Healthy Chicken Breast with Zucchini and Squash Recipe

This healthy chicken breast with zucchini recipe brings together tender, perfectly seasoned chicken and colorful summer vegetables in one skillet. It’s the kind of meal that makes weeknight cooking feel effortless. I learned early on that the best dinners don’t need fancy ingredients, just fresh ones treated right.

There’s something about the way lemon brightens everything in a skillet that reminds me of Sunday dinners at Grandma’s farm. She’d slice zucchini straight from her garden, their skins still warm from the sun, and toss them with whatever protein she’d prepared that morning. The kitchen would fill with the scent of butter, herbs, and that unmistable aroma of vegetables hitting a hot pan. She always said, “Betty, when your vegetables are this fresh, you just need to get out of their way.” This recipe honors that wisdom with simple seasonings, quick cooking, and ingredients that speak for themselves. Time to get our hands floury.

What Makes This Healthy Chicken with Zucchini So Special

I’ve been making chicken and vegetable skillets for over forty years, and this combination has earned its spot in my regular rotation for good reason. The Italian seasoning creates a flavor foundation that works beautifully with both the chicken and vegetables, while the lemon zest and juice add brightness that keeps every bite interesting.

Here’s why this recipe works so well:

• Uses everyday ingredients you can find at any grocery store, no specialty items needed
• Comes together in just 25 minutes, perfect for busy weeknights when you’re short on time
• Requires only one skillet, which means minimal cleanup after dinner
• Delivers lean protein and vegetables in a balanced, nutritious meal
• Adapts easily to whatever summer squash you have on hand or what’s freshest at the market
• Reheats beautifully for next-day lunches, maintaining its tender texture and bright flavor

My family especially loves how the parmesan melts slightly into the warm vegetables, creating little pockets of savory richness throughout the dish.

Ingredient Spotlight

Boneless chicken breasts form the protein base of this dish. I always choose breasts that are relatively uniform in thickness so they cook evenly, and dicing them into bite-sized pieces ensures they’re done in just minutes.

Olive oil and butter work together to create the perfect cooking fat. Olive oil provides a higher smoke point for searing, while butter adds rich, nutty flavor that complements the Italian herbs beautifully.

Italian seasoning is the flavor workhorse here, bringing oregano, basil, thyme, and rosemary all in one convenient blend. In my kitchen, I prefer brands that still smell fragrant when you open the jar, which tells you the herbs are fresh.

Lemon zest delivers concentrated citrus flavor that infuses the chicken as it cooks. The zest contains aromatic oils that fresh lemon juice alone can’t provide, and I’ve learned that adding it before cooking rather than after makes all the difference.

Zucchini and yellow squash bring color, texture, and mild, sweet flavor to this healthy chicken breast with zucchini dish. I always select firm squash with unblemished skin. They should feel heavy for their size, which indicates they’re fresh and haven’t started to dry out.

Garlic powder and onion powder provide savory depth without the prep work of fresh aromatics. They distribute more evenly throughout the diced chicken than minced fresh would.

Parmesan cheese adds a salty, umami punch that ties everything together. Freshly grated parmesan melts better and tastes sharper than pre-grated varieties.

Fresh parsley and lemon juice finish the dish with brightness. The parsley adds a pop of color and fresh herb flavor, while the lemon juice at the end balances the richness of the butter and cheese.

How to Make Healthy Chicken Breast with Zucchini

Step 1. I always start by heating 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until it shimmers. This ensures the chicken will sear properly rather than steam.

Step 2. While the pan heats, season your diced chicken thoroughly with salt, pepper, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, onion powder, and lemon zest, tossing to coat every piece evenly.

Step 3. Betty’s tip: Add 1 tablespoon of butter to the hot oil and let it melt completely before adding the chicken. The butter should foam but not brown.

Step 4. After years of making this, I’ve learned to spread the chicken in a single layer without crowding the pan, then let it cook undisturbed for 3 minutes to develop a golden crust before flipping and cooking another 3 minutes until it reaches 165 degrees F internally.

Step 5. Transfer the cooked chicken to a clean plate and tent it loosely with foil to keep warm while you cook the vegetables.

Step 6. In the same skillet, add the remaining tablespoon each of olive oil and butter, then add your sliced zucchini and yellow squash along with salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.

Step 7. I’ve found that cooking the vegetables for about 4 minutes over medium-high heat, stirring occasionally, gives them a slight golden color while keeping them tender-crisp. They should still have some bite.

Step 8. Return the chicken and any accumulated juices to the skillet, drizzle with 2 tablespoons fresh lemon juice, and toss everything together for about 1 minute to marry the flavors.

