This quick and light skillet lemon parmesan chicken and zucchini is fantastic! So delicious, the bright lemon and deeper savory flavors are perfect!

Let me kindly introduce you to the meal I could every day for the rest of forever and still be left wishing I had it on the menu plan again.

It.is.so.yummy. (And ridiculously easy!)

Top down view of nonstick skillet with chicken, zucchini, parsley and parmesan.

Tips for Skillet Success

This recipe relies on a few things for optimum flavor.

The first is browning the chicken and zucchini in a hot skillet so they develop that beautiful golden color (and flavor!).

To do this, heat the oil until rippling and hot and then add the chicken in a single layer. Make sure to pat the chicken dry! It helps the chicken to sizzle and sear instead of steam in liquid.

Let the chicken cook WITHOUT STIRRING until golden. Flip and cook on the other side.

Golden brown chicken in skillet.

You’ll do the same thing with the zucchini! The only difference is you can cook the zucchini for less time than the chicken.

The zucchini is quite delicious cooked until just al dente. Say no to mushy zucchini!

Golden cooked zucchini pieces in skillet.

Layers of Flavor

Once the chicken and zucchini have goldened up to perfection, stir in:

  • fresh lemon juice
  • a little dash of soy sauce (or a gluten-free alternative)
  • dried basil and a tiny bit of dried oregano

Crank the heat up and let the ingredients sizzle until the liquid thickens slightly.

Squeezing lemon through citrus press.

At the very end, sprinkle with Parmesan cheese and fresh basil or parsley (optional but ultra-delish).

And don’t forget to sample a little taste and add additional salt and pepper, if needed!

This skillet lemon parmesan chicken and zucchini meal is so, so simple, but as tasty as a meal that takes hours!

I could literally eat it every day.

Wooden spoon with zucchini, chicken and parmesan cheese.

Low Carb Skillet Meal

While this recipe is naturally low carb, when I make it for dinner for the family, I usually alter the carb eco-system and serve it alongside jasmine or brown rice or sometimes flatbread.

For the last few weeks, I’ve been making large batches of this and eating the leftovers for lunch all week with cottage cheese and cherry tomatoes on the side. (And yes, I eat the leftovers cold straight from the fridge because I’m a monster like that. 😂)

You could easily vary the protein (use ground meat or shrimp, etc) as well as the veggies (yellow squash, broccoli, etc). It’s simple, fast, and amazing!

Chicken, zucchini and parmesan cheese on white plate.

What to Serve With This

One Year Ago: Quick and Easy Chinese Chicken and Broccoli 
Two Years Ago: Amazing Instant Pot Lemon Curd
Three Years Ago: Loaded Cheesy Cauliflower Soup
Four Years Ago: Healthy Egg and Veggie Muffins
Five Years Ago: Tender Greek Pork {Instant Pot or Slow Cooker}
Six Years Ago: Chicken Tortilla Soup {Instant Pot, Stovetop, Slow Cooker}
Seven Years Ago: Cashew Chicken Lettuce Wraps {30-Minute Meal}
Eight Years Ago: Korean Beef and Rice {Or Quinoa}: Simple 20-Minute Meal 
Nine Years Ago: Tuscan Sausage and White Bean Soup
Ten Years Ago: Asian Chicken Lettuce Wraps {Quick and Delish}

Skillet with chicken, zucchini, parmesan and wooden spoon.

Skillet Lemon Parmesan Chicken and Zucchini

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
4.92 stars (34 ratings)
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Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds boneless chicken breast or thighs
  • Salt, pepper, and garlic powder
  • 3 small zucchini (about 1 pound total)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ½ cup shredded Parmesan cheese
  • Fresh parsley or basil, chopped (optional)

Instructions 

  • Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper and garlic powder. Chop the zucchini (discarding end with the stem) into 1/2-inch pieces. Set aside.
  • Heat the oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add the chicken pieces in a single layer. Let them cook WITHOUT STIRRING for 2-3 minutes until golden on one side. Flip and cook for another 2-3 minutes until cooked through. Remove to a plate reserving as much oil/liquid in the pan as possible.
  • Return the skillet to medium heat and add the zucchini in a single layer. Again, let the zucchini cook WITHOUT STIRRING (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for another minute or two until the zucchini is tender (but not mushy – don't over cook).
  • Add the chicken back to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to combine.
  • Increase the heat to medium high and cook until sizzling and the liquid thickens just a bit, 1-2 minutes.
  • Sprinkle with parmesan cheese and fresh herbs, if using. Season to taste with additional salt and pepper, if needed.
Author: Mel
Course: Main Course
Cuisine: American
Method: Stovetop
Serving: 1 serving, Calories: 196kcal, Carbohydrates: 3g, Protein: 28g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 438mg, Fiber: 1g, Sugar: 2g

Recommended Products

12-Inch Nonstick Skillet
Wooden Spoon
Citrus Juicer
Box Grater

Recipe Source: from Mel’s Kitchen Cafe

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