Crispy Parmesan Garlic Chicken with Zucchini

Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love!  The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic! 


Zucchini is my favorite veggie.  So I get pretty excited when it is actually in season even though I buy it all year long.  My favorite way to eat zucchini is to sauté it until tender.  I could eat it with every meal.

The awesome thing about this recipe is that I had all of the ingredients on hand.  It was dinner time and I was staring in my pantry wondering what I should make.  One of our favorite things is this Crispy Parmesan Garlic Chicken.  My entire family devours it.  We love the crispy flavorful crust on the chicken.


So I decided to put the two together and the result was delicious!  A crispy delicious chicken with tender zucchini that is full of flavor and only require one pan.

The less dishes that I have to do the happier that I am. 🙂


Lets just take a second to discuss the amazing flavors in this meal.  First of all anything with parmesan and garlic is already a winner in my book.  But it coats the chicken perfectly and gives it such a crispy texture to the tender and juicy chicken.   What I especially love is removing the chicken and sautéing the zucchini in a buttery garlic parmesan sauce.  And the crispy sediments of the chicken also are incorporated in the sauce.  IT IS AMAZING!

This is a simple 30 minute meal that is full of flavor and my favorite vegetable is the star of the dish!  You guys are going to love this one.


4.7 from 49 reviews
Crispy Parmesan Garlic Chicken with Zucchini
Prep time
Cook time
Total time
Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love! The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic!
Serves: 4
  • 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
  • 8 Tablespoons butter, divided
  • ½ cup Italian Bread Crumbs
  • ½ cup plus 1 Tablespoon grated parmesan, divided
  • ¼ cup flour
  • 2 medium zucchini, sliced
  • 2 garlic cloves, minced
  1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
  2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
  3. Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.





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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Shawnna says:

    Hey girl this looks oh so yummy!

  2. Monique says:

    This looks delicious … do you use fresh parmesan cheese grated or the dry variety? Thank you 🙂

    • You can use either.

      • Which one works better, fresh parmesan grated or the fine dry one in the can such as Kraft? Which one do you use and like the best? I would think the fresh cheese would melt quickly and burn easily. Which one did you use for the picture?

  3. Steohanie says:

    Made this tonight…delicious. My husband raved about how flavorful it was.

  4. I’m going to try this replacing the flour and bread crumbs with almond flour to make it low carb. I hope it turns out…it looks so delicious!

  5. Can you do this with chicken thighs instead? if so, how long would you cook them on the skillet?

    • I always use skinless chicken thighs, I score them an filet to make them even and flatter, cook them about the same amount of time over medium heat. I think the thighs are more moist & juicy. My family loves it.

  6. I made this last night and it was so good. It’s a keeper. The only thing I changed was, I did not add the last Tablespoon of parm to the vegetable at the end. The pan still had the flavor of the chicken, so I left that out. So good! Thanks for the great recipe!!!

  7. Can you use something instead of butter? I am on a diet.

    • I’m sure you could use oil but it wouldn’t taste the same

    • When I coat the chicken, I use egg white instead of melted butter. Still helps the coating adhere.

      • I was also curious about substituting the butter! I am on WW and that butter would be 40 points for the entire recipe! Way high…someone at work recommended canola oil…but, if egg white will work, that’d be awesome!

  8. Narjit kaur sethichaiyen says:

    Looks good will try making

  9. Danielle says:

    Delish! Thank you.

  10. That is not Zucchini it is courgette but it was still nice

  11. You had mention flour on your recipe, but on the directions it doesn’t. When do you use the flour? Thanks.

  12. This was a winner in our household! This was super quick and easy to make, and it tasted great. My kids don’t eat zucchini, so I just made one and used half of the garlic, and that was plenty for my husband and I. Thanks for the great recipe!

  13. Christyann says:

    This recipe really is AMAZING! And quick and easy. Made my night! Thank you

  14. This is great! We are always looking for more ideas to use up zucchini & summer squash… My family loved it!

  15. Do you think subbing almond flour for the regular flour will work? I have never trying frying anything with it, but am trying to go low carb. Thanks for the recipe!

  16. Absolutely delicious !! I made this for dinner last night with egg noodles and it was so yummy !!! Wouldn’t change a thing.

  17. Thank you for this simple and delicious recipe. After making this, it is now my new favourite way to prepare zucchini. I followed the recipe as is and it did not fail. I sometimes have difficulty with cooking chicken because it can turn out on the dry side but this chicken was moist on the inside and nice and crusty on the outside. Thanks again!

