There’s something magical about a dish that’s both fresh and comforting, and this Lemon Pepper Chicken and Rice with Zucchini and Squash is exactly that. It’s a bright, zesty, and hearty meal that brings together tender chicken, fluffy rice, and perfectly sautéed zucchini and squash—all with that irresistible lemon-pepper kick.

The best part? It’s a one-pan wonder, which means minimal cleanup and maximum flavor. Whether you’re looking for a quick weeknight dinner or a healthy meal prep option, this dish has got you covered. Trust me, you’re going to love it!

Why You’ll Love Lemon Pepper Chicken and Rice with Zucchini and Squash

Versatile This dish works for lunch, dinner, or meal prep—it’s satisfying without being too heavy.

Budget-Friendly Made with simple, everyday ingredients that won’t break the bank.

Quick and Easy Everything cooks in one pan for minimal effort and easy cleanup.

Customizable Swap the veggies, use a different protein, or add a little spice for extra heat.

Crowd-Pleasing A flavorful and comforting dish that both kids and adults will enjoy.

Ingredients

Ingredients in Lemon Pepper Chicken and Rice with Zucchini and Squash

This dish is all about fresh flavors and simple ingredients coming together perfectly:

Chicken Breasts The star of the show! Juicy and flavorful when cooked with lemon pepper seasoning.

Lemon Pepper Seasoning The key to that bright, citrusy kick with just the right amount of spice.

Olive Oil & Butter A perfect combination for sautéing and adding rich flavor.

Rice Long-grain white rice soaks up all the delicious seasonings for the ultimate comfort bite.

Chicken Broth Adds extra depth and flavor to the rice while keeping it light.

Zucchini & Yellow Squash Fresh, slightly sweet, and perfectly tender when sautéed.

Garlic Because a little garlic makes everything better!

Lemon Juice & Zest Fresh lemon adds a burst of brightness that ties everything together.

Parsley A fresh pop of color and flavor to finish the dish beautifully.

Instructions

Sear the Chicken Heat olive oil and butter in a large pan over medium-high heat. Season the chicken with lemon pepper and sear for 3-4 minutes per side, until golden brown. Remove and set aside.

Sauté the Veggies In the same pan, add a little more olive oil if needed. Toss in the zucchini, yellow squash, and garlic. Sauté for 3-4 minutes until tender but still slightly crisp. Remove and set aside.

Cook the Rice Add the rice to the pan and stir to toast it slightly. Pour in the chicken broth, lemon juice, and lemon zest. Bring to a simmer.

Simmer Everything Together Return the chicken to the pan, cover, and reduce heat to low. Cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

Add the Veggies Back Once the rice is done, gently stir in the sautéed zucchini and squash. Let everything sit for a couple of minutes to meld the flavors.

Garnish and Serve Sprinkle with fresh parsley and serve warm!

Nutrition Facts

Servings: 4
Calories per serving: Approximately 350-400

Note: Nutrition values may vary based on ingredients used.

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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

This dish is delicious on its own, but here are some ways to enhance it:

With a side salad – A crisp green salad with a light vinaigrette pairs beautifully.
With extra lemon wedges – For an extra burst of freshness!
Topped with feta or parmesan cheese – Adds a salty, creamy contrast.
With a drizzle of garlic butter – Because more flavor = better!
As meal prep – Pack leftovers in airtight containers for easy lunches throughout the week.

Additional Tips

Want more spice? Add a pinch of red pepper flakes.
Prefer brown rice? Increase the cooking time by 10-15 minutes and add a little more broth.
No lemon pepper? Mix black pepper, lemon zest, and a pinch of garlic powder for a homemade version.
Make it extra creamy by stirring in a spoonful of Greek yogurt or a splash of heavy cream at the end.
Double the batch and freeze leftovers for an easy meal later!

FAQ’s

1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will be just as delicious—just adjust the cooking time as they may take a few extra minutes.

2. Can I make this with quinoa instead of rice?
Absolutely! Just adjust the liquid since quinoa absorbs water differently—use about 1 ¾ cups of broth per cup of quinoa.

3. Can I cook this in an Instant Pot?
Yes! Sear the chicken using the sauté function, then add the rice and broth. Pressure cook on high for 8 minutes, then do a quick release.

4. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.

5. Can I freeze this dish?
Yes! Let it cool completely, then store in a freezer-safe container for up to 3 months.

6. What other veggies can I use?
Bell peppers, asparagus, or spinach would all be great additions!

7. Can I make this dairy-free?
Yes! Just skip the butter or replace it with more olive oil.

8. Is this recipe gluten-free?
Yes! Just double-check your lemon pepper seasoning to make sure it’s gluten-free.

9. Can I use pre-cooked rice?
Yes, but you’ll need less broth—start with ½ cup and adjust as needed.

10. What can I serve this with?
It pairs wonderfully with a side of garlic bread, roasted veggies, or a fresh cucumber salad.

Conclusion

This Lemon Pepper Chicken and Rice with Zucchini and Squash is fresh, flavorful, and ridiculously easy to make. With juicy chicken, zesty lemon, and tender sautéed veggies, it’s a meal that’s as light as it is satisfying. Plus, since it’s a one-pan dish, you’ll spend less time cleaning and more time enjoying every delicious bite.

So go ahead—grab that skillet, squeeze some fresh lemon, and let’s make dinner magic happen!

Lemon Pepper Chicken and Rice with Zucchini and Squash

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Author: ikram
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Main Dish, One-Pan Meal
Method: Baking/One-Pan
Cuisine: American, Mediterranean-Inspired
Diet: Gluten Free

Print Recipe

Description

A wholesome, one-pan meal bursting with bright citrus flavors and savory notes. Tender, lemon pepper–seasoned chicken is baked alongside aromatic rice and fresh, sautéed zucchini and squash for a balanced and satisfying dinner.

Instructions

Preheat & Season:
- Preheat your oven to 375°F (190°C).
- Pat the chicken dry and season both sides generously with lemon pepper, salt, and pepper.
Sear the Chicken:
- In a large, oven-safe skillet or baking dish, heat olive oil over medium-high heat.
- Sear the chicken breasts for about 2–3 minutes per side until golden brown. Remove and set aside.
Sauté Aromatics & Rice:
- In the same skillet, add the diced onion and garlic. Sauté until the onion becomes soft and translucent (about 2 minutes).
- Stir in the rice and let it toast lightly for 1 minute, coating it with the flavors from the pan.
Deglaze & Layer:
- Pour in the chicken broth, then add the lemon juice and zest. Stir to deglaze the pan, scraping up any browned bits.
- Return the chicken breasts to the skillet, nestling them into the rice.
- Arrange the zucchini and squash around the chicken, distributing them evenly.
Bake:
- Cover the skillet or baking dish with a lid or aluminum foil. Bake in the preheated oven for 25–30 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Garnish & Serve:
- Remove from the oven and let rest for a few minutes.
- Sprinkle chopped fresh parsley over the top before serving.

Notes

Feel free to add a pinch of red pepper flakes if you enjoy a little heat.
For extra brightness, serve with additional lemon wedges on the side.
This dish works well with brown rice too, but you may need to adjust the liquid and cooking time.

Nutrition

Serving Size: 1 plate
Calories: ~400 kcal
Sugar: ~4 g
Sodium: ~600 mg
Fat: ~9 g
Saturated Fat: ~3 g
Unsaturated Fat: ~9 g
Trans Fat: 0g
Carbohydrates: ~40 g
Fiber: ~3 g
Protein: ~35 g
Cholesterol: ~90 mg