Skillet Lemon Parmesan Chicken Zucchini and Squash


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).

Skillet Lemon Parmesan Chicken Zucchini and Squash

Skillet Lemon Parmesan Chicken Zucchini and Squash

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


Skillet Lemon Parmesan Chicken Zucchini and Squash

4.93 from 14 votes
Servings: 4


  • 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


  1. 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.

  2. 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. 

  3. 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).

  4. Recipe source: Cooking Classy

Recipe Notes

*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.


  • Donna: So flavorful! Was a hit with family. I mistook the orzo for rice, it worked well though. October 7, 2017 at 9:05am Reply

  • Heather: This was delicious! One of the best recipes I’ve made. So good. I was raving about it for days. Turned out perfectly. Served it with orzo and green beans. September 4, 2017 at 8:24am Reply

    • Jaclyn: I’m so glad you liked it Heather! Thanks for your comment! September 5, 2017 at 12:01pm Reply

      • Heather: So good I made it again! September 24, 2017 at 3:20pm Reply

  • Gregg: Great recipe I made this using Trader Joe’s Zucchini noodles and halved cherry tomatoes. Great for a Summer dinner! August 24, 2017 at 5:49pm Reply

    • Jaclyn: Glad you enjoyed it, sounds great with the zucchini noodles! August 24, 2017 at 10:11pm Reply

  • Cheryl: I made this tonight and it was YUMMY! I changed the recipe a bit – I used the fresh minced garlic and I used a chopped shallot instead of onion powder.
    Also, after dicing the chicken into bite size pieces, I put them into a bowl and added the salt, pepper, 2 tsp Italian seasoning, 1/2 of the fresh minced garlic, fresh minced shallot and lemon zest, tossed it all together and then let it sit in the fridge for a couple of hours (I wanted to be able to just throw it all together into the pan when I was ready to cook dinner) – in effect, kind of marinating all of these ingredients with the chicken. And it was easier to just throw it all in the pan together when I was ready to cook it!
    It was delicious! August 4, 2017 at 5:16pm Reply

  • Kay Nguyen: This looks too good to eat! Will have to try it out tonight <3 August 1, 2017 at 1:06pm Reply

  • Amy: Should I serve this with rice or pasta or can you recommend a low carb item to serve with this dish? Thanks! August 1, 2017 at 12:49pm Reply

    • Jaclyn: I served it with orzo but you could do cauliflower rice for a low carb alternative. August 1, 2017 at 10:59pm Reply

  • Paige Flamm: This looks amazing! I need it in my life!

    Paige July 30, 2017 at 5:47pm Reply

  • Heghineh: What a appetizing dish! I need to try and make this soon! Thank you for the recipe. July 29, 2017 at 1:51pm Reply

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