Best 9 Italian Chicken And Squash Recipes

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Are you curious about a quick and delightful Italian meal that ignites your senses? Look no further than this delectable Italian Chicken and Squash recipe. With succulent pieces of chicken merging with tender squash in a vibrant sauce enriched with delightful herbs and spices, this dish promises an explosion of flavors that will gratify your taste buds. Whether you crave an intimate dinner at home or want to impress your guests at a special gathering, get ready to embark on a culinary journey that is both comforting and extraordinary.

Let's cook with our recipes!

GRILLED ITALIAN CHICKEN WITH YELLOW SQUASH (ATKINS)



Grilled Italian Chicken With Yellow Squash (Atkins) image

Make and share this Grilled Italian Chicken With Yellow Squash (Atkins) recipe from Food.com.

Provided by Michelle Rogers

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons low-carb italian salad dressing
4 (6 ounce) boneless skinless chicken breasts
3/4 teaspoon salt
3/4 teaspoon fresh ground pepper
3 medium yellow squash, cut lengthwise into 1/4-inch-thick slices (about 1 to 1 1/4 pounds total)
2 tablespoons olive oil
1/4 teaspoon dried thyme
1 tablespoon sugar-free catsup (Atkins, Ketch-a-Tomato)
1 tablespoon unsalted butter, cut into four equal pieces
fresh thyme sprig, for garnish

Steps:

  • Heat grill to medium, or heat broiler.
  • Meanwhile, spoon 1/2 tablespoon salad dressing over each chicken breast, and coat thoroughly. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Let stand until grill is ready.
  • In a medium bowl, toss squash slices with oil until coated on all sides. Sprinkle with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and the thyme; toss again to combine.
  • Arrange chicken breasts and squash slices in a single layer on grill. Cook squash just until partially softened, 2 to 3 minutes per side. Transfer to a plate. Cook chicken until juices run clear when pierced with a fork and an instant-read meat thermometer registers 170F when inserted into the thickest part of breast, 8 to 10 minutes per side. Transfer to a platter. Let both stand for 15 minutes.
  • In a small bowl, combine remaining 1 tablespoon salad dressing and the ketchup. Set aside.
  • Using the divided containers, place a chicken breast on one side of each container. Spoon 1/2 tablespoon of the tomato mixture over each. Place 4 to 5 slices of squash in the other section of each container, and top each with a piece of butter. Seal, and freeze. (The chicken can be stored, frozen, for up to 1 month.).
  • When ready to serve, slightly open one corner of container to vent. Microwave on high until hot, 4 to 5 minutes. Let stand in microwave for 1 minute before serving. Garnish with thyme sprigs, if desired.

Nutrition Facts : Calories 309, Fat 14.5, SaturatedFat 3.9, Cholesterol 116.5, Sodium 687.5, Carbohydrate 5.8, Fiber 1.6, Sugar 4.5, Protein 38

ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH



Italian Chicken Pesto with Spaghetti Squash image

This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.

Provided by tclark23

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 10

1 spaghetti squash, halved lengthwise
6 links Italian chicken sausage, casings removed
1 head broccoli, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
1 pinch chopped fresh basil, or to taste
1 pinch chopped fresh rosemary, or to taste
1 pinch Italian seasoning (such as Mrs. Dash®), or to taste
1 tablespoon olive oil
⅓ (7 ounce) container pesto, or to taste
10 sun-dried tomatoes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
  • Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
  • Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g

ITALIAN CHICKEN AND VEGETABLE SKILLET



Italian Chicken and Vegetable Skillet image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 12

2 tablespoons olive oil
1¼ pounds chicken tenders
1¼ pounds boneless skinless chicken breasts, cut into strips
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
2 teaspoons Lawry's® Seasoned Salt
1 cup grape tomatoes
½ cup cut-up string beans
½ cup cut-up asparagus
½ cup sliced yellow squash
½ cup sliced zucchini
½ cup bell pepper strips
½ cup sliced onion

Steps:

  • 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
  • 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.

ITALIAN CHICKEN AND SQUASH



Italian Chicken and Squash image

From Chubbuck, Idaho, Lisa Leavitt writes, "We love Mediterranean food, so one day and I decided to attempt it at home. I was surprised by all the flavor from such little effort and cost-and also by my husband's request for seconds!" LISA'S TIP: "I often garnish this dish with kalamata olives."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into strips
3 tablespoons butter
1 medium yellow summer squash, halved lengthwise and thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
8 ounces uncooked angel hair pasta
1/4 cup chicken broth
3 tablespoons lemon juice
20 cherry tomatoes, halved
3/4 cup grated Parmesan cheese
3/4 cup crumbled tomato and basil feta cheese

Steps:

  • In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions., Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses.

Nutrition Facts : Calories 453 calories, Fat 16g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 556mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 34g protein.

CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY



Chicken Parm-Stuffed Spaghetti Squash Recipe by Tasty image

Here's what you need: large spaghetti squash, boneless, skinless chicken breasts, eggs, flour, italian bread crumb, marinara sauce, shredded mozzarella cheese, grated parmesan cheese, italian seasoning, salt, pepper, oil

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

1 large spaghetti squash
2 boneless, skinless chicken breasts, cut into strips
2 eggs, beaten
flour
italian bread crumb
marinara sauce
shredded mozzarella cheese
grated parmesan cheese
italian seasoning, to taste
salt, to taste
pepper, to taste
oil, for frying

Steps:

  • With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
  • Scoop out the seeds - brush with oil, salt, and pepper.
  • Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
  • Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
  • Place flour, beaten egg, and breadcrumbs into three separate bowls.
  • Coat each strip with flour, then egg, and then roll in bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
  • Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
  • Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
  • Shred the inside of each squash, being careful not to poke through the skin.
  • Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
  • Return to the oven to bake for 10-15 minutes until the cheese has melted.
  • Enjoy!

