Skillet Lemon Parmesan Chicken with Zucchini

 

Ingredients:

• Chicken:

  • 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

• Vegetables:

  • 10 oz. zucchini (about 2 small), sliced and halved if wider
  • 10 oz. yellow squash (about 2 small), sliced and halved if wider

• Additional Ingredients:

  • 1/3 cup finely shredded Parmesan cheese, or more to taste
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp fresh lemon juice

Instructions:

1. Prepare Chicken:

   • Heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat.
   • Pat dry the diced chicken with paper towels and season with salt, pepper, 2 teaspoons of Italian seasoning, 1/2 teaspoon of garlic powder, onion powder, and lemon zest. Toss to coat the chicken evenly.
   • Add 1 tablespoon of butter to the skillet and melt it with the olive oil.
   • Add the seasoned chicken to the skillet and cook for about 3 minutes until browned on one side. Flip the chicken and cook for an additional 3 minutes or until the chicken is cooked through (internal temperature of larger pieces should reach 165°F). Transfer the cooked chicken to a plate and tent with foil to keep warm.

2. Cook Vegetables:

   • In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
   • Add the sliced zucchini and yellow squash to the skillet. Season with salt, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of garlic powder.
   • Cook the vegetables, tossing occasionally, for about 4 minutes until they are just tender.

3. Combine and Serve:

   • Return the cooked chicken to the skillet with the zucchini and squash.
   • Drizzle fresh lemon juice over the mixture and toss everything together.
   • Sprinkle Parmesan cheese and chopped parsley over the skillet.
   • Serve the Chicken and Zucchini Skillet warm, optionally garnished with more Parmesan cheese and lemon zest.
   • It pairs well with cooked orzo or any other grain of your choice.

Notes:

• If you prefer a stronger garlic flavor, you can substitute 1 tablespoon of minced fresh garlic for the garlic powder. Add half of it to the chicken while cooking and half to the skillet when you add the zucchini and squash.
• This recipe is adapted from Cooking Classy and offers a quick and tasty one-pan meal with vibrant flavors from the Italian seasoning, lemon zest, and Parmesan cheese. Enjoy!