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Few dinners strike the perfect balance between indulgent comfort and fresh, vibrant flavor quite like Creamy Lemon Butter Chicken & Zucchini. This one-pan skillet meal brings together juicy pan-seared chicken, tender zucchini, and a luxurious lemon butter cream sauce that feels restaurant-worthy yet comes together effortlessly at home.
This recipe is designed for busy weeknights, cozy weekends, and anyone who loves bold flavor without complicated steps. The bright citrus notes from fresh lemon cut through the richness of butter and cream, while zucchini keeps the dish light, seasonal, and perfectly balanced.
Whether served over pasta, rice, mashed potatoes, or enjoyed low-carb on its own, this creamy lemon chicken is a repeat-worthy favorite.
Why This Recipe Works
The magic of this dish lies in contrast. Golden-browned chicken develops deep savory flavor, while zucchini absorbs the creamy sauce without becoming mushy. Lemon juice and zest add acidity that prevents the sauce from feeling heavy, creating a silky finish that coats every bite.
Cooking everything in one pan means:
- Maximum flavor from browned bits
- Minimal cleanup
- A cohesive, restaurant-style sauce
It’s comfort food that still feels fresh and elegant.
Ingredients
- 2 large boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1½ cups zucchini, sliced into half-moons
- ½ cup chicken broth
- ¾ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon lemon zest
- ½ teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Slice chicken breasts horizontally to create thinner cutlets. Season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden and cooked through. Remove from skillet and set aside.
- Reduce heat to medium. Add butter to the skillet, then stir in minced garlic and cook for 30 seconds until fragrant.
- Add zucchini slices and sauté for 2–3 minutes until just tender.
- Pour in chicken broth, scraping up browned bits from the bottom of the pan.
- Stir in heavy cream, Parmesan cheese, Italian seasoning, lemon juice, and lemon zest. Simmer gently for 3–4 minutes until slightly thickened.
- Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes to heat through.
- Garnish with fresh parsley and serve warm.
Tips for Perfect Creamy Lemon Chicken
- Don’t overcook zucchini: Keep it slightly firm so it holds its shape.
- Use fresh lemon: Bottled juice won’t deliver the same brightness.
- Grate your own Parmesan: Pre-shredded cheese won’t melt as smoothly.
- Lower heat for cream: Prevents sauce from separating.
Delicious Variations
- Low-carb/keto: Serve as-is or with cauliflower rice.
- Extra creamy: Add an extra tablespoon of butter at the end.
- Spicy twist: Add red pepper flakes or chili oil.
- Herb-forward: Finish with fresh thyme or basil.
Serving Suggestions
- Over fettuccine or linguine
- With mashed potatoes or rice
- Alongside crusty bread
- Paired with a crisp green salad
Make-Ahead & Storage
- Refrigerate leftovers up to 3 days
- Reheat gently over low heat
- Add a splash of cream or broth when reheating
Fun Flavor Note
Lemon butter sauces are a classic in Mediterranean and French cooking, prized for their ability to elevate simple ingredients into something refined yet comforting.
Creamy Lemon Butter Chicken & Zucchini
Juicy pan-seared chicken and tender zucchini simmered in a rich lemon butter cream sauce for an easy one-pan dinner.
Ingredients
Equipment
Method
- Season chicken on both sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium and melt butter. Add garlic and cook until fragrant, about 30 seconds.
- Add zucchini and sauté 2–3 minutes until just tender.
- Pour in chicken broth, scraping up browned bits.
- Stir in cream, Parmesan, Italian seasoning, lemon juice, and lemon zest. Simmer until slightly thickened.
- Return chicken to skillet and simmer 2–3 minutes, spooning sauce over the top.
- Garnish with parsley and serve warm.
Notes
Serve over pasta, rice, or enjoy low-carb on its own.