  18. I made this tonight and loved it!! I seasoned the chicken with Complete seasoning, onion and garlic powder, and Italian seasoning. Great and easy recipe.

  19. Just wondering why you don’t say to flour the chicken first and then dip in butter and coating. When you don’t do that, the coating just slides off and coats your pan.

  20. This recipe with slight modifications was a hit for tonight’s dinner. I used Smart Balance in place of the butter and brown rice flour rather than wheat. The remainder of the recipe was unchanged, other that using 3 chicken breasts instead of two (no need to increase additional crumb mixture or Smart Balance – there was still some unused that went into the green waste). Chicken was incredibly tender and the zucchini was gone in seconds (two teenaged sons). Thanks for the recipe!

  21. Looks good, tastes probably better with rosti.

  22. Just made this. Yummy! Definitely a keeper. Only thing is, I won’t salt it next time. Salt from the cheese and the butter was enough.

  23. Hi. Just made this tonight…quick, super easy, and delicious for a weeknight dinner! So yummy was that zucchini! PS My coating didn’t slide off in the pan 🙂

  24. I made this the other night and it was good but my chicken did not seem to get very crispy. I felt like the coating was a little soggy. Do you think I coated the chicken in too much butter or didn’t have the heat turned up high enough. I cooked it longer than u said but didn’t want to keep cooking it for fear of drying it out. Any ideas?

  25. I make a low carb/paleo/Atkins chicken that is similar but without the zucchini. If you dip the chicken in egg then coat it in parmesan and follow the rest of the recipe as above it is delicious and guilt free.

  26. Would this fridge/freeze well?


  27. Christine McDermott says:

    Do I use skinless or regular chicken?

  28. I replaced the flour with coconut flour and spiralized my zuchinni into noodles and it was wonderful! Will be making it again very soon I suspect

  29. Made this last night and it was delicious! The breading mixture could be cut in half as I was left with quite a bit that just went to waste. In the pan, instead of pure butter, I used Land-O-Lakes Olive Oil with Butter and Sea Salt blend. I also only added 1 addt’l tablespoon (instead of 2) before adding the garlic and zucchini which was still a bit much … maybe could’ve skipped it all together. This is one that will be a ‘keeper’ in the recipe box. Next time I’d like to try adding additional veggies such as onion and tomato.

  30. I made this and it was great, but the breading stuck to the pan, and although it was still flavorful, I had to scrape the coating off the pan and it turned into parm/breadcrumb crumble. Do you have any suggestions?

  31. I must be doing something wrong…. 😭 I have tried this recipe 2x now and the butter and chicken just burn (instantly) without cooking the chicken through…. and it’s just burned and looks nothing like this! Help! What am I doing wrong?!? I am cooking it in medium heat (5 on a scale of 1-10).

    • I would try reducing the heat. It is cooking the outside too hot. I will be making a video demo shortly!

      • A video would be wonderful, thank you!!
        I haven’t made yet with zucchini, but I have done chicken this way before and is great. Excited to use the zucchini. Thank you .

  32. Made this tonight and loved it! Thanks for the yummy recipe!

  33. Really good! Husband loved it and will make again!

  34. Just made this meal. Quick and easy to make and my picky husband loved it! Thank you for sharing. 😀

  35. Made this, just now, and it tastes so yummy! Although the title is misleading because you’d think the garlic was in the chicken, not the zucchini. Saved this to my Pepperplate account for the future!

  36. Danielle Anderson says:

    I replaced the flour with coconut flour and replaced bread crumbs with my own oatmeal crumbs I made. Super yummy!!

  37. I’m going to attempt to make this tonight for dinner. It sure sounds ahhhmazing. Can’t wait to let you know how it turned out!

  38. Love the combination of chicken and zucchini! Made this but used avocado oil in place of the butter and almond flour and it was delicious. Thank you for sharing this recipe!

  39. Enjoyed this for the first time tonight. Should have cleaned out the pan prior to the zucchini and less butter. Chicken remained crispy. 👍❤️😊

  40. Can this be cooked in the oven instead of fried?

  41. I made this last night, it was quick & easy and full of flavor. Thanks for the great recipe! it was my fist time to your blog and I will definitely be back!

  42. After cooking, the breading separated from the chicken, it’s a bit counterintuitive to coat the chicken with some kind of fat and then adding the dry mixture. The butter prevents the flour mixture to adhere to the chicken.

