Best 10 Chicken N Summer Squash Packets Recipes

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Cooking chicken n summer squash packets is a delicious and convenient way to enjoy a healthy meal. Using simple ingredients, you can create a flavorful dish packed with nutrients. The combination of chicken, summer squash, and other vegetables provides a balanced meal that is perfect for busy weeknights or lazy weekends. With its vibrant colors and irresistible aromas, this dish is sure to become a favorite in your household.

Let's cook with our recipes!

CHICKEN AND SUMMER SQUASH PACKETS



Chicken and Summer Squash Packets image

Adapted from Taste of Home's "Light and Tasty" publication, originally submitted by Sharon of Lakeport, CA. I have not tried this yet, but it looked tasty and healthy!

Provided by yogiclarebear

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

2 -4 ounces boneless skinless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, sliced
2 tablespoons Dijon mustard
1 small zucchini, cut into 1/4 inch slices
1 small yellow squash, cut into 1/4 inch slices
2/3 cup frozen corn, thawed
3/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1 tablespoon fat-free margarine
1 tablespoon parmesan cheese

Steps:

  • Preheat oven to 425 degrees F. Prepare 2 15" x 12" rectangles of heavy-duty foil for the packets.
  • Flatten chicken to ¼ inch thickness; sprinkle with 1/8 tsp of the salt and pepper.
  • Divide the onion slices between the two foil pieces. Top with chicken, mustard, squashes, and corn.
  • Combine the basil, garlic powder, paprika, and remaining salt and pepper. Sprinkle evenly over each vegetable packet, and dot with margarine. Fold foil around mixture and seal tightly.
  • Bake for about 25-30 minutes, or until chicken juices run clear.
  • Open foil carefully, allowing steam to escape safely. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 245.7, Fat 6.9, SaturatedFat 3.4, Cholesterol 20.3, Sodium 1223.2, Carbohydrate 38.2, Fiber 5.5, Sugar 5.5, Protein 13.2

CHICKEN 'N' SUMMER SQUASH PACKETS



Chicken 'n' Summer Squash Packets image

These fun meal-in-one packets are an ideal way to use up your garden bounty. Tender chicken and delightfully seasoned veggies are tucked inside each foil-wrapped pack. Sharon Salvador from Lakeport, California shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium onion, sliced
2 tablespoons Dijon mustard
1 small zucchini, sliced
1 small yellow summer squash, sliced
2 cups sliced fresh mushrooms
3/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1 tablespoon butter
1 tablespoon grated Parmesan cheese

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15x12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms. , Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet., Bake at 425° for 25-30 minutes or until a thermometer reads 165°. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 206 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN FAJITAS WITH SUMMER SQUASH



Chicken Fajitas with Summer Squash image

Provided by Food Network Kitchen

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

6 cloves garlic, smashed
3/4 cup torn fresh cilantro
1 teaspoon fresh thyme leaves
3 jalapeno peppers (green or red); 2 roughly chopped, 1 thinly sliced
1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill
1/4 cup honey
Juice of 2 limes, plus wedges for serving
Kosher salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken breasts
2 zucchini and/or yellow squash, sliced
1 bunch scallions, chopped
1 tomato, chopped
8 to 12 flour tortillas

Steps:

  • Puree the garlic, 1/2 cup cilantro, the thyme, the chopped jalapenos, 1/3 cup olive oil, the honey, lime juice and 1 teaspoon each salt and pepper in a food processor until smooth. Put the chicken in a large resealable plastic bag. Add the marinade; seal the bag and toss to coat. Refrigerate 30 minutes to 2 hours.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add the zucchini and cook, stirring occasionally, until tender and lightly browned, about 3 minutes; season with salt. Transfer to a plate.
  • Add the scallions to the skillet and cook, stirring, until charred, about 2 minutes. Remove from the heat. Add the tomato, the sliced jalapeno and the remaining 1/4 cup cilantro; return the zucchini to the skillet, season with salt and toss. Cover to keep warm.
  • Preheat a grill to medium high and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes.
  • Warm the tortillas as the label directs. Slice the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Serve with lime wedges.

