Meet your new go-to weeknight dinner: Skillet Lemon Parmesan Chicken with Zucchini and Squash. This vibrant, flavor-packed recipe brings juicy chicken, tender veggies, and zesty Parmesan together in a single pan for a meal that’s not only delicious, but quick, fresh, and absolutely gorgeous on your dinner table!
Why You’ll Love This Recipe
- Bursting with Fresh Flavor: Lemon, Parmesan, and Italian herbs bring a bright, zesty finish that transforms humble chicken and veggies into something special.
- One-Pan Wonder: Everything cooks in just one skillet, making clean-up a breeze—perfect for busy nights when you need maximum flavor with minimal fuss.
- Healthy & Wholesome: Packed with lean protein and colorful vegetables, this meal leaves you feeling satisfied without being heavy.
- Versatile Crowd-Pleaser: Skillet Lemon Parmesan Chicken with Zucchini and Squash can be easily dressed up, doubled, or tweaked for picky eaters or dietary needs.
Ingredients You’ll Need
The beauty of Skillet Lemon Parmesan Chicken with Zucchini and Squash is just how simple and vibrant the ingredients are. Each one brings its own flair—from sunshine-bright lemon zest to creamy-sharp Parmesan—creating a dish that tastes as fresh as it looks.
- Boneless, skinless chicken breasts: Lean protein that soaks up the lemony, herby flavors perfectly—dice into bite-sized pieces for quick, even cooking.
- Olive oil & butter: The delicious combo creates a golden sear on the chicken and adds richness to both the chicken and vegetables. You can use more olive oil in place of butter if you prefer.
- Italian seasoning, garlic powder, onion powder: The dream team of herbs and aromatics—easy pantry spices that provide deep, savory notes and keep the prep fast.
- Lemon zest & juice: Brings brightness, zing, and aroma—always zest your lemon before juicing for the freshest flavor.
- Zucchini & yellow squash: Tender, slightly sweet summer veggies add color, texture, and soak up all those pan juices.
- Finely shredded Parmesan: Melts beautifully, giving a nutty, salty finish that makes every bite feel special.
- Chopped fresh parsley: Delivers a pop of green and a fresh herbal accent right at the end.
- Salt & freshly ground black pepper: Season every layer for well-rounded flavor.
Variations
This recipe is wonderfully flexible, so don’t be afraid to make it your own! Skillet Lemon Parmesan Chicken with Zucchini and Squash can be easily tweaked for what you have on hand, dietary preferences, or if you’re just in the mood for a twist.
- Swap the Veggies: Use bell peppers, asparagus, or cherry tomatoes instead of (or in addition to) the zucchini and squash for a new flavor and color experience.
- Make It Creamy: For a richer sauce, stir in a splash of heavy cream or a spoonful of cream cheese before serving—instant comfort food vibes!
- Add Heat: Sprinkle in red pepper flakes or a pinch of cayenne with the seasonings for a little extra warmth and zip.
- Use Chicken Thighs: Thighs add extra juiciness if you prefer dark meat—just adjust the cooking time as needed.
- Go Dairy-Free: Skip the butter and parmesan, using your favorite non-dairy substitutes, and finish with a bit of extra lemon zest instead.
How to Make Skillet Lemon Parmesan Chicken with Zucchini and Squash
Step 1: Prep and Season the Chicken
Start by patting your diced chicken breasts dry with paper towels—this ensures you’ll get that irresistible golden crust. Place the chicken on a board and generously season with salt, pepper, most of your Italian seasoning, garlic powder, onion powder, and lemon zest. Don’t be shy—the more evenly you coat, the better every bite will taste!
Step 2: Sauté the Chicken
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Once hot, add chicken in a single layer and let it sizzle undisturbed for a few minutes until golden. Flip and cook until just cooked through and juicy—about 6 minutes total. Remove to a plate and cover loosely to keep warm.
Step 3: Cook the Veggies
In the same glorious skillet, add the remaining olive oil and butter. Toss in your zucchini and yellow squash, then sprinkle with a pinch of salt, Italian seasoning, and garlic powder. Stir often and cook until just tender—aim for that perfect point where the squash is still vibrant and not mushy (usually around 4 minutes).
Step 4: Bring It All Together
Return the chicken and any juices to the skillet. Drizzle fresh lemon juice over everything, then give a gentle toss to combine and warm through. Sprinkle in the Parmesan and fresh parsley, stirring just until the cheese melts into a heavenly, savory finish. Serve with extra lemon zest and a generous snowfall of Parmesan if you like—trust me, you do!
