Prep the chicken: Pat the chicken dry with paper towels. Cut into bite-size pieces or 1-inch strips for fast, even cooking. Season with salt, pepper, Italian seasoning, smoked paprika, and onion powder. Toss to coat.

Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil. When it shimmers, add the chicken in a single layer.

Sear the chicken: Let it cook undisturbed for 2–3 minutes to get a good sear, then stir and continue cooking for another 3–4 minutes until browned and cooked through. Transfer to a plate and tent loosely with foil.

Sauté the zucchini: In the same skillet, add another 1/2–1 tablespoon olive oil if needed. Add zucchini and a pinch of salt and pepper. Cook 3–4 minutes, stirring occasionally, until crisp-tender with a little color. Don’t overcook.

Add garlic and butter: Push zucchini to the edges of the pan. Add butter to the center. When melted, stir in minced garlic and cook 30 seconds until fragrant.

Bring it together: Return chicken and any juices to the skillet. Toss with the zucchini and garlicky butter so everything is coated.

Parmesan finish: Sprinkle in the Parmesan gradually, tossing as it melts and clings to the chicken and zucchini. If the pan seems dry, add a splash of water or chicken broth to create a light, glossy sauce.

Brighten and taste: Squeeze in a little fresh lemon juice. Taste and adjust salt and pepper. Remove from heat.

Garnish and serve: Top with chopped parsley and a final dusting of Parmesan. Serve hot right from the skillet.