Dear readers,
Who here likes squash? (Raises hand.) Lovely, then this is a recipe for you! I think that squash is another one of those ingredients that can transcend seasons pretty easily (I made a summer veggie pasta that had yellow and green squash featured and it was DELICIOUS) and sometimes the only thing that’s really called for is a quick skillet meal (and left over pesto orzo which I made twice over the last few weeks). I think it took 20 minutes to get everything together, so this is a fantastic weeknight meal for those with not a ton of time on hand!
P.S. Don’t forget that you can order cookies from me directly from my Cookie Order Page on this very same blog! (Yes, shameless plug, but I need to keep pushing it!)
Hoping you are safe and well!
— Cooking Maggie
On Italian Lemon Chicken & Squash Skillet
Ingredients
- 2lb boneless, skinless chicken breasts, cut into bite sized pieces
- 2 tbsp olive oil, divided
- 2 tbsp butter, divided
- 1 tbsp & 1 tsp Italian Seasoning, divided
- 1 tsp garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp lemon zest, plus more for tossing
- 1 large, or 2 small, zucchini, thinly sliced (halve if particularly thick)
- 1 large, or 2 small, yellow squash, thinly sliced (halve/quarter if particularly thick)
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
- 2 tbsp fresh lemon juice
- Salt & Pepper to taste
- Parmesan for topping
Instructions
- Mix the 1 tbsp Italian seasoning, 1 tsp of garlic powder, and 1 tsp onion powder. Add mixture to chicken and ensure chicken is well covered.
- In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken to the pan, and about halfway through cooking, add in one tbsp of butter to help get the crusty bits off the bottom of the pan. When chicken is done, remove from skillet to a plate/bowl and set aside.
- In the same skillet, add the last 1 tbsp oil and butter into the skillet, then add in the zucchini and yellow squash, minced garlic, and remaining Italian seasoning. Cook for about 3-4 minutes (you’re looking for the color), then add in the chicken back, the lemon juice and lemon zest. Add salt & pepper to taste.
- When warmed through, consider serving with a pesto orzo, and topping with the chopped parsley and basil. You can also top with a sprinkle of parm if you so choose too!
The Real Cooking Maggie 