  43. Do you have to let the zucchini drain a little before putting in the pan so there’s not so much water from them, or did it just cook down?

  44. The breading started falling off and then started to burn and smoke up the whole house. Anyway to avoid that from happening?

  45. This was delicious! I used cucumber instead and tasted great. I used 2 chicken breasts sliced in half and had lots of breadcrumb mixture left over. I added another chicken breast and still had lots of mixture left over. I suggest cutting the breadcrumb mix in half OR using 4 chicken breasts cut in half. Will make again!! Thanks for sharing!

  46. Did it really only take 3-4 minutes to cook on each side? I pounded my chicken flat (about 3/4 inch think) and it took a lot longer which is causing the coating to burn. Still hopeful it will taste good!

  47. Made this tonight and my only complaint was that I only had one zucchini instead of two like the recipe and I desperately wanted more of it 😂 Recipe was super good and all of the family ate and enjoyed.

  48. Wow! So easy and soooo Yummy! Selecting nice chicken breasts made a difference too. I had three breasts and they were so thick I sliced them in half width-wise. I am adding this to my weeknight recipe repituare. I LOVE IT!
    PS, i cooked on a nice medium heat And used the grated cheese (what you put on spaghetti) not fresh grated parm. Thank You!

  49. I made this tonight, and I used Brussels sprouts instead, and it was delicious. I will definitely make this again!

  50. Ana Batista says:

    I just made this tonight👍i

  51. Ana Batista says:

    I just made this tonight👍we all love it ❤️it was delicious 😍😍

  52. Soooo good! And super quick and easy!

  53. This was delicious! My husband even asked me to add it to our regular lineup, which NEVER happens. I doubled the amount of chicken, dipped in egg instead of butter, and used gluten free flour and breadcrumbs. The crust stayed on and was nice and crispy.

  54. Arleen Settles says:

    I made this tonight. We LOVED it. I am wondering in order to make it a little healthier does everyone think I can use “yogurt” or something else to dip the chicken in? Olive oil might be an option as well instead of butter. Thoughts? Comments?

  55. Excellent recipe, very good flavor and easy to prepare! Will be something we enjoy many times to come! Thank you!

  56. Can I get the nutritional information on this recip? I’m on a weight watchers plan and so far lost 15 pounds and I want to continue my success but in order for me to make this,I definitely need the nutritional information. Also, could this be made in the oven instead of the stovetop to prevent it from burning?

    • Nora Harris says:

      I used coconut oil instead of butter!
      Nutrition Facts
      Servings 4.0
      Amount Per Serving
      calories 397
      % Daily Value *
      Total Fat 36 g 55 %
      Saturated Fat 26 g 129 %
      Monounsaturated Fat 1 g
      Polyunsaturated Fat 3 g
      Trans Fat 0 g
      Cholesterol 70 mg 23 %
      Sodium 309 mg 13 %
      Potassium 807 mg 23 %
      Total Carbohydrate 18 g 6 %
      Dietary Fiber 3 g 12 %
      Sugars 4 g
      Protein 35 g 69 %
      Vitamin A 11 %
      Vitamin C 64 %
      Calcium 7 %
      Iron 13 %

  57. I just made this and it was so good! My grocery store didn’t have chicken breast which is weird, so I used porkchops. I also added mushrooms with the zucchini. Using butter to coat and fry really gives it such a good flavor!

  58. I made this tonight and the zucchini was delicious, but what is the trick to get the breading to stick to the chicken? I followed the receipe exact and it came out naked and all the breading stuck to the pan. I read instructions very carefully. Is there a certain pan I should be using? Thank you

  59. I made this tonight and it was amazing. Thank you for sharing.

  60. yum this sounds really good. Thanks for sharing.


  61. Allison Cote says:

    This was awesome! It is now in heavy rotation in my house; I’ve been throwing in whatever veggies I have around (squash, string beans, even broccoli) because it’s a perfect way to use them up. Thank you for sharing it.

  62. I made this last night. I was AMAZING!!!!!

  63. I made this recipe last night and it was perfectly delicious. I used the shredded parmesan cheese which I like better because it added a bit more texture to the chicken. I cut the zucchini on a bias and kept rotating it to make it have irregular cuts for a fancy appearance. Truthfully the recipe is perfect as is. 5 stars!

