Skillet Lemon Chicken and Squash
Skillet Lemon Chicken and Squash is the answer to the weeknight dinner dilemma. One skillet, 30 minutes, and uses ingredients that you likely already have in the fridge!
Skillet Lemon Chicken and Squash
This time of year I crave cozy, homey, comfort food. Bonus if it’s healthy and double bonus if it’s easy! This one-pan Skillet Lemon Chicken and Squash hits all the criteria! I’ve made some variation of this half a dozen times in the last few months. Sometimes I serve it with rice, sometimes it’s orzo, and a few weeks ago, I subbed the sliced squash for roughly chopped broccoli. Every variation has been a winner!
One skillet dinner!!
I love a recipe that dirties as few dishes as possible. This uses exactly three dishes: a non-stick pan, a cutting board, and a knife. I also just love the tangy combination of the lemon mixed with the earthiness of ground turmeric and spicy lemon pepper. It all comes together in under 30 minutes making it an ideal mid-week dinner idea!
Chicken breasts or chicken thighs?
The answer is: Whatever you like best! I’ve used both chicken breasts and chicken thighs in this recipe and each works beautifully. Use whatever you have on hand and whatever you like best. I always have chicken breasts on hand so more times than not that’s what I go with. Though crispy chicken thighs are drool worthy and might take my vote on what I like best. Like I said, both work. You do you, boo. 🙂
What’s the BEST pan for making skillet chicken?
Contrary to popular thinking, I don’t love nonstick pans. My preferred method for cooking is either cast iron or stainless steel. With that being said, I used nonstick here. It does make it much easier and you don’t have to worry about food sticking to the bottom of the pan. You just won’t get the beautiful brown, crispy bits that you would get if you use a cast iron or stainless steel.
What to serve with skillet chicken and squash?
Rice, orzo, and/or couscous are all good choices to serve alongside Skillet Lemon Chicken and Squash. Pretty much anything that will absorb and sop up those gorgeous, flavorful juices! I’ve been a big couscous kick lately so that’s my go to. The kids and hubby prefer buttered orzo.
Hope your New Year’s is off to a great start and, as always, thanks for being here. Thanks for reading and happy cooking! xo, Kelley
Other Recipes you might enjoy:
photos by Deborah DeKoff/ recipe by Mountain Mama CooksPrint
- 1.5 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1 1/2 tablespoons olive oil, divided
- 1 tablespoon butter, divided
- 1 medium zucchini, cut into slices
- 1 medium yellow squash, cut into slices
- 1 clove garlic, minced
- zest from 1 lemon
- 1 tablespoon fresh chopped parsley
- Lemon wedge for serving, optional
- 2–3 tablespoons grated Parmesan Cheese, optional
- In a medium bowl, add diced chicken, lemon pepper, onion powder, turmeric and 1/2 teaspoon of kosher salt; toss to combine.
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat. Add chicken and toss with and cook, trying not to stir for 2-3 minutes. Using tongs, flip the chicken and cook the other side for another 2-3 minutes just until the chicken has cooked through all the sides are browned. Transfer to a plate and tent with foil to keep warm.
- To the same pan, add the remaining 1/2 tablespoon olive oil and 1/2 tablespoon butter. Turn heat down to medium. Add the sliced zucchini and squash plus a pinch of kosher salt. Cook, tossing occasionally until just tender, about 5-6 minutes. Add minced garlic and cook for 1 minute more.
- Add the cooked chicken, along with any accumulated juices to the pan with the squash and the lemon zest. Cook for 1-2 minutes just to heat through the chicken. Add chopped parsley and serve immediately with a lemon wedge for serving and Parmesan Cheese if desired.