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My crispy parmesan garlic chicken with zucchini is a weeknight dinner hero. You get golden chicken with the best garlic parmesan crust. The tender zucchini cooks right in the same pan, so dinner is easy and full of flavor.
Why You’ll Be Obsessed
- Ready Fast: It’s quick, family-friendly, and has just enough crispy, buttery goodness to make everyone forget they’re eating vegetables.
- One Pan Wonder: Crispy chicken, garlic butter zucchini, and only one skillet to wash? Yes please.
- That Crust Though: The chicken is coated in breadcrumbs and parmesan. Then it cooks until golden, crispy, and so good.
A Reader’s Review
This is one of my staple recipes – I absolutely LOVE it and everyone I serve it to gives it rave reviews. This will be a family favourite for years to come!
Garlic Chicken with Zucchini Ingredients
- Breadcrumbs: Plain breadcrumbs work too! Just add Italian seasoning, garlic powder, salt, and pepper.
- Chicken Breast: Use thin, even chicken breasts so they cook fast and cook evenly.
- Zucchini: Swap it with yellow squash, broccoli, or Brussels sprouts if that’s what you have.ve.
How to Make Parmesan Garlic Chicken with Zucchini
If your garden is full of zucchini, this is such a good way to use it up! The crispy parmesan chicken makes it filling enough for dinner. The garlic zucchini keeps it fresh and perfect for summer.
- Bread the Chicken: Melt 4 tablespoons of butter in a shallow dish. In another shallow dish, mix the breadcrumbs, parmesan cheese, and flour. Season the chicken breasts with salt and pepper. Dip the chicken in the butter, then coat it in the breadcrumb mix.
- Cook the Chicken: Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken. Cook each side for 3-4 minutes, until the outside is crispy and the chicken is cooked through. Set it aside on a plate.
- Sauté the Zucchini: Add the last 2 tablespoons of butter back to the skillet. Add the garlic and zucchini, then sauté until tender. Season with salt and pepper, then add 1 tablespoon of parmesan.
- Serve: Add the chicken back to the skillet with the zucchini. Heat for about 1 minute, then serve it right away.
Alyssa’s Pro Tip
Keep That Crispy Coating: Make sure the butter and oil are hot before adding the chicken. Once the chicken hits the pan, let it cook on one side before you flip it. This helps the breading get crispy and stay on.
Must Have Tools For This Recipe
- Large Nonstick Skillet: Helps the chicken get golden and crispy without sticking.
- Shallow Bowls for Dredging: Makes it easy to dip and coat the chicken evenly.
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Parmesan Garlic Chicken with Zucchini
Ingredients
- 4 thin chicken breasts or 2 thick chicken breasts sliced in half
- 8 tablespoons butter divided
- ½ cup Italian bread crumbs
- ½ cup plus 1 tablespoon grated parmesan divided
- ¼ cup flour
- 2 tablespoons olive oil
- 2 medium sliced zucchini
- 2 minced garlic cloves
- salt and pepper to taste
Instructions
- Melt 4 tablespoons of butter in a shallow dish. In another shallow dish, combine breadcrumbs, Parmesan cheese, and flour. Lightly season the chicken breasts with salt and pepper. Dip the chicken in the butter and then coat it in the breadcrumb mixture.
- Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on a plate.
- Add the remaining 2 tablespoons of butter back to the skillet and sauté the minced garlic and zucchini until tender. Season with salt and pepper to taste and add 1 tablespoon Parmesan.
- Add the chicken back to the skillet with the zucchini and heat for a minute or so. Serve immediately.
Video
Notes
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: In an airtight container, store your chicken and zucchini for up to 2 months. Thaw overnight before reheating. Reheat in a skillet over medium heat until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Zucchini Favorite Recipes
My family and I cannot get enough of this versatile summer vegetable! Take advantage of zucchini being in season and try out some of my other favorite zucchini recipes!
For the type of pan I had, butter was not enough to cook chicken. I just added some olive oil. My family loved it!
This was amazing! Even our picky 8 year old went for seconds even when he was “stuffed” 🙂 We did half butter half olive oil for the chicken but I think it would be great either way. Added a lil extra seasoning to the dredge but that’s only because I know we like stronger flavors.
We cooked the zucchini separate just because our hexclad pans get pretty hot.
Overall perfection!
This is one of my and my 6 year old sons favorites! He always asks me to make it but calls it “chicken n’ cucumbers” ? It’s absolutely delicious! Thanks for sharing!
I love this! Your son is so cute! Thank you for sharing and leaving a review.
Yay! I made this for dinner tonight and my husband and I loved it!!! Thank you!
Finally, a great chicken dish! So easy and quick! And delicious and tender. Thank you
For this Gem. Served with a little brown rice and farm fresh asparagus. Winner!
Made for my youngest because he hates zucchini and EVERYONE loved it. Thank you!
YAY!!! I love hearing this!
OMG this was the easiest and the tastiest chicken recipe I’ve made. ( and I’ve made hundreds). Even good enough for company! Typicall I don’t cook many things twice. Tonight we are having this dish for the third time! I added a few cherry Because indeed to use them . I can’t wait for dinner!
Hey Sharon! So happy to hear it! It’s one of my family’s favorites as well.
Oh my God!! I tried this and it was mind blowing. You are doing a very good job I must say 🙂
I served this over pasta and it was amazing. I don’t even like zucchini, but this went together so well.
Was a good base recipe. I did seasoned my chicken before putting it on the butter and added a ton more garlic.
Really outstanding recipe. Absolutely delicious and perfect to impress company. If you are the type of eater who likes stronger flavors – you will want to kick up the italian bread crumbs and the garlic. Some eaters like their zucchini a dente and some like it soggy/fully cooked. Make those decisions ahead of time and custom the recipe and cooking times to your tastes. The flavor and the textures were really amazing. I could eat the entire recipe by myself. The parma breading alone was a prize winner. These simple ingredients become gormet fare if you don’t overcook the steps.