Step 4: Pour in 1/4 cup white wine (if using) and simmer for 3 minutes until slightly reduced. Stir in 1/4 cup chopped fresh basil, 1 tsp chopped fresh thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Finish by stirring in 1 tbsp butter for richness.
5. Step 5: Serve the chicken breasts topped with the warm summer squash and tomato ragout.