Introduction

Hey there, friend! Let’s talk about those weeknights, shall we? The ones where you walk in the door, tummy rumbling, brain a little fried, and the thought of cooking a whole big meal just feels… well, overwhelming. You want something healthy, something satisfying, but you also want it now with minimal fuss.

That’s exactly where this recipe comes in. This Easy One-Pan Lemon Herb Chicken with Zucchini and Squash is one of my absolute go-to dinners, especially when summer squash is overflowing at the market. It’s vibrant, packed with flavor, incredibly simple to make, and best of all, it mostly uses just ONE pan. Less cleanup? Sign me up!

It’s the kind of meal that feels fresh and light, but still substantial enough to keep you full. Plus, it’s got that sunny lemon-herb vibe that just makes you happy. Trust me, this one’s a keeper.

Why You’ll Love This Recipe

Fast: On the table in under 30 minutes!
Easy: Simple steps, minimal chopping, one pan for most of the work.
Crowd-pleasing: It’s chicken and veggies – who doesn’t love that?

Note: While delicious, this recipe isn’t typically considered “Giftable” in the traditional sense, unless maybe you’re delivering a warm meal to a friend in need! But it’s definitely shareable with your favorite people right at your own table.

Ingredients

Here’s what you’ll need to gather. Most of these are likely already in your pantry or fridge!

1 1/4 lbs Boneless, Skinless Chicken Breasts: The lean protein powerhouse. We’ll slice these for quicker, more even cooking.
10 oz (2 small) Yellow Squash: Look for small, firm ones. They’re sweeter and have fewer seeds.
10 oz (2 small) Zucchini: Same goes for zucchini – small and firm is the way to go.
2 tbsp Olive Oil: Our base fat for searing and sautéing.
2 tbsp Butter: Adds richness and helps get a beautiful golden crust on the chicken.
1 tsp Garlic Powder: A pantry staple for that essential garlicky goodness.
1/2 tsp Onion Powder: Adds another layer of savory flavor quickly.
3 tsp Italian Seasoning: Your shortcut to a blend of delicious herbs like oregano, basil, thyme, and rosemary.
Salt and Freshly Ground Black Pepper: To enhance all those wonderful flavors. Season generously!
2 tbsp Fresh Lemon Juice: Brings brightness and a lovely tang that cuts through the richness.
1 tsp Lemon Zest: Where a lot of the lemon’s vibrant aroma lives. Don’t skip it!
1/3 cup Grated Parmesan Cheese (optional): Adds a salty, nutty finish. If you’re dairy-free, just leave this out!
2 tbsp Fresh Parsley, chopped: A sprinkle of fresh green at the end adds color and a burst of freshness.

How to Make It

Okay, let’s get cooking! This comes together in just a few simple steps.

Step 1: Prep Your Ingredients. First things first, let’s get everything ready. Pat your chicken breasts dry with paper towels – this helps them get a nice sear. Slice the chicken breasts horizontally into thinner cutlets (about 1/2 inch thick) or cut them into bite-sized pieces, whatever you prefer! Slice your yellow squash and zucchini into rounds or half-moons about 1/4 inch thick. Chop your fresh parsley and zest your lemon.

Step 2: Season the Chicken. In a bowl or on a plate, toss the chicken pieces or cutlets with half of the garlic powder, onion powder, Italian seasoning, and a good pinch of salt and pepper. Make sure each piece is coated nicely.

Step 3: Sear the Chicken. Heat the olive oil and butter in a large skillet (the biggest one you have!) over medium-high heat. Once the butter is melted and sizzling a bit, add the seasoned chicken in a single layer. Don’t overcrowd the pan! You might need to do this in batches. Cook for about 3-5 minutes per side, until golden brown and cooked through. Once cooked, remove the chicken from the pan and set it aside on a plate.

Step 4: Cook the Veggies. Add the sliced zucchini and yellow squash to the same skillet (no need to wipe it clean – those chicken bits add flavor!). Add the remaining garlic powder, onion powder, Italian seasoning, and another pinch of salt and pepper. Sauté, stirring occasionally, for about 5-7 minutes, or until the squash is tender-crisp – you still want a little bite to it!

Step 5: Combine and Finish. Add the cooked chicken back into the skillet with the vegetables. Pour in the fresh lemon juice and sprinkle the lemon zest over everything. Stir gently to coat everything in the lemony goodness. Let it cook for just another minute or two, allowing the flavors to meld together and the sauce to slightly reduce.

Step 6: Serve It Up! Remove the skillet from the heat. Sprinkle the grated Parmesan cheese (if using) and the fresh chopped parsley over the top. Serve immediately and enjoy your delicious, easy weeknight meal!

