If you're craving something fresh, fast, and full of summer flavor, this One Skillet Lemon Chicken with Summer Squash is for you. It’s bright, easy to make, and loaded with healthy veggies—all made in just one pan. Perfect for busy weeknights when you don’t want to heat up the house but still want something delicious on the table.
We are sharing tips to help you get the best results when making this recipe. If you don't need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You'll Love this Recipe ⭐
One skillet = easy cleanup
Ready in just 30 minutes
Fresh, zesty lemon flavor
Great way to use up garden squash
Naturally gluten-free and low carb
This simple dinner is full of bright flavor and fresh ingredients—just what you need during the summer months.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Extra virgin olive oil
- Fresh lemon juice
- Olive oil spray
- Dried oregano
- Garlic cloves
- Salt and black pepper
- Chicken breasts
- Red onion
- Zucchini
- Yellow squash
- Fresh parsley
- Sprigs of fresh basil
- Small lemon wedges
🔪 How to Make One Pan Lemon Chicken with Summer Squash
Step 1 – Make the Marinade
In a large bowl, whisk together the olive oil, 2 tablespoons lemon juice, oregano, and minced garlic. Season generously with salt and pepper.
Step 2 – Marinate Chicken and Veggies
Add cubed chicken to a separate bowl and pour half the marinade on top. Toss to coat. Then add zucchini and squash to the remaining marinade and toss. Set both aside.
Step 3 – Cook the Onion and Chicken
Heat a large nonstick skillet over medium heat. Spray with olive oil and add sliced red onions. Season with salt and pepper. Cook for about 4–5 minutes, stirring occasionally, until soft and golden.
Add the marinated chicken to the skillet. Cook for 8–10 minutes, stirring now and then, until the chicken is browned and cooked through. Remove the chicken and onions and set aside.
Step 4 – Cook the Veggies
Turn up the heat to medium-high. Add the marinated zucchini and squash to the same skillet. Season again if needed and cook for 3–5 minutes, until tender and golden.
Step 5 – Bring It All Together
Return the chicken and onions to the skillet. Stir everything together. Drizzle with the remaining tablespoon of lemon juice and sprinkle with parsley and basil.
Serve hot with lemon wedges and enjoy every fresh, zesty bite!
⭐ Tips, Tricks and Variations ⭐
- Use chicken thighs for more flavor and moisture.
- Add cherry tomatoes for extra color and sweetness.
- Try it over rice, quinoa, or even zoodles for a low-carb dinner.
- Don't skip the fresh herbs—they brighten everything up!
How Many Weight Watchers Points are in One Pan Lemon Chicken?
This recipe comes in at 2 points per serving. It is a delicious low point dinner.
More Delicious Recipes To Try
One Pan Lemon Chicken with Summer Squash
Ingredients
- 2 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice divided
- Olive oil spray
- 1 tsp dried oregano
- 2-3 garlic cloves minced
- Salt and black pepper to taste
- 1 lbs. chicken breasts cubed
- ½ large red onion thinly sliced
- 1 small zucchini or ½ large, sliced thin and cut into half rounds
- 1 small yellow squash or ½ large, sliced thin and cut into half rounds
Garnish:
- Fresh parsley chopped
- Sprigs of fresh basil
- Small lemon wedges
Instructions
- Whisk the olive oil, 2 tablespoons fresh lemon juice, oregano, and minced garlic together in a large bowl. Generously season with salt and black pepper, to taste, and stir to combine. Set aside.
- Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine and set aside.
- Add the sliced zucchini and yellow squash to the original bowl with the marinade and toss to combine. Set aside.
- Place a large nonstick skillet over medium heat. Once hot, spray the pan with olive oil spray olive oil and the sliced red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and start to develop some color, approximately 4-5 minutes.
- Pour the seasoned chicken into the hot skillet and cook, stirring occasionally, until the chicken is golden brown and cooked through, approximately 8-10 minutes. Remove from heat and transfer the chicken and onions to a platter. Set aside.
- Increase the heat to medium-high and add the seasoned zucchini and yellow squash to the skillet. Season with additional salt and black pepper, if desired. Cook, stirring occasionally, until crisp tender and nicely browned, approximately 3-5 minutes.
- Return the chicken, onions, and juices to the skillet and stir to combine. Remove from heat and sprinkle with remaining fresh lemon juice, chopped parsley, and springs of fresh basil. Serve immediately with additional lemon wedges, if desired. Enjoy!
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