one skillet lemon chickenPin
|

One-Skillet Lemon Chicken with Summer Squash

Pinterest Hidden Image

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.

  1. 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.
  2. Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine, then set aside.
  3. Add the sliced zucchini and yellow squash to the original bowl with the marinade, tossing to combine. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve immediately with additional lemon wedges, if desired. Enjoy!
one-skillet lemon chicken with summer squashPin

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.

Pin
Save the Recipe Basic

One-Skillet Lemon Chicken with Summer SquashPin

One-Skillet Lemon Chicken with Summer Squash

This easy one-skillet lemon chicken is perfect for thos nights where you're short on time but big on hunger!
No ratings yet
Print Pin Rate
Course: chicken dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 288kcal
Author: Iva Ursano

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

Calories: 288kcal | Carbohydrates: 6g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 138mg | Potassium: 720mg | Fiber: 2g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg
one-skillet lemon chickenPin
On and Off Keto | + posts

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.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.