One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

This easy One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes is a colorful 20-minute skillet dinner finished with Parmesan, basil, and fresh lemon.

One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

Some of my favorite dinners come together at the end of the week, when I’m looking through the refrigerator and figuring out how to use what I already have on hand.

That’s exactly how this Italian chicken skillet came to be. I had chicken, zucchini, yellow summer squash, and a handful of cherry tomatoes waiting to be used, so I tossed everything into a skillet with garlic, Italian seasoning, and a little olive oil. A sprinkle of Parmesan, fresh basil, and a squeeze of lemon brought it all together.

The result was a colorful, flavorful dinner that felt fresh without requiring much time or effort. It’s the kind of simple meal I love on a busy evening—one pan, everyday ingredients, and very little cleanup.

-- Ingredients

• Chicken Breast: Cut into bite-sized cubes for quick, even cooking.

• Zucchini: Adds fresh flavor and a tender, lightly browned texture.

• Yellow Summer Squash: Brings beautiful color and a mild, delicate flavor.

• Cherry Tomatoes: Add juicy sweetness and a pop of freshness.

• Garlic: Gives the vegetables and chicken a savory Italian-inspired flavor.

• Olive Oil: Used to brown the chicken and sauté the vegetables.

• Italian Seasoning: A simple blend that brings everything together.

• Garlic Powder: Adds another layer of savory flavor to the chicken.

• Parmesan Cheese: Freshly grated for a salty, nutty finish.

• Fresh Basil: Adds a lovely fresh-from-the-garden flavor.

• Fresh Lemon Juice: Brightens the entire dish and balances the Parmesan.

-- Equipment

You only need a few items to complete this great meal.

• Large Skillet: My go-to for quick, one-pan dinners. A wide skillet gives the chicken and vegetables room to brown.

• Sharp Chef’s Knife: Makes quick work of cubing the chicken and slicing the vegetables.

• Wooden Spoon or Spatula: Perfect for stirring and tossing everything together.

My Go-To's

Large non-stick skillet - This is a workhorse in my kitchen.  I like a large 12 inch skillet to accommodate one pan meals like this one.

-- Let’s Make It Together

Start by seasoning the cubed chicken with Italian seasoning, garlic powder, salt, and pepper. Brown it in a little olive oil until cooked through, then move it to a plate while you prepare the vegetables.

Next, add the zucchini and yellow squash to the same skillet. Let them pick up a little color before adding the garlic and cherry tomatoes. Once the tomatoes begin to soften, return the chicken to the pan and toss everything together.

Turn off the heat, then finish with freshly grated Parmesan, torn basil, and a squeeze of lemon. That final touch makes the whole skillet taste fresh and flavorful.

-- Perfecting the Cooking Process

The key to this one-pan dinner is cooking the ingredients in stages. Browning the chicken first gives it flavor, while cooking the squash separately helps it develop a little color without becoming mushy. Add the tomatoes near the end so they soften just enough while keeping some of their shape.

-- Add Your Touch

• Add More Vegetables: Bell peppers or sliced mushrooms would work beautifully.

• Make It Heartier: Serve over rice, pasta, or your favorite grain.

• Change the Protein: Try boneless chicken thighs or peeled shrimp.

• Add a Little Heat: Sprinkle in red pepper flakes with the garlic.

• 

Set the Mood

A good meal deserves a great setting. Here are a few ways to set the mood when serving this dish.

This One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes is proof that a delicious dinner doesn’t have to be complicated. A few fresh ingredients, one skillet, and a handful of simple finishing touches are all you need.

If you love easy weeknight meals, you might also enjoy my other simple chicken recipes and easy one-pan dinners.

• Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

• Spinach Artichoke Stuffed Chicken with Garlic Butter Pan Sauce

• 5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes)

Thanks for stopping by A Slice of Southern. I hope this recipe brings a little freshness and simplicity to your dinner table!

Before You Start

Can I use chicken thighs instead of chicken breast?
Yes! Boneless, skinless chicken thighs work well, although they may need a little extra cooking time depending on the size of the pieces.

Can I prepare this recipe ahead of time?
This dish is best served fresh, but you can chop the vegetables and chicken ahead of time to make dinner come together even faster.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or microwave.

What can I serve with Italian chicken skillet?
Warm bread, rice, pasta, or a simple green salad all make lovely accompaniments.

Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough is a warm, rustic dish filled with tender summer squash, pinto beans, basil, Parmesan, and savory broth. Perfect for a leisurely lunch or light summer meal with plenty of crusty bread for dipping.

Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

During the summer, my husband and I naturally gravitate toward what I like to call Mediterranean Lunch Plates—simple, hearty dishes that fall somewhere between an appetizer and a full meal. They're the kind of recipes that invite you to slow down, gather around the table with a slice of good bread, and enjoy an unhurried lunch filled with good conversation. They aren't complicated, but they always feel special.

This Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough is exactly that kind of meal. Tender zucchini and yellow squash are gently simmered with sweet shallots, garlic, fresh basil, Parmesan, and pinto beans in a light, flavorful broth that's just begging to be soaked up with toasted sourdough. I love serving it in a large pie plate, where all of those delicious juices collect around the vegetables and beans, making it perfect for dipping every last piece of bread.

I also think beans deserve a little more attention in everyday cooking. They're an inexpensive, satisfying source of both protein and fiber, and they have a wonderful way of turning a vegetable-forward dish into something that's hearty enough to keep you full without feeling heavy. Here, the pinto beans blend beautifully with the summer squash, adding substance while letting the fresh herbs and Parmesan shine.

Best of all, everything comes together on the stovetop, making it a wonderful choice for warm summer days when turning on the oven is the last thing you want to do. It's simple, rustic, and exactly the kind of meal that reminds me to slow down and enjoy both the food and the company around the table.

Enjoy!

-- Ingredients

Every ingredient in this skillet has a purpose, and together they create a simple lunch that's hearty, satisfying, and full of fresh Mediterranean-inspired flavor.

Zucchini - Tender zucchini is one of the stars of this dish. Giving it a quick sear before simmering brings out its natural sweetness while adding beautiful golden edges.

Yellow Squash - Yellow squash adds a second layer of summer flavor and a pop of color that makes the finished skillet feel bright and inviting.

Olive Oil - A good-quality extra virgin olive oil lays the foundation for the entire recipe, helping the vegetables caramelize while adding rich Mediterranean flavor.

Shallot - Shallots become wonderfully sweet as they cook, creating a delicate flavor that blends beautifully with the garlic and herbs.

Garlic - Fresh garlic adds warmth and depth without overpowering the other ingredients.

Pinto Beans - One of the most underrated pantry staples, pinto beans are packed with protein and fiber, making this vegetable-forward dish hearty enough for lunch while keeping it light and satisfying.

Fresh Basil - Fresh basil adds a bright, fragrant finish that tastes like summer and brings all of the flavors together.

Parmesan Cheese - Rather than melting into a creamy sauce, the Parmesan softens into little savory pockets throughout the broth, adding richness and bursts of salty flavor in every spoonful.

Chicken Broth - Chicken broth creates the light, flavorful base that ties everything together and gives you plenty of delicious juices for dipping toasted bread.

Crushed Red Pepper Flakes - Just a touch of crushed red pepper adds gentle warmth without making the dish overly spicy.

Toasted Sourdough - Don't skip the sourdough! Crisp, toasted slices are perfect for scooping up the vegetables, beans, and every last bit of the flavorful broth.

-- Equipment 

Here's the equipment you will need to make this dish.

• Large skillet
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Large shallow serving bowl or pie plate
• Toaster or grill pan for the sourdough

My Go-To's

These are the items I rely on.

• Large skillet - my 12" skillet is a workhorse in my kitchen
• Large shallow serving bowl or pie plate - I use my pie plate as a vessel all the time.  It's not just for making pies!

-- Let's Make It Together

Everything comes together in one skillet, making this an easy recipe for warm summer afternoons. Start by giving the zucchini and yellow squash a good sear until they're lightly golden. That little bit of caramelization adds wonderful flavor and helps the squash hold its shape.

Once the squash is set aside, sauté the shallots until they're soft and sweet before stirring in the garlic. Add the squash back to the skillet along with the chicken broth, fresh basil, Parmesan, and red pepper flakes, then gently stir everything together. Finally, fold in the pinto beans and let the mixture simmer just long enough for the flavors to come together.

Serve it warm in a large shallow bowl or pie plate with plenty of toasted sourdough on the side. Don't be surprised if everyone reaches for one more piece of bread to soak up the flavorful broth—it may be the best part.

