12 Yummy Seasonal Recipes for Cooking Chicken Breast in Summer

Let’s face it, summer calls for light, flavorful meals that don’t heat up the kitchen. Chicken breast is the perfect canvas for seasonal produce, from juicy peaches to fresh basil. These 12 yummy recipes are quick, family-friendly, and bursting with summer goodness—perfect for weeknight dinners or backyard gatherings. Ready to spice up your menu?

Grilled Lemon Herb Chicken Breast

A perfectly grilled lemon herb chicken breast is the hallmark of any summer BBQ. This recipe ensures juicy, flavorful results every time with a bright marinade and precise grilling technique.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 12 minutes minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/4 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter, melted (for basting)

Instructions

1. Place chicken breasts between two sheets of plastic wrap. Pound to an even 1/2-inch thickness using a rolling pin or meat mallet.
2. In a medium bowl, whisk together lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper.
3. Place chicken in a resealable plastic bag. Pour marinade over chicken, seal, and massage to coat. Refrigerate for at least 1 hour, up to 4 hours.
4. Preheat grill to medium-high heat (about 400°F). Clean and oil the grates.
5. Remove chicken from marinade and let excess drip off. Pat dry with paper towels for better browning.
6. Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F. Note: Resist flipping too early; let a golden crust form.
7. During the last minute, brush each breast with melted butter for extra moisture and sheen.
8. Transfer chicken to a cutting board. Rest for 5 minutes before slicing against the grain.

Herb-infused and kissed by fire, the chicken offers a tender, juicy bite with crisp, golden edges. Slice it over a fresh summer salad or serve with grilled vegetables for a complete meal.

Chicken Breast Caprese Salad

Looking for a quick, satisfying meal that's light yet packed with flavor? This Chicken Breast Caprese Salad delivers juicy grilled chicken, creamy fresh mozzarella, and ripe tomatoes drizzled with tangy balsamic glaze. Perfect for a weeknight dinner or meal prep.

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

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
• 2 large ripe tomatoes, sliced into 1/4-inch rounds
• 1/2 cup fresh basil leaves, loosely packed
• 3 tbsp balsamic glaze
• 4 cups mixed salad greens

Instructions

1. Preheat a grill or grill pan over medium-high heat to 400°F.
2. Brush both sides of chicken breasts with olive oil. Season evenly with salt and pepper.
3. Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F on an instant-read thermometer. Let rest 5 minutes, then slice against the grain into 1/2-inch strips.
4. On a large platter or individual plates, arrange a bed of mixed salad greens.
5. Alternate slices of grilled chicken, fresh mozzarella, and tomato on top of greens.
6. Tuck basil leaves between the layers.
7. Drizzle balsamic glaze over the entire salad. Serve immediately.

The warm, smoky chicken contrasts beautifully with the cool cheese and tomatoes, while the basil adds a fresh pop. For extra crunch, top with toasted pine nuts or serve alongside crusty bread.

Chicken Breast Tacos with Mango Salsa

Ditch takeout and whip up these Chicken Breast Tacos with Mango Salsa instead. Spiced shredded chicken meets sweet-tart mango for a flavor bomb in every bite. Ready in under 30 minutes, they're perfect for busy weeknights.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Spiced Chicken

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil, divided
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup low-sodium chicken broth

For the Mango Salsa

• 1 large ripe mango, peeled and diced (about 1 cup)
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1/4 tsp kosher salt

For Serving

• 8 corn tortillas (6-inch), warmed
• 1/2 cup crumbled cotija cheese
• Lime wedges

Instructions

1. Pat the chicken breasts dry with paper towels. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over both sides of each breast.
2. In a large nonstick skillet, heat 1/2 tablespoon olive oil over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 4 minutes, until a golden crust forms. Flip and cook another 3 minutes.
3. Reduce heat to low. Add the chicken broth to the skillet, cover tightly, and let simmer for 5 minutes, or until the thickest part of the breast reaches 165°F on an instant-read thermometer. Tip: Poaching in broth keeps the chicken moist.
4. Transfer the chicken to a cutting board and let rest for 3 minutes. Using two forks, shred the chicken into bite-sized pieces. Drizzle any remaining pan juices over the shredded meat to prevent dryness.
5. While the chicken rests, prepare the mango salsa: In a medium bowl, combine diced mango, red onion, jalapeño, lime juice, cilantro, and salt. Stir gently to combine. Let stand at least 5 minutes to meld flavors. Tip: For milder salsa, remove the jalapeño ribs and seeds.
6. Warm the tortillas directly over a gas flame for 30 seconds per side, or in a dry skillet over medium heat for 20 seconds per side. Stack and wrap in a clean kitchen towel to keep pliable.
7. Assemble the tacos: Divide the shredded chicken among the warm tortillas (about 1/4 cup each). Top each with a generous spoonful of mango salsa and a sprinkle of cotija cheese. Serve immediately with lime wedges.

Zesty lime and creamy cotija cut through the smoky-spiced chicken, while the mango salsa adds a juicy, fresh finish. For a twist, swap cotija for crumbled feta or add sliced avocado. These tacos are best enjoyed right away — the contrast of warm tortilla and cool salsa is irresistible.

Honey Soy Glazed Chicken Breast

Cooking a perfect pan-seared chicken breast with a glossy honey soy glaze is simpler than you think. This recipe delivers juicy, caramelized meat and crisp-tender vegetables in under 30 minutes.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

Chicken & Glaze

• 2 (6-oz) boneless, skinless chicken breasts, pounded to ½-inch thickness
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground white pepper
• 1 tablespoon clarified butter
• 2 tablespoons honey
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced

Vegetables

• 2 cups broccoli florets
• 1 large carrot, julienned
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt

Instructions

1. Season both sides of the chicken breasts with ½ teaspoon salt and ¼ teaspoon white pepper.
2. In a small bowl, whisk together honey, soy sauce, rice vinegar, ginger, and garlic until smooth. Set aside.
3. Heat a large cast-iron skillet over medium-high heat until shimmering. Add clarified butter and swirl to coat.
4. Place chicken breasts in the skillet in a single layer. Cook without moving for 4-5 minutes until a deep golden crust forms.
5. Flip chicken using tongs. Pour the honey soy mixture around the chicken (not directly on top to avoid burning). Reduce heat to medium-low.
6. Cook for 4-5 minutes more, basting the chicken with the glaze every 30 seconds, until internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer chicken to a plate and tent loosely with foil. Let rest 5 minutes.
8. While chicken rests, heat a separate skillet or the same pan (wiped clean) over medium-high heat. Add olive oil, then broccoli and carrot. Sprinkle with ¼ teaspoon salt.
9. Sauté vegetables, stirring frequently, for 4-5 minutes until crisp-tender and lightly charred in spots.
10. Slice chicken against the grain into ½-inch thick pieces. Drizzle any pan juices over the top before serving.

Crowning the chicken with the sticky, savory-sweet glaze ensures each bite is moist and intensely flavored. Pair it with the vibrant steamed vegetables for a balanced, colorful plate that looks as good as it tastes. For a nutty twist, sprinkle toasted sesame seeds over the finished dish.

Chicken Breast Summer Roll Bowls

Just imagine: a bowl piled high with tender rice noodles, juicy shredded chicken, and crisp herbs, all slicked with a creamy, salty-sweet peanut dressing. These Chicken Breast Summer Roll Bowls deliver all the fresh, bright flavor of classic summer rolls without any rolling fuss—perfect for a quick, no-cook dinner.

Serving: 4 servings | Prep Time: 20 minutes minutes | Cooking Time: 0 minutes minutes

Ingredients

For the Bowls

• 8 oz rice vermicelli noodles
• 2 cups shredded cooked chicken breast (from a rotisserie chicken or poached)
• 2 cups mixed fresh herbs (mint, cilantro, Thai basil), roughly chopped
• 4 cups chopped romaine lettuce
• 1 large English cucumber, julienned
• 2 large carrots, julienned
• 1/2 cup roasted salted peanuts, roughly chopped

For the Peanut Dressing

• 1/3 cup creamy peanut butter (natural, no sugar added)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon Sriracha (or to taste)
• 1/4 cup warm water (plus more as needed)

