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Close-up of Lemon Garlic Chicken and Zucchini Skillet with Parmesan and parsley garnish.

Lemon Garlic Chicken and Zucchini Skillet

A bright and zesty Mediterranean-inspired one-pan dinner featuring tender seared chicken and crisp zucchini tossed in a silky lemon-garlic butter sauce. Naturally low-carb and high-protein, it’s ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 medium zucchinis sliced into half-moons
  • 3 –4 cloves garlic minced
  • 1 tsp dried oregano or Italian seasoning
  • 1/4 tsp red pepper flakes optional
  • Juice and zest of 1 fresh lemon
  • 1/4 cup chicken broth
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Handful of chopped fresh parsley
  • Salt and black pepper to taste

Method
 

  1. Season & Sear: Season chicken with salt, pepper, and oregano. Heat oil in a large skillet. Brown chicken for 5–6 minutes until cooked. Remove and set aside.
  2. Sauté Veggies: In the same pan, sauté zucchini for 3–4 minutes until tender-crisp.
  3. Aromatics: Add garlic and pepper flakes; cook for 30 seconds.
  4. Deglaze: Add broth and lemon juice. Stir in butter until melted.
  5. Finish: Return chicken to the pan. Add zest and Parmesan. Toss for 1 minute.
  6. Serve: Garnish with parsley and lemon wedges.

Notes

To keep the zucchini from getting soggy, sauté it over high heat for a short duration to maintain a "bite." If meal prepping, store the sauce and chicken together but add fresh parsley only when ready to serve to maintain its vibrant color and flavor.