Garlic Parmesan Chicken & Zucchini Skillet – Simple, Flavorful, and Weeknight-Friendly
This Garlic Parmesan Chicken & Zucchini Skillet is the kind of dinner you make once and keep in your back pocket forever. It’s quick, uses one pan, and brings big flavor with minimal effort. Golden chicken, tender zucchini, and a buttery garlic-Parmesan sauce come together in under 30 minutes.
It feels fresh and hearty at the same time, and it pairs well with almost anything. If you’re craving a simple, satisfying meal without a sink full of dishes, this one’s a keeper.
Garlic Parmesan Chicken & Zucchini Skillet - Simple, Flavorful, and Weeknight-Friendly
Ingredients
Method
- Prep the chicken and zucchini: Pat the chicken dry and season with salt, pepper, and half the Italian seasoning. Slice the zucchini into half-moons about 1/2-inch thick so they hold their shape.
- Heat the skillet: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil. When it shimmers, add the chicken in a single layer.
- Sear the chicken: Cook without moving for 3–4 minutes to get color. Flip and cook another 2–3 minutes until just cooked through. Transfer to a plate and tent loosely with foil.
- Cook the zucchini: Add the remaining oil if needed. Toss in the zucchini with a pinch of salt and pepper. Sauté 3–4 minutes, stirring occasionally, until lightly browned but still crisp-tender.
- Add the aromatics: Reduce heat to medium. Push the zucchini to the sides and melt the butter in the center. Add garlic and the remaining Italian seasoning. Stir for 30 seconds until fragrant—don’t let it brown.
- Make the sauce: Pour in the chicken broth and scrape up any browned bits. Simmer 1–2 minutes to reduce slightly. Add a small squeeze of lemon juice and a pinch of red pepper flakes if using.
- Bring it together: Return the chicken and any juices to the skillet. Sprinkle in the Parmesan and toss gently until the sauce lightly coats everything. If it’s too thick, add a splash more broth; if too thin, simmer another minute.
- Finish and serve: Add lemon zest, taste, and adjust salt and pepper. Sprinkle with chopped parsley and extra Parmesan. Serve hot as-is or over rice, orzo, or mashed potatoes.
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Why This Recipe Works
This recipe leans on straightforward ingredients that do heavy lifting. Garlic, butter, and Parmesan create a savory, slightly creamy sauce that clings to the chicken and zucchini.
A quick sear builds flavor and keeps the chicken juicy. The zucchini cooks fast, soaking up the garlic and cheese without turning mushy. It’s a perfect balance of protein, veggies, and comfort—all in one skillet.
What You’ll Need
- Chicken: 1.25–1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Zucchini: 2–3 medium zucchini, halved lengthwise and sliced into half-moons
- Garlic: 4–5 cloves, minced
- Parmesan cheese: 1/2 cup finely grated, plus extra for serving
- Butter: 2 tablespoons (unsalted)
- Olive oil: 1–2 tablespoons
- Chicken broth: 1/3 cup (or water with a squeeze of lemon)
- Lemon: 1/2 lemon, for zest and juice
- Italian seasoning: 1 teaspoon (or a mix of dried basil, oregano, and thyme)
- Crushed red pepper flakes: A pinch (optional for heat)
- Fresh parsley: 2 tablespoons, chopped
- Salt and black pepper: To taste
How to Make It
- Prep the chicken and zucchini: Pat the chicken dry and season with salt, pepper, and half the Italian seasoning.
Slice the zucchini into half-moons about 1/2-inch thick so they hold their shape.
- Heat the skillet: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil. When it shimmers, add the chicken in a single layer.
- Sear the chicken: Cook without moving for 3–4 minutes to get color.
Flip and cook another 2–3 minutes until just cooked through. Transfer to a plate and tent loosely with foil.
- Cook the zucchini: Add the remaining oil if needed. Toss in the zucchini with a pinch of salt and pepper.
Sauté 3–4 minutes, stirring occasionally, until lightly browned but still crisp-tender.
- Add the aromatics: Reduce heat to medium. Push the zucchini to the sides and melt the butter in the center. Add garlic and the remaining Italian seasoning.
Stir for 30 seconds until fragrant—don’t let it brown.
- Make the sauce: Pour in the chicken broth and scrape up any browned bits. Simmer 1–2 minutes to reduce slightly. Add a small squeeze of lemon juice and a pinch of red pepper flakes if using.
- Bring it together: Return the chicken and any juices to the skillet.