Instructions

1. Cook the rice vermicelli noodles according to package directions until tender. Drain, rinse under cold water, and set aside to cool completely.
2. In a small bowl, whisk together all dressing ingredients: peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, Sriracha, and warm water. Whisk until smooth. The dressing should be pourable but not watery; add additional warm water 1 tablespoon at a time if too thick.
3. If using a whole rotisserie chicken, remove the skin and bones, then shred the meat with two forks. Measure out 2 cups.
4. Prepare the fresh herbs: pick leaves from stems and give them a rough chop. You want them in bite-size pieces.
5. Chop the romaine lettuce into thin ribbons (chiffonade) for a delicate texture.
6. Julienne the cucumber and carrots into thin matchsticks. For best results, use a julienne peeler or mandoline.
7. Assemble the bowls: divide the cooled noodles among four large bowls. Top each with equal portions of shredded chicken, herbs, lettuce, cucumber, and carrots.
8. Drizzle each bowl generously with peanut dressing (about 2-3 tablespoons per serving). Sprinkle with chopped roasted peanuts.
9. Serve immediately. For best texture, keep dressing separate until serving to prevent the noodles from softening.

For a creamier, more decadent finish, toss the noodles in the dressing before adding the toppings—this ensures every strand is coated. The final bowl is a symphony of textures: silky noodles, crisp vegetables, tender chicken, and a rich, nutty dressing that ties it all together. You can also swap the chicken for grilled shrimp or tofu for a variation.

Cajun Blackened Chicken Breast

Every bite of this Cajun blackened chicken breast delivers a smoky, spicy crust with a tender, juicy interior. It's a quick cast-iron classic that brings New Orleans heat straight to your kitchen.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon cayenne pepper (adjust for heat level)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons clarified butter (ghee), melted

Instructions

1. Pat chicken breasts dry with paper towels to remove excess moisture. This ensures a good sear.
2. In a small bowl, whisk together paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and black pepper to create the blackening seasoning.
3. Brush both sides of each chicken breast liberally with melted clarified butter, then coat evenly with the seasoning mixture. Press seasoning into the flesh.
4. Place a large cast-iron skillet over medium-high heat for 3 minutes until smoking hot. Do not add oil; the butter on the chicken provides enough fat.
5. Carefully lay chicken breasts in the skillet, spaced apart. Cook undisturbed for 4 minutes. The seasoning should form a dark, charred crust. Tip: Use a fish spatula to check doneness without tearing the crust.
6. Flip chicken and cook for 3 more minutes. Reduce heat to medium if crust is burning. Tip: Use an instant-read thermometer; chicken is done at 160°F (carryover cooking will bring it to 165°F).
7. Transfer chicken to a cutting board and let rest for 3 minutes. This redistributes juices and prevents dryness.
8. Slice against the grain into 1/2-inch thick strips. Tip: Slice at an angle for wider, more elegant pieces.

Hot from the pan, the crust crackles with every cut, revealing moist, seasoned meat inside. Serve over creamy grits, alongside coleslaw, or slice into a crusty roll for a killer po' boy.

Cold Sesame Chicken Noodle Salad

Zero in on the ultimate summer lunch with this Cold Sesame Chicken Noodle Salad. Shredded chicken breast meets silky noodles, a bold sesame dressing, and crunchy veggies for a satisfying, make-ahead meal.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Salad

• 8 oz dried soba noodles or spaghetti
• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp kosher salt
• 1 large English cucumber, julienned
• 2 medium carrots, julienned
• 4 green onions, thinly sliced on the diagonal
• 1/4 cup chopped fresh cilantro leaves
• 2 tbsp toasted sesame seeds

For the Sesame Dressing

• 1/4 cup toasted sesame oil
• 3 tbsp soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 2 tbsp smooth peanut butter
• 2 tsp sriracha (optional)

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp kosher salt and the soba noodles. Cook according to package directions until tender, about 7-8 minutes.
2. Drain noodles in a colander and rinse under cold running water to stop cooking. Toss with 1 tsp toasted sesame oil to prevent sticking, then set aside.
3. While noodles cook, poach the chicken: Place chicken breasts in a medium saucepan and cover with cold water by 1 inch. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook until internal temperature reaches 165°F, about 12-15 minutes.
4. Transfer chicken to a cutting board. Let rest 5 minutes, then shred into bite-sized pieces with two forks.
5. Prepare the dressing: In a small bowl, whisk together 1/4 cup toasted sesame oil, soy sauce, rice vinegar, honey, grated ginger, minced garlic, peanut butter, and sriracha until smooth.
6. In a large mixing bowl, combine cooked noodles, shredded chicken, julienned cucumber, carrots, and sliced green onions. Tip: For extra crunch, toast sesame seeds in a dry skillet over medium heat for 2 minutes before adding.
7. Pour dressing over the salad and toss gently but thoroughly to coat everything evenly. Garnish with cilantro and toasted sesame seeds.
8. Serve immediately at room temperature or refrigerate for up to 1 hour for a chilled salad. Tip: For best texture, don't dress the salad more than 30 minutes before serving to keep veggies crunchy.

