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Skillet Lemon Parmesan Chicken with Zucchini and Squash
This is a super easy, super flavorful, one pan chicken and veggie recipe everyone in the family will love! It's a healthy and hearty, bright and lemony dinner that makes great leftovers.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- cutting board
📝 Preparation Steps
1
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.
olive oil, (divided)2 TbspItalian seasoning, (divided)3 tsplemon zest, (plus more for serving)1 tspbutter, (divided (or more olive oil))2 Tbsp
2
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.
butter, (divided (or more olive oil))2 TbspItalian seasoning, (divided)3 tsp
3
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).
fresh lemon juice2 Tbsplemon zest, (plus more for serving)1 tsp
Nutrition Facts
calories
331 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
311 mg
protein Content
34 g
cholesterol Content
110 mg
carbohydrate Content
7 g
saturated Fat Content
6 g
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