Nutrition Facts : Calories 537 calories, Carbohydrate 19 grams, Fat 25 grams, Fiber 4 grams, Protein 56 grams, Sugar 7 grams

CHICKEN AND SUMMER SQUASH



Chicken and Summer Squash image

Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
¾ pound yellow squash, sliced
¾ pound zucchinis, sliced
1 medium tomato - peeled, seeded and chopped

Steps:

  • In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
  • Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
  • Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 7.6 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 399.6 mg, Sugar 2.3 g

DELICATA SQUASH AND CHICKEN SKILLET



Delicata Squash and Chicken Skillet image

A skillet meal that's quick and easy to make. It's a good way to use up that leftover rotisserie chicken. Great served with a piece of naan.

Provided by Marcia

Categories     Chicken Leftovers

Time 35m

Yield 2

Number Of Ingredients 16

1 small delicata squash
1 ½ tablespoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 small Golden Delicious apple, cored and thinly sliced
salt and ground black pepper to taste
6 ounces cooked chicken, cut into 3/4-inch cubes
¼ cup chopped red bell pepper
1 wedge lemon
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 ½ teaspoons minced fresh sage
1 ½ teaspoons minced fresh thyme
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup lightly salted cashews

Steps:

  • Trim ends off delicata squash. Slice in half lengthwise and scrape out the seeds. Discard ends and seeds, but leave the skin on. Place the squash cut-sides down on a cutting board and cut into thin slices.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add squash, onion, and apple; season with salt and pepper. Cook, tossing occasionally, for 3 minutes. Cover, reduce heat, and cook until squash is tender, about 5 more minutes, tossing occasionally.
  • While the squash is cooking, combine chicken, bell pepper, juice from the lemon wedge, garlic, mustard, maple syrup, remaining 1/2 tablespoon olive oil, sage, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Stir until well combined and chicken is coated.
  • Add chicken mixture to the skillet. Add cashews and toss to combine. Cook until chicken is heated through, about 1 minute.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 41.7 g, Cholesterol 72.3 mg, Fat 24.1 g, Fiber 5 g, Protein 31.9 g, SaturatedFat 4.4 g, Sodium 550.5 mg, Sugar 17.8 g

LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY



Lemon Chicken & Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach

Provided by Mel Boyajian

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 spaghetti squash
olive oil
sea salt, to taste
black pepper, to taste
2 chicken breasts, cut into 1-2 in (2-5 cm) pieces
1 medium yellow onion, diced
4 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon black pepper
3 cups cherry tomato, halved
½ lemon, juiced
1 cup chicken broth
8 oz baby spinach

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
  • Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
  • Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
  • Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
  • Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
  • Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
  • Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
  • Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
  • Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
  • Pour the sauce over the squash. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

ITALIAN CHICKEN & BUTTERNUT PIE



Italian chicken & butternut pie image

Bypass stodgy rich pastry and top your Mediterranean bake with slices of ciabatta bread

Provided by Silvana Franco

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 13

3 tbsp olive oil
8 large skinless chicken thigh fillets, quartered
130g packet cubed pancetta
large butternut squash (about 900g/2lb), peeled, seeded and cut into 2.5cm/1in cubes
large onion , thinly sliced
garlic clove , thinly sliced
1 tsp dried marjoram
200ml Italian red wine (see Goes well with...)
level tsp plain flour
2 x cans Italian plum tomato
2 tbsp redcurrant or cranberry jelly
loaf garlic and herb or plain ciabatta
3 tbsp freshly grated parmesan

Steps:

  • Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.
  • Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)
  • Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.

Nutrition Facts : Calories 491 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.17 milligram of sodium

Tips:

  • Choose the right squash: For this recipe, any type of squash can be used, but butternut squash and acorn squash are popular choices. When selecting squash, look for ones that are firm and have no blemishes or bruises.
  • Roast the squash before adding it to the dish: Roasting the squash brings out its natural sweetness and caramelizes the edges. This step is essential for creating a flavorful dish.
  • Use a flavorful chicken broth: The chicken broth is a key component of this dish, so it's important to use a broth that has a lot of flavor. A good option is to make your own chicken broth using chicken bones, vegetables, and herbs.
  • Season the chicken well: Before cooking the chicken, season it generously with salt, pepper, and any other desired spices. This will help to create a flavorful dish.
  • Don't overcrowd the pan: When cooking the chicken and squash, make sure not to overcrowd the pan. If the pan is too crowded, the chicken and squash will not cook evenly.
  • Serve with a side of crusty bread or rice: This dish is best served with a side of crusty bread or rice. The bread or rice can be used to soak up the delicious sauce.

Conclusion:

This Italian Chicken and Squash dish is a flavorful and easy-to-make meal that is perfect for a weeknight dinner. The combination of roasted squash, tender chicken, and flavorful sauce is sure to please everyone at the table. Serve this dish with a side of crusty bread or rice for a complete meal.

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