If you love quick, vibrant dinners loaded with flavor, you’re in for a treat with Skillet Lemon Parmesan Chicken with Zucchini and Squash! This dish is one of my absolute favorites for busy weeknights because it’s colorful, healthy, and comes together in just 30 minutes. Tender, golden chicken breasts soak up a zesty lemon-Parmesan sauce while ribbons of zucchini and yellow squash add loads of freshness and crunch. It’s a skillet full of sunshine that will brighten up any table and make even the pickiest eaters ask for seconds.
Ingredients You’ll Need
The beauty of Skillet Lemon Parmesan Chicken with Zucchini and Squash is how a handful of essentials come together to create something truly special. Each ingredient plays its part in delivering bold flavors, gorgeous colors, and irresistible textures.
- Chicken breasts: Thinly sliced or pounded, these give you juicy tenderness and cook up lightning fast.
- Salt and black pepper: The simplest seasoning duo, bringing out the natural flavor of the chicken and veggies.
- Garlic powder and paprika: Garlic powder adds mellow savoriness, while paprika brings gentle warmth and color.
- Olive oil (divided): For rich flavor and a beautifully golden sear on your chicken and veggies.
- Zucchini and yellow squash: Their fresh, mild flavor and vibrant colors make the dish ultra appealing and nutritious.
- Fresh garlic: Minced garlic offers a punchy aroma that rounds everything out perfectly.
- Lemon (juice and zest): The zingy citrus brightens the whole skillet, making the flavors really pop.
- Parmesan cheese (grated): For a savory, salty richness that melts into the lemony sauce.
- Fresh parsley: A scatter of green for freshness, color, and a little herbal lift at the end.
How to Make Skillet Lemon Parmesan Chicken with Zucchini and Squash
Step 1: Season the Chicken
Start by seasoning your chicken breasts on both sides with salt, black pepper, garlic powder, and paprika. This quick step infuses the meat with essential flavor and ensures every bite is delicious. Take an extra moment to really massage those spices in — it makes a difference!
Step 2: Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and let it cook for 4–5 minutes per side. You’re looking for that mouthwatering, golden-brown crust that seals in all the juices. When the chicken is cooked through, remove it from the skillet and set aside. Keep those tasty browned bits in the pan — they’ll add loads of flavor later.
Step 3: Sauté the Veggies
In the same skillet, add the remaining tablespoon of olive oil. Toss in your sliced zucchini and yellow squash, sautéing them for 3–4 minutes until just tender. Stir frequently so they cook evenly but don’t get mushy. Add the minced garlic, letting it sizzle for about 30 seconds until fragrant — your kitchen will smell incredible!
Step 4: Bring It All Together
Return the chicken to the skillet, nestling it among the veggies. Lower the heat to medium and pour in the lemon juice, sprinkle over the zest, and shower everything with Parmesan cheese. Give the skillet a gentle stir, coating the chicken and vegetables in that luscious, cheesy lemon sauce. Let it cook for another 1–2 minutes so the flavors mingle and the Parmesan melts beautifully.
Step 5: Finish and Serve
Just before serving, sprinkle the chopped fresh parsley all over for a burst of color and a bit of earthy freshness. Serve the Skillet Lemon Parmesan Chicken with Zucchini and Squash straight from the pan while it’s bubbling and golden — an absolute weeknight hero.
How to Serve Skillet Lemon Parmesan Chicken with Zucchini and Squash
Garnishes
A few finishing touches can really elevate Skillet Lemon Parmesan Chicken with Zucchini and Squash. Extra fresh parsley, more grated Parmesan, or a few lemon wedges on the side make the flavors even brighter. If you’re feeling fancy, a scatter of toasted pine nuts or a drizzle of good olive oil can add a lovely finishing touch.
Side Dishes
This dish is fantastic served over a fluffy bed of rice, al dente pasta, or even creamy mashed cauliflower for a low-carb twist. A simple green salad or warm crusty bread is perfect for soaking up that lemon-Parmesan sauce. Pair with a crisp white wine, and you’ve got an easy, elegant meal.
