Prep the chicken: Pat the chicken dry and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the Italian seasoning. Toss to coat. This quick seasoning builds flavor from the start.

Heat the skillet: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil. When the oil shimmers, add half the chicken in a single layer. Cook without moving for 2–3 minutes to get color, then flip and cook another 2–3 minutes until just cooked through. Transfer to a plate and repeat with the remaining chicken, adding more oil if needed.

Sauté the zucchini: Reduce heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Stir in the zucchini with a pinch of salt. Cook 4–6 minutes, stirring occasionally, until the edges are golden and the centers are crisp-tender. Don’t overcook—zucchini should still have a little bite.

Add garlic and build the sauce: Push the zucchini to the edges. Melt the remaining 1 tablespoon butter in the center. Add the minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the pan. Simmer 1 minute.

Bring it together: Return the chicken and any juices to the skillet. Sprinkle in the lemon zest and 1 tablespoon lemon juice. Toss everything gently to coat.

Finish with Parmesan: Remove from heat. Sprinkle the Parmesan over the skillet and toss until it melts into a light, glossy coating. Taste and adjust with extra salt, pepper, or lemon juice as needed.

Garnish and serve: Top with chopped parsley or basil and a little extra Parmesan. Serve as is, or spoon over rice, orzo, or mashed potatoes.