Description
This Skillet Lemon Parmesan Chicken with Zucchini and Squash is a quick, flavorful one-pan meal perfect for busy weeknights. Tender diced chicken breasts are seasoned with Italian herbs and lemon zest, then cooked alongside fresh zucchini and yellow squash. Finished with a sprinkle of parmesan, fresh parsley, and a splash of lemon juice, this dish delivers a bright, savory, and comforting dinner 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
- 3 tsp Italian seasoning, divided
- 1 tsp garlic powder, divided
- 1/2 tsp onion powder
- 1 tsp lemon zest, plus more for serving
- 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, or more to taste
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
Instructions
- Prepare Chicken: Dice the boneless, skinless chicken breasts into bite-sized pieces. Season them generously with salt, freshly ground black pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp lemon zest, and onion powder. This will infuse the chicken with vibrant, zesty Italian flavors.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces and cook thoroughly until all sides are browned and the chicken is cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Cook Vegetables: In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. When melted and hot, add the sliced zucchini and yellow squash. Season with the remaining 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt, and pepper to taste. Sauté the vegetables until tender and slightly golden, about 5-7 minutes.
- Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add 2 tablespoons of fresh lemon juice, 1/3 cup finely shredded parmesan cheese, and 2 tablespoons chopped fresh parsley. Toss all the ingredients together gently to combine and warm through so the flavors meld.
- Serve: Transfer the skillet contents to serving plates or serve directly from the pan. Garnish with an extra sprinkle of parmesan cheese and additional lemon zest to brighten the dish. Serve immediately and enjoy this fresh, cheesy, lemon-infused chicken skillet meal hot.
Notes
- For a dairy-free version, omit butter and parmesan or substitute with vegan alternatives.
- Use fresh garlic instead of garlic powder if preferred, finely minced and added during cooking.
- Adjust Italian seasoning amount to your taste preference for stronger herb flavor.
- Ensure zucchini and squash are sliced evenly for uniform cooking.
- You can substitute chicken breasts with boneless thighs for a juicier result.
- Serve with a side of crusty bread or over cooked rice or pasta for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
