Skillet Lemon Parmesan Chicken with Zucchini and Squash
User Reviews
5
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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
4
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Course
Main Course
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Cuisine
American
Skillet Lemon Parmesan Chicken with Zucchini and Squash
Description
Skillet Lemon Parmesan Chicken with Zucchini and Squash is a straightforward skillet dish focusing on chicken breasts cut into bite-sized pieces cooked with butter and olive oil, seasoned with Italian seasoning, garlic powder, onion powder, and lemon zest. The use of lemon zest and juice adds a fresh citrus note, complemented by the nuttiness of Parmesan cheese sprinkled atop. The sautéed zucchini and yellow squash add tender, lightly cooked vegetables that retain some bite and contrast to the creamy, flavorful chicken.
The dish is cooked in stages using the same pan for richness and flavor melding. Chicken is cooked first to ensure it is fully done yet moist, then the vegetables are sautéed with matching seasonings. The chicken returns to the pan with lemon juice, Parmesan, and parsley for a bright finish. This dish suits serving warm as a main course, offering a balanced combination of protein and vegetables in one skillet.
The recipe allows substituting fresh minced garlic, adding it half way in cooking both the chicken and vegetables to avoid burning and preserve freshness. Additional Parmesan and lemon zest can be added at serving for enhanced flavor. The meal is practical for a home-cooked dinner focusing on a simple pan-cooked preparation with classic flavors.
Ingredients
- 1 1/4 lbs chicken breast diced into bite size pieces, boneless, skinless
- 2 Tbsp olive oil divided
- 2 Tbsp butter divided (or more olive oil
- salt freshly ground
- black pepper freshly ground
- 3 tsp Italian seasoning divided
- 1 tsp garlic powder divided
- 1/2 tsp onion powder
- 1 tsp lemon plus more for serving, zest
- 10 oz. (2 small) zucchini sliced and halved if wider
- 10 oz. (2 small) yellow squash sliced and halved if wider
- 1/3 cup Parmesan Cheese or more to taste, finely shredded
- 2 Tbsp parsley chopped, fresh
- 2 Tbsp lemon juice fresh
Instructions
- Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Dab chicken dry with paper towels. Season with a fair amount of salt and pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder and lemon zest then toss to coat (I just added the seasonings to the chicken on the cutting board). Melt butter in pan with olive oil then add chicken and cook 3 minutes then flip and cook opposite side until chicken has cooked through (center of larger pieces should register 165 degrees), about 3 minutes longer. Transfer to a plate and tent with foil to keep warm.
- Heat remaining 1 Tbsp oil and 1 Tbsp butter in same skillet over medium-high heat. Add zucchini and squash, then season with salt, 1 tsp Italian seasoning and 1/2 tsp garlic powder. Cook tossing occasionally until just tender, about 4 minutes.
- Return chicken to pan with zucchini and squash. Drizzle in lemon juice and toss. Sprinkle with parmesan and parsley. Serve warm with more parmesan and lemon zest if desired (I served mine over cooked orzo which is delicious).
Notes
- If using fresh garlic, divide it between cooking the chicken and the vegetables to prevent burning.
- Adjust the amount of Parmesan cheese to taste for a richer finish.
- Serve immediately after preparation to enjoy the tender texture of chicken and vegetables.
User Reviews
Overall Rating
5
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