Pro Tips for Making Skillet Lemon Parmesan Chicken with Zucchini and Squash
- Zest First, Juice Later: Always zest the lemon before you cut and juice it—it’s so much easier and you’ll get all that fragrant oil directly into your dish.
- Don’t Overcrowd the Pan: Give the chicken pieces room to brown—if needed, cook in batches to keep that flavorful sear (and avoid steaming).
- Prep Veggies Evenly: Slice the zucchini and squash to an even thickness so they cook at the same rate and maintain a pleasant bite.
- Cheese Matters: Use freshly grated Parmesan for best flavor and melting—skip the pre-shredded kind for the most luscious results.
How to Serve Skillet Lemon Parmesan Chicken with Zucchini and Squash
Garnishes
A final shower of fresh parsley, a pinch of extra lemon zest, and another sprinkle of Parmesan take this dish from simple to sensational. These garnishes add vibrant color and an extra pop of flavor—honestly, never underestimate the difference they make!
Side Dishes
This skillet dinner is deliciously satisfying on its own, but it pairs perfectly with fluffy orzo, light couscous, creamy polenta, or even a slice of rustic crusty bread to soak up every drop of that lemony pan sauce. Steamed rice is another wonderful, neutral backdrop!
Creative Ways to Present
Try serving your Skillet Lemon Parmesan Chicken with Zucchini and Squash over a bed of pasta, or pile it high on a platter for a colorful family-style feast. For a fancier touch, arrange the veggies in alternating stripes alongside the juicy chicken, then scatter Parmesan and parsley over the whole dish—almost too pretty to eat (almost!).
Make Ahead and Storage
Storing Leftovers
Leftover Skillet Lemon Parmesan Chicken with Zucchini and Squash will keep beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making leftovers just as tempting for lunch or a quick dinner.
Freezing
If you’d like to freeze, transfer the cooled dish to a freezer-safe container and store for up to 2 months. Keep in mind the texture of the zucchini and squash may soften a bit after thawing, but the taste stays bright and delicious.
Reheating
To reheat, simply warm gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce seems dry. Microwave works too—cover loosely and heat in short bursts, stirring in between, just until hot.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a delicious and juicy alternative in Skillet Lemon Parmesan Chicken with Zucchini and Squash. Just chop them into bite-sized pieces and cook them a few minutes longer, if needed, until they’re fully cooked through.
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Do I need to peel the zucchini and yellow squash?
No need to peel! The skin on both vegetables is tender and contains lots of nutrients. Just wash well and slice—plus, the skin adds beautiful color and texture to the finished dish.
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What if I don’t have fresh parsley?
Fresh parsley gives a lovely burst of color and freshness, but if you’re out, don’t worry. You can use a little dried parsley, fresh basil, or even a sprinkle of chopped chives instead—or simply skip and let the lemon and Parmesan shine.
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Can I double the recipe for a larger group?
Definitely! Just be sure to cook the chicken and veggies in batches so your skillet isn’t overcrowded—this will help everything brown beautifully and keep the flavors true to the original Skillet Lemon Parmesan Chicken with Zucchini and Squash.
Final Thoughts
If you’re craving something that’s fresh, satisfying, and easy enough for any night of the week, Skillet Lemon Parmesan Chicken with Zucchini and Squash never disappoints. Give it a try—your kitchen will smell amazing, your plate will be full of color, and your family (or guests) will be asking for seconds!
Print
Skillet Lemon Parmesan Chicken with Zucchini and Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten Free
Description
This Skillet Lemon Parmesan Chicken with Zucchini and Squash recipe is a delightful combination of tender chicken, flavorful vegetables, and zesty lemon, all cooked together in a skillet for a quick and satisfying meal.
Ingredients
For the Chicken:
- 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
For the Vegetables:
- 10 oz. (2 small) zucchini, sliced and halved if wider
- 10 oz. (2 small) yellow squash, sliced and halved if wider
Additional Ingredients:
- 1/3 cup finely shredded parmesan, or more to taste
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
Instructions
- Prepare the Chicken: Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Season the diced chicken with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest. Cook the chicken until done, then transfer to a plate.
- Cook the Vegetables: In the same skillet, heat the remaining oil and butter. Add the zucchini and squash, season with salt, Italian seasoning, and garlic powder, and cook until tender.
- Combine and Serve: Return the cooked chicken to the skillet with the vegetables. Drizzle lemon juice over the mixture, sprinkle with parmesan and parsley, and toss to combine. Serve warm with additional parmesan and lemon zest.
Notes
- This dish pairs well with cooked orzo for a complete meal.
- Adjust the seasoning and cheese according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 3g
- Sodium: 530mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
