Skillet Lemon Parmesan Chicken with Zucchini
A flavorful one-pan meal featuring golden-baked chicken breasts and tender zucchini in a bright, zesty lemon Parmesan sauce. Ideal for busy weeknights with minimal cleanup, this dish balances rich umami, lemony freshness, and garden-fresh texture.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cooking
- Cuisine: American
Ingredients
4 boneless, skinless chicken breasts
1 medium zucchini, sliced
2 cloves garlic, minced
1 cup halal Parmesan cheese
2 tbsp all-purpose flour
1 cup milk alternative (e.g., almond or oat)
1 tbsp halal butter
1 tbsp olive oil
1 tbsp lemon juice (fresh or bottled)
1 tsp dried basil
Salt and pepper to taste
Instructions
Heat oil in a skillet over medium-high, add chicken breasts, and cook 6-7 minutes each side until golden
Remove chicken, add zucchini slices, and sauté 4-5 minutes until tender-crisp
In the same skillet, melt butter, whisk in flour until golden
Gradually stir in milk and lemon juice, simmering 5 minutes until thickened
Stir in Parmesan, garlic, basil, salt, and pepper until smooth
Return chicken and zucchini to skillet, coat in sauce, and let simmer 2-3 minutes for maximum flavor
Notes
Chicken doneness: internal temp of 165°F
For richer flavor, use a halal-certified Parmesan alternative
Storage: Refrigerate leftover sauce separately from poultry to preserve texture
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg