This Lemon Chicken Zucchini Parmesan Skillet is a fresh, flavorful, and easy weeknight dinner your whole family will love. Made with juicy chicken, tender zucchini and yellow squash, a touch of lemon, and a sprinkle of parmesan, this one-pan recipe is light yet satisfying. Plus, it’s ready in under 30 minutes—perfect for busy weeknights!
Why You’ll Love This Recipe
- One Pan Wonder: Easy cleanup and quick cooking all in a single skillet.
- Fresh & Healthy: Packed with protein, veggies, and bright lemon flavor.
- Kid-Friendly: Mild, cheesy, and comforting—but adults will love it too.
- Versatile: Serve it on its own, over pasta, with rice, or alongside crusty bread.
Ingredients You’ll Need:
Here’s everything that goes into this easy Lemon Chicken Zucchini Parmesan Skillet Dinner:
- Boneless Skinless Chicken Breasts – diced into bite-size pieces for fast cooking.
- Olive Oil & Butter – a combo for flavor and a golden sear.
- Seasonings – salt, black pepper, Italian seasoning, garlic salt (or fresh garlic), onion powder.
- Fresh Lemon – adds brightness and zing.
- Zucchini & Yellow Squash – colorful, tender veggies that cook up beautifully.
- Parmesan Cheese – for a savory, cheesy finish.
- Optional Garnish: parsley or basil for a fresh pop of flavor.
Recipe Tips & Variations:
- Make it creamy: Add a splash of heavy cream or half-and-half when tossing everything together.
- Swap the protein: Try shrimp, salmon, or turkey instead of chicken.
- Add heat: Sprinkle red pepper flakes for a spicy kick.
- Meal prep friendly: Keeps well in the fridge for 3–4 days and reheats beautifully.
Storage & Reheating:
- Store: Keep leftovers in an airtight container in the fridge for 3–4 days.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or lemon juice if needed.
- Freeze: Not ideal (zucchini can get mushy), but chicken alone can be frozen.
More Easy Weeknight Chicken Dinner Recipes:
Lemon Chicken Zucchini Parmesan Skillet
This Lemon Chicken Zucchini Parmesan Skillet is a fresh, flavorful, and easy weeknight dinner your whole family will love. Plus- it’s ready in under 30 minutes!
Servings: 4
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Slice the zucchini and squash.
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Prepare the chicken and pat dry with paper towels. Season the chicken with salt and pepper, 2 tsps of the Italian seasoning, 1/2 tsp of garlic powder, onion powder, and 1 tsp lemon zest. Toss to coat.
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Add 1 tbsp of olive oil and 1 tbsp of butter into a large skillet over medium high heat. Add the chicken and cook for 3 minutes. Flip and cook for an additional 3-5 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
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To the same skillet, add the rest of the olive oil and butter. Add the zucchini and the squash and season with salt, pepper, and the rest of the italian seasoning and garlic powder. Cook, tossing occasionally, until the squash are just tender, about 4-5 minutes.
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Return the chicken to the chicken with the squash. Drizzle with lemon juice and toss to coat. Sprinkle with parmesan cheese and fresh herbs, if desired. Serve warm.
