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
Units
Scale
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
