If you’re craving a meal that bursts with fresh flavors and satisfies with hearty goodness, this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is about to become your new favorite. Juicy, perfectly seasoned chicken breasts paired with tender rice and vibrant sautéed vegetables create a harmonious dish that’s both comforting and bright. The nuanced lemon pepper seasoning brings a zesty lift, while the zucchini and squash add lovely texture and color that make every bite exciting. Whether for a family dinner or a special occasion, this recipe balances simplicity with delightful taste, making it an easy go-to that never disappoints.
Ingredients You’ll Need
This recipe relies on straightforward, fresh ingredients that each play a vital role in the final flavor, texture, and appeal. Nothing complicated here—just wholesome elements that combine beautifully.
- 4 boneless, skinless chicken breasts: The star protein, lean and perfect for soaking up the lemon pepper seasoning.
- 1 tablespoon olive oil: Adds a smooth richness and helps create a beautiful sear on the chicken.
- 2 teaspoons lemon pepper seasoning: Provides the zesty, peppery kick central to the recipe’s name.
- 1 teaspoon garlic powder: Enhances the savory depth without overpowering the lemon notes.
- 1 teaspoon onion powder: Adds subtle sweetness and complexity.
- 1 teaspoon dried thyme: This herb brings a gentle earthiness that complements chicken brilliantly.
- Salt and pepper, to taste: Essential for balancing all the flavors.
- Zest of 1 lemon: Infuses an extra burst of citrus aroma and brightness.
- Juice of 1 lemon: Gives the dish a fresh, tangy punch that wakes up your palate.
- 1 cup long-grain white rice (or brown rice): Serves as a fluffy, neutral base perfect for soaking up juices.
- 2 cups chicken broth (or water): Cooking the rice in broth enriches its flavor.
- 2 tablespoons olive oil: Used separately for sautéing vegetables, adding glossy finish and flavor.
- 1 small zucchini, sliced: Adds pleasant moisture and mild vegetal sweetness.
- 1 small yellow squash, sliced: Offers a slight nuttiness and vibrant color contrast.
- 1/2 cup onion, diced: Builds a savory foundation in the vegetable sauté.
- 2 cloves garlic, minced: Adds a punch of aromatic flavor that complements both chicken and veggies.
- Fresh parsley, for garnish (optional): Brightens the dish visually and adds fresh herbal notes.
How to Make Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Step 1: Prepare the chicken
Start by preheating your oven to 400°F (200°C). In a small bowl, mix the lemon pepper seasoning, garlic powder, onion powder, thyme, salt, and pepper. This blend will give your chicken a balanced, flavorful coating. Rub each chicken breast with olive oil, then generously sprinkle the seasoning on both sides. Don’t forget to squeeze fresh lemon juice over the chicken and add lemon zest for that zesty aroma and flavor. While you prepare the rice and veggies, let the chicken marinate briefly to absorb all those wonderful citrusy spices.
Step 2: Cook the rice
Bring your chicken broth or water to a boil in a medium saucepan. Add the rice and reduce the heat to a gentle simmer. Cover and cook according to package instructions, usually about 15 to 18 minutes. When done, remove the pan from heat but keep it covered for 5 minutes to let the rice steam and fluff up perfectly. Fluff with a fork before serving for a light and airy texture that soaks up the juices beautifully.
Step 3: Cook the chicken
Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Carefully add the chicken breasts and sear them for about 3 to 4 minutes on each side until they develop a gorgeous golden crust. Transfer the skillet to your preheated oven and bake for 15 to 20 minutes or until the chicken’s internal temperature hits 165°F (75°C). Once out of the oven, give your chicken a few minutes to rest, allowing juices to redistribute for a tender, juicy bite.
Step 4: Cook the zucchini and squash
While the chicken is baking, warm the remaining olive oil in a separate skillet over medium heat. Toss in diced onions and minced garlic and sauté gently until soft and fragrant, usually 2 to 3 minutes. Then add the sliced zucchini and yellow squash, stirring occasionally as they cook for 5 to 6 minutes. Your goal is tender veggies with a slight caramelization, which boosts their natural sweetness. Season with salt and pepper to your liking for that perfect savory edge.
Step 5: Assemble the dish
Time to bring everything together! Spoon a generous portion of the fluffy rice onto each plate or into bowls. Layer the sautéed zucchini and squash over the rice, followed by slices of the beautifully baked lemon pepper chicken. To finish, sprinkle fresh parsley on top if you have it handy. It adds an inviting pop of green and a fresh herbal note that truly elevates the dish.
Step 6: Serve
Grab a fork and dig in! This Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe delivers a medley of flavors and textures in each mouthful. The juicy chicken, citrusy seasoning, fluffy rice, and tender vegetables all harmonize to create a meal that’s as pleasing to the eye as it is to the palate.
