One-Skillet Lemon Chicken with Summer Squash
Short on time but big on hunger? This super easy-to-put-together one-skillet lemon chicken dinner with summer squash is perfect for those weeknights when you don’t have the energy or desire to cook up a big meal.
This quick chicken dinner recipe comes together and is on the table in less than 30 minutes. It doesn’t get any better than that.
What I Love About This One-Skillet Lemon Chicken Recipe
Besides the fact that it’s quick to prepare and ready in no time, I also love that it’s super healthy for you and quite filling.
You can also switch up the veggies and even swap out the chicken for a nice pork tenderloin if you feel creative enough.
What You Need to Make One-Skillet Lemon Chicken With Summer Squash
Here is a list of the ingredients required to make this delicious and easy one-skillet lemon chicken dinner.
Ingredients
- ¼ c. extra virgin olive oil, divided
- 3 T. fresh lemon juice, divided
- 1 t. dried oregano
- 2-3 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1 lbs. chicken breasts, cubed
- ½ large red onion, thinly sliced
- 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
How to Prepare This Lemon Chicken Dinner
Remember, I told you this was easy? Here are the simple instructions for your lemon chicken dinner.
- Whisk 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, oregano, and minced garlic together in a large bowl. Generously 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, then set aside.
- Add the sliced zucchini and yellow squash to the original bowl with the marinade, tossing to combine. Set aside.
- Place a large nonstick skillet over medium heat. Once hot, add the remaining tablespoon of olive oil and the sliced red onion. Season with salt and black pepper to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and starts to develop some color, approximately 4-5 minutes.
- Pour the seasoned chicken into the hot skillet and cook, stirring occasionally, until 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 remaining fresh lemon juice, chopped parsley, and springs of fresh basil.
- Serve immediately with additional lemon wedges, if desired. Enjoy!
How to Store Leftover Lemon Chicken
If you have any leftovers, you can safely store them in the fridge for a few days. I wouldn’t recommend freezing leftovers as the veggies will lose their flavor and texture.
What to Serve With One-Skillet Lemon Chicken
Because this one-skillet lemon chicken is made with veggies, I honestly don’t think you need to serve anything else with it, but here are a few suggestions as sides.
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One-Skillet Lemon Chicken with Summer Squash
Ingredients
- ¼ c. extra virgin olive oil divided
- 3 Tbsp fresh lemon juice divided
- 1 tsp dried oregano
- 2-3 garlic cloves minced
- Sea salt and black pepper to taste
- 1 lbs. chicken breasts cubed
- ½ large red onion thinly sliced
- 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
Instructions
- Whisk 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, oregano, and minced garlic together in a large bowl. Generously season with salt and black pepper, to taste, and stir to combine. Set aside.¼ c. extra virgin olive oil, 3 Tbsp fresh lemon juice, 1 tsp dried oregano, 2-3 garlic cloves, Sea salt and black pepper
- Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine and set aside.1 lbs. chicken breasts
- Add the sliced zucchini and yellow squash to the original bowl with the marinade and toss to combine. Set aside.1 small zucchini, 1 small yellow squash
- Place a large nonstick skillet over medium heat. Once hot, add the remaining tablespoon olive oil and the sliced red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the onion softens and start to develop some color, approximately 4-5 minutes.
- Pour 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.½ large red onion
- 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 remaining fresh lemon juice, chopped parsley, and springs of fresh basil.
- Serve immediately with additional lemon wedges, if desired. Enjoy!
Nutrition
- How to Start the Keto Diet
- Keto For Women Over 60:What You Need to Know
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- Why You May Have Stalled on the Keto Diet
- How Long Should You Stay on the Keto Diet?
Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.
