If you want a summery dinner that is protein and fiber packed make these One Pot Lemon Parmesan Chicken Thighs. The juicy chicken is paired with the best of summer produce including corn, zucchini and basil. This recipe boasts less than 500 calories and more than 30 grams of protein and fiber per serving. Also it is so delicious and ready in about 30 minutes.
I love a good bowl recipe recipe. For more yummy bowl recipes try my mediterranean chicken thigh bowls, salmon bite bowl or my greek shrimp bowl.
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Why you'll love these high protein chicken thighs with summer veggies
Bright, fresh flavors. Lemon, parmesan, basil, and garlic make every bite fresh and flavorful.
Protein and fiber packed. Chicken thighs, white beans, zucchini, corn, and onions create a balanced meal with plenty of protein and fiber.
Made in one pan. Everything cooks in a single skillet, so cleanup is quick and easy. Perfect for summer. Fresh corn, zucchini, and basil make this a great way to use seasonal produce.
Ingredients
- Boneless skinless chicken thighs
- Salt
- Onion powder
- Paprika
- Garlic powder
- Avocado oil
- Chicken bone broth
- Grated parmesan
- Lemon
- Vegetables
- Olive oil or avocado oil
- Garlic
- Onion
- Zucchini
- Corn
- Fresh basil
- Grated parmesan
- Salt
- Paprika
- Italian seasoning
- Lemon
- Butter beans (or another white bean)
See the recipe card for full information on ingredients and quantities.
Substitutions
- Chicken thighs - chicken breasts could work with varying cooking time.
- Basil - parsley works as a substitute.
- Zucchini - summer squash also works.
Step-by-Step Instructions for high fiber chicken and veggies
Season and sear the chicken thighs until golden and cooked through. Remove from the skillet.
Make the lemon parmesan sauce in the same pan.
Cook the veggies until the vegetables are tender.
Serve the chicken over the vegetables and drizzle with the lemon parmesan sauce. Enjoy!
Storage instructions
You can store the extra chicken thighs in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
Use an instant-read thermometer and cook the chicken to 175°F for the perfect cook.
Let the chicken rest for 5 minutes before slicing to retain its juices.
Use farmers market veggies for the best tasting meal.
Avocado oil is best for searing meats but olive oil also works.
Recipe FAQS
Yes, this recipe stores great and is perfect for meal prep.
You could omit the parmesan but the recipe will be less flavorful. I recommend adding in additional seasoning if you do this.
Butter beans are my favorite because of the size but cannellini, great northern, or navy beans all work well.
Other one pot meals
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One Pot Lemon Parmesan Chicken Thighs
Ingredients
chicken
- 1.2-1.3 lb boneless skinless chicken thighs should be 4 thighs total
- 1 -1 ¼ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon avocado oil avocado oil is better for searing but olive also works
- ½ cup chicken bone broth can use regular chicken broth
- 1 tablespoon grated parmesan
- juice from ½ lemon use ¼ lemon if sensitive to lemon flavor
veggies
- 1 tablespoon olive oil or avocado oil
- 4-6 cloves minced garlic adjust to your garlic preference, I used 6 as I love garlic!
- 1 small onion - finely sliced
- 1 zucchini - finely sliced i like golden zucchini
- 2 cobs corn with corn removed from cob
- ½ cup finely chopped basil
- 3 tablespoons grated parmesan
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon italian seasoning or sub a combo of thyme and oregano
- juice from ½ lemon use ¼ lemon if sensitive to lemon flavor
- 15 oz drained butter beans or other white bean from a can of beans
Instructions
- Heat 1 tablespoon of oil over medium high heat. Pat chicken thighs dry Add chicken thighs and sear for 5-7 minutes on each side, until chicken is browned reaches an internal temp of 170-175. Remove chicken thighs from pan and set aside.
- Turn heat to low and let pan cool down for a few minutes. Add bone broth, lemon and parmesan to the pan and stir to combine. Simmer until reduced by about 25%, this will only take a few minutes. Remove sauce from pan and set aside.
- Turn heat back up to medium, Add another tablespoon of oil to the skillet and add onions. Cook for 5 minutes. Add all remaining ingredients under the vegetable section to the pan and cook for about 8-10 minutes, until veggies are cooked through.
- Divide out veggies and top with chicken. Drizzle over sauce and enjoy.
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