[Foodie Friday Recipe] One-Skillet Lemon Chicken with Summer Squash

This One-Skillet Lemon Chicken with Summer Squash is a light, flavorful meal that’s packed with lean protein, fresh vegetables, and bright citrus flavor—all while coming together in just 30 minutes.

When summer gardens are overflowing with zucchini and yellow squash, it’s the perfect time to put these colorful vegetables to delicious use!

Whether you’re looking for an easy weeknight dinner, a healthy meal prep option, or a simple way to enjoy seasonal produce, this recipe checks all the boxes. Best of all, everything cooks in one skillet, making cleanup almost as easy as the cooking itself.

Why You’ll Love This Recipe

• Ready in about 30 minutes from start to finish.
• One-pan meal means fewer dishes.
• High in lean protein to help keep you satisfied.
• Loaded with fresh summer vegetables.
• Naturally low in carbohydrates and gluten-free.
• Bright lemon and herbs create fresh flavor without heavy sauces.

The Health Benefits

Lean Chicken Breast

Chicken breast – especially pasture-raised – is an excellent source of high-quality protein, which helps support muscle maintenance, immune function, and healthy metabolism. Protein also helps you feel fuller longer, making this a satisfying meal.

Summer Squash

Both zucchini and yellow squash are rich in vitamins A and C, potassium, antioxidants, and fiber while remaining low in calories. They’re an excellent way to increase your vegetable intake and add color and texture to your meals.

Fresh Lemon

Fresh lemon juice adds much more than flavor. It’s a good source of vitamin C and helps brighten the entire dish without relying on excess salt or rich sauces.

Extra Virgin Olive Oil

Extra virgin olive oil provides heart-healthy monounsaturated fats along with beneficial plant compounds known as polyphenols. It’s one of the cornerstones of the Mediterranean diet and complements the fresh ingredients beautifully.

One-Skillet Lemon Chicken with Summer Squash

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients:

For the Chicken & Vegetables

• ¼ cup extra virgin olive oil, divided
• 3 tablespoons fresh lemon juice, divided
• 1 teaspoon dried oregano
• 2–3 garlic cloves, minced
• Sea salt and black pepper, to taste
• 1 pound chicken breasts, cubed
• ½ large red onion, thinly sliced
• 1 small zucchini (or ½ large), sliced thin and cut into half rounds
• 1 small yellow squash (or ½ large), sliced thin and cut into half rounds

Garnish

• Fresh parsley, chopped
• Sprigs of fresh basil
• Small lemon wedges

Directions:

1. In a large bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, oregano, and minced garlic. Season generously with sea salt and black pepper.
2. Place the cubed chicken into a separate large bowl and pour half of the marinade over the chicken. Toss well to coat and set aside.
3. Add the zucchini and yellow squash to the remaining marinade and toss until evenly coated. Set aside.
4. Heat a large nonstick skillet over medium heat. Add the remaining tablespoon of olive oil along with the sliced red onion. Season with salt and pepper and cook, stirring occasionally, for 4–5 minutes until softened and lightly caramelized.
5. Add the marinated chicken to the skillet. Cook, stirring occasionally, for 8–10 minutes, or until the chicken is golden brown and fully cooked. Transfer the chicken and onions to a platter and set aside.
6. Increase the heat to medium-high. Add the marinated zucchini and yellow squash to the skillet. Season with additional salt and pepper if desired. Cook for 3–5 minutes, stirring occasionally, until the vegetables are crisp-tender with light browning.
7. Return the chicken, onions, and any accumulated juices to the skillet. Stir everything together and remove from the heat. Drizzle with the remaining tablespoon of fresh lemon juice and garnish with chopped parsley and fresh basil. Serve immediately with lemon wedges on the side.

Serving Suggestions

This versatile dish pairs well with a variety of healthy sides, including:

• Brown rice or wild rice
• Quinoa
• Cauliflower rice
• Roasted baby potatoes
• A crisp green salad
• Whole grain crusty bread for soaking up the flavorful juices

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Add a squeeze of fresh lemon juice just before serving to brighten the flavors.

Final Thoughts

Healthy eating doesn’t have to be complicated. This One-Skillet Lemon Chicken with Summer Squash proves that a handful of fresh ingredients can come together to create a meal that’s nourishing, flavorful, and easy enough for any night of the week!

If your garden is producing plenty of zucchini and yellow squash, this recipe is a delicious way to enjoy the season’s harvest while serving a wholesome dinner the whole family can enjoy.