This Lemon Parmesan Chicken Skillet is a treat! It combines juicy chicken with bright lemon, creamy parmesan, and fresh zucchini for a dish that’s both tasty and colorful.
The best part? It’s all made in one pan, so cleanup is a breeze! I love serving it with a side of rice to soak up that delicious sauce—yum! 🍋🍗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you’re looking for a leaner option, turkey cutlets work nicely too. Alternatively, you can use thighs for more flavor—just cook them longer until they reach the right temperature.
Zucchini: Fresh zucchinis add a lovely texture. You can swap them for yellow squash or even mushrooms if you want a different taste. I sometimes mix in bell peppers for a pop of color!
Parmesan Cheese: Grated Parmesan is key for creaminess. If you want a dairy-free option, try nutritional yeast for a cheesy flavor. For a stronger taste, Pecorino Romano is a good alternative.
Heavy Cream: This adds richness to the sauce. If you’re looking to reduce calories, go for half-and-half or even coconut cream for a dairy-free choice!
How Do I Ensure the Chicken Is Cooked Perfectly?
Cooking chicken breasts just right can be tricky. First, make sure they’re all similar sizes for even cooking. Here’s how to do it:
- Heat your skillet to medium-high so the chicken gets a nice sear. This helps seal in the juices.
- Cook each side for 5-6 minutes until golden brown. If you’re unsure, cut into one to check that it’s no longer pink inside!
- Always let the chicken rest for a few minutes after cooking; this keeps it juicy when you cut into it!
How to Make Lemon Parmesan Chicken Skillet with Zucchini
Ingredients You’ll Need:
For The Chicken and Veggies:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 medium zucchinis, sliced into half-moons
- 4 cloves garlic, minced
For The Sauce:
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1 lemon, zested and juiced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious dish will take about 30 minutes in total. You’ll spend about 10 minutes on prep (seasoning the chicken and slicing vegetables) and around 20 minutes cooking everything to perfection. It’s quick and perfect for a weekday dinner!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
First, season your chicken breasts on both sides with salt, pepper, and half of the lemon zest. Heat the olive oil in a large skillet over medium-high heat. Carefully add the chicken breasts and cook for 5-6 minutes on each side until they’re golden brown and fully cooked. Once they’re done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Zucchini:
In the same skillet, add your sliced zucchinis. Cook them for about 3-4 minutes until they’re slightly tender. Keep stirring occasionally to prevent any sticking or burning.
3. Add Garlic and Create the Sauce:
Next, add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant. This step adds amazing flavor!
Lower the heat to medium and pour in the chicken broth, lemon juice, and heavy cream, stirring everything together to combine. You want a nice creamy sauce!
4. Finish the Sauce:
Now, stir in the grated Parmesan cheese and the Italian seasoning. Let the sauce simmer for 2-3 minutes until it thickens slightly. This will make it rich and creamy.
5. Combine and Serve:
Return the cooked chicken to the skillet and spoon that delicious sauce over each piece. Allow everything to cook together for another 2 minutes just to get warmed through.
Finally, garnish with fresh parsley, the remaining lemon zest, and a sprinkle of extra Parmesan cheese before serving. Enjoy your amazing Lemon Parmesan Chicken Skillet with Zucchini!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchinis with other veggies like bell peppers, asparagus, or even spinach. Just keep in mind that cook times may vary, so adjust accordingly to keep them tender but not overcooked.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free alternative, try coconut cream—just note it will add a slight coconut flavor to the dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream if needed to maintain the sauce’s creaminess.
Can I Make This Recipe Ahead of Time?
You can prep and cook the chicken and sauce in advance, then store them separately. Reheat them together when you’re ready to serve! Just be cautious not to overcook the chicken during reheating. Enjoy the convenience!