-- Perfecting the Cooking Process

The key to this recipe is allowing the squash to develop a little color before adding the broth. Those golden edges create deeper flavor while keeping the vegetables from becoming too soft during simmering. The Parmesan won't melt into a smooth sauce—instead, it creates little savory bites throughout the broth, adding richness without making the dish heavy.

-- Add Your Touch

This recipe is wonderfully flexible, making it easy to adapt with whatever you have on hand. Think of it as a starting point and don't be afraid to make it your own.

• Substitute cannellini or butter beans for the pinto beans.
• Add baby spinach during the last few minutes of cooking.
• Top with crumbled feta instead of Parmesan.
• Finish with toasted pine nuts for extra crunch.
• Add grilled chicken for a heartier dinner. 

Set the Mood

A good meal deserves a great setting. Here are a few easy ways to set the mood when serving this dish.

More Mediterranean-Inspired Recipes

If you enjoy fresh ingredients, rustic flavors, and meals that are simple enough for everyday cooking, here are a few more Mediterranean-inspired recipes to explore.

Mediterranean Quinoa Salad 

Easy Greek Style Turkey Burgers

Marinated Cherry Tomatoes & Angel Hair Pasta

Summer-Fresh Crispy Gnocchi with Burst Tomatoes

More Summer Favorites

Summer cooking doesn't have to be complicated. Some of my favorite recipes celebrate the season with fresh vegetables, simple ingredients, and plenty of opportunities to gather around the table. Here are a few more recipes perfect for warm-weather meals.

Grilled Flank Steak with Salsa Rossa Picante & Crispy Roasted Potatoes

Bacon Cheddar Ranch Burgers

Eggplant & Chicken Sandwiches

From My Kitchen to Yours

Some of my favorite weekends are the ones where lunch isn't rushed. A simple dish in the center of the table, plenty of toasted bread, and time to linger over good conversation—that's what inspired this recipe. I hope it becomes one of those meals you return to whenever you want to slow down, savor the season, and enjoy the simple pleasure of sharing good food.

Before You Start

Why should I brown the squash first?
Browning gives the squash a deeper, sweeter flavor and helps it hold its shape while simmering.

Can I use a different bean?
Absolutely! Cannellini, butter beans, or Great Northern beans all work beautifully.

Is this served as a meal or an appetizer?
It's somewhere in between—that's exactly why I love it. Served with toasted sourdough, it's hearty enough for a leisurely lunch but also works beautifully as part of a larger mezze-style spread.

Can I make this vegetarian?
Yes. Simply substitute vegetable broth for the chicken broth.

Can I make it ahead?
The flavors become even better after a few hours in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed.

Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad is an easy summer dinner featuring crispy panko-Parmesan chicken and a bright cucumber salad. A weeknight-friendly meal that's satisfying, fresh, and perfect for warm-weather cooking.

Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

There are certain summer evenings when I want comfort food, but I don't want a heavy meal or a hot kitchen. That's exactly how this recipe came to be.

My family loves crispy chicken cutlets, but standing over a skillet of splattering oil on a warm California evening isn't my idea of fun. The air fryer solves that problem beautifully, creating a golden, crispy coating without heating up the kitchen or leaving a mess behind.

To keep the meal feeling fresh and seasonal, I paired the chicken with a simple lemon dill cucumber salad. The cool cucumbers, bright lemon, and fresh herbs balance the crispy Parmesan coating perfectly, creating a dinner that feels both satisfying and light.

It's the kind of meal that's easy enough for a busy weeknight but special enough to enjoy outside on the patio with a cold drink and the last bit of sunshine.

Enjoy!

-- Ingredients

For the Lemon Dill Cucumber Salad

• English Cucumber - Thinly sliced cucumber provides a cool, refreshing contrast to the crispy chicken.

• Fresh Lemon Juice - Adds brightness and helps lightly marinate the cucumbers.

• Fresh Dill - Fresh dill brings a garden-fresh flavor that pairs beautifully with cucumber and lemon.

• Kosher Salt & Black Pepper - Simple seasonings that allow the fresh ingredients to shine.

For the Chicken Cutlets

• Flour & Cornstarch - The combination helps create a light, crisp coating.

• Eggs - Help the breading adhere to the chicken.

• Dijon Mustard - Adds subtle flavor and richness to the coating.

• Panko Breadcrumbs - The key to achieving a crunchy crust in the air fryer.

• Parmesan Cheese - Adds savory flavor and beautiful golden color.

• Chicken Breast Cutlets - Thin cutlets cook quickly and evenly, making them ideal for air frying.

• Cooking Spray - Helps the coating crisp and brown beautifully.

-- Equipment

• Air fryer
• Three shallow breading dishes
• Mixing bowl
• Whisk
• Tongs
• Instant-read thermometer
• Cutting board and knife

My Go-To's

• Air Fryer - My favorite air fryer for creating crispy, golden chicken without the mess of traditional frying. It keeps the kitchen cooler and delivers excellent texture every time.

• Instant-Read Thermometer - The easiest way to ensure perfectly cooked chicken without overcooking.

• Shallow Prep Dishes - These large trays keep a simple breading station organized and efficient. I use mine all the time and have had them for years.

-- Let's Make It Together

Toss the cucumbers with lemon juice, dill, salt, and pepper and set aside.

Set up three breading stations: flour and cornstarch in the first, eggs and Dijon in the second, and panko with Parmesan in the third.

Coat each chicken cutlet through all three stations, then lightly spray both sides with oil.

Air fry at 375°F until golden brown and cooked through, flipping halfway through cooking.

Let the chicken rest for a few minutes, then serve alongside the cucumber salad.

-- Perfecting the Cooking Process

The secret to the best texture is the combination of cornstarch and panko breadcrumbs. The cornstarch helps create a delicate, crisp coating while the panko delivers plenty of crunch. Don't skip the resting time after air frying—the crust continues to set and becomes even crispier during those few minutes.

-- Add Your Touch

This recipe is easy to customize depending on what you have available.

• Add crumbled feta to the cucumber salad
• Substitute fresh parsley or chives for the dill
• Serve with roasted baby potatoes
• Add a side of fresh fruit for a complete summer meal
• Finish the chicken with extra Parmesan before serving
• Serve with lemon wedges for extra brightness

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad recipe is proof that comfort food and summer cooking can absolutely go hand in hand. The crispy chicken satisfies those comfort-food cravings while the bright cucumber salad keeps everything feeling fresh, light, and seasonal.

If you're looking for more easy summer meals, be sure to check out my:

Italian Picnic Sandwich for a Crowd

Mixed Berry Galette with Lemon & Vanilla

Creamy Spinach Artichoke Pasta with Lemon & Peas  

5 Ingredient Steak Salad for Two

Whether you're feeding your family after a busy day or enjoying dinner outside on a warm evening, I hope this recipe brings a little extra sunshine to your table.

Before You Start

Use Thin Chicken Cutlets
Thin chicken cutlets cook quickly and evenly in the air fryer. If your chicken breasts are thick, butterfly them or pound them to an even thickness before breading.

Don't Skip the Cornstarch
The combination of flour and cornstarch helps create a lighter, crispier coating. It's one of the secrets to getting that golden crunch without deep frying.

Give the Cucumbers Time to Marinate
Mix the cucumber salad before you start breading the chicken. While the chicken cooks, the cucumbers absorb the lemon juice and dill, creating even more flavor.

Work in Batches if Needed
Avoid overcrowding the air fryer basket. Leaving space around each cutlet allows the hot air to circulate properly and helps the coating crisp evenly.

Use a Light Oil Spray
A quick spray of oil on both sides helps the panko breadcrumbs brown beautifully and develop that classic crispy texture.

Let the Chicken Rest
After cooking, let the chicken rest for 2–3 minutes before serving. The crust will continue to crisp and set while the juices redistribute.

Check for Doneness
Chicken is fully cooked when it reaches an internal temperature of 165°F. An instant-read thermometer is the easiest way to ensure perfectly cooked chicken every time.

Creamy Spinach Artichoke Pasta with Lemon & Peas

Turn Alouette Spinach & Artichoke Cheese into a silky pasta sauce with this Creamy Spinach & Artichoke Pasta with Lemon & Peas. A quick weeknight dinner packed with bright lemon, sweet peas, and fresh herbs.

Creamy Spinach Artichoke Pasta with Lemon & Peas

 

When I shared my roundup post, 5 Delicious Ways I'm Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl), this pasta was one of the recipes I was most excited to make.

After kicking off the series with the Roasted Tomato Spinach Artichoke Crostini, we're moving into weeknight dinner territory with Recipe #2. Every Tuesday, I'll be sharing another full recipe from the series, showing just how versatile this creamy spinach and artichoke spread can be beyond the appetizer table.

