If you’ve ever craved a one-pan meal that bursts with bright, zesty flavors and wholesome goodness, the Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is here to become your new go-to. This dish effortlessly combines tender chicken seasoned with vibrant lemon pepper, fluffy rice, and the fresh crunch of zucchini and squash, making every bite a comforting yet refreshing experience. It’s quick enough for a weeknight dinner but flavorful enough to impress anyone at your table, inviting you to savor simple ingredients elevated to a deliciously satisfying meal.
Ingredients You’ll Need
The beauty of this recipe lies in how straightforward the ingredient list is, yet each item plays a crucial role in building the layers of flavor and texture that make this dish shine. From the punchy lemon pepper seasoning that brightens the chicken to the wholesome rice that soaks up every bit of savory goodness, you’ll appreciate how each component contributes perfectly.
- 1 ½ pounds boneless skinless chicken breasts or thighs: Choose your preference for tenderness and juiciness, cut into bite-sized pieces to cook quickly and evenly.
- 1 tablespoon lemon pepper seasoning: The star seasoning that infuses the chicken with a zesty, peppery kick.
- 1 teaspoon garlic powder: Adds a subtle, aromatic depth to complement the lemon pepper’s brightness.
- 2 tablespoons olive oil: Used for sautéing to develop a golden, flavorful crust on the chicken and soften the onions.
- 1 small onion, diced: Provides a mild sweetness and savory base to enhance the overall flavor.
- 1 cup long-grain white rice (uncooked): Essential for soaking up the flavorful broth and locking in moisture.
- 2 cups low-sodium chicken broth: Keeps the dish moist and adds richness without overpowering the other flavors.
- 1 medium zucchini, sliced into half moons: Brings a fresh, tender crunch that balances the richness of the chicken and rice.
- 1 medium yellow squash, sliced into half moons: Its subtle sweetness and vibrant color enhance both the texture and appearance.
- Zest and juice of 1 lemon: Double the lemon power for a fresh, tangy brightness that ties all the elements together.
- 2 tablespoons chopped fresh parsley: Adds a burst of bright green color and fresh herbal notes as a finishing touch.
- Salt and black pepper to taste: Simple staples to balance and elevate the natural flavors.
How to Make Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Step 1: Season and Sear the Chicken
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. While the oil warms, season your chicken pieces generously with lemon pepper seasoning and garlic powder. The seasoning blend is what gives this dish its signature buzz of flavor, so be sure to coat all sides. Add the chicken to the pan and let it brown nicely for about 5 to 7 minutes, flipping as needed. You want the outside golden and slightly crisp, while the inside is mostly cooked through. Once ready, remove the chicken and set it aside to rest.
Step 2: Sauté the Onion and Toast the Rice
In the same skillet, add the remaining tablespoon of olive oil to ensure nothing sticks and introduce extra flavor. Toss in the diced onion and sauté it for 2 to 3 minutes until it softens and turns translucent. This gentle caramelization sweetens the dish naturally. Next, stir in the uncooked rice and cook for about 1 to 2 minutes, allowing it to toast lightly. This step enhances the rice’s nuttiness and helps maintain a fluffy texture later.
Step 3: Simmer the Rice with Broth and Chicken
Pour in the low-sodium chicken broth, stirring to combine all the lovely bits stuck to the pan. Bring this mixture to a gentle simmer, then nestle the seared chicken back into the skillet. Cover the pan and lower the heat to maintain a slow, steady simmer. Let everything cook together for 15 minutes, giving the rice time to absorb the broth’s savory notes and finish cooking the chicken thoroughly.
Step 4: Add Zucchini and Squash
After the initial simmer, add the sliced zucchini and yellow squash into the pan, folding them into the rice and chicken mixture so they cook evenly. Cover the skillet again and continue cooking for another 5 to 7 minutes. This final simmer softens the vegetables just enough to keep their vibrant color and a slight crunch—perfect for adding freshness and a light bite to the dish.
Step 5: Finish with Lemon and Parsley
Once the rice is tender and the vegetables are perfectly cooked, remove the pan from heat. Stir in the lemon zest, freshly squeezed lemon juice, and chopped parsley for that final burst of brightness and herbal freshness. Taste and add salt and pepper if necessary. Now your Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is ready to enjoy!
