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Lemon Garlic Chicken Skillet

A quick and flavorful skillet dish made with chicken, zucchini, and a bright lemon garlic sauce, perfect for busy weeknights.
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Temps de préparation 10 minutes
Temps de cuisson 15 minutes
Temps total 25 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 2 pieces chicken breasts, thinly sliced or use firm tofu for a vegetarian version
  • 1 large zucchini, sliced into half moons
  • 1 piece red bell pepper, sliced
  • 1 small red onion, sliced
  • 3 tablespoons butter or olive oil
  • 3 cloves garlic, minced
  • 1 piece lemon, zest and juice
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish

Method
 

Cooking
  1. Warm a large skillet over medium high. Add 1 tablespoon butter or oil.
  2. Season the chicken with salt, pepper, and half the paprika. Sear for 3 to 4 minutes per side until golden and cooked through. Remove to a plate.
  3. Add remaining butter or oil to the pan. Toss in the onion, zucchini, and pepper with a pinch of salt. Cook for 4 to 5 minutes until tender with a little char.
  4. Stir in garlic for 30 seconds. Add lemon zest and juice, along with the rest of the paprika. Scrape up the tasty bits on the pan.
  5. Return chicken to the skillet and coat in the lemon garlic sauce. Taste and adjust salt or lemon.
  6. Finish with chopped parsley or basil. Serve with rice, couscous, or crusty bread.

Notes

Keep the pan hot and do not crowd it for the best color and flavor. For a dairy-free version, use olive oil instead of butter. You can swap the protein for shrimp, salmon, tofu, or mushrooms.