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LEMON PARMESAN CHICKEN ZUCCHINI AND SQUASH centered hero view, clean and uncluttered
Joe Rooney

Lemon Parmesan Chicken Zucchini and Squash Easy Weeknight Dinner

This Lemon Parmesan Chicken Zucchini and Squash recipe is a simple, one pan meal perfect for an easy dinner or family dinner on a busy weeknight. Bright, lemony flavors and tender chicken with fresh veggies make this simple chicken recipe a crowd-pleaser you'll want to make again and again.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. Warm 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Pat the chicken dry with paper towels, then season generously with salt, black pepper, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, onion powder, and lemon zest, tossing to coat evenly.
  3. Add the butter to the skillet along with the olive oil, then place the chicken pieces in the pan and cook for about 3 minutes without moving.
  4. Flip the chicken pieces and continue cooking for another 3 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.
  5. Remove the chicken from the pan and cover loosely with foil to keep warm.
  6. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet and heat over medium-high heat.
  7. Toss in the zucchini and yellow squash, season with salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.
  8. Stir occasionally while cooking the veggies until they are just tender, about 4 minutes.
  9. Return the cooked chicken back to the skillet with the vegetables.
  10. Pour the fresh lemon juice over the chicken and veggies and toss everything together gently.
  11. Sprinkle the parmesan cheese and chopped parsley on top, mixing lightly to combine.
  12. Serve immediately, adding extra parmesan and lemon zest on top if you like.

Notes

  • For a complete meal, serve this dish over cooked orzo or your favorite grain. Leftovers keep well refrigerated for up to 3 days and taste great reheated.