This easy skillet lemon parmesan chicken is a treat! Juicy chicken is cooked to golden perfection and tossed with fresh zucchini for a tasty, colorful meal.
You’ll love how quick this dish comes together. Just a little bit of zesty lemon and creamy parmesan makes everything shine. Perfect for busy nights when you want something yummy! 🍋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they cook quickly and stay juicy. If you want to swap them out, use chicken thighs, which can add more flavor, or even shrimp for a seafood twist.
Zucchini: Zucchini brings a nice crunch and absorbs flavors well. If zucchini isn’t available, yellow squash or bell peppers can work too. Just adjust the cooking time as needed to keep them crisp.
Parmesan Cheese: Grated Parmesan provides a salty, cheesy flavor that complements the dish. If you’re looking for a substitute, Pecorino Romano is a great choice. For a dairy-free option, use nutritional yeast instead.
Lemon: Fresh lemon adds brightness to the dish. If you’re out of fresh lemons, bottled lemon juice is fine in a pinch, though fresh zest gives the best flavor. Lime juice can also be a fun twist!
How Do I Get Juicy, Perfectly Cooked Chicken?
Cooking chicken to perfection can be tricky, but a few steps can help. First, let your chicken breast come to room temperature before cooking; this helps it cook evenly. Pat them dry and season well with salt and pepper.
- Heat the skillet until hot but not smoking before adding the chicken. This helps create a nice sear.
- Cook each side for about 5-6 minutes. Don’t rush to flip them; let them develop that golden color.
- Use a meat thermometer; chicken is perfectly cooked at 165°F (75°C) internally.
Easy Skillet Lemon Parmesan Chicken with Zucchini
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 medium zucchinis, sliced into half-moons
- 1/2 cup grated Parmesan cheese
- 1 lemon (zest and juice)
- 1/2 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1/4 cup fresh parsley, chopped (optional, for garnish)
- 1/4 cup chicken broth or water (optional, for deglazing the pan)
How Much Time Will You Need?
This dish takes about 30 minutes total—10 minutes for prepping and 20 minutes for cooking. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts generously with salt and pepper on both sides. This adds flavor and helps make that lovely crust when they cook.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, add the chicken breasts. Cook them for about 5-6 minutes on each side until they’re golden brown and fully cooked (the internal temperature should be 165°F or 75°C). After cooking, remove the chicken from the skillet and set aside on a plate.
3. Sauté Garlic:
In the same skillet, add the minced garlic and let it sauté for about 30 seconds, just until it’s nice and fragrant. Be careful not to let it burn!
4. Cook the Zucchini:
Add the sliced zucchinis into the skillet. Stir and cook them for about 3-4 minutes until they’re tender but still have a bit of crunch—this helps keep their flavor and nutrition.
5. Make the Sauce:
Now, reduce the heat to medium and add the lemon zest, lemon juice, grated Parmesan cheese, and Italian seasoning. Mix everything well to combine. If it looks a bit dry, you can add a splash of chicken broth or water to loosen the sauce a bit.
6. Combine Chicken and Sauce:
Return the cooked chicken breasts back to the skillet. Spoon the lemon parmesan zucchini mixture over the tops of the chicken, allowing everything to heat together for an extra 2-3 minutes.
7. Serve and Enjoy:
If you’d like, sprinkle some fresh chopped parsley on top for added color and flavor. Serve hot, and enjoy your delicious, homemade skillet meal!
FAQ: Easy Skillet Lemon Parmesan Chicken with Zucchini
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. The best ways to thaw are either overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat them dry before seasoning to ensure a good sear.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, feel free to use yellow squash or bell peppers instead. Just keep an eye on the cooking time, as different vegetables might require slightly different times to reach the desired tenderness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop or in the microwave to avoid drying out the chicken and zucchini.
Can I Make This Recipe Ahead of Time?
Yes! You can cook the chicken and zucchini mixture ahead of time. Store them separately, then reheat gently when you’re ready to serve. This dish is best enjoyed fresh, but it still tastes great as leftovers!
