Lemon Parmesan Chicken with Zucchini & Yellow Squash

A Light, Flavorful, One-Pan Dinner

If you love quick, healthy, and flavorful meals, this Lemon Parmesan Chicken with Zucchini & Yellow Squash will become your new favorite weeknight recipe. It’s bright, fresh, and packed with protein and veggies—perfect for anyone who wants a wholesome meal without spending hours in the kitchen.
The tangy lemon, savory garlic, and nutty Parmesan come together beautifully to coat tender chicken bites and perfectly sautéed vegetables. A true one-pan wonder!

Ingredients (Exact Quantities)

For the Chicken

1 lb (450g) boneless chicken breasts, cut into bite-size pieces

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon dried oregano

For the Vegetables

1 medium zucchini, sliced into half-moons

1 medium yellow squash, sliced into half-moons

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon black pepper

3 garlic cloves, minced

For the Lemon Parmesan Sauce

2 tablespoons lemon juice (fresh)

1 teaspoon lemon zest

¼ cup grated Parmesan cheese

2 tablespoons butter

¼ teaspoon red pepper flakes (optional)

2 tablespoons chopped parsley (for garnish)

Instructions

Step 1: Prepare the Chicken

In a bowl, combine chicken pieces with olive oil, salt, pepper, garlic powder, paprika, and oregano.

Mix well to coat evenly.

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat.

Cook the chicken for 6–8 minutes, stirring occasionally, until golden and fully cooked.

Remove chicken from the pan and set aside.

Step 3: Sauté the Vegetables

In the same pan, add 1 tbsp olive oil.

Add sliced zucchini and yellow squash. Season with salt and pepper.

Cook for 5–6 minutes until softened and lightly golden.

Add minced garlic and cook for another 1 minute.

Step 4: Make the Lemon Parmesan Sauce

Lower the heat and add butter, lemon juice, lemon zest, and red pepper flakes.

Stir until the butter melts and everything combines.

Add Parmesan cheese and mix until it forms a light sauce.

Step 5: Combine Everything

Add the cooked chicken back into the pan.

Toss well to coat the chicken and vegetables in the lemon Parmesan sauce.

Sprinkle fresh parsley on top and serve hot.

Tips for Best Results

Cut chicken evenly so it cooks uniformly.

Don’t overcrowd the pan; it helps the chicken brown properly.

Add more lemon juice if you like extra tanginess.

Use freshly grated Parmesan for richer flavor.

 Variations

Add cherry tomatoes for extra freshness.

Swap chicken with shrimp (cooks in 3–4 minutes).

Use broccoli or bell peppers instead of squash.

Serve over pasta, rice, quinoa, or mashed potatoes for a complete meal.

How to Store

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat in a skillet or microwave; add a splash of water if it gets dry.

Conclusion

This Lemon Parmesan Chicken with Zucchini & Yellow Squash is the perfect combination of healthy, flavorful, and easy. It’s a satisfying one-pan recipe that works for lunch, dinner, meal-prep, or a light weekend meal.
Fresh lemon, creamy Parmesan, garlic, juicy chicken, and tender veggies—what’s not to love?