One-Skillet Lemon Chicken with Summer Squash Recipe
This One-Skillet Lemon Chicken with Summer Squash combines tender chicken, zucchini, yellow squash, and red onion with a simple lemon, garlic, and oregano marinade. Everything comes together in one skillet for a fresh, colorful, and easy weeknight meal.
Equipment
- Large mixing bowl
- Large nonstick skillet
- Whisk
- Cutting board
- Sharp knife
- Serving platter
Ingredients
Lemon Chicken and Vegetables
- ¼ cup extra virgin olive oil, divided
- 3 tablespoons fresh lemon juice, divided
- 1 teaspoon dried oregano
- 2 to 3 garlic cloves, minced
- Sea salt, to taste
- Black pepper, to taste
- 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
- ½ large red onion, thinly sliced
- 1 small zucchini, thinly sliced and cut into half rounds
- 1 small yellow squash, thinly sliced and cut into half rounds
For Garnish
- Fresh parsley, chopped
- Fresh basil sprigs
- Small lemon wedges
Instructions
1. Make the Lemon Marinade
- In a large bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, oregano, and garlic.Season with sea salt and black pepper to taste.
2. Season the Chicken
- Transfer half of the marinade to a separate bowl.Add the cubed chicken to one bowl and toss until evenly coated. Set aside while you prepare the vegetables.
3. Season the Summer Squash
- Add the zucchini and yellow squash to the bowl containing the remaining unused marinade.Toss until the vegetables are evenly coated and set aside.
4. Cook the Red Onion
- Heat a large nonstick skillet over medium heat.Add the remaining 1 tablespoon of olive oil and the sliced red onion. Season lightly with salt and black pepper.Cook for 4 to 5 minutes, stirring occasionally, until the onion softens and begins to develop some color.
5. Cook the Chicken
- Add the marinated chicken to the skillet with the onion.Cook for 8 to 10 minutes, stirring occasionally, until the chicken is golden brown and completely cooked through.The chicken should reach an internal temperature of 165°F (74°C).Transfer the chicken and onions, along with their juices, to a clean serving platter and set aside.
6. Cook the Summer Squash
- Increase the heat to medium-high.Add the seasoned zucchini and yellow squash to the same skillet. Season with additional salt and black pepper, if needed.Cook for 3 to 5 minutes, stirring occasionally, until the vegetables are crisp-tender and lightly browned.
7. Combine
- Return the cooked chicken, onions, and any accumulated juices to the skillet.Stir everything together and cook briefly until heated through.
8. Finish and Serve
- Remove the skillet from the heat and drizzle with the remaining 1 tablespoon of fresh lemon juice.Sprinkle with chopped parsley and garnish with fresh basil.Serve immediately with lemon wedges on the side.
Notes
- Keep the marinade separate: Divide the marinade before adding the raw chicken. This keeps the portion used for the zucchini and yellow squash from coming into contact with raw chicken.
- Chicken: Cut the chicken into similar-sized cubes so the pieces cook evenly. Cook to an internal temperature of 165°F (74°C).
- Summer squash: Cook the zucchini and yellow squash just until crisp-tender. Overcooking can make them soft and watery.
- Browning: Medium-high heat helps the squash develop some color without requiring a long cooking time.
- Fresh lemon: Adding the final tablespoon of lemon juice after cooking keeps the finished dish bright and fresh.
- Herbs: The original garnish includes both parsley and basil. Chop the parsley for sprinkling and use the basil leaves or small sprigs as desired.
- Calories: The calorie estimate is based on four servings and includes the full ¼ cup of olive oil. Actual calories can vary depending on how much marinade and oil remain in the skillet or bowl.