Skillet Lemon Parmesan Chicken with Zucchini and Squash
Looking for a quick and flavorful dinner that’s healthy and satisfying?
This Skillet Lemon Parmesan Chicken with Zucchini and Squash is the perfect solution!
With simple ingredients and minimal prep, you’ll have a delicious, one-pan meal on the table in just 30 minutes.
The zesty lemon and savory Parmesan take this dish to the next level, making it a family favorite that’s as tasty as it is easy.
Get ready to fall in love with your new go-to weeknight dinner!
For Skillet Lemon Parmesan Chicken:
- Chicken – 1 1/4 lbs boneless, skinless chicken breasts, diced into bite-sized pieces. You can use either white or dark meat, depending on your preference.
- Olive Oil – 2 Tbsp, divided. Used for cooking the chicken and veggies.
- Butter – 2 Tbsp, divided. For added richness when cooking the chicken and vegetables.
- Salt and Black Pepper – To taste, for seasoning the chicken and vegetables.
- Italian Seasoning – 3 tsp, divided. Adds a warm, herby flavor to the chicken and veggies.
- Garlic Powder – 1 tsp, divided. Provides a savory, mild garlic flavor.
- Onion Powder – 1/2 tsp. Adds subtle sweetness and depth to the chicken.
- Lemon Zest – 1 tsp, plus extra for serving. Brightens the dish with a fresh citrus flavor.
- Zucchini – 10 oz (2 small), sliced and halved if wider. A tender, mild-flavored vegetable that complements the chicken.
- Yellow Squash – 10 oz (2 small), sliced and halved if wider. Adds a touch of sweetness and color.
- Parmesan Cheese – 1/3 cup, finely shredded (or more to taste). Adds a savory, salty finish to the dish.
- Fresh Parsley – 2 Tbsp, chopped. For a fresh, herbaceous topping.
- Fresh Lemon Juice – 2 Tbsp. For an extra punch of fresh lemon flavor.
For Skillet Lemon Parmesan Sauce:
- Lemon Juice – Freshly squeezed, added for the tangy kick in the sauce.
- Parmesan Cheese – More to taste, to melt into the sauce and add extra creaminess.
Lemon Parmesan Chicken with Zucchini and Squash Skillet
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Ingredients:
- 1 1/4 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 Tbsp olive oil, divided
- 2 Tbsp butter, divided (or more olive oil)
- 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)
- 10 oz zucchini (2 small), sliced, halved if wide
- 10 oz yellow squash (2 small), sliced, halved if wide
- 1/3 cup finely shredded Parmesan cheese (or more to taste)
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
Instructions:
- Prepare the Chicken:
Heat 1 Tbsp of olive oil in a 12-inch non-stick skillet over medium-high heat. Pat the chicken dry with paper towels. Season the chicken with salt, pepper, 2 tsp of Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest. Toss to coat the chicken evenly with the seasonings. - Cook the Chicken:
Melt 1 Tbsp of butter in the skillet with the olive oil. Add the seasoned chicken and cook for 3 minutes, then flip the chicken and cook the other side until it’s fully cooked through (the internal temperature should reach 165°F). This should take about 3 more minutes. Once cooked, transfer the chicken to a plate and cover loosely with foil to keep warm. - Cook the Veggies:
In the same skillet, heat the remaining 1 Tbsp of olive oil and 1 Tbsp of butter over medium-high heat. Add the zucchini and squash, seasoning them with salt, 1 tsp of Italian seasoning, and 1/2 tsp of garlic powder. Cook, tossing occasionally, for about 4 minutes, or until the veggies are just tender. - Combine and Serve:
Return the cooked chicken to the skillet with the zucchini and squash. Drizzle the lemon juice over the mixture and toss to combine. Sprinkle the dish with Parmesan cheese and fresh parsley. Serve the chicken and veggies warm, with additional Parmesan and lemon zest on top if desired. - Optional: Serve over a bed of cooked orzo or your favorite side dish for an extra touch.
Notes:
- You can substitute 1 Tbsp of minced fresh garlic for the garlic powder. If using fresh garlic, add half of it to the chicken during cooking and the other half to the zucchini and squash when they are added to the skillet.
Nutrition (Per Serving)
Calories: 331 kcal | Carbohydrates: 7g | Protein: 34g | Fat: 18g | Saturated Fat: 6g
Cholesterol: 110mg | Sodium: 311mg | Potassium: 931mg | Fiber: 2g | Sugar: 3g
Vitamin A: 735 IU | Vitamin C: 32.5mg | Calcium: 116mg | Iron: 1.7mg
- Can I swap chicken breasts for chicken thighs?
Absolutely! Chicken thighs are perfect for this recipe. They stay juicy and tender, and if you prefer them, feel free to use them instead. Just keep in mind that thighs may take a few extra minutes to cook, but they’re totally worth it!
- What if I don’t have Italian seasoning?
No worries at all! If you’re missing Italian seasoning, you can easily mix up your own blend. Combine equal parts dried basil, oregano, and thyme—those herbs will do the trick and bring that perfect herby flavor to the dish.
- Can I use frozen zucchini and squash instead of fresh?
Yes, you can! Frozen zucchini and squash are fine to use, but remember to thaw them first and drain any excess moisture. Fresh veggies work best for the texture, but frozen will still make a tasty dish!
- How can I add a little heat to this dish?
If you’re a fan of spice, just sprinkle in some red pepper flakes when cooking the chicken or vegetables. Or, for a different kick, a little dash of cayenne or hot sauce can easily turn up the heat!
- Can I prep the ingredients ahead of time?
Of course! You can chop the chicken and vegetables in advance. Just store them in separate containers in the fridge. When you’re ready to cook, the meal will come together even faster, and the cooking time may be a bit quicker since the ingredients are already prepped.
