Description

This Skillet Lemon Parmesan Chicken with Zucchini and Squash is a quick and flavorful one-pan meal featuring tender bite-sized chicken pieces seasoned with Italian herbs and lemon zest, sautéed alongside fresh zucchini and yellow squash. Finished with parmesan cheese, fresh lemon juice, and parsley, this dish offers a bright and savory experience perfect for a healthy weeknight dinner.

Ingredients

Scale

Chicken

1 1/4 lbs boneless skinless chicken breasts, diced into bite size pieces
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

Vegetables

10 oz. (2 small) zucchini, sliced and halved if wider
10 oz. (2 small) yellow squash, sliced and halved if wider

Other

2 Tbsp olive oil, divided
2 Tbsp butter, divided (or more olive oil)
1/3 cup finely shredded parmesan, or more to taste
2 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice

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Instructions

Cook the Chicken: Heat 1 Tbsp olive oil in a skillet over medium heat. Season the diced chicken pieces with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and 1 tsp lemon zest. Add the chicken to the skillet and cook, stirring occasionally, until fully cooked through and lightly browned, about 6-8 minutes.
Cook the Vegetables: In the same skillet, add the remaining 1 Tbsp olive oil and 1 Tbsp butter. Add the sliced zucchini and yellow squash, along with the remaining 1 tsp Italian seasoning and 1/2 tsp garlic powder. Sauté the vegetables until tender but still slightly crisp, around 5-7 minutes.
Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Pour in the fresh lemon juice and sprinkle the shredded parmesan and chopped parsley over the mixture. Toss everything together gently to combine and melt the cheese slightly, cooking for an additional 1-2 minutes.
Garnish and Serve: Remove from heat and garnish with extra parmesan cheese and additional lemon zest. Serve hot and enjoy this bright, savory, and wholesome skillet meal.

Notes

For a dairy-free version, substitute butter with extra olive oil and omit parmesan or use a vegan cheese alternative.
You can use chicken thighs if preferred; adjust cooking time accordingly.
Fresh lemon juice brightens the dish — feel free to add more to taste.
Serve with a side of crusty bread or over cooked quinoa or rice for a complete meal.