Creative Ways to Present
If you want to impress, try serving Skillet Lemon Parmesan Chicken with Zucchini and Squash on a big platter, family-style. Arrange the chicken over the vegetables, spoon the golden sauce on top, and sprinkle with parsley and lemon zest. For a lunchbox favorite, slice the leftovers and tuck them into a wrap or serve cold over greens for a fresh, lemony salad.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Skillet Lemon Parmesan Chicken with Zucchini and Squash into an airtight container and keep it in the fridge for up to three days. The flavors will deepen as they sit, making leftovers truly delicious! Just be sure to let it cool before sealing to prevent excess moisture.
Freezing
While this dish is best fresh, you can freeze it if needed. Place cooled portions in freezer-safe bags or containers. The texture of the zucchini and squash may soften after thawing, but the flavor will still shine. Use within two months for the best quality.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen the sauce. You can also microwave individual portions in 30-second bursts, stirring between each, to avoid overcooking the veggies. Garnish with a little extra Parmesan and parsley after reheating to bring the flavors back to life!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work beautifully in Skillet Lemon Parmesan Chicken with Zucchini and Squash, offering even more juiciness and rich flavor. Just adjust the cooking time to ensure the thighs are cooked through.
What other vegetables can I use?
Feel free to swap in bell peppers, asparagus, or cherry tomatoes. The recipe is wonderfully flexible, so use what’s in season or whatever you have on hand. Just make sure to slice the veggies thinly so they cook quickly in the skillet.
Can I make this recipe dairy-free?
Yes, you can replace the Parmesan with a vegan Parmesan or nutritional yeast. The sauce will still have a lovely lemony kick without the dairy, and the dish remains bright and satisfying.
How do I keep the chicken from drying out?
Make sure the chicken pieces are an even thickness and avoid overcooking. A quick sear on each side locks in juices. Resting the chicken briefly after searing (while you sauté the veggies) also helps keep it moist.
Is Skillet Lemon Parmesan Chicken with Zucchini and Squash gluten-free?
Yes! This meal is naturally gluten-free and low carb, so it’s a wonderful option if you’re accommodating special diets or just looking for a lighter dinner.
Final Thoughts
There’s something so joyful about a dinner that’s bright, full of flavor, and totally fuss-free, and Skillet Lemon Parmesan Chicken with Zucchini and Squash is exactly that. It’s perfect for hectic weeknights, casual get-togethers, or meal prep for the week ahead. I can’t wait for you to try it and fall in love with each tangy, savory bite!
Print
Skillet Lemon Parmesan Chicken with Zucchini and Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delightful and easy skillet chicken recipe featuring tender lemon Parmesan chicken served with sautéed zucchini and squash. This dish is bursting with flavors and perfect for a quick and healthy dinner.
Ingredients
Chicken:
- 1 pound boneless, skinless chicken breasts (thinly sliced or pounded to even thickness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons olive oil (divided)
Veggies:
- 1 small zucchini (sliced into half-moons)
- 1 small yellow squash (sliced into half-moons)
- 3 cloves garlic (minced)
Additional:
- Juice and zest of 1 lemon
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken: On both sides with salt, pepper, garlic powder, and paprika.
- Cook the chicken: Heat 1 tablespoon of olive oil in a skillet, cook the chicken until golden brown and cooked through. Set aside.
- Sauté the veggies: In the same skillet, cook zucchini and squash until tender. Add garlic and cook briefly.
- Combine everything: Return chicken to the skillet, add lemon juice, zest, and Parmesan. Cook briefly, then sprinkle with parsley before serving.
Notes
- For extra flavor, deglaze the skillet with a splash of white wine before adding the lemon juice.
- Serve over rice, pasta, or cauliflower rice for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 330
- Sugar: 3g
- Sodium: 430mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg
