Skillet Lemon Parmesan Chicken with Zucchini and Squash
A quick and delicious one-pan meal featuring tender chicken breasts cooked with fresh zucchini and yellow squash in a lemony Parmesan sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 medium zucchini, sliced into 1/4-inch thick rounds
2 medium yellow squash, sliced into 1/4-inch thick rounds
3 tablespoons olive oil, divided
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1/2 cup grated Parmesan cheese
1 lemon, zested and juiced
1/4 cup chicken broth
2 tablespoons chopped fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet, season with salt, black pepper, and Italian seasoning, and cook for 5-6 minutes until golden and cooked through, stirring occasionally.
Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced zucchini and yellow squash to the skillet, season lightly with salt and pepper, and cook for 5-6 minutes until tender, stirring occasionally.
Return the cooked chicken to the skillet with the vegetables.
Pour in the chicken broth, lemon juice, and lemon zest, stirring to combine.
Sprinkle the grated Parmesan cheese over the chicken and vegetables, stirring gently until the cheese melts and coats the ingredients, about 2 minutes.
Remove the skillet from heat and garnish with chopped fresh parsley.
Serve immediately.