Skillet Lemon Parmesan Chicken and Zucchini

For 6 servings, Skillet Lemon Parmesan Chicken and Zucchini keeps the list centered on olive oil, boneless chicken breast or thighs and Salt. Set aside about 30 minutes.

• Yield 6 servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless chicken breast or thighs
• Salt, pepper, and garlic powder
• 3 small zucchini (about 1 pound total)
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 cup shredded Parmesan cheese
• Fresh parsley or basil, chopped (optional)

Instructions

1. Pat the chicken dry and cut into bite-size pieces. Toss with a couple pinches of salt, pepper and garlic powder. Chop the zucchini (discarding end with the stem) into 1/2-inch pieces. Set aside.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until hot and rippling. Add the chicken pieces in a single layer. Let them cook WITHOUT STIRRING for 2-3 minutes until golden on one side. Flip and cook for another 2-3 minutes until cooked through. Remove to a plate reserving as much oil/liquid in the pan as possible.
3. Return the skillet to medium heat and add the zucchini in a single layer. Again, let the zucchini cook WITHOUT STIRRING (to maximize that golden color) for 1-2 minutes. Flip or stir and continue cooking for another minute or two until the zucchini is tender (but not mushy - don't over cook).
4. Add the chicken back to the skillet and add the lemon juice, soy sauce, basil, and oregano. Stir to combine.
5. Increase the heat to medium high and cook until sizzling and the liquid thickens just a bit, 1-2 minutes.
6. Sprinkle with parmesan cheese and fresh herbs, if using. Season to taste with additional salt and pepper, if needed.

Give it a minute off the heat, then serve it while it is still hot.