If you’re looking for a bright, flavorful dinner that practically leaps from the skillet to your plate with color and comfort, look no further than Skillet Lemon Parmesan Chicken with Zucchini and Squash. This vibrant one-pan meal is speedy to make, utterly delicious, and the perfect way to enjoy a medley of veggies alongside tender, zesty chicken—perfect for busy weeknights or impressing guests with a cheerful dinner spread!
Why You’ll Love This Recipe
- Bursting with Color & Freshness: Sunshiny lemon, vibrant zucchini, and golden squash make every bite feel like summer in a skillet.
- One-Skillet Simplicity: All the flavors simmer and marry right in one pan, saving you dishes without sacrificing depth or taste.
- Ready in 30 Minutes (or Less!): This recipe comes together so quickly, it easily fits into even the busiest of schedules.
- Crowd-Pleasing Flavor: Creamy Parmesan, zesty lemon, and juicy chicken enchant kids, adults, and everyone in between.
Ingredients You’ll Need
Part of the magic of Skillet Lemon Parmesan Chicken with Zucchini and Squash is that each ingredient plays a starring role, lending its fresh flavor, vibrant color, or comforting richness. Here’s what you’ll need for restaurant-worthy results, right at home!
- Boneless, skinless chicken breasts: Dice them bite-sized so every mouthful is tender and cooks evenly.
- Olive oil and Butter: Using both delivers fabulous flavor and helps brown the chicken beautifully (you can swap all olive oil if you prefer).
- Italian seasoning, garlic powder, onion powder: Layers of herby, garlicky, savory goodness—these make the dish truly aromatic.
- Lemon zest and juice: The real citrus pop comes from zest; use a microplane and zest before juicing for maximum flavor.
- Zucchini and Yellow Squash: Choose small, firm squashes for the sweetest, least watery results—slice and halve if they’re wide.
- Parmesan cheese: Freshly shredded Parmesan melts over the finished dish and unites everything with its creamy, salty bite.
- Fresh parsley: Adds a fresh, herbal finish (skip if you must, but it’s such a bright touch).
- Salt and black pepper: Don’t hold back—season well to bring the flavors alive.
Variations
One of the best things about Skillet Lemon Parmesan Chicken with Zucchini and Squash is how forgiving—and flexible—it can be. You can truly make it your own with quick swaps, add-ins, or ingredient tweaks to suit your family’s tastes or dietary needs!
- Swap the Protein: Substitute boneless thighs for richer flavor, or try shrimp for a seafood-friendly twist.
- Add More Veggies: Toss in grape tomatoes, baby spinach, or thin asparagus for extra color and variety.
- Make It Creamier: Stir in a splash of heavy cream at the end for a lush pan sauce that clings to every bite.
- Go Gluten-Free: This dish is naturally gluten-free, but double-check your Parmesan and seasonings to be sure.
How to Make Skillet Lemon Parmesan Chicken with Zucchini and Squash
Step 1: Season the Chicken Generously
Pat the diced chicken pieces dry with paper towels to help them brown. Scatter them on your cutting board and shower with salt, pepper, a hearty sprinkle of Italian seasoning, aromatic garlic and onion powders, and that bright hit of lemon zest. Toss everything together so every piece is ready to shine in the skillet.
Step 2: Sauté the Chicken to Golden Perfection
Heat a splash of olive oil and a dab of butter in a large non-stick skillet over medium-high heat. When hot, add the seasoned chicken. Sear undisturbed for 3 minutes to capture a little color, then flip and cook a few minutes more until just cooked through—juicy, fragrant, and ready for a quick rest under foil.
Step 3: Cook the Zucchini and Squash
In the same skillet (don’t wipe it out—the browned bits add so much flavor!), add the remaining olive oil and butter. Toss in the sliced zucchini and squash, season with salt, more Italian seasoning, and a little extra garlic powder. Cook, stirring occasionally, until just tender yet still vibrantly green and yellow—about 4 minutes.
Step 4: Finish with Lemon, Parmesan & Parsley
Return the chicken to the skillet, drizzle over the fresh lemon juice, and gently toss everything together so the citrusy warmth wakes up each ingredient. Sprinkle generously with Parmesan and finish with fresh parsley for the ultimate burst of color and flavor. Serve immediately while warm and melty—ideally with extra cheese and lemon zest on top!
Pro Tips for Making Skillet Lemon Parmesan Chicken with Zucchini and Squash
- Sear for Juicy Chicken: Pressing the chicken dry and not overcrowding the skillet helps achieve that light golden sear without steaming the pieces.
- Use Very Fresh Citrus: Freshly zested lemons deliver exponentially more flavor than bottled juice or the dry kind—don’t skip the zest!
- Don’t Overcook the Veggies: Zucchini and squash shine when just tender, not mushy—keep a close eye so you enjoy their best texture and color.
- Grate Your Own Parmesan: Pre-shredded cheese won’t melt as creamily; a quick grate makes all the difference for silkiness and bold flavor.
How to Serve Skillet Lemon Parmesan Chicken with Zucchini and Squash
Garnishes
Boost the fresh flavor and visual wow by topping bowls with extra lemon zest, another sprinkle of Parmesan, and a confetti of chopped parsley. Even a pinch of crushed red pepper flakes can add a little sparkle and spice.
Side Dishes
While Skillet Lemon Parmesan Chicken with Zucchini and Squash is super satisfying on its own, it’s absolutely dreamy over a bed of fluffy orzo, creamy mashed potatoes, or lemony rice. Or keep it light with a crusty hunk of toasted bread to soak up that citrusy pan sauce!
Creative Ways to Present
For an eye-catching dinner party, serve the chicken, zucchini, and squash right from the skillet family-style. For meal prep, portion it up in lunch bowls or pile it atop roasted spaghetti squash “boats” for a colorful, fun twist.
Make Ahead and Storage
Storing Leftovers
Let your Skillet Lemon Parmesan Chicken with Zucchini and Squash cool to room temperature, then store in an airtight container in the refrigerator. The flavors meld together overnight and it stays tasty for up to 3 days.
Freezing
While the chicken freezes well for up to 2 months, the zucchini and squash can lose some texture after thawing. If freezing, try storing just the chicken, then add fresh veggies when you reheat for best results.
Reheating
For best flavor, gently reheat leftovers in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. A quick microwave works, too—just don’t overheat, to keep chicken juicy and veggies just-tender.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are delicious in this recipe and lend an extra bit of juiciness and flavor. Just dice them the same way and follow the instructions as written.
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What if I don’t have Italian seasoning?
You can easily mix your own with a combination of dried oregano, basil, thyme, and a pinch of rosemary. Or simply use your favorite blend of dried herbs!
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Is Skillet Lemon Parmesan Chicken with Zucchini and Squash good for meal prep?
It’s fantastic for lunches! The flavors continue to meld as it rests, and you can enjoy it warm or cold. Store in single-serve containers for easy grab-and-go meals all week.
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Can I make this dairy-free?
Yes, use olive oil in place of butter and swap the Parmesan for a dairy-free cheese alternative or a sprinkle of nutritional yeast for that savory finish.
Final Thoughts
You’re about to fall in love with how bright, easy, and satisfying Skillet Lemon Parmesan Chicken with Zucchini and Squash truly is. Every bite is zippy, creamy, and full of garden-fresh goodness! I hope you’ll make it, customize it, and share it with your favorite people—it’s a recipe that just makes the whole table a little happier. Enjoy!
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: Pan-Frying
- Cuisine: Italian
- Diet: Gluten Free
Description
This Skillet Lemon Parmesan Chicken with Zucchini and Squash recipe is a flavorful and colorful dish perfect for a quick weeknight dinner. Tender chicken pieces are cooked with zesty lemon, savory Italian seasoning, and fresh vegetables, then finished with a sprinkle of Parmesan cheese and herbs. Serve over pasta or rice for a 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
- 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 skillet, season chicken with salt, pepper, Italian seasoning, garlic powder, onion powder, and lemon zest. Cook until done.
- Cook the Vegetables: In the same skillet, cook zucchini and squash with remaining oil and butter. Season with salt, Italian seasoning, and garlic powder.
- Combine and Serve: Return chicken to the skillet, add lemon juice, Parmesan, and parsley. Toss to combine. Serve warm garnished with more Parmesan and lemon zest.
Notes
- Minced fresh garlic can be used instead of garlic powder.
- Divide the garlic if using fresh, adding half to the chicken and half to the vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 105mg
