½ cup all-purpose flour

4 (4- to 6-ounce) boneless, skinless chicken breasts, trimmed

1 teaspoon Herbes de Provence

Salt and pepper

3 tablespoons plus 2 teaspoons extra-virgin olive oil

2 zucchini, quartered lengthwise and sliced ½ inch thick

2 yellow summer squash, quartered lengthwise and sliced

½ inch thick

2 garlic cloves, minced

12 ounces cherry tomatoes, halved

2 tablespoons capers, rinsed

¼ cup shredded fresh basil or mint

1. Spread flour in a shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.

2. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides and chicken registers 160 degrees, about 10 minutes. Transfer chicken to a plate, tent loosely with aluminum foil, and let rest while preparing vegetables.

3. Heat 2 teaspoons oil in a now-empty skillet over medium-high heat until shimmering. Add zucchini and squash and cook until well browned about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and capers and cook until tomatoes are just softened about 2 minutes.

Off heat, stir in basil and remaining 1 tablespoon oil, Season with salt and pepper to taste.

Serve chicken with vegetables.