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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.
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Prep Time 10 minutes
Cook Time 19 minutes

Equipment

  • Large skillet

Ingredients
  

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  • 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.