Step 9. Remove from heat and immediately sprinkle with grated parmesan cheese and chopped fresh parsley, letting the residual heat melt the cheese slightly into the vegetables.

Step 10. Serve warm, garnished with extra lemon zest if desired, and watch how quickly the plates empty.

Storage and Reheating Tips

This healthy chicken breast with zucchini stores beautifully for meal prep or enjoying leftovers throughout the week. I typically transfer cooled portions to airtight containers and refrigerate them for up to 4 days. The chicken stays tender and the vegetables maintain decent texture, though the squash will soften slightly, and that’s completely normal.

Betty’s method for freezing works when you want to prep ahead, though I’ll be honest that the zucchini and yellow squash lose some of their texture after freezing. If you plan to freeze portions, pack them in freezer-safe containers with tight-fitting lids and use within 2 months. Let frozen portions thaw overnight in the refrigerator before reheating.

For the best texture, I reheat this dish in a skillet over medium heat with a splash of chicken broth or water to prevent drying. Stir gently for 3 to 4 minutes until heated through. The microwave works in a pinch, use 60-second intervals at 70% power, stirring between each, but the stovetop method preserves the chicken’s tenderness better. Add a fresh squeeze of lemon and a sprinkle of parmesan when reheating to brighten the flavors back up.

Perfect Partners for Healthy Chicken with Zucchini

This colorful skillet pairs beautifully with sides that complement its bright, Italian-inspired flavors:

• Garlic bread or crusty Italian bread serves as the perfect vehicle for soaking up the lemony, herb-infused pan juices that collect at the bottom of your serving bowl
• Simple arugula salad with balsamic vinaigrette offers peppery greens and tangy dressing that provide a fresh contrast to the savory richness of the chicken and vegetables
• Creamy parmesan risotto or rice pilaf adds satisfying heartiness, and these mild starches let the zesty chicken and vegetables shine without competing for attention
• Roasted baby potatoes with rosemary create a textural contrast with their crispy exteriors and fluffy interiors while echoing the Italian herb profile that runs through the main dish
• Steamed green beans or asparagus brings additional vegetables that add color to your plate and keep the meal light and nutritious, which is perfect for summer dining when you want something satisfying but not heavy

My family particularly enjoys this with warm garlic parmesan chicken and potatoes on the side when we eat on the back porch during warm summer evenings. For something lighter, try pairing it with a fresh chicken and vegetables skillet or serve it alongside sheet pan chicken fajitas for a complete dinner spread.

FAQs

Healthy Chicken Breast with Zucchini and Squash

A nutritious one-skillet dinner featuring tender Italian-seasoned chicken breast with fresh zucchini and yellow squash, finished with bright lemon and parmesan cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 1.25 lbs boneless chicken breasts diced into bite-sized pieces
• 2 tablespoons olive oil divided
• 2 tablespoons butter divided
• Salt and freshly ground black pepper to taste
• 3 teaspoons Italian seasoning divided
• 1 teaspoon garlic powder divided
• 0.5 teaspoon onion powder
• 1 teaspoon lemon zest plus extra for garnish
• 10 oz zucchini about 2 small, sliced into rounds
• 10 oz yellow squash about 2 small, sliced into rounds
• 0.33 cup grated parmesan cheese freshly grated preferred
• 2 tablespoons fresh parsley chopped
• 2 tablespoons fresh lemon juice

Equipment

• Large non-stick skillet
• Cutting board and knife
• Measuring spoons
• meat thermometer

Method

 

1. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.
2. Season diced chicken with salt, pepper, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, onion powder, and lemon zest. Toss to coat evenly.
3. Add 1 tablespoon butter to the hot skillet and let it melt completely. Add seasoned chicken in a single layer and cook undisturbed for 3 minutes until golden.
4. Flip chicken pieces and cook for another 3 minutes until internal temperature reaches 165 degrees F. Transfer to a plate and tent with foil.
5. In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat.
6. Add sliced zucchini and yellow squash. Season with salt, remaining 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.
7. Cook vegetables for about 4 minutes, stirring occasionally, until tender-crisp with slight golden color.
8. Return chicken and any accumulated juices to the skillet. Drizzle with fresh lemon juice and toss everything together for 1 minute.
9. Remove from heat and sprinkle with grated parmesan cheese and chopped fresh parsley. Let the cheese melt slightly from the residual heat.
10. Serve warm, garnished with extra lemon zest if desired. Enjoy immediately for best texture and flavor.

Notes

This dish stores well for up to 4 days refrigerated. For best results when reheating, use a skillet with a splash of broth rather than the microwave. Can be frozen for up to 2 months, though vegetable texture will soften. Chicken thighs can substitute for breasts if preferred.