Chances are if you are growing a garden or live by someone growing a garden then right about now you have a bunch of zucchini and squash you need to use up. This easy Skillet Lemon Parmesan Chicken Zucchini and Squash is the perfect use for it! My brother, sister and mother-in-law all have gardens (I’m failing this year, someday I need to make time a grow a real deal garden. Last year I had one small box garden, I felt pretty cool :)) but they are are all generously sharing so much from their gardens (thank you!). My brother was just telling me how quickly the zucchini and squash grow and he said he planted way too many so lucky for me I get a bunch of them too. This recipe will be a new go-to use for all the summer squash and zucchini for me, then for the rest of it I have a big list of favorites – like the sauteed squash and zucchini with tomatoes, or the Moroccan Couscous I’m crazy about, or I even love throwing it in cookies cookies and tacos (you can also just check my zucchini archives to see more recipes).
This recipe is about as easy as it gets! Just some quick dicing for prep, then the chicken cooks in about 6 minutes and you set that aside and in the same skillet saute the zucchini and squash for about 4 minutes. This is how you do simple weeknight dinners! Just be careful not to overcook the veggies as they will go from perfectly tender to mush in what seems like the blink of an eye. And also before cooking the chicken dab it dry, preferably on both sides, use a hot skillet and try to give the pieces some space so you can get that nice golden brown sear for added flavor. Mmm mmm mmm I just can’t get enough of these buttery-herb and lemony, garlic-parmesan flavors! Make it soon, you’ll be glad you did!
Skillet Lemon Parmesan Chicken Zucchini and Squash
- 1 1/4 lbs boneless skinless chicken breasts, diced into bite size pieces
- 2 Tbsp olive oil, divided
- 2 Tbsp butter, divided
- 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
Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Dab chicken dry with paper towels. Season with a fair amount of salt and pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder and lemon zest then toss to coat (I just added the seasonings to the chicken on the cutting board). Melt butter in pan with olive oil then add chicken and cook 3 minutes then flip and cook opposite side until chicken has cooked through (center of larger pieces should register 165 degrees), about 3 minutes longer. Transfer to a plate and tent with foil to keep warm.
Heat remaining 1 Tbsp oil and 1 Tbsp butter in same skillet over medium-high heat. Add zucchini and squash, then season with salt, 1 tsp Italian seasoning and 1/2 tsp garlic powder. Cook tossing occasionally until just tender, about 4 minutes.
Return chicken to pan with zucchini and squash. Drizzle in lemon juice and toss. Sprinkle with parmesan and parsley. Serve warm with more parmesan and lemon zest if desired (I served mine over cooked orzo which is delicious).
Recipe source: Cooking Classy
*1 Tbsp minced fresh garlic may be substituted. Add half of it to the chicken halfway through cooking and add half to the zucchini/squash when added to the skillet.