Healthy Chicken Breast with Zucchini and Squash

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.

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Prep Time 10

Cook Time 15

Total Time 25

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

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