Skillet Lemon Parmesan Chicken with Zucchini and Squash
Tender chicken cooked with zucchini and yellow squash in a lemon parmesan sauce. A quick and easy one-pan dinner ready in under 30 minutes. Perfect for busy weeknights and healthy family meals.
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts diced into bite-size pieces
- 2 Tbsp olive oil divided
- 2 Tbsp butter divided
- 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
- 10 oz zucchini sliced and halved if large
- 10 oz yellow squash sliced and halved if large
- 1/3 cup finely shredded parmesan cheese
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
Instructions
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
- Pat the chicken dry with paper towels. Season with salt, black pepper, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, onion powder, and lemon zest.
- Melt 1 tablespoon butter into the skillet with the olive oil.
- Add the seasoned chicken and cook for about 3 minutes per side until golden and fully cooked. The internal temperature should reach 165°F.
- Transfer the chicken to a plate and loosely cover with foil.
- Add the remaining olive oil and butter to the same skillet.
- Add zucchini and yellow squash. Season with salt, remaining Italian seasoning, and remaining garlic powder.
- Cook the vegetables for about 4 minutes, stirring occasionally until tender-crisp.
- Return the chicken to the skillet.
- Drizzle fresh lemon juice over the Skillet Lemon Parmesan Chicken with Zucchini and Squash and toss gently.
- Sprinkle with parmesan cheese and fresh parsley.
- Serve warm with extra lemon zest and parmesan if desired.
Notes
- You can use all zucchini or all squash if needed.
- Fresh lemon juice gives the best flavor.
- Store leftovers in an airtight container for easy lunches.
- Add spinach or asparagus for extra vegetables.