HomeHEALTHY FOODSkillet Lemon Parmesan Chicken and Zucchini

Skillet Lemon Parmesan Chicken and Zucchini

This quick and easy skillet Lemon Parmesan Chicken and Zucchini is scrumptious! So delicious, the bright lemon and deep savory flavor are just perfect!

Please let me introduce you to the meal that I could make every day forever and still wish I could have it on menu planning again.

It is very tasty. (And ridiculously easy!)

Tips for Skillet Success

This recipe relies on a few things for optimal flavor.

The first is to brown the chicken and zucchini in a hot skillet so they develop that beautiful golden color (and flavor!).

To do this, heat the oil until it’s crackling and hot, and then add the chicken in a single layer. Be sure to pat the chicken dry! This helps to sear and roast the chicken instead of steaming in liquid.

Let the chicken cook without stirring till it turns golden brown. Flip over and cook on the other side.

Golden Brown Chicken in a Pan.

You’ll do the same with zucchini! The only difference is that you can cook zucchini for less time than chicken.

Zucchini cooked until al dente is delicious. Say no to mashed zucchini!

Zucchini pieces cooked golden in the pan.

layers of flavor

Once the chicken and zucchini are golden to perfection, stir in:

  • fresh lemon juice
  • A little dash of soy sauce (or gluten-free substitute)
  • dried basil and a pinch of dried thyme

Increase the flame to high and let the ingredients cook till the liquid thickens slightly.

Squeezing lemons through a citrus press.

At the very end, sprinkle with Parmesan cheese and fresh basil or parsley (optional but ultra-delicious).

And don’t forget to do a little tasting and add extra salt and pepper if needed!

This Skillet Lemon Parmesan Chicken and Zucchini is so easy to make, but just as delicious as a meal that took hours!

I could literally eat this every day.

Wooden Spoon with Zucchini, Chicken and Parmesan Cheese.

Low Carb Skillet Meal

While this recipe is naturally low-carb, when I make it for dinner for the family, I usually switch up the carb eco-system and serve it with jasmine or brown rice, or sometimes flatbread. Am.

For the past few weeks, I’ve been making big batches of it and eating it with leftover cheese and cherry tomatoes for lunch all week long. (And yes, I eat the leftovers cold straight from the fridge because I’m a monster like that. 😂)

You can easily substitute proteins (use ground beef or shrimp, etc.) as well as vegetables (yellow squash, broccoli, etc.). It’s simple, fast and amazing!

Chicken, zucchini and Parmesan cheese on a white plate.

one year ago: Quick and Easy Chinese Chicken and Broccoli
two years ago: Amazing Instant Pot Lemon Curd
three years ago: Stuffed Cheese Cabbage Soup
four years ago: Healthy Egg and Veggie Muffins
five years ago: Tender Greek Pork {Instant Pot or Slow Cooker}
six years ago: Chicken Tortilla Soup {Instant Pot, Stovetop, Slow Cooker}
seven years ago: Cashew Chicken Lettuce Wraps {30-Minute Meal}
eight years ago: Korean Beef and Rice {or Quinoa}: A Simple 20-Minute Meal
nine years agoTuscan Sausage and White Bean Soup
ten years ago: Asian Chicken Lettuce Wraps {Quick and Delish}

Skillet with chicken, zucchini, Parmesan and wooden spoon.

Skillet Lemon Parmesan Chicken and Zucchini

  • 1 tablespoon Olive Oil
  • 1 ½ pound boneless chicken breast or thigh
  • Salt, Pepper and Garlic Powder
  • 3 small zucchini (about 1 pound total)
  • 2 big spoon fresh lemon juice
  • 1 tablespoon i am willow
  • 1 small spoon dried basil
  • ¼ small spoon dried oregano
  • and a half cup Shredded Parmesan Cheese
  • fresh parsley or basil, chopped (optional)
  • Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper, and garlic powder. Cut the zucchini (stem end removed) into 1/2-inch pieces. Cancel.

  • HEAT the oil in a 12-inch non-stick skillet over medium heat until hot. Add chicken pieces in a single layer. Let them cook without stirring for 2-3 minutes till they turn golden brown in color on one side. Turn over and let it cook for 2-3 minutes. Drain as much oil/liquid in the pan as possible in a plate holding it.

  • Return skillet to medium heat and add zucchini in a single layer. Again, let the zucchini cook undisturbed (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for a minute or two until the zucchini is tender (but not mushy – don’t overcook).

  • Put the chicken back in the skillet and add the lemon juice, soy sauce, basil, and oregano. Shake to mix.

  • Increase heat to medium-high and cook until liquid thickens, 1–2 minutes.

  • Sprinkle with Parmesan cheese and fresh herbs, if using. Season to taste with additional salt and pepper if necessary.

Serving: 1 service of, Calories: 196kcal, Carbohydrates: 3Yes, Protein: 28Yes, thick: 8Yes, Saturated fat: 2Yes, Cholesterol: 78milligrams, Sodium: 438milligrams, Fiber: 1Yes, sugar: 2Yes

Follow @MelsKitchenCafe on Instagram and show me recipes you make from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are cooking up in your kitchen!

Recipe Source: From Mel’s Kitchen Cafe

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