Parmesan Chicken
& Vegetables
Chicken breasts seared golden in a simple Italian herb and lemon marinade, then finished alongside tender broccoli, zucchini, bell pepper, and carrots — all topped with a generous shower of Parmesan. A bright, satisfying one-skillet dinner with no bottled dressing in sight.
- Chicken & Marinade
- 4 small boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp dried basil
- ¼ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- Vegetables
- 1 cup broccoli florets
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup carrots, sliced
- Finish
- ¼ cup Parmesan cheese, freshly grated
- — fresh parsley or basil, to garnish (optional)
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1
Make the marinade & season
In a small bowl, whisk together 1 tablespoon of the olive oil, minced garlic, lemon juice, basil, oregano, salt, and pepper. Season both sides of the chicken breasts with the mixture, pressing it in so it adheres.
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2
Sear the chicken
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side until golden and cooked through to 165°F. Transfer to a plate and tent loosely with foil to rest while you cook the vegetables.
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3
Cook the vegetables
In the same skillet over medium-high heat, add the carrots and broccoli first — they take the longest. Cook for 3 minutes, stirring occasionally. Add the bell pepper and zucchini and cook for another 3–4 minutes until all the vegetables are just tender with a slight bite. Season with a pinch of salt and pepper.
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4
Bring it together & finish
Return the chicken to the skillet and nestle it among the vegetables. Sprinkle the Parmesan generously over everything — the residual heat will melt it slightly into the chicken and vegetables. Garnish with fresh parsley or basil if desired and serve immediately.
- Cook the chicken first: Searing the chicken separately before the vegetables ensures both are cooked perfectly — if you add them together the chicken takes so long that the vegetables overcook and go soft before it's done.
- Add harder vegetables first: Carrots and broccoli take longer than zucchini and bell pepper — adding them to the skillet first and the softer vegetables later means everything finishes at the same time with the right texture throughout.
- Freshly grated Parmesan is worth it: Pre-shredded Parmesan has anti-caking agents that prevent it from melting smoothly — a small wedge of Parmesan grated fresh over the finished dish melts more beautifully and tastes noticeably better.
- Use whatever vegetables you have: This Italian herb and lemon combination works with almost any vegetable — asparagus, mushrooms, green beans, or cherry tomatoes are all excellent. Follow the same rule of harder vegetables first, softer ones later.
- Serve over cauliflower rice: The lemony pan juices and melted Parmesan create a light sauce that's delicious spooned over cauliflower rice alongside the chicken and vegetables.