Description
This zingy lemon chicken skillet dinner is ready in 30 minutes and tastes like sunshine on a plate. Your family will be fighting over the last crispy bite!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, sliced into cutlets
- ¾ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 2 medium zucchini (about 1 pound), sliced into ¼-inch rounds
- 3 cloves garlic, minced
- Juice and zest of 2 lemons
- ½ cup chicken broth
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Slice chicken breasts horizontally into thin cutlets or pound to ¼-inch thickness. Pat dry with paper towels and season with salt and pepper.
- In a shallow dish, combine flour, Italian seasoning, and garlic powder. In another dish, place the Parmesan cheese with a pinch of salt and pepper.
- Dredge each chicken cutlet in the flour mixture, then press firmly into the Parmesan, coating both sides well.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Add remaining tablespoon of oil to the skillet. Cook zucchini slices for 2-3 minutes per side until golden and tender-crisp.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits. Add lemon juice, zest, and red pepper flakes if using. Simmer 2-3 minutes.
- Stir in butter until melted and sauce slightly thickens. Season with salt and pepper to taste.
- Return chicken to the skillet, nestling among the zucchini. Spoon sauce over chicken and warm for 1 minute.
- Sprinkle with fresh parsley and serve with lemon wedges.