This easy skillet lemon parmesan chicken is a bright and tasty dish! Juicy chicken pairs perfectly with yummy zucchini and a sprinkle of parmesan cheese. It’s quick to make and sure to be a hit!
I love how the lemon gives it a fresh zing, and the cheese makes everything feel cozy. Perfect for busy nights when you want something delicious that feels special! 🍋✨
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish. You can use thighs if you prefer more flavor and moisture. Just adjust cooking times slightly when using thighs.
Zucchini: Fresh zucchini adds a nice crunch. If zucchini isn’t available, try yellow squash or even bell peppers or asparagus for a colorful twist!
Parmesan Cheese: Grated Parmesan gives that lovely savory flavor. For a dairy-free option, nutritional yeast works wonderfully in recipes wanting a cheesy element, or you can use any hard cheese like Pecorino Romano.
Lemon: Fresh lemon juice and zest brighten the dish. If you don’t have fresh lemons, bottled lemon juice works in a pinch, but fresh is always best for flavor.
How Do You Ensure the Chicken is Cooked Perfectly?
Cooking chicken just right is key to a tasty meal. Follow these steps for perfectly cooked chicken:
- Make sure your chicken is patted dry before seasoning, which helps get that nice golden crust.
- Use medium-high heat, and do not overcrowd the skillet. This helps the chicken brown evenly.
- Cook chicken breasts until the internal temperature reaches 165°F (75°C) using a meat thermometer for accuracy.
For extra juicy chicken, let it rest for a few minutes after cooking before slicing. This locks in moisture!
What’s the Best Way to Sauté Zucchini?
Sautéing zucchini is simple but requires a bit of technique for the best results:
- Cut the zucchini into even slices for uniform cooking.
- Heat the skillet to medium-high and add oil, then toss in the zucchini in a single layer.
- Do not stir too often; let it sit for a couple of minutes to develop a nice golden color on one side before flipping.
- Cook just until tender to keep a slight crunch, about 3-5 minutes.
Adding garlic toward the end of cooking keeps it from burning and enhances flavor!
Easy Skillet Lemon Parmesan Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
For the Zucchini and Seasoning:
- 3 medium zucchinis, sliced into 1/4-inch rounds
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1/2 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1/4 cup chicken broth or water (optional, to deglaze pan)
For Garnish:
- 1/4 cup fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 15 minutes to cook, making a total of about 25 minutes from start to finish. It’s a quick, delicious dinner option that comes together fast!
Step-by-Step Instructions:
1. Season the Chicken:
Start by generously seasoning the chicken breasts on both sides with salt and pepper to bring out the flavors.
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Make sure they reach an internal temperature of 165°F (75°C). Once done, remove the chicken from the skillet and set it aside.
3. Sauté the Zucchini:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced zucchini and sauté for about 3-5 minutes, or until they are tender yet still slightly crisp.
4. Add Garlic:
After the zucchini is cooked, add the minced garlic to the skillet. Cook for an additional minute until the garlic becomes fragrant—just be careful not to burn it!
5. Combine Lemon Juice and Seasoning:
Now, reduce the heat to medium-low. Add the lemon juice, lemon zest, and Italian seasoning to the skillet, stirring it all together. If you’re using chicken broth, pour it in now to help deglaze the pan and enhance the flavor.
6. Return the Chicken and Add Cheese:
Place the cooked chicken breasts back into the skillet, nestling them among the zucchini. Sprinkle the grated Parmesan cheese evenly over the chicken and veggies, letting it melt into the mixture.
7. Cover and Finish Cooking:
Cover the skillet with a lid and let it cook for another 2-3 minutes. This allows the cheese to melt and everything to heat through nicely.
8. Serve and Enjoy:
Once everything is heated and the cheese is melted, sprinkle with chopped fresh parsley if you like. Serve immediately and enjoy your delicious skillet lemon Parmesan chicken with zucchini! This dish goes well with a side of rice, pasta, or a fresh salad. Bon appétit!
FAQ for Easy Skillet Lemon Parmesan Chicken with Zucchini
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking for even results. The best way to thaw is overnight in the refrigerator. If you’re short on time, you can also use the quick method of submerging them in cold water in a sealed bag.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, feel free to use yellow squash or bell peppers! Both are excellent alternatives that will add different flavors and colors to the dish.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat or in the microwave until heated through. Adding a splash of chicken broth can help keep it moist!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the chicken and zucchini ahead of time! Cook and assemble the dish, then refrigerate it for up to 2 days. When ready to serve, simply reheat it on the stove and top with freshly grated Parmesan just before serving.
