Skillet Lemon Parmesan Chicken and Zucchini
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Skillet Lemon Parmesan Chicken and Zucchini
Description
This recipe starts with seasoning boneless chicken breast or thighs with salt, pepper, and garlic powder, then cooking them in olive oil until they develop a golden crust, ensuring a juicy interior. The zucchini, cut into half-inch pieces, is cooked separately in the same skillet to capture a slight caramelization without becoming mushy. Returning the chicken to the pan, lemon juice and soy sauce introduce bright acidity and umami, while dried basil and oregano enhance the herbal flavor profile.
Sprinkling shredded Parmesan cheese at the end melts into the warm skillet mixture, adding a salty, nutty finish. The method emphasizes cooking ingredients in layers in a single skillet to build flavor through searing and seasoning, while maintaining the distinct textures of chicken and zucchini pieces.
This dish serves well as a straightforward, protein-vegetable entrée suitable for dinner. Optional parsley or fresh basil garnish can add a fresh herbal note and visual appeal.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds chicken breast or thighs; boneless
- salt
- black pepper
- garlic powder
- 3 small zucchini about 1 pound total
- 2 tablespoons lemon juice fresh
- 1 tablespoon soy sauce
- 1 teaspoon basil dried
- ¼ teaspoon oregano dried
- ½ cup Parmesan Cheese shredded
- parsley fresh or basil, chopped, optional
Instructions
- Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper and garlic powder. Chop the zucchini (discarding end with the stem) into 1/2-inch pieces. Set aside.
- Heat the oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add the chicken pieces in a single layer. Let them cook WITHOUT STIRRING for 2-3 minutes until golden on one side. Flip and cook for another 2-3 minutes until cooked through. Remove to a plate reserving as much oil/liquid in the pan as possible.
- Return the skillet to medium heat and add the zucchini in a single layer. Again, let the zucchini cook WITHOUT STIRRING (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for another minute or two until the zucchini is tender (but not mushy - don't over cook).
- Add the chicken back to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to combine.
- Increase the heat to medium high and cook until sizzling and the liquid thickens just a bit, 1-2 minutes.
- Sprinkle with parmesan cheese and fresh herbs, if using. Season to taste with additional salt and pepper, if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 196kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 438mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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