Skillet Lemon Parmesan Chicken and Zucchini

This quick and light Skillet Lemon Parmesan Chicken and Zucchini is amazing!

Let me introduce you to the rest of the forever meals you can do every day. Also wish the menu plan had that.

very delicious. (And it’s ridiculously easy!)

Skillet Success Tips

This recipe relies on a few things for optimal flavor.

The first is to brown the chicken and zucchini in a hot skillet for a beautiful golden brown color (and flavor!).

To do this, heat the oil until rippling and hot, then add the chicken in a single layer. Pat the chicken dry! It helps sizzle the chicken instead of steaming it in liquid.

Cook chicken without stirring until golden brown. Flip over and bake the other side as well.

Do the same with zucchini! The only difference is that zucchini cooks in less time than chicken.

Zucchini is delicious even if it is boiled al dente. Say no to mushy zucchini!

layers of flavor

When chicken and zucchini are golden brown, stir in:

• fresh lemon juice
• dash of soy sauce (or gluten-free alternative)
• dried basil and some dried oregano

Heat and heat the ingredients until the liquid thickens slightly.

Finally, sprinkle with parmesan cheese and fresh basil or parsley (optional, but very tasty).

Don’t forget to give it a little taste and add salt and pepper if needed!

This Skillet Lemon Parmesan Chicken and Zucchini meal is so simple, but it’s as delicious as a meal that takes hours!

I could literally eat it every day.

low carb skillet meal

This recipe is naturally low-carb, but when I make it for family dinners, I usually change up the carb ecosystem and serve it with jasmine or brown rice, or sometimes flatbread.

For the last few weeks I’ve been making this in bulk and eating the leftovers with cottage cheese and cherry tomatoes for lunch all week long. 😂)

You can easily switch between protein (using ground meat, shrimp, etc.) and vegetables (yellow squash, broccoli, etc.).It’s easy, fast, and amazing!

1 year ago: Easy and quick Chinese chicken and broccoli
Two years ago: Amazing Instant Pot Lemon Curd
3 years ago: Cauliflower soup full of cheese
four years ago: Healthy egg & veggie muffin
5 years ago: Tender Greek Pork {Instant Pot or Slow Cooker}
6 years ago: Chicken Tortilla Soup {Instant Pot, Stove, Slow Cooker}
7 years ago: Cashew Chicken Lettuce Wrap {30 minute meal}
8 years ago: Korean beef rice {or quinoa}: A simple 20 minute meal
9 years ago: Tuscan sausage and white bean soup
10 years ago: Asian Chicken Lettuce Wrap {Quick and Delish}

Skillet Lemon Parmesan Chicken and Zucchini

yield: 6 serving

Preparation time: 15 minutes

Cooking time: 15 minutes

total time: 30 minutes

• 1 tablespoon Olive oil
• 1 ½ lb boneless chicken breast or thigh
• salt, pepper, garlic powder
• 3 small zucchini (about 1 pound total)
• 2 tablespoon fresh lemon juice
• 1 tablespoon soy sauce
• 1 tea spoon dry virgin
• ¼ tea spoon dried oregano
• ½ cup shredded parmesan cheese
• chopped fresh parsley or basil (optional)

• Dry the chicken and cut it into bite-sized pieces. Add a few pinches of salt, pepper and garlic powder. Cut zucchini (discard stem end) into 1/2-inch pieces. set aside.

• Heat oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add chicken pieces in one layer. Cook, without stirring, until golden brown on one side, 2 to 3 minutes. Flip over and bake for another 2-3 minutes until browned. Transfer to a plate leaving as much oil/liquid in the pan as possible.

• Return the frying pan to medium heat and add the zucchini in one layer. Cook the zucchini again, unstirred (to maximize golden brownness), for 1-2 minutes. and do not overcook).

• Return chicken to skillet and add lemon juice, soy sauce, basil, and oregano. mix.

• Increase heat to medium and cook until liquid sizzles and slightly thickens, 1 to 2 minutes.

• Sprinkle with Parmesan cheese and fresh herbs, if using. Season with additional salt and pepper, if desired.

Serving: 1 serving, calorie: 196kcal, carbohydrates: 3g, protein: 28g, obesity: 8g, saturated fat: 2g, cholesterol: 78mg, sodium: 438mg, fiber: 1g, sugar: 2g

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Recipe source: From Mel’s Kitchen Cafe