Skillet Lemon Parmesan Chicken and Zucchini

This Quick and Easy Lemon Parmesan Chicken Zucchini Skillet is awesome! So delicious, the bright lemon and deeper savory flavors are perfect!

Allow me to kindly introduce you to the food I could eat every day for the rest of eternity and still wish I had it back on the menu.

It is so tasty. (And ridiculously easy!)

Tips for pan success

This recipe relies on a few things for optimal flavor.

The first is to brown the chicken and zucchini in a hot pan so they develop that nice golden color (and flavor!).

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

Cook the chicken WITHOUT STIRRING until golden brown. Flip and bake on the other side.

Do the same with the zucchini! The only difference is that you can cook the zucchini for a shorter time than the chicken.

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

flavor layers

Once the chicken and zucchini are browned to perfection, stir in:

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

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

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

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

This Lemon Parmesan Chicken Zucchini Skillet is so easy, yet so delicious, it’s a meal that lasts for hours!

I could literally eat it every day.

Low carb stir fry

Although this recipe is naturally low carb, I usually switch up the carb ecosystem and serve it alongside jasmine or brown rice, or sometimes flatbread when making it for family dinners.

I’ve been making large batches of these for the past few weeks and eating the leftovers throughout the week with cottage cheese and cherry tomatoes on the side. (And yes, I eat the leftovers cold straight out of the fridge because I’m such a monster. 😂)

You can slightly vary the protein (use ground beef or shrimp, etc.) as well as the veggies (yellow squash, broccoli, etc.). It’s easy, fast and amazing!

A 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 vegetable 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 Salad Wraps {30 Minute Meal}
Eight years ago: Korean Beef and Rice {or Quinoa}: Easy 20-minute meal
nine years ago: Tuscan sausage and white bean soup
Ten years ago: Asian Chicken Salad Wraps {Quick and Delish}

Recipe Source: from Mel’s Kitchen Cafe