Lemon Parmesan Chicken Zucchini and Squash is a bright and flavorful one pan chicken recipe perfect for an easy dinner or weeknight meal. It combines fresh spring vegetables with a zesty lemon twist, making it a perfect family dinner option.
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
Instructions
Warm 1 Tbsp of olive oil in a 12 inch non-stick skillet over medium-high heat. Pat the chicken dry with paper towels and season it with salt, pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder, and lemon zest, tossing to evenly coat.
Melt butter in the skillet with the olive oil, then add the chicken and cook for 3 minutes on one side before flipping it and cooking until fully cooked through, about 3 more minutes, ensuring the center reaches 165 degrees. Remove chicken and cover with foil to keep warm.
Add remaining 1 Tbsp olive oil and 1 Tbsp butter to the same skillet over medium-high heat. Toss in the zucchini and yellow squash, seasoning with salt, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Sauté the vegetables, stirring occasionally, until they become tender, about 4 minutes.
Return the cooked chicken to the pan with the vegetables. Pour over the fresh lemon juice and toss everything together. Finish by sprinkling parmesan and chopped parsley on top. Serve warm with extra parmesan and lemon zest if you like.