Skillet Lemon Garlic Chicken and Vegetables

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I am always looking for easy, under-30-minute recipes which require minimal cleanup! And this skillet garlic chicken with zucchini and mushrooms is such a recipe which also has loads of flavor! I chose to make this recipe in the skillet versus a sheet pan in order to get a crisp texture for the zucchini and the mushrooms. But you could easily throw the garlic chicken and the vegetables together into a sheet pan after tossing them in the marinade and bake them in the oven.

For the vegetables, I love zucchini and mushrooms in this recipe. But you could certainly use other vegetables like broccoli, cauliflower and spinach. This recipe is a meal by itself, however you could also serve this with some cauliflower rice on the side!

Skillet Lemon Garlic Chicken and Vegetables
Prep time
Cook time
Total time
Serves: 1-2
  • ½ lb boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1 medium zucchini, cut into ¼-in rounds
  • 4 medium mushrooms, washed and sliced
  • About ¼ cup avocado oil or coconut oil for pan frying
  • 2 tablespoons lemon juice
For the marinade:
  1. In a medium size mixing bowl, add all the marinade ingredients and mix with a spoon. Reserve half of this marinade (for the vegetables). Add the chicken pieces to the marinade left in the bowl and toss to mix well. Keep aside for 5-10 minutes.
  2. Add the reserved marinade to another mixing bowl and add the vegetables and toss to coat well with the marinade. Keep aside.
  3. Heat a medium size stainless steel skillet or a cast iron pan. When hot, add about 1 tablespoon of the oil. And then add the chicken pieces. Cook on medium heat for 3 minutes. Then flip each piece and cook for another 2 minutes. Using a slotted spoon, transfer the chicken pieces into a plate.
  4. Next, add some more oil to the pan and add the zucchini slices (you will need to do this in batches). Pan fry for about 2 minutes on one side and 1 more minute on the other side. Transfer to a plate.
  5. Repeat the same process with the mushrooms.
  6. Now add the chicken and the vegetables back to the pan. Cover and cook for 1 minute on low heat to get the chicken pieces all tender and juicy. Turn heat off and add the lemon juice and stir to mix.


About Indira Pulliadath

Indira Pulliadath is a nutritional therapy practitioner (NTP) and an AIP Certified Coach. Before working as a Nutritionist, she worked as a researcher in the healthcare industry for 15 years in the field of pharmacoeconomics. She started exploring healing diets five years ago when she was first diagnosed with rheumatoid arthritis. The disease pretty much crippled her, progressing very rapidly to all her joints. Over a period of two years, she tried several diets and alternative therapies, which did not help her much. Finally it was the AIP diet that helped to reduce her pain and inflammation greatly. Once she began to get better, she decided to switch careers and become a nutritional therapist so she could help other people. When she is not doing health coaching or researching, she is experimenting in her kitchen! She loves to develop Paleo and AIP versions of her family’s favorite recipes. You can find her recipes on her blog 'Cook2Nourish’ and on her Youtube channel. She is also active on Instagram and Facebook. Indira lives in Connecticut with her husband and two teenage children. As a family they enjoy hiking in the beautiful trails in and around Connecticut.


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