Description
A quick and flavorful Skillet Lemon Parmesan Chicken with Zucchini and Squash that comes together in just 30 minutes. This dish features tender bite-sized chicken breasts seasoned with Italian herbs and lemon zest, sautéed to perfection alongside fresh zucchini and yellow squash. Finished with fresh lemon juice, Parmesan cheese, and parsley, this meal is a vibrant and healthy option for a delicious weeknight dinner.
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
- 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
- 1/3 cup finely shredded Parmesan, or more to taste
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
Instructions
- Prepare Chicken: Pat the diced chicken breasts dry and season generously with salt, freshly ground black pepper, 2 tsp of Italian seasoning, 1/2 tsp garlic powder, onion powder, and 1 tsp lemon zest for a fragrant base.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, until they are cooked through and golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Cook Vegetables: In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. When melted and hot, add the sliced zucchini and yellow squash. Sprinkle with remaining 1 tsp Italian seasoning and 1/2 tsp garlic powder. Sauté the vegetables until tender and slightly caramelized, about 5-7 minutes.
- Combine Ingredients: Return the cooked chicken to the skillet with the sautéed vegetables. Pour in 2 tablespoons of fresh lemon juice, then sprinkle in the finely shredded Parmesan cheese and chopped fresh parsley. Toss everything together gently over low heat until the cheese melts and ingredients are well combined.
- Serve: Garnish the skillet dish with additional Parmesan cheese and lemon zest for a fresh finish. Serve immediately while hot for a bright and satisfying meal.
Notes
- To make the dish dairy-free, substitute butter with olive oil and omit Parmesan or use a dairy-free alternative.
- For a spicier version, add a pinch of crushed red pepper flakes when cooking the chicken.
- Ensure the chicken pieces are evenly sized for even cooking.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice may alter the taste.
- This recipe can be doubled easily for larger gatherings.
