Lemon Chicken Squash Skillet
A bright and flavorful one-pan meal featuring tender chicken breasts, sautéed yellow squash, and a zesty lemon garlic sauce. Perfect for a quick and healthy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 medium yellow squash, sliced into 1/4-inch thick rounds
1 medium zucchini, sliced into 1/4-inch thick rounds
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 lemon, zested and juiced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 cup low sodium chicken broth
2 tablespoons fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet, season with salt, black pepper, and dried oregano, and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced yellow squash and zucchini to the skillet, season with a pinch of salt and crushed red pepper flakes, and cook for 5-7 minutes, stirring occasionally, until the squash is tender but still slightly crisp.
Return the cooked chicken to the skillet with the squash.
Add the lemon zest, lemon juice, and chicken broth to the skillet. Stir well to combine all ingredients.
Cook for an additional 3-4 minutes, allowing the flavors to meld and the sauce to slightly reduce.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the dish.
Serve immediately, spooning the lemon chicken and squash mixture onto plates.