Can I use chicken thighs instead of chicken breasts in this recipe?

Yes, boneless skinless chicken thighs work well and stay very juicy. They take slightly longer to cook and won’t brown as cleanly, so give them an extra minute or two in the skillet and make sure the heat isn’t too high.

Why did my zucchini and squash turn watery?

This usually happens when the pan isn’t hot enough or the vegetables are crowded. Zucchini and squash release moisture quickly, so they need space and steady heat to sauté instead of steam.

Can I make skillet lemon parmesan chicken zucchini and squash ahead of time?

You can cook it ahead and store it in the refrigerator for up to three days. Reheat gently over medium-low heat so the chicken stays tender and the Parmesan doesn’t separate.

Is it okay to use bottled lemon juice instead of fresh?

Bottled lemon juice will work in a pinch, but the flavor won’t be as bright. Fresh lemon zest and juice give this lemon chicken skillet its clean, fresh finish, especially when added at the end.

Foolproof Skillet Lemon Parmesan Chicken (Fresh & Easy)

Description

A fresh, sunny one-pan dinner with juicy chicken, tender zucchini and squash, bright lemon, and melted Parmesan. Reliable, quick, and perfect for busy weeknights.

Ingredients

Scale

1 1/4 lbs boneless skinless chicken breasts, diced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
Salt
Black pepper
3 teaspoons Italian seasoning, divided
1 teaspoon garlic powder, divided
1/2 teaspoon onion powder
1 teaspoon lemon zest
10 oz zucchini, sliced
10 oz yellow squash, sliced
1/3 cup finely shredded Parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice

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Instructions

Heat olive oil and butter in a large skillet over medium-high heat.
Season the chicken with salt, pepper, Italian seasoning, garlic powder, onion powder, and lemon zest.
Add chicken to the hot skillet and cook until golden and cooked through, then remove to a plate.
Add remaining oil and butter to the skillet and sauté zucchini and squash until just tender.
Return chicken to the pan, drizzle with lemon juice, and toss to combine.
Sprinkle with Parmesan and parsley and serve warm.

Notes

If using chicken thighs, allow extra cooking time.
Fresh garlic can be substituted for garlic powder but add it halfway through cooking.
Reheat leftovers gently to keep the chicken tender.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4 g
Sodium: 620 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 95 mg