Sprinkle in the Parmesan and toss gently until the sauce lightly coats everything. If it’s too thick, add a splash more broth; if too thin, simmer another minute.
- Finish and serve: Add lemon zest, taste, and adjust salt and pepper. Sprinkle with chopped parsley and extra Parmesan.
Serve hot as-is or over rice, orzo, or mashed potatoes.
Keeping It Fresh
This dish is best right off the stove, when the zucchini is crisp-tender and the sauce is silky. If you’re storing leftovers, let them cool and keep them in an airtight container for up to 3 days. Reheat gently over medium-low heat with a splash of broth to loosen the sauce.
For meal prep, store the chicken and zucchini separately if possible to keep the texture better. Add fresh lemon and Parmesan after reheating for a bright finish.
Why This is Good for You
- Lean protein: Chicken provides filling protein to keep you satisfied without feeling heavy.
- Veggie-forward: Zucchini is low in calories and gives fiber, potassium, and hydration.
- Big flavor, balanced ingredients: Garlic, lemon, and Parmesan deliver flavor so you don’t need heavy cream or loads of oil.
- Customizable: You can dial back the butter, add more veggies, or use low-sodium broth to fit your goals.
Pitfalls to Watch Out For
- Overcrowding the pan: If the chicken is piled up, it steams instead of browns. Cook in batches if needed.
- Overcooking the zucchini: Soft zucchini happens fast.
Pull it while it’s still slightly firm.
- Burning the garlic: Garlic turns bitter if it browns too much. Reduce heat and stir often when it hits the pan.
- Too salty sauce: Parmesan is salty, so season the chicken lightly at first. Taste at the end and adjust.
- Clumpy cheese: Stir Parmesan in off the heat or at low heat and add gradually so it melts smoothly.
Recipe Variations
- Creamy version: Stir in 2–3 tablespoons of light cream or half-and-half after the broth reduces.
Simmer briefly, then add Parmesan.
- Herby twist: Swap Italian seasoning for fresh basil and thyme at the end. Finish with extra lemon zest.
- Spicy kick: Add more crushed red pepper or a dash of hot sauce to the sauce.
- Panko crunch: Toast panko in a dab of butter until golden and sprinkle over the skillet for texture.
- Add more veggies: Toss in cherry tomatoes, baby spinach, or thin green beans. Add quick-cooking veg near the end.
- Swap the protein: Use turkey cutlets, shrimp (cook separately, then add back), or tofu (pressed and pan-seared).
- Low-carb meal: Serve as-is or over cauliflower rice.
For more carbs, spoon over pasta or orzo.
FAQ
Can I use frozen zucchini?
Fresh zucchini gives the best texture. If using frozen, thaw and pat very dry, then cook quickly over higher heat to reduce moisture. Expect it to be softer than fresh.
What’s the best pan to use?
A large stainless steel or cast-iron skillet works best for getting color on the chicken.
Nonstick can work too, but you may not get the same sear.
Can I use pre-grated Parmesan?
Yes, but choose a finely grated cheese rather than a powdery shelf-stable kind. Freshly grated Parmesan melts smoother and tastes better.
How do I keep the chicken juicy?
Cut even pieces, don’t overcook, and let the chicken rest briefly after searing. Bringing it back into the sauce at the end warms it through without drying it out.
Is there a dairy-free option?
Use olive oil instead of butter and swap Parmesan for a dairy-free Parmesan-style topping or nutritional yeast.
Taste and adjust salt since Parmesan adds savoriness.
Can I make it ahead?
You can cook the chicken and prep the zucchini ahead. For best texture, sauté zucchini and finish the sauce just before serving. Reheat gently with a splash of broth.
What should I serve with it?
It’s great over rice, quinoa, buttered noodles, or mashed potatoes.
A simple green salad or garlic bread also rounds it out nicely.
How do I thicken the sauce?
Let it simmer a minute longer after adding broth, then fold in Parmesan slowly. If you need more body, stir in a teaspoon of cornstarch mixed with a tablespoon of cold water and simmer briefly.
Final Thoughts
Garlic Parmesan Chicken & Zucchini Skillet is proof that simple ingredients can taste special. With one pan and a handful of pantry staples, you get a balanced, flavorful meal in minutes.
Make it your own with extra veggies, a splash of cream, or a little heat. Keep it in your weeknight rotation and you’ll always have a reliable, crowd-pleasing dinner ready to go.
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