Skillet Lemon Parmesan Chicken with Zucchini and Squash
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/4 lbs boneless skinless chicken breasts
2 Tbsp olive oil
2 Tbsp butter
Salt and freshly ground black pepper
3 tsp Italian seasoning
1 tsp garlic powder*
1/2 tsp onion powder
1 tsp lemon zest
10 oz.
10 oz.
1/3 cup finely shredded parmesan
2 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice
Directions
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 then toss to coat . 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 , about 3 minutes longer. Transfer to a plate and tent with foil to keep warm. Heat remaining 1 Tbsp oil and 1 Tbsp butter in same skillet over medium-high heat. Add zucchini and squash, then season with salt, 1 tsp Italian seasoning and 1/2 tsp garlic powder. Cook tossing occasionally until just tender, about 4 minutes. Return chicken to 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 .