Description
This Skillet Lemon Parmesan Chicken with Zucchini and Squash is a quick and flavorful one-pan meal perfect for busy weeknights. Tender bite-sized chicken pieces are seasoned with Italian herbs and lemon zest, then sautéed to perfection alongside fresh zucchini and yellow squash. Finished with a bright splash of lemon juice, fragrant parsley, and a generous sprinkle of parmesan cheese, this dish delivers a delightful balance of savory and citrusy flavors in just 30 minutes.
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
Cooking Fats
- 2 Tbsp olive oil, divided
- 2 Tbsp butter, divided (or more olive oil)
Vegetables
- 10 oz. (2 small) zucchini, sliced and halved if wider
- 10 oz. (2 small) yellow squash, sliced and halved if wider
Finishing Touches
- 1/3 cup finely shredded parmesan cheese, or more to taste
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
Instructions
- Season and Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. In a bowl, season the diced chicken breasts with salt, pepper, 2 teaspoons of Italian seasoning, 1/2 teaspoon of garlic powder, onion powder, and 1 teaspoon of lemon zest. Add the chicken to the skillet and cook, stirring occasionally, until the chicken is cooked through and no longer pink inside, about 6-8 minutes.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the sliced zucchini and yellow squash along with the remaining 1 teaspoon of Italian seasoning and 1/2 teaspoon garlic powder. Cook, stirring occasionally, until the vegetables are tender but still slightly crisp, about 5-7 minutes.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Pour in 2 tablespoons of fresh lemon juice, sprinkle with the shredded parmesan, and add the chopped fresh parsley. Toss everything gently to combine and allow the cheese to melt slightly, about 2 minutes.
- Garnish and Serve: Sprinkle additional parmesan cheese and lemon zest over the top for extra flavor. Serve the dish hot straight from the skillet, enjoying the vibrant flavors and bright citrus accents.
Notes
- You can substitute chicken thighs for breasts if preferred; cooking time may vary slightly.
- Use freshly grated parmesan for the best flavor and texture.
- Adjust seasoning to taste, especially salt and lemon zest, to balance brightness.
- Serve with crusty bread or over pasta or rice for a heartier meal.
