Skillet Lemon Chicken with Zucchini and Squash

If there’s one dish that instantly makes weeknight cooking feel both effortless and elegant, it’s this skillet lemon parmesan chicken with zucchini and squash.

The balance of golden brown chicken, tender veggies, and a bright, citrusy sauce makes it a recipe everyone in the family will love.

It’s healthy and hearty, yet light and refreshing, the kind of meal that makes your kitchen smell amazing and your dinner table glow.

This post will walk you through everything you need to know: how to get juicy chicken, perfectly sautéed zucchini, and a sauce so good you’ll want to drizzle it on everything.

What Ingredients Are In this recipe

For the Chicken Marinade

• 2 large chicken breasts, boneless and skinless, cut into cubes (or 4 chicken thighs if preferred)
• 2 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt and black pepper, or to taste

For the Vegetables

• 1 medium zucchini, sliced into half moons
• 1 medium yellow squash, sliced into half moons
• 1 small red onion, thinly sliced (optional for extra sweetness)
• 1 clove fresh garlic, minced
• 2 tablespoons parmesan cheese, finely grated
• 2 tablespoons chopped parsley
• 1 tablespoon fresh basil, optional for garnish
• Lemon wedges, to serve immediately with additional lemon

Step-by-step Instructions

1. Marinate the Chicken
   In a medium bowl, pour half the marinade over the chicken (olive oil, lemon juice, lemon zest, garlic powder, Italian seasoning, and salt and pepper). Toss to combine and let it sit for at least 15 minutes while you prep the vegetables. This quick soak infuses the meat with bright lemon flavor and helps it stay juicy.
2. Sear the Chicken
   Heat 1 tablespoon olive oil in a 12 inch nonstick skillet over medium high heat. When the oil shimmers, place the cubed chicken in a single layer and let it sear undisturbed for 4 to 5 minutes until golden brown. Flip and cook for another 4 to 5 minutes until fully cooked through. Transfer to a plate and set aside. Don’t wipe the pan, you’ll want those caramelized bits for the sauce.
3. Sauté the Vegetables
   In the same hot skillet, add the remaining tablespoon olive oil, followed by the sliced onion and minced garlic. Cook for about 2 minutes until fragrant and the onion softens and starts to develop some color. Then add the zucchini and squash, season with a pinch of salt and pepper, and sauté for 8 to 10 minutes. Stir occasionally so the veggies get slightly golden but stay tender crisp.
4. Combine and Add Lemon Brightness
   Once the vegetables are tender, return the chicken to the skillet and toss to combine. Drizzle in lemon juice (use the rest of your reserved marinade if you have any) and stir to combine. Let everything warm together for 2 to 3 minutes over medium heat until the sauce lightly coats the chicken and veggies.
5. Finish and Serve
   Remove from heat, sprinkle with parmesan, and top with chopped parsley and fresh basil. The heat from the pan will melt the cheese slightly, creating a glossy, lemony coating.

Serve immediately with additional lemon wedges for that final citrus sparkle.

What makes this lemon parmesan chicken and zucchini recipe special?

What I love most about this skillet lemon parmesan chicken zucchini dinner is its simplicity. You get layers of flavor without fussing over multiple pots or complicated steps.

The lemon juice brightens everything, while the parmesan cheese adds that savory depth that keeps you going back for seconds.

The combination of zucchini and squash gives the dish beautiful color and texture; it’s like summer in a pan.

This recipe captures everything I adore about Mediterranean-inspired cooking: simple ingredients, fresh herbs like parsley and basil, and an easy one-skillet process.

You’ll toss to combine lemon, garlic powder, and Italian seasoning in a way that feels almost effortless, yet the result tastes like something you’d order in a cozy café.

How do you get juicy, golden brown chicken every time?

The secret is to start your chicken in a nonstick skillet over medium heat so it cooks evenly without drying out.

I like to use skinless chicken breasts cut into cubes or thin slices. You can also make this with chicken thighs if you prefer something even juicier.

Seasoned chicken is key; sprinkle with salt and black pepper, a touch of garlic powder, and a little Italian seasoning before cooking.

Heat oil in a 12-inch skillet over medium-high, then place the cubed chicken in a single layer. Let it sear until golden brown, about 4 to 5 minutes per side.

Flip and cook until done, then transfer to a plate. You’ll notice the browned bits at the bottom of the pan; that’s flavor gold. Don’t wipe them out, they’ll melt beautifully into your lemon parmesan sauce later.

Why cook everything in one skillet?

A one skillet meal isn’t just about fewer dishes; it’s about capturing flavor. When you cook the chicken, zucchini, and yellow squash in the same pan, the ingredients soak up the same fragrant base of olive oil, lemon, and garlic. Every bite ties together perfectly.

Once you’ve transferred the chicken and onions to a platter, add the remaining tablespoon of olive oil, then toss in your zucchini and squash.

Sauté over medium-high until they soften and start to develop some color. The onions will turn slightly sweet, the zucchini tender crisp, and the squash just buttery enough to contrast with the brightness of the lemon zest.

What ingredients bring the bright lemon flavor to life?

Lemon is the heart of this dish. You’ll need fresh lemon juice, a bit of lemon zest, and maybe even a few thin lemon slices for garnish.

The acidity cuts through the richness of the parmesan cheese and olive oil, creating that fresh, sunny balance.

When your onion softens and starts to develop color, drizzle in lemon juice and stir to combine.

Add a sprinkle of fresh basil and parsley, and you’ll instantly smell the transformation: a hint of citrus mingling with herbs and the gentle sizzle of your hot skillet.

If you like a stronger citrus punch, serve immediately with additional lemon wedges. A quick squeeze before serving brightens the whole plate.

Tips, swaps, and how to make it ahead for easy weeknights

If you’re short on time, you can bowl and pour half the marinade over your chicken in the morning. When dinner rolls around, everything’s infused and ready to cook.

For storage, transfer the chicken and onions to airtight containers and refrigerate for up to three days.

To reheat, simply return the chicken and veggies to a skillet over low heat and squeeze in a bit of fresh lemon juice to revive that brightness.

You can also meal-prep this as a one pan chicken and veggie recipe; it reheats beautifully and tastes just as good the next day.