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