This Easy Skillet Lemon Parmesan Chicken with Zucchini is a bright and tasty dish! Juicy chicken meets fresh zucchini, all covered in a creamy lemon-parmesan sauce that’s simply irresistible.
You’ll love how quick and simple it is to make! Just throw everything in one skillet, and you have a yummy meal ready in no time. Perfect for busy weeknights or when you want something fresh!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe as they cook quickly. However, you can use chicken thighs for a juicier option. If you’re looking for a meatless meal, try swapping in tofu or chickpeas!
Zucchini: Fresh zucchini adds a lovely texture. You can substitute with other vegetables like yellow squash, bell peppers, or even asparagus if zucchini isn’t available.
Heavy Cream: This adds richness to the sauce. If you’re watching calories, use half-and-half or whole milk instead. For dairy-free, try coconut cream or cashew cream for a rich flavor.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor. If you don’t have it, Pecorino Romano is a good substitute. Nutritional yeast can be used for a vegan option.
How Do You Get Juicy Chicken Every Time?
Cooking chicken to perfection can be tricky! To keep your chicken juicy, make sure to avoid overcooking. Here’s how:
- Use medium-high heat to get a good sear on the chicken. This adds flavor and helps lock in moisture.
- Cook until the internal temperature reaches 165°F (75°C). Using a meat thermometer can help avoid guessing.
- Let the chicken rest for a few minutes after cooking. This allows the juices to redistribute for a tender bite.
By following these tips, you’ll have delicious chicken in your skillet that pairs wonderfully with the zesty lemon sauce!
Easy Skillet Lemon Parmesan Chicken with Zucchini
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and cook. You’ll spend roughly 10 minutes prepping the ingredients and about 20 minutes cooking. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts on both sides with salt and pepper. This simple step adds great flavor!
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook them for about 5-6 minutes on one side, until golden brown. Flip the chicken and cook for another 5-6 minutes until they are cooked through. When done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Zucchini:
In the same skillet (don’t wipe it clean, you want that flavor!), add the sliced zucchini. Cook for about 3-4 minutes until they are just tender. Stir occasionally to make sure they cook evenly.
4. Add Garlic and Simmer:
Next, add the minced garlic and cook for 30 seconds until it’s fragrant. Then, pour in the chicken broth and lemon juice, scraping the bottom of the skillet to get any tasty bits. Let this mixture simmer for 2-3 minutes.
5. Make the Creamy Sauce:
Now, lower the heat to low and stir in the heavy cream, Parmesan cheese, Italian seasoning, and lemon zest. Keep stirring until the cheese melts and the sauce thickens slightly to a creamy consistency.
6. Combine and Heat Through:
Return the chicken breasts to the skillet, carefully spooning some sauce over them. Let everything cook together for another 2-3 minutes to let the flavors mingle.
7. Serve and Enjoy:
Garnish with freshly chopped parsley before serving. This dish pairs wonderfully with rice, pasta, or crusty bread to soak up that delicious lemon Parmesan sauce. Enjoy your meal!
FAQ for Easy Skillet Lemon Parmesan Chicken with Zucchini
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! If you prefer other vegetables, try bell peppers, asparagus, or even broccoli. Just make sure to adjust the cooking time as needed, depending on how long those veggies take to become tender.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute half-and-half or whole milk. For a dairy-free alternative, consider using coconut cream or a cashew cream to achieve a similar richness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm them gently in a skillet or microwave to maintain the creamy texture of the sauce.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and chicken ahead of time. Simply cook everything up to step 6, then let it cool before refrigerating. When ready to eat, reheat the mixture gently in a skillet until heated through and serve!
