Chicken Breast with Zucchini and Squash
A skillet-prepared chicken dish featuring tender zucchini and yellow squash seasoned with Italian herbs, garlic, fresh lemon, Parmesan, and parsley. The chicken and vegetables are cooked separately in the same pan before being combined for a bright, savory finish.
Pin it to remember it!
Print Recipe
Ingredients
For the Chicken
- 1.25 pounds boneless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon finely grated lemon zest
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- Kosher salt as needed
- 1/2 teaspoon onion powder
- Freshly cracked black pepper to taste
For the Vegetables
- 10 ounces yellow squash
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- 10 ounces zucchini sliced into 1/2-inch chunks or half-moon pieces
- Kosher salt to taste
- 1 tablespoon olive oil
- Freshly ground black pepper as desired
- 1 teaspoon Italian seasoning such as McCormick Gourmet
For Finishing
- 1/3 cup finely grated Parmesan cheese
- Additional freshly grated lemon zest as desired
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh parsley finely chopped for garnishing
Instructions
- Warm 1 tablespoon of olive oil in a 12-inch nonstick skillet set over medium-high heat.
- Pat the chicken thoroughly with paper towels to remove surface moisture.
- Season the chicken with kosher salt, freshly ground black pepper, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon lemon zest.
- Toss or turn the chicken until the seasonings are distributed evenly over the pieces. The seasoning may be applied directly on the cutting board for convenience.
- Add 1 tablespoon of unsalted butter to the heated skillet containing the olive oil and allow it to melt.
- Arrange the seasoned chicken in the skillet and cook for approximately 3 minutes on the first side.
- Turn the chicken over and continue cooking for about 3 additional minutes, or until the thickest pieces register an internal temperature of 165°F.
- Transfer the fully cooked chicken to a plate and loosely cover it with foil to retain its warmth.
- Using the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter. Heat over medium-high heat.
- Place the zucchini and yellow squash in the skillet, then season them with kosher salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.
- Cook for approximately 4 minutes, tossing occasionally, until the vegetables become just tender.
- Return the cooked chicken to the skillet with the sautéed zucchini and yellow squash.
- Pour the fresh lemon juice over the mixture and toss gently until the chicken and vegetables are evenly coated.
- Scatter the grated Parmesan and chopped parsley over the dish before serving.
- Serve warm, adding more Parmesan cheese and fresh lemon zest as desired.
Notes
For a more substantial meal, serve the chicken, zucchini, and squash over cooked orzo. The mild pasta pairs well with the lemon, Parmesan, and Italian-seasoned skillet mixture.