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
Scale
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