How to Serve Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Garnishes
Garnishing is your chance to add a personal touch to this vibrant dish. Fresh parsley sprinkled on top livens up the presentation and adds an earthy contrast to the lemony tang. For a bit of indulgence, try grating some Parmesan cheese over the warm rice and chicken, which lends a savory, umami boost that pairs beautifully with the lemon pepper seasoning.
Side Dishes
While this recipe can stand boldly on its own, pairing it with a simple, crisp green salad brightens the meal and offers a refreshing contrast in texture. Roasted asparagus or a light cucumber salad would also complement the flavors perfectly without overwhelming the palette.
Creative Ways to Present
Serve this dish family-style right from the skillet for a cozy, communal feel, or plate it elegantly by layering the rice first, topped with chicken and vegetables arranged artistically, finished with a sprinkle of parsley and a lemon wedge on the side. For a fun twist, stuff the cooked zucchini and squash halves with the lemon pepper chicken and rice mixture to create inviting handheld bites perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. This dish keeps well for up to 3 days, making it great for quick lunches or dinners later in the week without sacrificing flavor or texture.
Freezing
If you want to save some for longer, freeze the cooked lemon pepper chicken and rice with zucchini and squash in freezer-safe containers. This recipe freezes beautifully for up to 2 months. Just thaw overnight in the fridge before reheating to maintain the dish’s freshness and consistency.
Reheating
When reheating, use a skillet on medium-low heat. Add a small splash of water or broth to loosen the rice and vegetables, stirring occasionally until warmed through. Microwaving is also an option—cover the dish loosely and heat in short intervals to keep everything from drying out.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a lovely nutty flavor and more fiber. Just keep in mind it requires a longer cooking time and a bit more liquid, so adjust accordingly and give it extra simmering time.
Is this recipe gluten-free?
Yes, the Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is naturally gluten-free when using gluten-free chicken broth, making it safe and delicious for those with gluten sensitivities.
Can I substitute other vegetables?
Definitely! Feel free to add or swap in bell peppers, peas, or carrots depending on what you have on hand. Just adjust cook times so all vegetables stay tender but not mushy.
What if I don’t have fresh lemon for zest and juice?
While fresh lemon really brightens the dish, you can use bottled lemon juice in a pinch. For zest, a small pinch of lemon extract can work, but fresh will always give the best flavor.
Can I make this recipe vegetarian?
Sure! Replace the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth to keep it hearty and flavorful without meat.
Final Thoughts
There’s nothing quite like the hum of flavors in the Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe to brighten your dinner routine and satisfy your craving for something hearty yet fresh. It’s simple to prepare, packed with wholesome ingredients, and bursting with bright lemony zing that makes it truly special. Give it a try—you’ll soon understand why this dish feels like a warm hug on a plate that’s endlessly comforting and delicious.
Print
Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and flavorful one-pan meal featuring tender lemon pepper chicken cooked with aromatic rice, fresh zucchini, and yellow squash. This healthy and gluten-free recipe combines bright lemon zest and juice with savory spices to create a comforting yet light dinner option.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
Rice and Vegetables
- 1 small onion, diced
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 medium zucchini, sliced into half moons
- 1 medium yellow squash, sliced into half moons
- Zest and juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook the chicken: In a large skillet or sauté pan, heat 1 tablespoon olive oil over medium-high heat. Season the chicken with lemon pepper seasoning and garlic powder. Add the chicken pieces and cook for 5–7 minutes, until browned and mostly cooked through. Remove from pan and set aside.
- Sauté the onion and toast rice: In the same pan, add the remaining tablespoon of olive oil. Sauté the diced onion for 2–3 minutes until softened. Stir in the rice and cook for 1–2 minutes to lightly toast it.
- Simmer chicken and rice: Pour in the chicken broth, bring to a simmer, then return the chicken to the pan. Cover, reduce heat to low, and cook for 15 minutes, allowing the rice to absorb the broth and chicken to finish cooking.
- Add vegetables: Stir in the sliced zucchini and yellow squash. Cover again and cook for an additional 5–7 minutes, or until the rice is tender and vegetables are cooked but still vibrant.
- Finish and serve: Remove from heat. Stir in the lemon zest, lemon juice, and fresh parsley. Taste and adjust seasoning with salt and black pepper if needed. Serve warm.
Notes
- For extra flavor, sprinkle with Parmesan cheese or red pepper flakes before serving.
- This dish can be made with brown rice—just increase cook time and liquid slightly.
