If you are craving a dish that bursts with bright, fresh flavors and warms you up from the inside out, the Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is your new go-to meal. This one-pan wonder combines tender, lemon-seasoned chicken with fluffy rice and vibrant zucchini and yellow squash for a perfect harmony of taste and texture. Not only does it come together quickly, but it also fills your kitchen with the most inviting aromas, making it an uncomplicated yet impressive dinner any night of the week.
Ingredients You’ll Need
These ingredients are wonderfully simple and each plays a key role in making this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe sing. From the zesty lemon pepper seasoning to the fresh vegetables that add color and crunch, everything works in perfect balance.
- 1 lb boneless skinless chicken breasts or thighs: Bite-sized pieces ensure even cooking and tender chicken in every bite.
- 1 tablespoon olive oil: Adds a hint of fruitiness and helps brown the chicken beautifully.
- 1 teaspoon lemon pepper seasoning: Infuses the chicken with vibrant citrusy spice that’s the soul of the recipe.
- ½ teaspoon garlic powder: Brings a mellow layer of savory depth without overpowering.
- ½ teaspoon salt: Essential for enhancing all the flavors naturally.
- 1 cup long grain white rice: Fluffy and absorbent, perfect to soak up all the delicious juices and broth.
- 2¼ cups chicken broth: Keeps the rice moist and infuses it with savory richness.
- 1 small zucchini, sliced: Adds a fresh, slightly sweet crunch and beautiful green color.
- 1 small yellow squash, sliced: Complements the zucchini with subtle sweetness and golden hue.
- 1 tablespoon lemon juice: Brightens and lifts the entire dish with fresh citrus zing.
- 1 teaspoon lemon zest: Packs a concentrated lemon aroma that elevates the flavor immensely.
- 2 tablespoons grated Parmesan cheese (optional): Offers a savory, creamy element to enhance the dish’s richness.
- Chopped parsley for garnish (optional): Adds a pop of green freshness and a lovely finishing touch.
How to Make Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Coat the chicken pieces with lemon pepper seasoning, garlic powder, and salt so every bite bursts with flavor. Add the chicken to the skillet and cook for 5 to 6 minutes until they are golden brown and cooked through. This step is crucial for creating a flavorful crust that helps lock in the juiciness. Once done, remove the chicken and set it aside to come back later into the mix.
Step 2: Toast the Rice
In the same skillet, toss in the uncooked rice and stir it around for 1 to 2 minutes. This gently toasts the rice, enhancing its nutty flavor and preventing it from getting mushy. This little extra step gives your dish a delightful texture boost.
Step 3: Simmer the Rice in Broth
Pour in the chicken broth and bring everything to a gentle simmer. Then reduce the heat to low and cover the skillet. Let the rice cook undisturbed for 10 minutes so it can absorb all the savory flavors from the broth.
Step 4: Add Zucchini and Squash
After 10 minutes, layer the sliced zucchini and yellow squash gently over the rice without stirring. Cover the skillet again and let it cook for another 10 minutes. The vegetables steam on top, becoming perfectly tender while retaining a bit of bite and vibrant color.
Step 5: Combine Chicken and Finish
Return the browned chicken to the skillet and stir everything together gently, distributing the flavors evenly. Pour in the lemon juice and sprinkle lemon zest over the dish for a fresh citrus pop, then add Parmesan cheese if you like that extra creamy touch. Let the mixture rest for 2 to 3 minutes before fluffing it all with a fork. This waiting time allows the flavors to meld beautifully.
How to Serve Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Garnishes
Chopped parsley is a popular garnish that adds a fresh, herbal note and a lovely burst of color to finish your plate. A little extra lemon zest or even a light drizzle of olive oil before serving can elevate the dish’s bright personality as well.
Side Dishes
This Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is hearty on its own but pairs wonderfully with a crisp green salad or roasted asparagus for added greens and texture variety. A warm crusty bread can also complement the meal nicely for soaking up any extra juices.
Creative Ways to Present
Serve this dish straight from the skillet for a rustic, cozy feel that’s perfect for family dinners. Alternatively, plate it in shallow bowls with a sprinkle of grated Parmesan and fresh parsley for a more elegant presentation that dazzles guests.
Make Ahead and Storage
Storing Leftovers
Place leftover Lemon Pepper Chicken and Rice with Zucchini and Squash in an airtight container and refrigerate for up to 3 days. The flavors tend to deepen, making it even more delicious the next day.
Freezing
This dish freezes beautifully. Store portions in freezer-safe containers or bags for up to 2 months. When you want a quick meal, just thaw overnight in the fridge and reheat.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave. Adding a splash of chicken broth or water can help prevent the rice from drying out while warming, keeping everything tender and tasty.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nice nutty flavor and boosts the dish’s fiber content. Just remember to increase the cooking time and the amount of broth slightly to ensure the rice cooks through perfectly.
Is this recipe gluten-free?
Yes, this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is naturally gluten-free, as long as you check your chicken broth to confirm there are no gluten additives.
Can I add other vegetables?
Feel free to customize! Bell peppers, carrots, or mushrooms can be excellent additions that complement the flavors and add more color and nutrition.
How spicy is the lemon pepper seasoning?
Lemon pepper seasoning usually has a mild to moderate heat level with a bold citrus note, making it accessible for most palates. If you like it spicier, adding a pinch of red pepper flakes works wonderfully.
Can I make this recipe vegan or vegetarian?
Yes! Substitute the chicken with firm tofu or chickpeas, and use vegetable broth instead of chicken broth. The lemon pepper seasoning and veggies will still create a flavorful and satisfying meal.
Final Thoughts
I promise you, once you try this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe, it will quickly become one of your favorite easy dinners. It hits the perfect balance of bright, savory, and comforting flavors, all with minimal fuss and maximum deliciousness. So grab your skillet, gather your ingredients, and enjoy making a meal that feels special every single time.
Print
Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Lemon Pepper Chicken and Rice with Zucchini and Squash is a flavorful, one-pan meal perfect for busy weeknights. Tender chicken seasoned with zesty lemon pepper is cooked with rice, fresh zucchini, and yellow squash, creating a comforting and nutritious dish with minimal cleanup. Optional Parmesan cheese and parsley add a delicious finishing touch.
Ingredients
Protein
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Grains and Broth
- 1 cup long grain white rice (uncooked)
- 2¼ cups chicken broth
Vegetables
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
Optional
- 2 tablespoons grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with lemon pepper seasoning, garlic powder, and salt thoroughly. Add the chicken to the skillet and cook for 5 to 6 minutes, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Toast the Rice: In the same skillet, add the uncooked rice and stir it for 1 to 2 minutes to lightly toast and develop a nutty flavor.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and cook the rice for 10 minutes without stirring.
- Add Vegetables: After 10 minutes, arrange the sliced zucchini and yellow squash on top of the rice without stirring to prevent the vegetables from getting mushy. Cover again and continue cooking for another 10 minutes until the rice is tender and the vegetables are just soft.
- Combine and Finish: Return the cooked chicken to the skillet and gently stir everything together to combine. Add lemon juice, lemon zest, and Parmesan cheese if using. Let the dish sit covered for 2 to 3 minutes to allow the flavors to meld, then fluff with a fork.
- Serve: Garnish with chopped parsley if desired and serve warm for a delightful, wholesome meal.
Notes
- Use brown rice for a whole grain option; adjust cooking time and liquid accordingly.
- Add a pinch of red pepper flakes for some heat.
- This dish is excellent for meal prep and stores well in the refrigerator for up to 4 days.
