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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

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.