Packed with nutty sesame flavor and a tangle of tender noodles, this salad delivers a satisfying crunch in every bite. For a heartier meal, top with crispy wonton strips or a soft-boiled egg.

Stuffed Chicken Breast with Spinach and Feta

For a weeknight dinner that feels special, this stuffed chicken breast delivers big flavor with minimal fuss. Spinach, feta, and sun-dried tomatoes create a creamy, tangy filling that keeps the chicken moist and delicious.

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

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

For the Filling

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 5 oz fresh baby spinach
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 4 oz feta cheese, crumbled
• 2 oz cream cheese, softened
• 1/4 teaspoon red pepper flakes

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Butterfly each chicken breast: slice horizontally through the thickest part, stopping about 1/2 inch from the opposite edge. Open like a book. Season both sides with salt and pepper.
3. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
4. Add spinach and cook, stirring, until wilted, about 2 minutes. Transfer to a bowl and let cool slightly.
5. To the spinach, add sun-dried tomatoes, feta, cream cheese, and red pepper flakes. Mix until well combined.
6. Divide filling evenly among chicken breasts, placing it on one half of each butterflied breast. Fold the other half over to close. Secure with toothpicks if needed.
7. Heat olive oil in the same skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until golden brown. (Tip: Don't crowd the pan; work in batches if necessary.)
8. Transfer seared chicken to prepared baking sheet. Bake for 15-18 minutes, until internal temperature reaches 165°F at the thickest part. (Tip: Let rest 5 minutes before slicing to keep juices inside.)
9. Remove toothpicks. Slice each breast crosswise into 1-inch thick medallions. (Tip: Use a sharp knife for clean cuts so filling stays intact.)

Out of the oven, the chicken is golden and juicy, with a creamy, tangy filling that pairs beautifully with a side of roasted vegetables or a crisp Greek salad. Each bite offers a burst of Mediterranean flavor—perfect for impressing guests or elevating a simple weeknight meal.

Chicken Breast and Grilled Vegetable Skewers

Yearning for a summery meal that's both healthy and packed with flavor? These Chicken Breast and Grilled Vegetable Skewers deliver juicy, marinated chicken and charred veggies in every bite. Perfect for the grill, they come together fast for a weeknight dinner or backyard cookout.

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

Ingredients

• 1.5 lbs boneless skinless chicken breast, cut into 1.5-inch cubes
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 large zucchini, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 8 oz cremini mushrooms, stems trimmed
• 8 bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
2. Add chicken cubes to the marinade; toss to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
3. While chicken marinates, prepare vegetables: slice zucchini, cut bell pepper and onion, trim mushrooms.
4. Thread chicken and vegetables onto soaked skewers, alternating ingredients. Leave small gaps for even cooking.
5. Preheat grill to medium-high heat, about 400°F. Clean and oil the grates.
6. Grill skewers for 10-12 minutes, turning every 3-4 minutes, until chicken is cooked through (internal temp 165°F) and vegetables are charred. Tip: avoid overcrowding the skewers—leave space between pieces for better grill marks.
7. Remove from grill; let rest for 2 minutes. Tip: squeeze extra lemon over skewers before serving for brightness.

Keep the skewers warm while you prep a side of herbed couscous or a crisp green salad. The charred edges of the veggies and tender chicken create a satisfying contrast. These skewers are also fantastic tucked into warm pita with tzatziki for a handheld meal.

