Lemon Parmesan Chicken Skillet
Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of fresh and wholesome meals, this skillet lemon parmesan chicken with zucchini and squash is proof. Growing up, I learned that food isn’t just about flavor, it’s about family and health too. This one-pan chicken and veggie dinner captures everything I love: brightness from lemon, richness from parmesan, and the comfort of a hearty protein-and-veggie combination. It’s easy, healthy, and fits beautifully into Whole 30 supper ideas, chicken and veggie dinner recipes, and meals for high cholesterol or high blood pressure. You’ll love that this dinner is as fast as it is flavorful.
Quick Recipe Overview
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine type | American |
| Best season | Summer and Spring |
Why You’ll Love This Recipe
- One pan simplicity: Everything cooks in one skillet, meaning less mess and fewer dishes to wash.
- Bright and refreshing flavor: The lemon juice and zest bring a fresh pop that perfectly balances the buttery parmesan richness.
- Healthy yet satisfying: This dish is light enough for a healthy dinner yet filling thanks to protein-packed chicken and fiber-rich squash.
- Customizable for diets: It works with Whole 30 adjustments, and it’s perfect for people managing high cholesterol or looking for easy healthier meals.
- Perfect leftovers: Reheats beautifully and can even be served over orzo, rice, or quinoa for another meal.
Skillet Lemon Parmesan Chicken with Zucchini and Squash Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This skillet lemon parmesan chicken with zucchini and squash is a quick, flavorful, and healthy one-pan dinner that’s bright, hearty, and perfect for weeknights.
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts, diced into bite size pieces
- 2 Tbsp olive oil, divided
- 2 Tbsp butter, divided (or more olive oil)
- 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 (2 small) zucchini, sliced and halved if wider
- 10 oz (2 small) yellow squash, sliced and halved if wider
- 1/3 cup finely shredded parmesan, or more to taste
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
Instructions
1. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Dab chicken dry and season with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest. Toss to coat.
2. Melt butter in skillet with oil, then add chicken. Cook 3 minutes, flip, then cook another 3 minutes until chicken is cooked through (165°F). Transfer to plate, tent with foil.
3. In same skillet, heat remaining olive oil and butter. Add zucchini and squash. Season with salt, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Cook about 4 minutes until just tender.
4. Return chicken to skillet with vegetables. Drizzle with lemon juice and toss.
5. Sprinkle parmesan and parsley over the top. Serve warm with extra parmesan and lemon zest if desired.
Notes
Substitute 1 Tbsp minced fresh garlic if preferred. Add half to chicken midway through cooking, and the rest with zucchini and squash.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 331
- Sugar: 3g
- Sodium: 311mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts, diced into bite-size pieces
- 2 Tbsp olive oil, divided
- 2 Tbsp butter, divided (or more olive oil)
- 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 (2 small) zucchini, sliced and halved if wider
- 10 oz (2 small) yellow squash, sliced and halved if wider
- 1/3 cup finely shredded parmesan, or more to taste
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
Ingredient Tips Table
| Ingredient | Tip |
| Chicken breasts | Dice evenly so the pieces cook at the same rate and stay juicy. |
| Olive oil | Use extra virgin for added flavor, or substitute with avocado oil for a lighter touch. |
| Butter | Adds richness, but you can skip it and double the olive oil for a dairy-free version. |
| Italian seasoning | Homemade blends work great, or swap with fresh herbs like thyme and oregano. |
| Garlic powder | Fresh garlic boosts flavor, just adjust the cooking time slightly to avoid burning. |
| Zucchini & squash | Slice into even rounds or half-moons for the best texture and quick cooking. |
| Parmesan | Freshly grated melts more smoothly and adds sharper flavor than pre-shredded. |
| Lemon juice & zest | Always zest before juicing to get the most out of your lemon. |
Step-by-Step Instructions
- Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Dab chicken dry with paper towels, season with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest. Toss to coat evenly.
