Skillet Lemon Parmesan Chicken with Zucchini and Squash

A sound Chicken formula! This Skillet Lemon Parmesan Chicken with Zucchini and Squash is a too simple, overly delightful, one container chicken and veggie formula everybody in the family will adore! It's a good, brilliant and lemony supper that makes extraordinary extras.

 

Odds are on the off chance that you're growing a nursery or live by somebody growing a nursery, at that point directly about now you have a lot of zucchini and squash you need to go through. This solid chicken formula is the ideal use for it!

 

This lemon Parmesan chicken formula is probably pretty much simple! Simply some fast dicing for prep, at that point the chicken cooks in around 6 minutes and you put that in a safe spot and in a similar skillet saute the zucchini and squash for around 4 minutes.

This is the way you do straightforward weeknight suppers! Simply be mindful so as not to overcook the veggies as they will go from totally delicate to mush in seemingly the squint of an eye.

 

 

Ingredients

 

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

 

Instructions

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 then toss to coat (I just added the seasonings to the chicken on the cutting board). 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 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.
3. 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 (I served mine over cooked orzo which is delicious).

 

 

 

source:https://www.cookingclassy.com