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Creamy Lemon Parmesan Chicken Skillet with Zucchini

Juicy chicken breasts cooked in a silky lemon parmesan cream sauce with tender zucchini, all made in one skillet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 zucchini sliced
  • 3 cloves garlic minced
  • 0.75 cup heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 1 lemon zested and juiced
  • 0.5 cup chicken broth

Equipment

  • Large skillet
  • Tongs
  • Chef knife
  • Cutting board

Method
 

  1. Season chicken breasts with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a skillet and sear chicken until golden and cooked through. Remove and set aside.
  3. Add butter and zucchini to the skillet and cook until tender. Remove and set aside.
  4. Sauté garlic briefly, then add chicken broth, scraping the pan.
  5. Stir in cream, lemon zest, and lemon juice; simmer gently.
  6. Whisk in parmesan until smooth.
  7. Return chicken and zucchini to skillet and simmer until coated in sauce.

Notes

Use freshly grated parmesan for best texture and flavor.