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
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
- 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
