Simple Summer Lemon Chicken and Zucchini Skillet
This quick chicken and zucchini skillet is the perfect way to enjoy fresh late summer produce.
recipesbynani.comWhen the days are still warm but you want a comforting dinner, this chicken and zucchini skillet is my go to recipe. It is light, colorful, and comes together in just a few minutes, which makes it perfect for busy August evenings when you would rather be outside than stuck in the kitchen.
My best tip for this dish is to make sure your zucchini is sliced into even rounds so everything cooks at the same speed. Do not crowd the pan because you want the chicken and vegetables to get a nice golden brown color rather than steaming in the pan.
🧺 Ingredients
- 2 large chicken breasts, cut into bite sized pieces
- 2 medium zucchini, sliced into half moons
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 half lemon, juiced
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳Instructions
- 1
Heat the olive oil in a large skillet over medium high heat.
- 2
Season the chicken pieces with salt, pepper, and dried oregano.
- 3
Add the chicken to the skillet and cook until it is golden brown and cooked through, about 5 to 7 minutes.
- 4
Remove the chicken from the pan and set it aside on a plate.
- 5
In the same skillet, add the sliced zucchini and cook for about 4 minutes until it starts to soften.
- 6
Stir in the garlic and cook for another minute until fragrant.
- 7
Add the chicken back into the skillet and toss everything together.
- 8
Pour the lemon juice over the mixture and stir well to combine.
- 9
Garnish with fresh parsley before serving warm.
💡 Tips
Serve this dish over fluffy white rice or with a side of crusty bread to soak up the juices. You can store leftovers in an airtight container in the fridge for up to three days.
Made this recipe? Let us know how it went.
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