If you need a bright and flavorful weeknight dinner that comes together in just 30 minutes, look no further than this Skillet Lemon Parmesan Chicken with Zucchini and Squash Recipe. With tender chicken, crisp-tender vegetables, and a kiss of citrus, every bite delivers a perfect balance of juicy, cheesy, and fresh. This dish is not only a gorgeous centerpiece but surprisingly simple to make, and it always wows family and friends.
Ingredients You’ll Need
These simple ingredients are the heart of this dish, each bringing something special—whether it’s that savory depth, creamy finish, or bright pop of color. The best part is that nothing is complicated, but together they deliver incredible flavor and a gorgeous, vibrant skillet.
- Chicken breasts: Thinly sliced or pounded for fast, even cooking and juicy, tender bites every time.
- Garlic powder: Adds mellow, mouthwatering flavor without any prep work.
- Onion powder: Gives depth and a subtle sweetness to the chicken seasoning.
- Italian seasoning: Brings a fragrant, herbaceous note that lifts the entire dish.
- Salt and pepper: Essential for drawing out and balancing all the flavors.
- Olive oil: Delivers a rich, fruity foundation and helps everything brown beautifully.
- Zucchini: Sliced into half-moons for tender, verdant bursts of color and subtle sweetness.
- Yellow squash: Its gentle flavor and sunny hue add a happy brightness to the skillet.
- Garlic (fresh): Minced for incredible aroma and a little punch.
- Lemon (juice and zest): Lemon’s acidity freshens up the whole dish—don’t skip the zest for extra citrus burst!
- Grated Parmesan cheese: Adds salty, nutty creaminess that ties all the flavors together.
- Fresh parsley (optional): Finishes the dish with color and herby goodness.
How to Make Skillet Lemon Parmesan Chicken with Zucchini and Squash Recipe
Step 1: Season the Chicken
Start by patting your chicken breasts dry and seasoning both sides generously with garlic powder, onion powder, Italian seasoning, salt, and pepper. This step is key for locking in flavor right from the beginning—don’t be shy with your seasoning!
Step 2: Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Carefully add the chicken and cook for 5 to 6 minutes on each side until beautifully golden and cooked through. Once done, transfer the chicken to a plate and tent it with foil to keep it warm and juicy while you get those veggies ready.
Step 3: Sauté the Vegetables
To the same skillet, add the remaining tablespoon of olive oil. Toss in the zucchini and yellow squash, stirring occasionally for 4 to 5 minutes until they’re just becoming tender and the colors are vibrant. Add the minced garlic and cook for about 30 seconds until fragrant—this step builds a savory, irresistible base for the rest of the skillet lemon parmesan chicken with zucchini and squash recipe.
Step 4: Add Lemon and Parmesan
Return the cooked chicken (and any accumulated juices) to the skillet with the vegetables. Squeeze in the lemon juice, sprinkle in the zest, and rain the Parmesan over the top. Let it cook for just 1 to 2 more minutes, gently tossing everything to coat in that luscious, cheesy, lemony sauce. You’ll start to smell the irresistible aroma that will have everyone searching for a plate!
Step 5: Finish and Garnish
Take your skillet off the heat and shower generously with the chopped parsley if you like. It’s an optional step but truly adds a garden-fresh finish to this skillet lemon parmesan chicken with zucchini and squash recipe. Serve it up immediately while everything is steamy and the Parmesan is perfectly melty.
How to Serve Skillet Lemon Parmesan Chicken with Zucchini and Squash Recipe
Garnishes
A sprinkle of extra Parmesan or a handful of chopped fresh herbs (like parsley or basil) not only amps up the flavor but makes the dish look even more inviting. A little bit of lemon zest right before serving adds another zippy citrus note that brings the whole skillet lemon parmesan chicken with zucchini and squash recipe to life.
Side Dishes
This main is super versatile! Pair it with fluffy rice, al dente pasta, or wholesome quinoa for something hearty. A slice of crusty bread works wonders for soaking up any leftover cheesy, lemony sauce, and a simple green salad keeps things crisp and fresh.
Creative Ways to Present
Serve this dish family-style straight from the skillet for a rustic, crowd-pleasing centerpiece, or plate individual servings with extra veggies and lemon slices for a more elegant look. You can even tuck it into a shallow bowl and spoon the veggies and sauce right over the top for maximum flavor in every bite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let them cool completely, then store in an airtight container in the fridge for up to 3 days. The flavors deepen as they sit, making for a tasty next-day lunch or dinner.
Freezing
For longer storage, place cooled chicken and veggies in a freezer-safe container or zip-top bag and freeze for up to three months. Thaw overnight in the fridge for best texture and flavor, as reheating straight from frozen can make the veggies a bit soggy.
Reheating
Reheat gently in a skillet over low-medium heat with a splash of chicken broth or water to keep things moist, or microwave in short bursts, stirring in between. Add a fresh sprinkle of Parmesan and a sqeeze of lemon if you like for a flavor refresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in the skillet lemon parmesan chicken with zucchini and squash recipe. Just adjust the cooking time—they may need an extra couple of minutes per side.
Do I have to use both zucchini and yellow squash?
Nope! You can use just zucchini, just yellow squash, or even add other quick-cooking vegetables like bell peppers or asparagus for variety.
Is this recipe gluten free?
Yes, the ingredients in the skillet lemon parmesan chicken with zucchini and squash recipe are naturally gluten free, making it a great choice for many different dietary needs.
How can I make this vegetarian?
Try swapping the chicken for thick-sliced portobello mushrooms or canned chickpeas, and use the same seasoning and cooking method for a hearty vegetarian spin.
What’s the best way to double this recipe?
If you want to make a big batch, simply double all the ingredients. You may need to cook the chicken in batches so everything browns nicely, then return everything to the skillet with the veggies for the grand finish.
Final Thoughts
I hope you’re inspired to make this skillet lemon parmesan chicken with zucchini and squash recipe for your next dinner! It’s one of those vibrant, satisfying meals that’s easy enough for a weeknight but special enough to share. Gather your ingredients, fire up your skillet, and let this fresh, zesty dish brighten up your table. Happy cooking!
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Skillet Lemon Parmesan Chicken with Zucchini and Squash Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Skillet Lemon Parmesan Chicken with Zucchini and Squash recipe is a flavorful and satisfying dish that brings together tender chicken with vibrant vegetables and zesty lemon. The combination of herbs and Parmesan cheese elevates the flavors, making it a perfect stovetop meal for any day of the week.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken breasts (thinly sliced or pounded to even thickness)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Veggies:
- 1 small zucchini (sliced into half-moons)
- 1 small yellow squash (sliced into half-moons)
- 2 cloves garlic (minced)
- Juice and zest of 1 lemon
- ⅓ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Season the Chicken: Season the chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper on both sides.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side until golden brown and cooked through. Transfer to a plate and cover.
- Sauté Veggies: In the same skillet, add the remaining olive oil. Sauté zucchini and squash for 4–5 minutes until tender. Add minced garlic and cook for 30 seconds.
- Combine: Return chicken to the skillet. Add lemon juice and zest, sprinkle Parmesan over everything, and cook for 1–2 more minutes, tossing gently.
- Garnish and Serve: Garnish with parsley and serve hot.
Notes
- This dish pairs well with rice, quinoa, or pasta.
- For extra color and nutrition, consider adding cherry tomatoes or baby spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg
