Skillet Lemon Parmesan Chicken with Zucchini

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 55 days ago, viewed by 1187
yield6 portionstotal time35m

A big healthy skillet to feed a small army. I really like how the chicken forms a seal over the zucchini, locking in the steam as it cooks.

What you will need

2 lb. Zucchini

2 lb. Boneless Skinless Chicken breasts

1/2 bunch Italian Parsley

1 Lemon

Salt

Black Pepper

1 Tbsp Dried Oregano

4 Tbsp Unsalted Butter

1 cup Shredded Parmesan

(Nutritional facts 242 calories, 22.2 g fat, 1.96 g carbohydrates, 9.45 g protein, 65 mg cholesterol, 327 mg sodium)

How to cook

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Preheat oven to 400°F

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Wash the zucchini and slice thick, to a little under 1/2".

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Dice the chicken breast into bite-sized chunks.

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h chop.

Wash the parsley and dry on paper towels. Pick the leaves. Give them a rough chop.

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hey pop out.

Squeeze in all of the juice from the lemon. Careful to catch the seeds as they pop out.

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Add a little salt and pepper.

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the skillet.

Add the ground cumin. Mix well and set aside to marinate while you prepare the skillet.

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Melt a little butter to coat the bottom of a heavy, oven-safe skillet.

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eeded.

Arrange the zucchini slices to cover the base of the skillet, stacking as needed.

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Add a light dusting of salt and black pepper.

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r the surface of the zucchini.

With the remaining butter, break off small chunks and place them evenly over the surface of the zucchini.

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Spread the marinated chicken over the layer of zucchini.

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Bake for 30 minutes.

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As soon as the skillet comes out, dust it with grated parmesan.

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Garnish with chopped parsley.

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