Skillet Lemon Chicken Parmesan

By Tracy

4 Person

30 Minutes

331 Calories

This is a super easy, super flavorful, one-pan chicken and veggie recipe everyone in the family will love! It's a healthy and hearty, bright and lemony dinner that makes great leftovers. Chances are if you’re 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 healthy chicken recipe is the perfect use for it!

Ingredients

freshly ground black pepper
salt
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
1/3 cup finely shredded parmesan
2 yellow squash, sliced and halved if wider
2 zucchini, sliced and halved if wider
1 tsp. lemon zest
1/2 tsp. onion powder
1 tsp. garlic powder
3 tsp. Italian seasoning, divided
2 tbsp. butter, divided
2 tbsp. olive oil, divided
1 1/4 pounds boneless skinless chicken breasts

Method

01

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.
02

Melt butter in a 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 F), about 3 minutes longer. Transfer to a plate and tent with foil to keep warm.
03

Heat remaining 1 tbsp oil and 1 tbsp butter in the 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.
04

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).

Related Tags

Chicken Recipes

Chicken Parmesan Recipes

Easy Chicken Recipes

Healthy Recipes

Italian Recipes

Skillet Lemon Chicken Parmesan

4.6

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 331 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

freshly ground black pepper

salt

2 tbsp. fresh lemon juice

2 tbsp. chopped fresh parsley

1/3 cup finely shredded parmesan

2 yellow squash, sliced and halved if wider

2 zucchini, sliced and halved if wider

1 tsp. lemon zest

1/2 tsp. onion powder

1 tsp. garlic powder

3 tsp. Italian seasoning, divided

2 tbsp. butter, divided

2 tbsp. olive oil, divided

1 1/4 pounds boneless skinless chicken breasts

03 Method

Step 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.

Step 2

Melt butter in a 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 F), about 3 minutes longer. Transfer to a plate and tent with foil to keep warm.

Step 3

Heat remaining 1 tbsp oil and 1 tbsp butter in the 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.

Step 4

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).

04 Author