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
Scale
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
- â…“ 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