ZUCCHINI, SQUASH AND TOMATO PACKETS



Zucchini, Squash and Tomato Packets image

Provided by Food Network Kitchen

Yield 4 to 6 servings

Number Of Ingredients 9

1 green zucchini, sliced into 1/4 inch rounds
1 yellow squash, sliced into 1/4 inch rounds
1 Vidalia onion, sliced
5 plum tomatoes, sliced into 1/4 inch rounds
1 cup sharp white cheddar cheese, grated
4 tablespoons olive oil
Salt
Pepper
1/4 cup basil, chiffonade

Steps:

  • Preheat the grill. Combine the zucchini, squash, onion, tomatoes and cheese in a large bowl. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Take a piece of aluminum foil that is at least 24 inches long and brush with the remaining olive oil. Place the vegetables and cheese on the aluminum foil. Fold up the aluminum foil so the contents are sealed in. This can be done up to 4 hours in advance and stored in the refrigerator. Place the packet on the grill. Grill for 7 minutes. Flip the packet over and grill for another 5 to 7 minutes. Remove from the grill and let rest for 5 minutes before opening the packet. Open the packet and sprinkle with basil.

ASHLEY AND WHITNEY'S YELLOW SQUASH AND TOMATO PACKET



Ashley and Whitney's Yellow Squash and Tomato Packet image

Yellow squash and Roma tomatoes with fresh basil are baked in foil packets for the flavors of summer--and easy clean up.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 20m

Yield 4

Number Of Ingredients 8

4 sheets Reynolds Wrap® Heavy Duty Aluminum Foil
2 medium yellow squash, cut into 1/2-inch slices
2 large Roma tomatoes, cut into wedges
1 medium onion, chopped
4 tablespoons butter, melted
¼ cup chopped fresh basil
Salt and pepper to taste
¼ cup shredded Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F.
  • Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
  • Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.
  • Bake 15 to 18 minutes on the cookie sheet.
  • Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 8.2 g, Cholesterol 34.9 mg, Fat 13.3 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 202 mg, Sugar 2.2 g

CHICKEN & SUMMER SQUASH SKILLET



Chicken & Summer Squash Skillet image

Sumptuous cream cheese sauce gives an elegant twist to this simple but spectacular Chicken and Summer Squash Skillet.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 Tbsp. butter
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
3 Tbsp. milk, divided
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
2 small each yellow squash and zucchini, cut lengthwise in half, then sliced crosswise
3 cups cooked orzo pasta
2 Tbsp. thinly sliced fresh basil

Steps:

  • Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
  • Mix cream cheese spread, 2 Tbsp. milk and dry seasonings until blended. Mix 1/4 cup with remaining milk in small microwaveable bowl; set aside. Add vegetables to same skillet; cook 5 min. or until crisp-tender, stirring frequently. Stir in remaining cream cheese mixture; cook and stir 2 min. Add orzo; cook and stir 2 min. or until heated through.
  • Spoon orzo mixture onto 4 plates; top with chicken. Microwave reserved cream cheese mixture on HIGH 15 to 20 sec. or until heated through; stir. Spoon over chicken; top with basil.

Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 4 g, Protein 34 g

CHICKEN CUTLETS WITH SUMMER SQUASH AND FETA



Chicken Cutlets with Summer Squash and Feta image

Chicken cutlets cook in a matter of minutes, and dredging them in flour helps form a luscious pan gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 10

4 chicken cutlets (about 1 1/4 pounds total)
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
3 tablespoons extra-virgin olive oil
2 tablespoons capers, plus 2 teaspoons brine
1 1/4 cups low-sodium chicken broth
2 medium summer squashes, cut into 1/2-inch rounds
2 bunches spinach, leaves torn if large (about 12 cups)
4 ounces feta, crumbled
Crusty bread and butter, for serving

Steps:

  • Season chicken with salt and pepper, then dredge in flour. Heat a large skillet over medium-high; swirl in 1 tablespoon oil. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Add capers, brine, and broth; bring to a boil, turning chicken a few times. Transfer chicken to a plate; cover to keep warm. Continue to boil sauce until reduced to 1/2 cup, 3 to 4 minutes. Transfer to a bowl; cover.
  • Return skillet to medium-high; swirl in remaining 2 tablespoons oil. Add squashes, season with salt and pepper, and cook, stirring occasionally, until golden brown in places, 3 to 4 minutes. Add spinach, a few handfuls at a time, and cook, stirring, until just wilted. Stir in feta; season with salt and pepper. Serve, alongside chicken topped with caper sauce, and bread and butter.

CHICKEN POTATO PACKETS



Chicken Potato Packets image

Make and share this Chicken Potato Packets recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1/4 cup olive oil
3 teaspoons rosemary
1 teaspoon thyme
1/2 teaspoon basil
2 teaspoons garlic, minced
8 small red potatoes, quartered
1 small zucchini, cut in cubes
1 cup chopped onion
2 tablespoons butter, cubed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place each chicken breast on a piece of heavy duty foil.
  • Mix the oil, rosemary, thyme, basil and garlic.
  • Drizzle over the chicken.
  • Top with potatoes, squash, onion, butter, salt and pepper.
  • Fold the packets up securely.
  • Bake on a cookie sheet at 375* for 35-40 minutes, until chicken juices run clear.

Nutrition Facts : Calories 569.6, Fat 21.3, SaturatedFat 6, Cholesterol 83.7, Sodium 433.6, Carbohydrate 59.8, Fiber 6.8, Sugar 5.6, Protein 34.6

ROSEMARY CHICKEN AND SUMMER SQUASH BROCHETTES



Rosemary Chicken and Summer Squash Brochettes image

Categories     Chicken     Vegetable     Quick & Easy     Low/No Sugar     Backyard BBQ     Squash     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
2 garlic cloves, minced
1 teaspoon grated lemon peel
2 skinless boneless chicken breast halves, each cut into 6 pieces
3 large pattypan squash, each quartered
4 metal skewers

Steps:

  • Prepare barbecue (medium-high heat). Whisk first 5 ingredients in medium bowl. Add chicken and squash; toss. Let stand 10 minutes; toss occasionally.
  • Alternate 3 chicken pieces with 3 squash pieces on each skewer. Sprinkle generously with salt and pepper. Grill until chicken is cooked through and squash is just tender, turning often, about 10 minutes.

CHICKEN AND SUMMER SQUASH CASSEROLE



Chicken and Summer Squash Casserole image

This rich and saucy casserole is classic Southern comfort food and a great way to use leftover chicken or turkey. It's worth the indulgence!

Provided by lutzflcat

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 55m

Yield 8

Number Of Ingredients 14

cooking spray
2 tablespoons unsalted butter
6 cups sliced yellow squash
2 medium onions, chopped
2 cups shredded cooked chicken breast
1 cup shredded sharp Cheddar cheese
16 saltine crackers, crushed
1 cup mayonnaise
3 large eggs
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
ground black pepper to taste
2 cups herb-seasoned stuffing mix (such as Pepperidge Farm®)
½ cup unsalted butter, melted
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
  • Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
  • Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
  • Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.

Nutrition Facts : Calories 614.8 calories, Carbohydrate 24 g, Cholesterol 163.7 mg, Fat 49.7 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 18 g, Sodium 705.4 mg, Sugar 2.4 g

Tips:

  • Choose fresh, tender summer squash. Look for squash that is firm to the touch and has no blemishes.
  • Slice the squash thinly. This will help it cook evenly and quickly.
  • Season the squash and chicken with simple seasonings. Salt, pepper, and garlic powder are all good choices.
  • Add some herbs or spices for extra flavor. Dried oregano, basil, or thyme are all good options.
  • Use a nonstick skillet or grill pan to cook the packets. This will help prevent them from sticking.
  • Cook the packets over medium heat. This will help the chicken and squash cook through without burning.
  • Serve the packets immediately. They are best when they are hot and fresh.

Conclusion:

Chicken and summer squash packets are a quick, easy, and delicious way to enjoy a healthy meal. They are perfect for busy weeknights or lazy weekends. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will love. So next time you're looking for a new and exciting way to cook chicken and squash, give these packets a try. You won't be disappointed!

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