How to Serve Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Garnishes
Fresh parsley is a simple but stunning garnish that adds brightness and a slight peppery taste, balancing the rich flavors. You might also sprinkle a little extra lemon zest or even thin lemon slices for a refreshing touch and visual appeal.
Side Dishes
This dish is wonderfully complete on its own but pairs nicely with a crisp green salad or roasted asparagus for added veggies. Light, crusty bread or warm pita also make excellent companions for soaking up any leftover juices from the plate.
Creative Ways to Present
For an elegant touch, serve the chicken sliced on a bed of rice and veggies arranged on a large platter, letting guests help themselves. Alternatively, present the components layered in clear glass bowls to show off the colorful zucchini, squash, and lemon specks for a beautiful table centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftover Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe, store it in airtight containers in the refrigerator for up to 3 days. Keeping the chicken and vegetables together with rice keeps flavors mingling and stays moist.
Freezing
This dish freezes well, which is great for busy days. Place cooled portions in freezer-safe containers or bags, removing as much air as possible. Freeze for up to 2 months. When ready, thaw overnight in the fridge for best texture retention.
Reheating
To reheat, microwave in short bursts to avoid drying out the chicken. Adding a splash of water or broth before reheating helps keep the rice moist. Alternatively, reheat in a skillet over low heat, covering to steam evenly until warmed through.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works beautifully in this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe for a nuttier flavor and a bit more fiber. Just adjust cooking time according to package instructions.
What if I don’t have lemon pepper seasoning on hand?
No worries! You can make your own by combining ground black pepper with lemon zest and a pinch of salt. This DIY blend delivers the fresh and spicy notes the recipe needs.
Can this recipe be made gluten-free?
Yes, it’s naturally gluten-free as long as you use gluten-free chicken broth or water to cook the rice. Always double-check seasoning labels if using pre-made blends.
Is it possible to prepare this recipe on the stovetop only?
Definitely! You can cook the chicken entirely on the stovetop by lowering the heat after searing and covering the pan to help it cook through gently, though baking adds an extra level of tenderness.
Can I substitute the zucchini and yellow squash with other vegetables?
For sure! Bell peppers, green beans, or asparagus would also pair well and add different textures and flavors to keep things interesting.
Final Thoughts
This Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is one of those delightful meals you’ll find yourself craving again and again. It’s easy enough for weeknights yet special enough to impress anyone at the dinner table. With vibrant flavors, wholesome ingredients, and straightforward steps, it’s a winning recipe to add to your repertoire. Give it a try—you’ll love how it feels like a sunny, comforting hug on a plate.
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: Baking
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and flavorful Lemon Pepper Chicken and Rice dish featuring tender, juicy chicken breasts seasoned with lemon pepper and herbs, served over fluffy white rice with sautéed zucchini and yellow squash. This wholesome, one-pan meal combines bright citrus notes with savory spices for a comforting yet light dinner option.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Zest of 1 lemon
- Juice of 1 lemon
Rice
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups chicken broth (or water)
- 2 tablespoons olive oil
Vegetables
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the chicken: Preheat the oven to 400°F (200°C). In a small bowl, mix lemon pepper seasoning, garlic powder, onion powder, thyme, salt, and pepper. Rub chicken breasts with 1 tablespoon olive oil, then coat evenly with the seasoning mix. Squeeze lemon juice over the chicken and sprinkle lemon zest. Set aside to marinate.
- Cook the rice: Bring chicken broth or water to a boil in a medium saucepan. Add rice, reduce heat to simmer, cover, and cook for 15-18 minutes until tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Sear and bake the chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts 3-4 minutes per side until golden brown. Transfer skillet to oven and bake for 15-20 minutes or until internal temperature reaches 165°F (75°C). Remove and let rest.
- Sauté the vegetables: While chicken bakes, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onions and minced garlic for 2-3 minutes until softened. Add sliced zucchini and yellow squash, cooking for 5-6 minutes until tender and lightly browned. Season with salt and pepper.
- Assemble the dish: Place cooked rice on plates or bowls. Top rice with sautéed zucchini and squash. Slice baked chicken and arrange on top. Garnish with fresh parsley, if desired.
- Serve: Enjoy the Lemon Pepper Chicken and Rice with Zucchini and Squash immediately for a balanced and delicious meal.
Notes
- You can substitute brown rice for a healthier option, adjusting cooking times accordingly.
- Use an instant-read thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
- For added flavor, marinate the chicken for up to 30 minutes before cooking.
- Fresh lemon zest and juice brighten up the dish, but bottled lemon juice can be used in a pinch.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
