Description

This Skillet Lemon Parmesan Chicken with Zucchini and Squash is a quick, flavorful one-pan meal perfect for busy weeknights. Tender bite-sized chicken pieces are seasoned with Italian herbs and garlic, then sautéed to perfection. Fresh zucchini and yellow squash add vibrant color and a mild sweetness, all tossed together with zesty lemon juice, savory parmesan cheese, and fresh parsley for a bright and satisfying dish.

Ingredients

Scale

Chicken

1 1/4 lbs boneless skinless chicken breasts, diced into bite size pieces
Salt and freshly ground black pepper, to taste
3 tsp Italian seasoning, divided
1 tsp garlic powder, divided
1/2 tsp onion powder
1 tsp lemon zest, plus more for serving

Vegetables and Seasonings

10 oz (2 small) zucchini, sliced and halved if wider
10 oz (2 small) yellow squash, sliced and halved if wider

Fats and Finishing

2 Tbsp olive oil, divided
2 Tbsp butter, divided (or more olive oil)
1/3 cup finely shredded parmesan, or more to taste
2 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice

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Instructions

Season and cook chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. While heating, season the diced chicken with salt, black pepper, 1 1/2 teaspoons of Italian seasoning, 1/2 teaspoon garlic powder, onion powder, and lemon zest. Add the chicken to the skillet and cook, stirring occasionally, until the chicken is cooked through and lightly browned on all sides, about 6-8 minutes.
Sauté the vegetables: Remove the cooked chicken from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced zucchini and yellow squash to the skillet. Season with the remaining 1 1/2 teaspoons Italian seasoning and 1/2 teaspoon garlic powder. Cook the vegetables, stirring occasionally, until tender and slightly caramelized, about 6-7 minutes.
Combine chicken with vegetables: Return the cooked chicken to the skillet with the sautéed zucchini and squash. Add the lemon juice, shredded parmesan cheese, and chopped fresh parsley. Toss everything gently but thoroughly to combine all the flavors and to allow the cheese to melt slightly.
Garnish and serve: Sprinkle additional parmesan cheese and lemon zest over the top for a bright finishing touch. Serve the dish hot directly from the skillet and enjoy a delicious, lemony, cheesy chicken and vegetable meal.

Notes

For a dairy-free version, substitute butter with extra olive oil and omit the parmesan cheese or use a dairy-free cheese alternative.
If you prefer, you can use chicken thighs instead of breasts for a juicier texture.
Adjust the seasoning amounts to your taste preference, especially the lemon zest and cheese for varying levels of tanginess and saltiness.
This recipe pairs well with crusty bread or a side of cooked rice or quinoa for a more substantial meal.
Fresh parsley can be replaced with basil or cilantro for a different herbal note.
Make sure not to overcrowd the skillet when cooking the chicken to ensure proper browning.