Skillet Lemon Parmesan Chicken with Zucchini and Squash

A super easy, super flavorful one-pan chicken and veggie recipe ready in just 30 minutes. Healthy, high-protein, bright and lemony with great leftovers.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

1.25 lbs boneless skinless chicken breasts diced into bite-size pieces
2 tbsp olive oil divided
2 tbsp butter divided
1 tsp salt or to taste
0.5 tsp freshly ground black pepper
3 tsp Italian seasoning divided
1 tsp garlic powder divided
0.5 tsp onion powder
1 tsp lemon zest plus more for serving
10 oz zucchini about 2 small, sliced and halved if wider
10 oz yellow squash about 2 small, sliced and halved if wider
0.33 cup finely shredded Parmesan or more to taste, not the shaker can variety
2 tbsp fresh parsley chopped
2 tbsp fresh lemon juice from about 1 lemon

Equipment

12-inch non-stick skillet
Paper towels
Instant-read thermometer

Method

Heat 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat until hot.
Dab the diced chicken dry with paper towels. Season with salt, black pepper, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and the lemon zest. Toss to coat.
Melt 1 tablespoon butter in the hot pan with the olive oil. Add the chicken in a single layer, giving pieces space. Cook 3 minutes without stirring, then flip and cook another 3 minutes until the internal temperature reaches 165 degrees F. Transfer to a plate and tent with foil.
In the same skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the zucchini and squash. Season with salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Cook, tossing occasionally, until just tender, about 4 minutes. Do not overcook.
Return the chicken to the skillet with the vegetables. Drizzle in the fresh lemon juice and toss to combine.
Sprinkle with finely shredded Parmesan and fresh parsley. Serve warm with extra Parmesan and lemon zest if desired, over orzo, rice, pasta, or cauliflower rice.

Notes

GARLIC: Substitute 1 tablespoon minced fresh garlic for garlic powder. Add half to the chicken halfway through cooking, and half when adding the vegetables. VEGETABLES: Do not overcook; 4 minutes keeps them tender-crisp. PARMESAN: Use finely shredded, not the shaker can variety. CHICKEN THIGHS: Can be substituted; adjust cook time by 1 to 2 minutes per side. STORAGE: Refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat. Freezing is not recommended as zucchini becomes mushy.