If you’re craving something light, fresh, and full of flavor, Lemon Pepper Chicken and Rice with Zucchini and Squash checks all the boxes. This one-skillet wonder brings together juicy, lemony chicken with tender-crisp zucchini and squash, all nestled in a bed of fragrant rice. A pop of lemon zest and a sprinkle of Parmesan (if you like) brighten up the whole dish, making it a weeknight favorite that’s both satisfying and vibrant. Trust me, this is the kind of meal you’ll want to make again and again for family dinners, meal prep, or even impressing guests!

Ingredients You’ll Need

Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple, familiar ingredients can come together into something so memorable. Each part of this Lemon Pepper Chicken and Rice with Zucchini and Squash brings its own special touch to the table: the chicken adds hearty protein, the rice soaks up every bit of flavor, and the veggies provide a pop of color and texture.

Chicken breasts: Boneless, skinless, and cut into bite-sized pieces for quick, even cooking and maximum tenderness.
Lemon pepper seasoning: Infuses the chicken with bright, zesty notes and a gentle peppery kick—the heart of the dish!
Garlic powder: Layers in savory depth without overpowering the other flavors.
Salt: Enhances all the flavors and brings balance to the dish.
Olive oil: Helps brown the chicken and veggies while adding richness and moisture.
Long grain white rice: Perfect for soaking up the lemony broth and staying wonderfully fluffy.
Chicken broth: Provides a savory base for the rice, infusing it with flavor as it cooks.
Zucchini: Sliced and sautéed for color, texture, and a touch of garden-fresh flavor.
Yellow squash: Adds natural sweetness and gorgeous golden color to the skillet.
Lemon juice: Brightens everything with a burst of tangy freshness right at the end.
Lemon zest: Packs an extra punch of citrus aroma and flavor.
Grated Parmesan cheese (optional): Adds a savory, nutty finish—totally optional, but always welcome.
Fresh parsley (optional): Sprinkled on top for a pop of color and fresh, herby taste.

How to Make Lemon Pepper Chicken and Rice with Zucchini and Squash

Step 1: Season the Chicken

Start by tossing your bite-sized chicken pieces with lemon pepper seasoning, garlic powder, and a sprinkle of salt. This not only ensures every piece is packed with flavor but also makes the chicken tender and mouthwatering right from the first bite.

Step 2: Sauté the Chicken

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté for 5 to 6 minutes, turning as needed until golden brown and cooked through. Remove the chicken to a plate to keep it juicy and make room for the veggies.

Step 3: Cook the Veggies

Add your remaining olive oil to the same skillet. Toss in the slices of zucchini and squash, sautéing for 3 to 4 minutes until they’re just tender but still beautifully vibrant. This step lets the veggies soak up any leftover chicken flavor for maximum deliciousness.

Step 4: Toast the Rice

With the chicken and veggies out of the pan, add the uncooked rice to the skillet. Toast it for a minute or two, stirring constantly until it starts to look a little golden. Toasting brings out a rich, nutty flavor in the rice and makes everything taste even better.

Step 5: Simmer the Rice

Pour in the chicken broth, give it a quick stir, and bring to a gentle simmer. Cover the skillet and cook on low heat for about 15 minutes, or until the rice is tender and has absorbed all the liquid. No peeking! Letting the rice steam undisturbed is key to the perfect texture.

Step 6: Bring it All Together

Return the chicken and vegetables to the skillet, along with the lemon juice, lemon zest, and Parmesan (if you’re using it). Stir everything together and let it cook for another 2 to 3 minutes, just enough to heat the chicken through and marry all those wonderful flavors.

How to Serve Lemon Pepper Chicken and Rice with Zucchini and Squash

Garnishes

A flourish of freshly chopped parsley and a grating of Parmesan cheese take this dish from comforting to company-worthy. Not only do they add a pop of color, but they also bring brightness and a touch of luxury to every serving of Lemon Pepper Chicken and Rice with Zucchini and Squash.

Side Dishes

This meal is hearty enough on its own, but if you want to elevate it, try pairing with a crisp green salad or some roasted asparagus. Even a simple slice of crusty bread to mop up the lemony sauce makes every bite irresistible.

Creative Ways to Present

For a special touch, serve Lemon Pepper Chicken and Rice with Zucchini and Squash straight from the skillet at the table. Scoop generous portions into shallow bowls so those colors and textures really shine, or stuff the mixture into roasted bell pepper halves for a fun, dinner-party-ready twist.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container and keep them in the fridge for up to four days. The flavors in Lemon Pepper Chicken and Rice with Zucchini and Squash deepen beautifully overnight, making it perfect for lunches or busy weeknights.

Freezing

Yes, you can freeze Lemon Pepper Chicken and Rice with Zucchini and Squash! Cool the dish completely, then transfer it to freezer-safe containers. It’ll keep well for up to three months. When you’re craving a fuss-free meal, just thaw overnight in the fridge.

Reheating

Gently reheat in a skillet over medium heat with a splash of chicken broth or water to revive the rice’s texture. The microwave also works well, just be sure to cover the dish and heat in one-minute bursts, stirring between each interval for even warming.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Just remember that brown rice needs more liquid and a longer cooking time—plan for an extra 15 to 20 minutes so everything ends up perfectly tender.

How do I make this dish vegetarian?

Swap the chicken for chickpeas or cubed tofu and use vegetable broth in place of chicken broth. You’ll still enjoy all the fresh, zesty flavors of Lemon Pepper Chicken and Rice with Zucchini and Squash in a plant-based way.

Will this work with other veggies?

Definitely! Bell peppers, snap peas, or broccoli florets all make fantastic additions or swaps. Just cook firm veggies a minute or two longer than zucchini and squash for best results.

How can I add even more lemon flavor?

If you adore citrus, feel free to amp up the lemon juice and zest, or serve with lemon wedges on the side for a customizable zing at the table.

Is Lemon Pepper Chicken and Rice with Zucchini and Squash gluten free?

Yes, it’s completely gluten free as written! Just double-check your chicken broth and seasonings to make sure they’re gluten free too.

Final Thoughts

I truly hope you give this Lemon Pepper Chicken and Rice with Zucchini and Squash a try! It’s a cheerful skillet bursting with flavor, and it couldn’t be easier or more rewarding to make at home. Let it become one of those go-to recipes you look forward to—happy cooking!

Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and easy weeknight dinner recipe for Lemon Pepper Chicken and Rice with Zucchini and Squash. This gluten-free dish is a satisfying main course with tender chicken, fragrant rice, and colorful veggies.

Ingredients

Scale

For the Chicken:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon lemon pepper seasoning
½ teaspoon garlic powder
½ teaspoon salt
2 tablespoons olive oil

For the Rice:

1 cup long grain white rice, uncooked
2¼ cups chicken broth

For the Vegetables:

1 small zucchini, sliced
1 small yellow squash, sliced

Additional Ingredients:

1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley (optional)

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Instructions

Season the Chicken: Season chicken with lemon pepper, garlic powder, and salt.
Cook the Chicken: In a skillet, heat olive oil, sauté chicken until browned and cooked through. Set aside.
Sauté the Vegetables: In the same skillet, sauté zucchini and squash until tender. Remove and set aside.
Prepare the Rice: Toast rice in the skillet, add chicken broth, simmer, cover, and cook until tender.
Combine Ingredients: Return chicken and veggies to the skillet. Stir in lemon juice, zest, and Parmesan. Cook to heat through.
Serve: Garnish with parsley before serving.