If you’re looking for a weeknight dinner that’s packed with fresh flavor, vibrant color, and a zesty finish, Skillet Lemon Parmesan Chicken with Zucchini and Squash is about to become your new obsession. Tender bites of chicken mingle with caramelized summer veggies in a bright, cheesy, one-pan wonder that comes together in under 30 minutes!
Why You’ll Love This Recipe
- One-Pan Magic: Everything cooks in a single skillet—hello, easy cleanup and all the flavor mingling together!
- Zesty & Bright: The fresh lemon juice and zest add a lively citrus note that wakes up every bite (trust me, it’s irresistibly refreshing!).
- Super Versatile: This Skillet Lemon Parmesan Chicken with Zucchini and Squash easily adapts to what’s in season or whatever you have on hand.
- Family-Friendly: Nutritious veggies, creamy parmesan, and tender chicken make this a crowd-pleaser everyone at the table will ask for again.
Ingredients You’ll Need
One of the things I adore about Skillet Lemon Parmesan Chicken with Zucchini and Squash is just how approachable the ingredient list is—nothing fancy, just honest, fresh basics that bring loads of flavor. Every component here adds its own special something, from golden chicken to snappy squash and that shower of parmesan at the end!
- Boneless skinless chicken breasts (1¼ lbs): Tender and lean, these become juicy bites with the right seasoning and quick sear.
- Olive oil (2 Tbsp, divided): Adds a lovely richness and helps get that perfect golden edge on the chicken and veggies.
- Butter (2 Tbsp, divided): For just a touch of decadent flavor—plus, it helps the parmesan cling to every surface (swap for all olive oil if you’d rather).
- Salt & freshly ground black pepper: Foundation seasonings—don’t be shy, they brighten up all the flavors in the skillet!
- Italian seasoning (3 tsp, divided): A pinch of dried herbs brings out the best in both the chicken and the veggies.
- Garlic powder (1 tsp, divided): For aromatic oomph without the risk of burning fresh garlic in the hot pan.
- Onion powder (½ tsp): Rounds out the savoriness and gives subtle depth.
- Lemon zest (1 tsp, plus more for serving): This is where the fresh zing happens—don’t skip it!
- Zucchini (10 oz., about 2 small): Bright, sweet, and softens to perfection without becoming mushy.
- Yellow squash (10 oz., about 2 small): Its sunshine hue and delicate flavor make this dish extra cheerful.
- Finely shredded parmesan (⅓ cup, or more): Salty, nutty, and melt-in-your-mouth cheesy goodness ties everything together.
- Fresh parsley (2 Tbsp, chopped): Gives a fresh, herbal finish with gorgeous pops of green.
- Fresh lemon juice (2 Tbsp): The splash of acidity brightens and balances all the flavors.
Variations
Recipes like Skillet Lemon Parmesan Chicken with Zucchini and Squash are just begging to be personalized. Whether you have certain veggies on hand or want to cater to dietary needs, this dish is a breeze to adapt—make it your own!
- Swap the Veggies: Try swapping in bell peppers, asparagus, or green beans for a fun twist on the classic summer mix.
- Go Dairy-Free: Use all olive oil instead of butter and substitute your favorite vegan parmesan for a plant-based version.
- Play with Proteins: Boneless chicken thighs, shrimp, or even white beans make excellent swaps if you want to change things up.
- Make It Spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a little kick!
How to Make Skillet Lemon Parmesan Chicken with Zucchini and Squash
Step 1: Season and Prep the Chicken
Pat the chicken pieces dry with paper towels to help them brown beautifully. Toss them with salt, pepper, 2 teaspoons Italian seasoning, ½ teaspoon garlic powder, onion powder, and that glorious lemon zest. A quick mixing right on the cutting board infuses the chicken with savory and citrus notes from the get-go.
Step 2: Cook the Chicken Until Golden
In a large non-stick skillet, melt 1 tablespoon each olive oil and butter over medium-high heat. Add the seasoned chicken in a single layer. Cook for 3 minutes undisturbed to get that delicious golden color, then flip and cook the other side until completely cooked through, about 3 minutes more. Transfer the chicken to a plate and loosely tent with foil to keep warm.
Step 3: Sauté the Zucchini and Squash
Scatter zucchini and yellow squash (halved if they’re thick) into the same skillet with the remaining olive oil and butter. Season with a little salt, the rest of the Italian seasoning, and garlic powder. Sauté, tossing occasionally, until the veggies are just tender—usually about 4 minutes. You want them vibrant and toothsome, not mushy!
