This Lemon Garlic Chicken Zucchini is packed with flavor, fast and easy for weeknights! Bite sized chicken thighs are perfectly seasoned and sautéed with zucchini and garlic then tossed with lemon juice and zest. Great alone or served over grain free noodles or cauliflower rice to keep it paleo, keto and Whole30.
The biggest request I get is for super simple and quick weeknight dinner ideas.
I totally get it – on any given weeknight I have about 20 minutes give or take to actually prep and cook dinner!
Mainly because I’m dropping off and picking up my 3 kids from their activities and there are small windows to get things done after 5pm.
And no, I’m not one of those people who can get things together at 2pm to make dinner! And I really don’t have the time since my days are devoted to the blog.
So 20 minute dinners it is! The thing with 20 minute dinners is that no matter what you’re making, the more familiar the recipe is to you the quicker it goes.
I like simple things like stir fries with veggies. Add in some defrosted frozen cauliflower rice with some seasonings and you have a meal!
Let’s dive into the details of today’s new recipe.
What You Need to Make Lemon Garlic Chicken and Zucchini
- boneless chicken thighs, cut into 1” pieces (thighs have more flavor and don’t dry out!)
- Sea salt and freshly ground black pepper
- onion powder
- garlic powder
- Italian seasoning
- 3 tablespoons ghee or olive oil
- fresh garlic
- fresh zucchini
- Zest of one lemon
- Juice of one lemon
How to Make This Lemon Garlic Chicken and Zucchini Skillet
Season the chicken generously with the salt and pepper, then the onion and garlic powder and 2 teaspoons of the Italian seasoning blend.
Heat a large skillet over medium high heat and add 2 tablespoons of the ghee or oil. Once sizzling hot, add the chicken in a single layer and allow one side to brown, then stir and continue to cook, stirring occasionally for another minute or two or until cooked through, then transfer to a plate.
Lower the heat to medium and add the remaining tablespoon of ghee, then add the zucchini. Season lightly with salt and pepper and the remaining teaspoon of Italian seasoning blend. Cook until barely softened, then add the garlic and cook another 30 seconds.
Add the chicken back to the skillet followed by the lemon zest and juice. Stir and cook to heat through, then remove from heat.
Serve alone or over grain free noodles, or cauliflower rice to keep it low carb and Paleo.
Subbing Chicken Breasts for Thighs
I prefer thighs for this recipe since they don’t dry out, but feel free to use breasts if you prefer. I actually prefer thighs for this reason for most of my chicken recipes!
To use breasts, cut them into pieces and season as instructed. Heat the skillet to HIGH heat instead of medium so you get a nice crust on the outside without overcooking the inside.
Be careful not to overcook when using chicken breasts. When you return them to the skillet, make sure you’ve turned the heat off so they don’t continue to cook.
Can you tell I really dislike dry chicken breasts? Definitely one of my pet peeves!
If you’re unfamiliar with chicken thighs, I’d say try them out for this recipe. I bet you’ll be pleasantly surprised how much more flavor the whole meal has!
Subbing in a Different Veggie
This recipe is pretty forgiving and if you’re not a fan of zucchini, you can sub in another veggie here.
Blanched broccoli or frozen mixed veggies are two that come to mind that cook quickly.
However, I DO love how the zucchini soaks up all the lemon garlic flavor – it’s pretty addicting!
What To Serve With Lemon Garlic Chicken and Zucchini
To keep your meal easy, fast, low carb, Paleo and Whole30, I recommend serving with cauliflower rice.
I always buy this frozen and already riced so it takes literally 2 minutes to defrost and season. The sauce from the chicken will also flavor it.
You can also go with regular rice (I give this to my kiddos sometimes) or paleo friendly pasta like the cassava pasta from Jovial Foods. One of my favorite easy sides!
I hope you’re ready for a simple dinner that will become a weeknight cooking staple! Grab your ingredients and your favorite skillet because it’s time for dinner – let’s go!
