This Lemon Parmesan Chicken Skillet is a tasty one-pan dish that’s great for a quick dinner! The chicken is juicy and coated with a zesty lemon and cheesy goodness, while fresh zucchini adds a lovely crunch.
I love how the flavors mix so well, and cooking everything in one pan means less mess! Plus, who doesn’t enjoy a dish that tastes fresh and bright? It’s a total winner at my table!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for quick cooking. If you’re looking for a lighter option, you can use chicken thighs, which stay juicy. For a meat-free version, try tofu or chickpeas instead!
Zucchini: Fresh zucchini adds a great crunch. If zucchini isn’t available, bell peppers, asparagus, or broccoli can work well too, giving the dish a different flavor profile.
Parmesan Cheese: Grated Parmesan gives a rich, salty flavor. If you’re out of Parmesan, Pecorino Romano is a tasty substitute. For a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy.
Olive Oil: This oil is fantastic for cooking at high heat. If you want a different flavor, you could use avocado oil or melted coconut oil.
How Do I Cook Chicken Perfectly in a Skillet?
Cooking chicken in a skillet is a simple technique if done right. Start by ensuring your skillet is hot before adding the chicken. This helps create a nice sear. Here are some tips:
- Always pat the chicken dry with paper towels to help it brown better.
- Don’t overcrowd the pan; this prevents steaming and allows for even cooking.
- Let the chicken cook without moving it for a few minutes to develop a golden crust; then flip it and cook until it’s no longer pink in the center.
- Using a meat thermometer is helpful! Aim for an internal temperature of 165°F (75°C) for perfectly cooked chicken.
Lemon Parmesan Chicken Skillet with Zucchini
Ingredients You’ll Need:
For the Chicken and Zucchini:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
For the Toppings:
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 1/4 cup fresh parsley, chopped (optional, for garnish)
- 1/4 cup chicken broth or water (optional, for deglazing and moisture)
How Much Time Will You Need?
This delicious dish takes about 20 minutes to prepare and cook. Everything is done in one skillet, making clean-up a breeze and dinner a quick success!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and Italian seasoning to add flavor. This step is important for getting a nice sear on the chicken.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, gently add the chicken breasts. Cook them for about 5-7 minutes on each side until they are golden brown and cooked through. When finished, remove the chicken from the skillet and set it aside on a plate.
3. Add Flavor with Garlic:
In the same skillet, add the minced garlic. Sauté it for about 30 seconds until it becomes fragrant, being careful not to let it burn.
4. Sauté the Zucchini:
Next, add the sliced zucchini to the skillet. Season lightly with salt and pepper, then sauté for 4-5 minutes until the zucchini is tender but still has a nice crunch.
5. Combine with Lemon and Deglaze:
Lower the heat to medium, and then add the lemon zest, lemon juice, and chicken broth (if using) to the skillet. Stir everything together, making sure to scrape any browned bits off the bottom of the pan—these add great flavor!
6. Return the Chicken:
Put the cooked chicken breasts back into the skillet and sprinkle the grated Parmesan cheese generously over both the chicken and zucchini. This will melt wonderfully while everything heats together.
7. Cover and Melt:
Cover the skillet and let it cook for an additional 2-3 minutes until the Parmesan cheese is melted and all the flavors combine beautifully.
8. Serve and Garnish:
Before serving, sprinkle the fresh chopped parsley on top for a pop of color and flavor. Enjoy your bright, cheesy Lemon Parmesan Chicken Skillet with tender zucchini!
Frequently Asked Questions
Can I Use Frozen Chicken Breasts?
Yes, you can! Just make sure to thaw them completely before cooking. The safest way is to thaw them overnight in the refrigerator. For quicker thawing, place the chicken in a sealed plastic bag and submerge it in cold water until thawed.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, you can use bell peppers, asparagus, or broccoli. Just be sure to adjust cooking times accordingly, as different vegetables have different textures and cooking times.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and zucchini and store them separately in the refrigerator for up to 2 days. When ready to eat, simply reheat in a skillet over low heat until warmed through, adding a splash of lemon juice for freshness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet or microwave, stirring occasionally to ensure even heating. Enjoy!