- Add 1 Tbsp butter to the skillet, then add the chicken. Cook for 3 minutes, flip, and cook another 3 minutes or until fully cooked through (larger pieces should reach 165°F). Transfer chicken to a plate and tent with foil.
- In the same skillet, add the remaining olive oil and butter. Toss in zucchini and squash, season with salt, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Sauté for about 4 minutes until tender but still vibrant.
- Return chicken to the skillet with vegetables. Drizzle in fresh lemon juice and toss everything together. Sprinkle parmesan and parsley over the top, tossing lightly so the cheese melts slightly.
- Serve warm with extra parmesan and lemon zest if desired. Optional: spoon over orzo, quinoa, or brown rice for a heartier meal.
Helpful Tips
- Cut vegetables evenly so they cook at the same pace.
- Don’t overcook the chicken, it stays juicier when just reaching 165°F.
- For stronger lemon flavor, add zest at the very end along with juice.
- Pair with a light starch like orzo or couscous to balance textures.
Expert Tips for the Best Results
- Layer flavors: Season chicken before cooking, then season veggies separately for maximum depth.
- Avoid overcrowding: Cook chicken in a single layer so it browns properly instead of steaming.
- Use fresh parmesan: It melts creamier and enhances flavor compared to pre-grated versions.
- Rest chicken briefly: Letting it sit under foil while veggies cook keeps it tender.
Recipe Variations
- Spicy version: Add crushed red pepper flakes with the veggies for a little kick.
- Dairy-free: Use all olive oil and skip parmesan, or substitute with nutritional yeast for cheesy flavor.
- Mediterranean twist: Add cherry tomatoes and kalamata olives for a fresh, briny spin.
- Low-carb meal prep: Serve the chicken and veggies as-is with extra greens for a complete low-carb dinner.
Make Ahead & Freezer Tips
Store cooked chicken and veggies in an airtight container in the fridge for up to 3 days. For freezing, cool completely and freeze portions in freezer-safe bags for up to 2 months. Reheat gently to preserve texture.
Serving Suggestions
Serve directly from the skillet for a rustic presentation. Pair with orzo, quinoa, or a crisp green salad for balance. Garnish with fresh lemon slices and extra parsley for a bright finishing touch.
Pairing Ideas
This dish pairs wonderfully with a chilled glass of Sauvignon Blanc or a light sparkling water with lemon. For sides, consider roasted potatoes, garlic bread, or a cucumber salad for refreshing contrast.
Storage and Reheating Tips
Refrigerate leftovers in airtight containers. Reheat gently in a skillet with a splash of broth or water to prevent drying out. For quick reheating, microwave in 30-second bursts, stirring in between.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts? Yes, chicken thighs work great and stay even juicier, just adjust the cooking time slightly.
What can I use instead of zucchini and squash? Broccoli, bell peppers, or asparagus are excellent alternatives.
Can I make this dairy-free? Absolutely, skip the butter and parmesan, and replace with olive oil and nutritional yeast for a cheesy flavor.
Is this good for meal prep? Yes, it reheats beautifully and makes excellent lunches served over rice or salad.
Can I double the recipe? Definitely, but use a larger skillet or cook chicken in batches to avoid overcrowding.
Does this recipe work for Whole 30? Yes, just omit the parmesan and butter, and stick with olive oil and fresh herbs.
What’s the best way to add more flavor? Use fresh garlic, extra lemon zest, or top with red pepper flakes for a punchy finish.
You may also like my Street Corn Creamy Cucumber Salad.
Nutrition Info
| Serving size | 1 portion |
| Calories | 331 |
| Protein | 34g |
| Carbohydrates | 7g |
| Fat | 18g |
| Fiber | 2g |
| Sugar | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This skillet lemon parmesan chicken with zucchini and squash is quick, vibrant, and satisfying. It’s a go-to for busy nights when you want something fresh, healthy, and packed with flavor. Try it once and it’ll become a regular favorite at your dinner table.