Step 4: Finish and Serve
Return the cooked chicken to the skillet, pour in the fresh lemon juice, and toss everything together so the flavors mingle. Sprinkle generously with parmesan and chopped parsley. Serve warm, adding a little extra parmesan or lemon zest for even more brightness if you like. (I absolutely adore this over a bed of orzo!)
Pro Tips for Making Skillet Lemon Parmesan Chicken with Zucchini and Squash
- Don’t Crowd the Pan: Keeping the chicken in a single layer ensures you get that gorgeous sear instead of steaming the pieces.
- Zucchini & Squash Timing: Sauté just until the veggies are tender but still vibrant—this keeps them from turning mushy and preserves flavor.
- Extra Lemon Zest: A final sprinkle of zest right before serving gives the dish a super-fresh aroma and an extra pop of citrus.
- Cheese Last: Add parmesan after pulling the pan from the heat so it melts just slightly without clumping or losing its nutty bite.
How to Serve Skillet Lemon Parmesan Chicken with Zucchini and Squash
Garnishes
A handful of freshly chopped parsley and a generous dusting of extra parmesan bring out all those sunny flavors. I also love to add a little swirl of fresh lemon zest on top—it looks beautiful and makes the dish smell even brighter!
Side Dishes
Skillet Lemon Parmesan Chicken with Zucchini and Squash is fantastic on its own, but serving it over a bowl of fluffy orzo, rice, or creamy mashed potatoes really takes it to dinner-party level. Crusty bread on the side is wonderful for soaking up every last drop of lemony sauce.
Creative Ways to Present
Try piling the chicken and veggies in a big shallow platter for family-style dining, or portion them onto individual plates over herbed rice for a more elegant look. You can also scoop leftovers into warm pita bread for a quick lunch wrap the next day—totally delicious!
Make Ahead and Storage
Storing Leftovers
Let your leftovers cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3 days—perfect for easy lunches or ultra-fast dinners later in the week.
Freezing
You can freeze Skillet Lemon Parmesan Chicken with Zucchini and Squash, although the veggies soften a bit more when thawed. Store portions in freezer-safe containers or bags for up to 2 months. Let thaw overnight in the fridge before reheating gently.
Reheating
Warm leftovers in a skillet over low heat with an extra splash of chicken broth or water to keep everything juicy. The microwave works too, just go in short intervals and stir to prevent overcooking the veggies or drying out the chicken.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work beautifully in Skillet Lemon Parmesan Chicken with Zucchini and Squash. They’re slightly more flavorful and stay juicy, so just cut them into bite-sized pieces and cook as directed.
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What if I don’t have Italian seasoning?
No problem! Mix equal parts dried basil, oregano, thyme, and a pinch of rosemary or marjoram—this homemade blend works perfectly for this dish’s herbaceous flavor.
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Can I make this recipe ahead of time?
You sure can. Prep the chicken and cut vegetables earlier in the day, and just store them separately in the fridge until you’re ready to cook. The dish reheats well, though the veggies are best freshly sautéed for crisp-tender texture.
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Is there a way to make it vegetarian?
Definitely! Swap the chicken for drained, rinsed cannellini beans or chickpeas for protein, and cook as directed—just keep an eye out so the beans don’t break apart in the skillet.
Final Thoughts
This Skillet Lemon Parmesan Chicken with Zucchini and Squash is one of those recipes that never fails to delight, no matter the season. Give it a try and I promise you’ll fall in love with how simple, zippy, and downright comforting it is—perfect for dinner tonight and every time you crave a fresh, easy meal!
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: Skillet
- Cuisine: American
- Diet: Gluten Free
Description
This Skillet Lemon Parmesan Chicken with Zucchini and Squash is a flavorful and easy-to-make dish that combines tender chicken with vibrant zucchini and yellow squash, all cooked together in a skillet with a zesty lemon parmesan sauce. Perfect for a quick weeknight dinner!
Ingredients
For 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 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 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 Vegetables: In the same skillet, cook zucchini and squash with remaining oil, butter, seasonings until tender.
- Combine: Return chicken to the skillet with vegetables. Add lemon juice, parmesan, and parsley. Toss everything together.
- Serve: Garnish with more parmesan and lemon zest. Enjoy hot!
Notes
- You can serve this dish over cooked orzo for a delicious meal variation.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 95mg