Chicken Breast Pita Pockets

No more sad desk salads. These Chicken Breast Pita Pockets are a fast, flavor-packed lunch fix. Grilled chicken, cool tzatziki, and crunchy veggies stuffed into warm pita.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 large pita pockets
• 1/2 cup tzatziki sauce
• 1 cup shredded romaine lettuce
• 1 medium tomato, thinly sliced
• 1/2 small red onion, thinly sliced

Instructions

1. Pound chicken breasts to even 1/2-inch thickness for uniform cooking.
2. In a bowl, whisk together olive oil, oregano, garlic powder, salt, and pepper. Add chicken and coat well. Let marinate 10 minutes (or up to 2 hours in fridge).
3. Preheat grill or grill pan over medium-high heat (about 400°F). Oil the grates.
4. Grill chicken 5-6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips against the grain.
5. Warm pita pockets on the grill for 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 minutes.
6. Open each pita carefully. Spread about 2 tablespoons tzatziki inside each pocket.
7. Stuff each pita with equal amounts of lettuce, tomato slices, red onion, and chicken strips. Serve immediately.
8. Tip: For extra crunch, toast the pita directly on the grill. Tip: If chicken browns too fast, move to cooler side of grill. Tip: Pat veggies dry to avoid soggy pita.

Crisp pita gives way to juicy chicken and creamy tzatziki. For a twist, swap in grilled halloumi or add pickled peppers for heat.

Chicken Breast Ceviche

A refreshing twist on ceviche using shredded chicken breast. Perfect for hot days when you want something light and bright.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the ceviche

• 2 cups cooked chicken breast, shredded
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1 jalapeño, seeded and minced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, quartered
• 1/2 English cucumber, diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• Tortilla chips for serving

Instructions

1. In a medium bowl, combine shredded chicken with lime juice and lemon juice. Toss to coat. Cover and refrigerate for at least 15 minutes to allow the citrus to marinate.
2. While the chicken marinates, prepare the vegetables: mince jalapeño, slice red onion, quarter cherry tomatoes, dice cucumber and avocado, and chop cilantro.
3. After 15 minutes, remove chicken from refrigerator. Add minced jalapeño, sliced red onion, cherry tomatoes, and cucumber. Gently stir to combine.
4. Add diced avocado and chopped cilantro. Season with salt to taste. Toss gently once more to incorporate without mashing the avocado.
5. Serve immediately with tortilla chips, or chill for an additional 10 minutes for a colder ceviche. Tip: For extra acidity, add a splash of orange juice. Another tip: Use leftover rotisserie chicken to save time. Finally, ensure avocado is ripe but firm for best texture.

Vibrant and zesty, this ceviche offers a creamy contrast from the avocado against the bright citrus. Serve it as a light lunch or appetizer at your next summer gathering.

Coconut Curry Chicken Breast

Skip the takeout and make this creamy coconut curry chicken breast that's ready in under 30 minutes. Summer squash adds a fresh crunch while the coconut milk keeps everything silky and rich.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 medium summer squash (zucchini or yellow), halved lengthwise and sliced 1/2-inch thick
• 1/4 cup fresh basil leaves, torn
• 1 tbsp lime juice
• Salt to taste
• Steamed jasmine rice for serving

Instructions

1. Season chicken cubes with salt. Heat coconut oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed) and sear without moving for 3 minutes until golden brown. Flip and cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium. Add garlic and ginger to the skillet; cook stirring constantly for 30 seconds until fragrant. Add curry paste and stir for 1 minute until the paste darkens and becomes aromatic.
3. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Whisk until curry paste is fully dissolved. Bring to a simmer, scraping up any browned bits from the bottom.
4. Return chicken and any accumulated juices to the skillet. Simmer gently for 5 minutes, stirring occasionally. The sauce will thicken slightly. Tip: Don't let it boil hard or the coconut milk may separate.
5. Add summer squash slices. Cook for 4-5 minutes until tender but still slightly crisp. Taste and adjust salt if needed. The squash should be al dente—overcooking makes it mushy.
6. Remove from heat. Stir in fresh basil and lime juice. Let rest 2 minutes before serving. The acid from lime brightens the curry; add it off heat to preserve its freshness.

Rich and velvety with a subtle heat, this curry coats each piece of chicken in savory coconut goodness. Serve over jasmine rice and garnish with extra basil or a wedge of lime for a pop of color.

Conclusion

Yes, summer is the perfect time to fire up the grill or toss together a light, flavorful chicken dish. These 12 seasonal recipes make the most of peak produce and keep cooking easy. Try one, leave a comment with your favorite, and share the article on Pinterest to spread the deliciousness!

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