Lemon Garlic Chicken Zucchini Skillet {Paleo, Keto, Whole30}
Lemon Garlic Chicken Zucchini Skillet {Paleo, Keto, Whole30}
Ingredients
- 1 1/2 lbs boneless chicken thighs cut into 1” pieces*
- Sea salt and freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 teaspoons Italian seasoning **divided 2+1
- 3 tablespoons ghee or olive oil divided
- 4 cloves garlic minced
- 4 medium zucchini cut in half lengthwise and sliced crosswise 1/2”
- Zest of one medium lemon
- Juice of one medium lemon
Instructions
-
Season the chicken generously with the salt and pepper, then the onion and garlic powder and 2 teaspoons of the Italian seasoning blend.
-
Heat a large skillet over medium high heat and add 2 tablespoons of the ghee or oil. Once sizzling hot, add the chicken in a single layer and allow one side to brown, then stir and continue to cook, stirring occasionally for another minute or two or until cooked through, then transfer to a plate.
-
Lower the heat to medium and add the remaining tablespoon of ghee, then add the zucchini. Season lightly with salt and pepper and the remaining teaspoon of Italian seasoning blend. Cook until barely softened, then add the garlic and cook another 30 seconds. Add the chicken back to the skillet followed by the lemon zest and juice. Stir and cook to heat through, then remove from heat.
-
Serve alone or over grain free noodles, or cauliflower rice to keep it low carb. Enjoy!
Recipe Notes
*I prefer thighs for this recipe since they don’t dry out, but feel free to use breasts if you prefer.
**I used the Super Garlic Pizza blend from Balanced Bites
Nutrition
Want More One Skillet Paleo Meals? Try of of These!
One Skillet Spinach Artichoke Salmon
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I made this for lunch today and will have it for several lunches this week. It is delicious and easy to make. I’m overrun with zucchini as it is the time of year and this recipe was timely! I didn’t eat it over cauliflower rice or grain free past today; but I’ll try it with that in a few days. I’m sure the grain free pasta will taste great with it.
This is a great, easy meal. I forgot to add the lemon zest and juice and it was still really good, but will add it next time. WE served it with some jasmine rice. Thanks for a another simple, delicious recipe!
So good and easy to make! Perfect weeknight dinner when I had to take all 3 kids 3 different places. And they ALL had seconds!
Oh My Gideons!!
Absolutely Delicious!! When is your entree cookbook coming out?
Just made this for my sister we thought it was wonderful, great way to use up the many zucchinis we have been given. Thank you
Loved this one! So easy and so delicious, packed with great flavor. It has become a regular in our weekly menus. Thank you 😊
Absolutely delicious! The lemon flavor makes this so addicting! I used a cast iron skillet and scrapped up every single brown bits from the chicken and mixed it into the zucchini before adding the chicken back in. This is going to be a weekly meal for us!
Made this tonight and the whole family raved about it, even my super picky little one and husband! Served it over cauliflower rice. Will be on our list for sure.
Really good dish! I only used 2 tsp of the Italian seasoning and it was great! Love the lemon! We are AIP and just about all of your recipes are completely adaptable…thank you!
Do you have a suggestion for a substitute for Italian seasoning?
What do you think about subbing out ground chicken?
This recipe is fabulous! I was short on time so I actually used ground sausage and it was amazing! My husband agreed that it should get in our regular quick night rotation.
This was simple.. took maybe 20 minutes max. Well seasoned, and absolutely delicious!!
We always love your recipes! So simple and so healthy. I subbed ground chicken for the the thighs and it worked out well!
I’m not a big fan of zucchini, but this recipe is delicious and quick! I have made it several times now.
I appreciate this delicious recipe! I’ve made it twice and my family enjoys it. We’re focused on eating healthier. Delicious.
I’ve made it with tofu instead of the chicken and it is great either way– tofu or chicken.
DELICIOUS and so easy!!
This was delicious! I used chicken breasts because that’s what I had, and it turned out great – not dry at all. Very flavorful, will definitely make again!