Lemon Garlic Chicken with Summer Squash Skillet

This recipe for lemon garlic chicken with summer squash that you make in a skillet is a one-pan wonder dinner option. It comes together in 30 minutes so great for a busy weeknight and is filled with delicious protein and vegetables.

Lemon Garlic Chicken with Summer Squash Skillet

Even though there is a seasonal vegetable mentioned in this recipe name, you don’t have to wait for summer to make this lemon chicken skillet dish. If you’ve frozen summer squash from a previous season, you can use it in this dish. Same with frozen zucchini.

The first time I made this dish, I thought there was no way I could put together such a delicious, gorgeous meal in so little time. But truly, it takes 15 minutes to prep — cubing the chicken and cutting the veggies takes the most time — and just 15 minutes in the pan. However, if you’re using the aforementioned frozen squash and zucchini and it’s already sliced, well, then your prep time just got a lot less.

This chicken dish is great for a busy weeknight when you want something made from scratch that won’t take a long time. But given its presentation, you can easily turn to this skillet dinner for a holiday meal.

Ingredients for Lemon Garlic Chicken with Summer Squash Skillet

• 1/4 cup extra virgin olive oil divided
• 3 tablespoons fresh lemon juice divided
• 1 teaspoon dried oregano
• 2-3 cloves garlic minced
• 1 pound chicken breasts cubed
• 1/2 large red onion thinly sliced
• 1 zucchini halved and sliced
• 1 yellow squash halved and sliced
• Sea salt and black pepper to taste

Instructions

1. Whisk 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, oregano and minced garlic together in a large bowl to make a marinade. Generously season with salt and black pepper, to taste, and stir to combine. Set aside.
2. Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine and set aside.
3. Add the sliced zucchini and yellow squash to the original bowl with the marinade and toss to combine. Set aside.
4. Place a large nonstick skillet over medium heat. Once hot, add the remaining tablespoon of olive oil and the sliced red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the onion softens and start to develop some color, approximately 4-5 minutes.
5. Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until the chicken is golden brown and cooked through, approximately 8-10 minutes. Remove from heat and transfer the chicken and onions to a platter. Set aside.
6. Increase the heat to medium-high and add the seasoned zucchini and yellow squash to the skillet. Season with additional salt and black pepper, if desired. Cook, stirring occasionally, until crisp-tender and nicely browned, approximately 3-5 minutes.
7. Return the chicken, onions and juices to the skillet and stir to combine. Remove from heat and sprinkle with remaining fresh lemon juice, chopped parsley and springs of fresh basil. Serve immediately with additional lemon wedges, if desired. Enjoy!