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4.83 from 40 votes

One-Skillet Lemon Chicken with Summer Squash

Everyone in the family will love this super easy, flavorful, one-pan chicken and veggie recipe! It's a healthy, hearty, bright, and lemony dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main
Cuisine: Mediterranean Recipes
Keyword: 30 minues, Chicken, Chicken Breast, Dairy Free, Easy Recipe, Egg-Free, Extra Virgin Olive Oil, Garlic, Healthy, Lemon, Onion, Oregano, Yellow Squash, Zucchini
Diet: Dairy-Free, Gluten-Free, Mediterranean, Paleo, Whole30
Servings: 4
Calories: 272kcal

Ingredients

  • 1 lbs chicken breasts cubed
  • 1 small zucchini (or ½ large) sliced thin and cut into half rounds
  • 1 small yellow squash (or ½ large) sliced thin and cut into half rounds
  • ½ large red onion thinly sliced
  • 2-3 garlic cloves minced
  • ¼ cup extra virgin olive oil divided
  • 3 tbsp fresh lemon juice divided
  • 1 tsp dried oregano
  • Sea salt and freshly ground black pepper to taste
  • Fresh parsley, chopped for garnish
  • Sprigs of fresh basil for garnish
  • Small lemon wedges for garnish

Instructions

  • Prepare the marinade by mixing 3 tablespoons olive oil, 2 tablespoons lemon juice, oregano, and minced garlic in a large bowl. Season with salt and black pepper to taste and stir to combine. Set aside.
  • Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine and set aside.
  • Add the sliced zucchini and yellow squash to the original bowl with the marinade and toss to combine. Set aside.
  • Place a large nonstick skillet over medium heat. Once hot, add the remaning tablespoon of olive oil and the sliced red onion. Cook, stirring occasionally, until the onion softens and develops some color, approximately 4-5 minutes.
  • Add the seasoned chicken into the hot skillet and cook, stirring occasionally, until the chicken is golden brown and cooked through, approximately 8-10 minutes.
  • Remove from heat and transfer the chicken and onions to a platter. Set aside.
  • Increase the heat to medium-high and add the seasoned zucchini and yellow squash to the skillet. Season with additional salt and black pepper, if desired. Cook, stirring occasionally, until crisp-tender and nicely browned, approximately 3-5 minutes.
  • Return the chicken, onions, and juices to the skillet and stir to combine.
  • Remove from heat and sprinkle with the remaining lemon juice, chopped parsley, and springs of fresh basil. Serve immediately with additional lemon wedges, if desired.

Notes

Don't overcrowd the pan. Instead, give the chicken pieces space to get that nice golden brown sear for added flavor.
Use freshly squeezed lemon juice for the brightest, freshest flavor.

Can I Use Chicken Thighs Instead of Breasts?

 I prefer using boneless, skinless chicken breast in this recipe, but You can use any cut of chicken you'd like.
Remember that you may need to adjust the cooking time slightly depending on the cut of meat you use and how large you dice the chicken.

Can I Add More Veggies to This Chicken Skillet?

Definitely! This One-Skillet Lemon Chicken with Summer Squash pairs well with many other vegetables. You can add other seasonal produce that cooks at about the same rate as the zucchini and squash. That way, all vegetables will cook simultaneously, and you will not have to remove some veggies from the skillet to accommodate different cook times.
Also, you can replace the zucchini and yellow squash with other seasonal vegetables. However, remember that you must adjust the cooking time to the doneness of the veg

Nutrition

Calories: 272kcal | Carbohydrates: 3.8g | Fat: 17.1g | Saturated Fat: 2.7g | Cholesterol: 82.7mg | Sodium: 52.5mg | Fiber: 0.7g | Sugar: 1.1g