Lemon Parmesan Chicken with Squash
a quick and flavorful one pot dish for any night of the week
Ingredients
- 6 boneless skinless chicken thighs (or 2 breasts) cut into bite size chunks
- 2 tablespoons olive oil divided
- 2 tablespoons butter divided
- Kosher salt and black pepper
- 3 teaspoons Italian Seasoning divided
- 3 cloves garlic minced
- 1 teaspoon onion powder or salt
- ½ cup White Wine
- 1 lemon zested first and then juiced
- 1-2 sm/med zucchini cut into bite sized chunks
- 1-2 sm/med summer squash cut into bite sized chunks
- ⅓ cup freshly grated Parmigiano-Reggiano cheese more for serving
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- In a large skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Season cut up chicken pieces liberally with salt and pepper plus 2 teaspoons of the Italian seasoning, onion powder and lemon zest to coat all sides. Add Chicken pieces to heated up pan, browning on all sides. roughly 3-5 minutes. adjust time for chicken breast. Once cooked through set aside on a plate.
- Deglaze pan with about ½ Cup of white wine until almost gone. Add the other olive oil and butter to the hot pan. Season both of the bite sized squash with the salt and pepper and the remaining seasoning. Add the garlic, stirring for 30 seconds and then add all the squash. Cook tossing occasionally until tender, about 4 minutes or so.
- Return the chicken to the pan and pour in the lemon juice and toss, then add the parmesan cheese and parsley if using it. Serve immediately.
- You can serve this over rice or pasta if you desire. I served mine over orzo.