This pasta might be one of the easiest transformations yet. The cheese spread melts into a silky sauce with almost no effort, while sweet peas, fresh parsley, and bright lemon keep the dish feeling light and seasonal rather than heavy. It comes together quickly, uses simple ingredients, and tastes like something that took much longer to make.

It's exactly the kind of dinner I find myself reaching for on busy evenings when I want something comforting but still fresh enough for warmer weather.

-- Ingredients

• Medium shell pasta - The shells capture the creamy sauce and little bursts of peas in every bite.
• Frozen peas - A simple shortcut ingredient that adds sweetness, color, and texture.
• Olive oil
• Garlic - Adds a savory foundation without overpowering the spinach and artichoke flavors.
• Alouette Spinach & Artichoke Spread - The secret ingredient that transforms into a silky, flavorful pasta sauce.
• Unsalted butter 
• Reserved pasta water - The key to creating a restaurant-quality sauce. The starch helps everything emulsify beautifully.
• Lemon juice and lemon zest
• Fresh flat-leaf parsley
• Freshly ground black pepper

For Serving

• Grated Parmesan cheese
• Additional parsley
• Lemon wedges

-- Equipment

• Large pot
• Colander
• Measuring cup
• Chef's knife
• Cutting board
• Wooden spoon or silicone spatula

My Go-To's

• Large Dutch Oven or Pasta Pot - Provides plenty of room for the pasta and peas to cook evenly.

• Fine Microplane - Perfect for Parmesan and fresh lemon zest if you'd like an extra citrus finish.

• Silicone Spoon - Helps gently toss the pasta without breaking the shells.

-- Let's Make It Together

Bring a large pot of generously salted water to a boil and cook the pasta according to package directions. Add the frozen peas during the last two minutes of cooking.

Before draining, reserve a cup of pasta water, then drain the pasta and peas and set aside.

Return the pot to medium-low heat. Add the olive oil and garlic and cook just until fragrant, about 30 seconds. Add the spinach and artichoke spread, butter, and some a big splash of reserved pasta water. Whisk until everything melts together.

Add the pasta and peas to the pot and toss until coated. Add another large splash of pasta water and stir to combine.  Remove from the heat and stir in the lemon juice, parsley, and freshly ground black pepper.

Place pasta in a serving bowl and finish with Parmesan, parsley, lemon zest and additional lemon wedges.

-- Perfecting the Cooking Process

The secret to this recipe is the pasta water. Don't think of it as an optional ingredient—it's what transforms the cheese spread and butter into a silky sauce that clings beautifully to the pasta. The sauce should look slightly looser than you'd expect because it will continue to thicken as it rests.

-- Add Your Touch

One of the reasons I love this recipe is how easy it is to customize. The creamy sauce works beautifully with seasonal vegetables, proteins, and fresh herbs, making it a great "clean out the refrigerator" dinner while still feeling intentional.

• Add shredded rotisserie chicken
• Stir in baby spinach
• Add sautéed mushrooms
• Top with crispy pancetta

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

This pasta is proof that a single ingredient can completely change the way you think about weeknight cooking. With just a few pantry staples and a little pasta water, the spinach and artichoke spread transforms into a silky sauce that feels comforting without being overly rich.

As the second recipe in my 5 Delicious Ways I'm Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl) series, it's another reminder that this versatile ingredient belongs in far more places than the appetizer table.

If you're following along with the series, be sure to check out the original roundup post as well as the first recipe, Roasted Tomato Spinach Artichoke Crostini. 

You might also enjoy Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil, Sicilian Lemon Butter Chicken with Garlic Thyme Rice, and Honey Roasted Rhubarb & Strawberry Labneh Plate for more fresh, seasonal inspiration.

New recipes from the series continue every Tuesday.

-- Before You Start

Can I use a different pasta shape?
Absolutely. Medium shells work especially well, but rotini, cavatappi, orecchiette, or penne are all great options.

Can I make this ahead?
This pasta is best served immediately, but leftovers can be refreshed with a splash of warm water when reheating.

Can I use fresh peas?
Yes. Fresh peas can be added during the final few minutes of cooking just like frozen peas.

What if my sauce seems too thick?
Add additional reserved pasta water a little at a time until the sauce becomes silky and glossy.

Can I make this a complete meal?
Definitely. Rotisserie chicken, grilled shrimp, or white beans all pair beautifully with these flavors.