Skillet Lemon Parmesan Chicken with Zucchini and Squash
If you’re craving a healthy, flavorful dinner that’s quick and easy, this Skillet Lemon Parmesan Chicken with Zucchini and Squash is your new go-to.
This bright, zesty dish combines tender chicken and fresh veggies with the irresistible combo of lemon and parmesan—perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
Ready in just 30 minutes, it’s the kind of meal that will have everyone asking for seconds! Plus, it’s all made in one pan, so cleanup is a breeze.
Let’s get cooking!
For Skillet Lemon Parmesan Chicken:
- Chicken – I use boneless, skinless chicken breasts, diced into bite-sized pieces. You can also use thighs if you prefer darker meat.
- Olive Oil – Used for cooking the chicken and veggies, helps keep everything moist and flavorful.
- Butter – Adds richness and helps the chicken brown nicely. You can substitute with more olive oil if desired.
- Salt and Freshly Ground Black Pepper – For seasoning the chicken and veggies to enhance the flavors.
- Italian Seasoning – A blend of herbs that brings a wonderful savory flavor to the chicken.
- Garlic Powder – Adds a mild, warm garlic flavor.
- Onion Powder – Complements the garlic powder for an extra layer of savory taste.
- Lemon Zest – Fresh lemon zest brings a bright and aromatic citrus flavor to the chicken.
- Zucchini – Sliced into half-moons, it adds a mild sweetness and texture to the dish.
- Yellow Squash – Similar to zucchini, it’s slightly sweeter and adds color and texture.
- Parmesan – Finely shredded, adds a nutty and savory depth to the dish.
- Fresh Parsley – Chopped, it adds a pop of freshness and color.
- Lemon Juice – Freshly squeezed, to brighten up the flavors and tie everything together.
For Skillet Lemon Parmesan Chicken Sauce:
- Lemon Juice – Freshly squeezed, to enhance the citrusy flavor in the dish.
- Parmesan – Adds a creamy, savory richness to the sauce and melts beautifully over the chicken and veggies.
Skillet Lemon Parmesan Chicken with Zucchini and Squash
Ingredients
- 1¼ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil, divided
- 2 tbsp butter, divided (or use more olive oil)
- Salt and freshly ground black pepper, to taste
- 3 tsp Italian seasoning, divided
- 1 tsp garlic powder*, divided
- ½ tsp onion powder
- 1 tsp lemon zest, plus extra for serving
- 10 oz zucchini (2 small), sliced and halved if wide
- 10 oz yellow squash (2 small), sliced and halved if wide
- ⅓ cup finely shredded parmesan cheese (or more to taste
- 2 tbsp chopped fresh parsley
- 2 tbsp fresh lemon juice
Instructions
Cook Chicken:
- Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Pat the chicken pieces dry with paper towels and season them generously with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest. Toss to coat. Add 1 Tbsp butter to the skillet and let it melt with the olive oil. Add the chicken and cook for about 3 minutes on one side, then flip and cook for another 3 minutes, or until the center of the chicken reaches 165°F. Transfer the chicken to a plate and cover with foil to keep warm.
Cook Vegetables:
- n the same skillet, heat the remaining 1 Tbsp olive oil and 1 Tbsp butter over medium-high heat. Add the zucchini and squash, season with salt, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Cook, tossing occasionally, until the veggies are just tender, about 4 minutes.
Combine & Serve:
- Return the cooked chicken to the skillet with the zucchini and squash. Drizzle with fresh lemon juice and toss to combine. Sprinkle with parmesan cheese and fresh parsley. Serve warm, topped with extra parmesan and lemon zest if desired. This dish is especially tasty served over cooked orzo.
Notes
- Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are perfect for this recipe if you prefer darker meat. They stay juicy and tender, adding a rich flavor to the dish.
- What if I don’t have Italian seasoning?
No worries! You can make your own mix by using dried basil, oregano, and thyme. It’ll still give you that herby, savory flavor.
- Can I use frozen vegetables?
Fresh is always best for texture and flavor, but if you’re in a pinch, frozen veggies work too. Just make sure to thaw and drain them well to avoid excess moisture.
- Do I have to use fresh lemon zest and juice?
Fresh lemon zest and juice bring a vibrant kick to the dish. If you don’t have fresh lemons, bottled juice will do—just be aware the flavor might not be as bright.
- Can I prep this dish ahead of time?
Yes! You can cook the chicken and veggies in advance and store them separately in the fridge. When you’re ready, just reheat and assemble for a super easy meal.