Substitutions & Additions

This recipe is super flexible! Feel free to play around with it based on what you have or what you’re craving.

Other Veggies: Swap the squash for bell peppers, asparagus, green beans, broccoli florets, or mushrooms. Cherry tomatoes are also amazing wilted in at the end.
Different Protein: Chicken thighs work beautifully here, they just might take a few minutes longer to cook. You could also try pork tenderloin slices or even shrimp (add shrimp towards the end as they cook very fast!).
Herb Power: If you don’t have Italian seasoning, use a mix of dried basil, oregano, and thyme. Fresh herbs like fresh basil, thyme, or rosemary sprigs added while the veggies cook are also fantastic.
Make it Spicy: Add a pinch of red pepper flakes with the seasonings for a little heat.
Add Greens: Stir in a couple handfuls of fresh spinach during the last minute of cooking – it will wilt beautifully into the dish.
Cheesy Swaps: Feta cheese crumbled over the top instead of Parmesan is also delicious.

Tips for Success

Just a couple of pointers to make sure your dish turns out perfect every time!

Don’t Overcrowd the Pan: This is key for getting a nice sear on the chicken and ensuring the veggies sauté instead of steam. Cook in batches if necessary.
Pat the Chicken Dry: Removing excess moisture helps the chicken brown better in the pan.
Don’t Overcook the Veggies: You want them tender-crisp, not mushy! Keep an eye on them.
Season as You Go: Add salt and pepper to the chicken and then again to the vegetables. Building layers of seasoning makes a big difference in the final flavor.
Prep Ahead: You can slice your chicken and chop your vegetables earlier in the day and keep them stored separately in the fridge until you’re ready to cook.

How to Store It

Have leftovers? Lucky you!

Store any leftover chicken and vegetable mixture in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm it on the stovetop over medium heat until heated through, or pop it in the microwave.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs work great. They tend to be more forgiving and stay moist easily. Just increase the cooking time slightly, likely 5-7 minutes per side depending on thickness.

Q: Is this recipe gluten-free?
A: Yes, as written, this recipe is naturally gluten-free!

Q: Can I make this dairy-free?
A: Yes, easily! Simply omit the butter (use just olive oil, maybe an extra tablespoon) and skip the Parmesan cheese. It will still be incredibly flavorful!

Easy One-Pan Lemon Herb Chicken with Zucchini and Squash

This Easy One-Pan Lemon Herb Chicken with Zucchini and Squash is a perfect go-to dinner for weeknights. It's vibrant, packed with flavor, incredibly simple to make, and mostly uses just ONE pan, making cleanup minimal. It's fresh, light, substantial, and has a sunny lemon-herb vibe.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 19

Equipment

Large skillet

Ingredients

Hauptzutaten

1.25 lbs Boneless, Skinless Chicken Breasts sliced
10 oz Yellow Squash 2 small, sliced
10 oz Zucchini 2 small, sliced
2 tbsp Olive Oil
2 tbsp Butter
1 tsp Garlic Powder
0.5 tsp Onion Powder
3 tsp Italian Seasoning
Salt to taste
Freshly Ground Black Pepper to taste
2 tbsp Fresh Lemon Juice
1 tsp Lemon Zest
0.33 cup Grated Parmesan Cheese optional
2 tbsp Fresh Parsley chopped

Instructions

Prep Your Ingredients. Pat your chicken breasts dry with paper towels. Slice the chicken breasts horizontally into thinner cutlets (about 1/2 inch thick) or cut them into bite-sized pieces. Slice your yellow squash and zucchini into rounds or half-moons about 1/4 inch thick. Chop your fresh parsley and zest your lemon.
Season the Chicken. In a bowl or on a plate, toss the chicken pieces or cutlets with half of the garlic powder, onion powder, Italian seasoning, and a good pinch of salt and pepper. Make sure each piece is coated nicely.
Sear the Chicken. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the seasoned chicken in a single layer (cook in batches if needed). Cook for about 3-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
Cook the Veggies. Add the sliced zucchini and yellow squash to the same skillet. Add the remaining garlic powder, onion powder, Italian seasoning, and another pinch of salt and pepper. Sauté, stirring occasionally, for about 5-7 minutes, or until the squash is tender-crisp.
Combine and Finish. Add the cooked chicken back into the skillet with the vegetables. Pour in the fresh lemon juice and sprinkle the lemon zest over everything. Stir gently to coat everything. Let it cook for just another minute or two, allowing the flavors to meld and the sauce to slightly reduce.
Serve It Up! Remove the skillet from the heat. Sprinkle the grated Parmesan cheese (if using) and the fresh chopped parsley over the top. Serve immediately.