FFf Eclectic Red Barn: Lemon Parmesan Chicken with Zucchini

Sunday, April 26, 2020

Lemon Parmesan Chicken with Zucchini

Lemon Parmesan Chicken with Zucchini

I harvested my first zucchini. I was so excited and of course I had to make a dish with them.  I didn't want to go to the store so I had to use what I had on hand - chicken and lemons. This is a lovely dish and healthy to boot. 

Lemon Parmesan Chicken with Zucchini. Share NOW. #chicken #lemonchicken #zucchini #easydinners #dinners

This is a one pan dish which makes it even better.  I used freshly grated Parmesan cheese and fresh lemons. You could add other veggies if you don't have zucchini. Yellow squash would work great too. I am going to make it with yellow squash just as soon as they are ready. 

I loved the lightness of this dish. I made some rice for hubby so I could serve it over for him. I just had the main dish. You could also make orzo instead of rice. Enjoy!

Recipe                                                                         Print

Lemon Parmesan Chicken with Zucchini. Share NOW. #chicken #lemonchicken #zucchini #easydinners #dinners


  • 1 1/4 lbs boneless skinless chicken breasts, diced into bite size pieces
  • 2 Tbsp olive oil, divided
  • 2 Tbsp butter, divided (or more olive oil)
  • Salt and freshly ground black pepper
  • 3 tsp Italian seasoning, divided
  • 1 tsp garlic powder*, divided
  • 1/2 tsp onion powder
  • 1 tsp lemon zest, plus more for serving
  • 2 small zucchini, sliced and halved if wider
  • 1/3 cup finely shredded Parmesan, or more to taste
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp fresh lemon juice


  1. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Dab chicken dry with paper towels. Season with a fair amount of salt and pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder and lemon zest. Sprinkle all of the spices on the chicken. Melt butter in pan with olive oil then add chicken and cook 3 minutes then flip and cook opposite side until chicken has cooked through (center of larger pieces should register 165 degrees), about 3 minutes longer. Transfer to a plate and tent with foil to keep warm.
  2. Heat remaining 1 Tbsp oil and 1 Tbsp butter in same skillet over medium-high heat. Add zucchini, then season with salt, 1 tsp Italian seasoning and 1/2 tsp garlic powder. Cook tossing occasionally until just tender, about 4 minutes. 
  3. Return chicken to the pan with zucchini and squash. Drizzle in lemon juice and toss. Sprinkle with Parmesan and parsley. Serve warm with more Parmesan and lemon zest if desired (I served mine over rice.).

The post Lemon Parmesan Chicken with Zucchini first appeared on Eclectic Red Barn.


  1. Looks tasty. Unfortunately this year I don't have a garden so I'll have to get my zucchini fix via the grocery store. At least that way I won't be inundated all at once like I am with my own plants. - Margy

    1. Margy,
      You can get overwhelmed with zucchini. I keep giving it away and still it multiples. So glad you stopped by.


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