Cassie’s Ruminations

Quick Chicken and Summer Squash Skillet

Lacking any dinner plans, I threw this skillet meal together and hoped for the best. It actually turned out pretty decently.

Quick Chicken and Summer Squash Skillet
Serves 2

1 tbsp olive oil
1 lb skinless boneless chicken thighs
1 tsp kosher salt
1 tsp black pepper
1 tsp dried thyme leaves
1 lb summer squash (I had half zucchini and half yellow crookneck)
1 tbsp butter
1 tbsp flour
1 cup chicken broth

In a large skillet, heat the olive oil over medium heat. Season the chicken with salt, pepper, and thyme. Add the chicken thighs and brown on one side. Flip them over and brown on the other side. Add the squash over the top and sprinkle salt and pepper over the top. Add 1/4 cup water and cover the skillet. Cook for 10 minutes or until the squash is tender. While the squash and chicken are cooking, melt the butter in the microwave and then stir in the flour to make a quick roux. Remove the squash and chicken to a plate. Add the chicken broth and roux to the skillet and whisk to combine. Bring to a boil so the roux thickens the gravy. Serve over the chicken.