Skillet Lemon Parmesan Chicken with Zucchini and Squash

Ingredients

• 1 1/4 lbs boneless skinless chicken breasts, diced into bite size pieces
• 2 Tbsp olive oil, divided
• 2 Tbsp butter, divided, or more olive oil
• Salt and freshly ground black pepper
• 3 tsp Italian seasoning, divided
• 1 tsp garlic powder, divided
• 1/2 tsp onion powder
• 1 tsp lemon zest, plus more for serving
• 10 oz. zucchini, sliced and halved if wider
• 10 oz. yellow squash, sliced and halved if wider
• 1/3 cup finely shredded parmesan, or more to taste
• 2 Tbsp chopped fresh parsley
• 2 Tbsp fresh lemon juice

Directions

1. Warm 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Pat the chicken dry with paper towels, then season it generously with salt and pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder and lemon zest. Toss everything together so the chicken is evenly coated; doing this right on the cutting board is perfectly fine. Add butter to the skillet with the olive oil, let it melt, then put in the chicken. Cook for 3 minutes, turn the pieces over, and continue cooking until the chicken is cooked through and the center of the larger pieces registers 165 degrees, about 3 minutes longer. Move the chicken to a plate and cover it loosely with foil to keep it warm.
2. In the same skillet, heat the remaining 1 Tbsp oil and 1 Tbsp butter over medium-high heat. Add the zucchini and squash, then season with salt, 1 tsp Italian seasoning and 1/2 tsp garlic powder. Cook, tossing now and then, until the vegetables are just tender, about 4 minutes.
3. Add the chicken back to the skillet with the zucchini and squash. Pour in the lemon juice and toss everything together. Finish with parmesan and parsley. Serve warm with extra parmesan and lemon zest if you’d like; cooked orzo underneath is delicious.