Description
Lemon Parmesan Chicken Zucchini and Squash is a quick and tasty one pan dinner perfect for easy dinner and weeknight meal options. This recipe combines fresh vegetables and tender chicken for a wholesome family dinner.
Ingredients
Scale
- 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
Instructions
- Warm 1 Tbsp olive oil in a 12-inch non-stick pan over medium-high heat. Pat the chicken pieces dry and season with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest.
- Melt 1 Tbsp butter with the olive oil in the pan, add the chicken, and cook on one side for about 3 minutes. Turn the chicken and cook until fully done, about another 3 minutes. Remove chicken to a plate and cover loosely with foil.
- Add the remaining olive oil and butter to the pan and return to medium-high heat. Toss in the zucchini and yellow squash, season with salt, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Cook while stirring occasionally until vegetables are tender, about 4 minutes.
- Return the cooked chicken to the pan with the vegetables. Pour in the lemon juice and mix well. Sprinkle with parmesan cheese and fresh parsley. Serve the dish warm with additional parmesan and lemon zest if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 7g + 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg