If you’re craving a dish that’s equal parts zesty, cheesy, and loaded with garden-fresh goodness, this Skillet Lemon Parmesan Chicken with Zucchini and Squash will absolutely hit the spot. It’s a one-pan wonder that brings together juicy chicken, vibrant veggies, and a tangy Parmesan-lemon sauce that’s downright irresistible. Whether you’re squeezing it into a busy weeknight or showing off for friends, this meal is a quick, wholesome way to brighten your table. The flavors sing of summer, and the colors alone are enough to put a smile on your face!

Skillet Lemon Parmesan Chicken with Zucchini and Squash Recipe - Recipe Image

Ingredients You’ll Need

One of the things I adore about this recipe is how each ingredient has a purpose—there’s no fluff, just honest flavors working together. The simple lineup creates big flavor and gorgeous texture, so don’t skip a thing!

Chicken breasts: Go for boneless, skinless and pound them if needed for even cooking—juicy and tender every time.
Olive oil: Divided for both searing the chicken and sautéing the veggies, it adds richness and helps everything cook up beautifully.
Garlic powder & onion powder: These pantry staples give the chicken a savory boost in seconds.
Italian seasoning: A fragrant blend that infuses every bite with herby warmth.
Paprika: Adds a lovely color and a hint of smoky depth.
Salt & black pepper: Essential for balancing and highlighting all the flavors in the pan.
Lemon (juice and zest): The star of the show—this brings all the brightness and lifts the dish.
Zucchini & yellow squash: Sliced into cheerful half-moons, they add color, crunch, and a hint of sweetness.
Fresh garlic: Sautéed for aromatic depth that makes your kitchen smell incredible.
Chicken broth: Deglazes the pan, picking up every flavorful bit while keeping the dish moist.
Parmesan cheese: Freshly grated is best for that salty, nutty finish that melts right in.
Fresh parsley: A shower of green for a pop of color and a fresh finish.

How to Make Skillet Lemon Parmesan Chicken with Zucchini and Squash

Step 1: Prep and Season the Chicken

Start by pounding your chicken breasts so they’re an even thickness—this makes sure they cook evenly and stay juicy. Grab your garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper, and sprinkle both sides generously. This quick seasoning step is key for flavor in every bite.

Step 2: Sear the Chicken

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, lay in the chicken breasts. Let them sizzle undisturbed for 5 to 6 minutes per side, until golden brown and cooked through (165°F if you’re using a thermometer). Set them aside on a plate to keep them juicy while you work on the veggies.

Step 3: Sauté the Zucchini and Squash

Add the remaining olive oil to your skillet, then toss in the sliced zucchini, yellow squash, and minced garlic. Sauté for 4 to 5 minutes—just until the veggies are tender but still have a little bite. You want them vibrant, not mushy!

Step 4: Deglaze and Build the Sauce

Pour in the chicken broth, lemon juice, and zest. Use a wooden spoon to scrape up any golden bits stuck to the bottom of the skillet (that’s pure flavor!). Let everything bubble together for a minute or two as the lemony sauce comes together.

Step 5: Finish with Parmesan and Serve

Return your chicken to the skillet, nestling it among the veggies. Spoon the sauce over the top and sprinkle with Parmesan. Let it cook for another couple of minutes until the cheese melts. Finally, shower with fresh parsley and get ready to dig in!

How to Serve Skillet Lemon Parmesan Chicken with Zucchini and Squash

Garnishes

A final flourish of chopped fresh parsley adds a burst of color and freshness—don’t skip this! If you want to take things up a notch, a few extra curls of lemon zest or a sprinkle of extra Parmesan on top make it look and taste restaurant-worthy.

Side Dishes

This dish pairs beautifully with something that can soak up all that tangy, cheesy sauce. Try it with fluffy white rice, a tangle of buttered pasta, or a hunk of warm, crusty bread. For an even lighter option, serve it with cauliflower rice or a crisp green salad.

Creative Ways to Present

For a family-style meal, serve right from the skillet for that cozy, rustic vibe. If you’re hosting, try slicing the chicken and fanning it atop the veggies for a stunning presentation. Individual plates with a scoop of veggies, a chicken breast, and a drizzle of pan sauce look as good as they taste.

Make Ahead and Storage

Storing Leftovers

Let any leftovers of your Skillet Lemon Parmesan Chicken with Zucchini and Squash cool to room temperature before transferring to an airtight container. Stored in the fridge, it keeps well for up to 3 days—making for a delicious lunch or easy reheated dinner.

Freezing

While the chicken freezes beautifully, the zucchini and squash can get a bit soft after thawing. If you do freeze, pack the chicken and veggies together in a freezer-safe container and enjoy within a month for best texture. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat leftovers in a skillet over medium-low heat with a splash of chicken broth or water to keep everything moist. Alternatively, microwave in short bursts, stirring in between, until heated through. Add a sprinkle of fresh parsley and Parmesan to revive the flavors!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work really well in this Skillet Lemon Parmesan Chicken with Zucchini and Squash. They’re a bit juicier and extra flavorful—just adjust cooking time as needed.

How do I make this dairy-free?

Swap the Parmesan cheese for a dairy-free alternative or simply omit it. The lemony sauce still packs plenty of flavor, and you can add a sprinkle of nutritional yeast if you’d like a similar cheesy vibe.

Can I add other vegetables?

Definitely! Bell peppers, cherry tomatoes, or even asparagus are delicious additions. Just slice them to a similar size as the zucchini and squash so everything cooks evenly.

What’s the best way to get the chicken extra golden?

Make sure your skillet is hot and don’t move the chicken too soon. Let it get a good sear for those golden edges—it adds flavor and looks gorgeous in the finished dish.

Is this dish gluten-free?

Yes! As written, Skillet Lemon Parmesan Chicken with Zucchini and Squash is naturally gluten-free. Just double-check your chicken broth and Parmesan to make sure there are no sneaky additives.

Final Thoughts

There’s just something special about a dish that’s as vibrant and satisfying as Skillet Lemon Parmesan Chicken with Zucchini and Squash. Every bite bursts with flavor, and it’s a meal you’ll want to make on repeat. Give it a try—you might just find your new favorite weeknight dinner!

Skillet Lemon Parmesan Chicken with Zucchini and Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Skillet Lemon Parmesan Chicken with Zucchini and Squash is a flavorful, healthy, and easy-to-make dish featuring tender chicken breasts cooked to perfection with a zesty lemon-Parmesan sauce, complemented by sautéed zucchini and yellow squash. Perfect for a quick weeknight dinner that doesn’t sacrifice taste or nutrition.

Ingredients

Scale

Chicken

4 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
Juice and zest of 1 lemon

Vegetables

2 medium zucchini, sliced into half-moons
2 medium yellow squash, sliced into half-moons
3 cloves garlic, minced

Sauce and Garnish

½ cup chicken broth
½ cup grated Parmesan cheese
1 tablespoon olive oil
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare the chicken: Pound the chicken breasts to an even thickness if needed to ensure even cooking. Season both sides of the chicken evenly with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper to infuse the meat with flavor.
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the skillet and cook for 5 to 6 minutes on each side, or until they develop a golden brown crust and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to keep warm.
Sauté the vegetables: Add the remaining tablespoon of olive oil to the skillet. Add the sliced zucchini, yellow squash, and minced garlic, then sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are tender yet still crisp.
Create the sauce: Pour in the chicken broth along with the lemon juice and zest. Scrape the bottom of the pan with a wooden spoon to loosen any flavorful browned bits. Let the mixture simmer briefly to combine the flavors.
Combine and finish: Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Sprinkle the grated Parmesan cheese evenly over the chicken and vegetables. Cook for an additional 2 minutes until the cheese melts and the chicken is reheated through.
Garnish and serve: Sprinkle the chopped fresh parsley over the dish before serving for a fresh, herbal finish. Serve immediately, optionally with rice, pasta, or crusty bread to complement the lemon-Parmesan sauce.

Notes

For extra richness, stir in a tablespoon of butter with the chicken broth during the sauce step.
This dish pairs wonderfully with rice, pasta, or crusty bread to soak up the flavorful lemon-Parmesan sauce.
Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Feel free to substitute fresh vegetables according to season or preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American