    • To answer the person who had trouble getting the breading to stick; When I didn’t get a good adherence of the breading to the chicken, I tried redipping those areas of the chicken in the melted butter and firmly pressed on the breading everywhere I wanted it to stick better. That did the trick.

  64. Made this tonight for dinner and I was pleasantly surprised at how delicious the chicken was. I’ve made similar recipes before that turn out good but I’ve never dipped the chicken in butter like this recipe called for. The butter must make all the difference because it was truly delicious and easy. The breading does not fall off just don’t mess with the chicken once it’s in the pan until it’s time to turn it. Thank you for a great recipe! 5 stars!

  65. This was awesome and easy! Full of flavor!

  66. What’s the nutritional value for this?

  67. Did you use skinless chicken breasts? I thought so but wasn’t sure.

  68. Made this with my sister tonight and it was AMAZING. We messed up the breadcrumbs a little bit but it came out really juicy and delicious. Zucchini totally made the meal! I also added Jasmine rice for a starch.Fairly easy recipe, definitely making this again.

  69. I thought this was delicious! After reading some reviews, and discovering I also had some breadcrumb/cheese/flour mixture left, I added it to the pan and fried it up before adding the zucchini. No waste and lots of crunch! I’ll serve this again.

  70. Wow, this was really good!! I made it with yellow squash & chicken tenderloins since that’s what I had on hand. It turned out looking exactly like the recipe picture. Definitely adding this to the regular rotation!

  71. Sooo good! The parmesan with zucchini is amazing together. My chicken was very thick so I had to cook it much longer but it still came out perfect

  72. Elizabeth Housley says:

    Made this tonight added in some summer squash and served with angel hair pasta. Easy and so good!

  73. Elizabeth Housley says:

    Made this tonight added summer squash with the zucchini and served with angel hair pasta with garlic butter and parmesan. Super easy and was a hit.

  74. gorgeous photographs, just found this recipe after searching for healthier chicken parm recipe, this will definitely work with zucchini in place of pounds of pasta! So thank you for this recipe!

  75. I made this a few weeks ago and it was great! I did a review of it on my blog… your name is all over it and praises were sang. Thanks for the great recipe.

  76. Christine says:

    Very easy and yummy. I also added onion and mushrooms.

  77. Do you have the break down for calories, carbs & serving size.

  78. This came out so delicious!! Thank you!!

  79. This was SO good! My husband isn’t a huge chicken fan as he says it’s boring, but he loved this. So flavorful, and easy to make! It’s now in rotation 🙂

  80. Joni Turner says:

    Made this tonight and it was delicious!!! I added squash in with the zucchini. SO good! Thanks for sharing 🙂

  81. To make it lower carb, I’m going to try substituting crushed pork rind with Italian seasoning for the Italian bread crumbs.

  82. Can you give us an idea how long you cook the zucchini …..till tender doesn’t do it.

  83. I am making this tonight, how much flour do you use? It does not say in directions.

  84. I made this tonight, followed the directions exactly, came out perfect. I would not change a thing. Thank you definitely a 5 star.

  85. Just made this with shredded parmesan cheese and I’m pleased to say it’s delicious! There was about half of the breading mix left over so I sauteed the zucchini in it.

    • That is SO good to hear! I am happy you were able to make it your own! Thanks for sharing! Xo

      Your Recipe Critic,

  86. First time I made this we loved the concept, but found all the butter made it very greasy, not to mention not exactly healthy. Second time I made it I substituted some milk and egg for the liquid part of dredging the chicken, and used garlic olive oil for the cooking, with the exception of about 1.5 T for sauteeing the squash. Much better!
    Also, I subbed panko and some seasonings for the Italian bread crumbs.
    Served with whole wheat spaghetti coated with a touch more garlic olive oil in which I had sauteed even more garlic.

    • Alyssa says:

      So happy you were satisfied and made it your own! Everything you substituted or added sounds delicious! Thanks for sharing!

      Your Recipe Critic,

  87. Krystyna Dolson says:

    I made this dish or a dinner party and it was delicious. I did slightly change it. I did zucchini noodles and steamed them and put the garlic and butter over them. I defiantly will make this again!

    • That is great to hear!! I love your idea with the zucchini noodles!! Thank you for sharing!! Xo

  88. I make this often. I cook large rigatoni to serve with this, mix it all together, or serve on the side with more butter and parmesan (call the cardiologist!)

  89. I shredded a slice of Ezekiel bread in mini chopper then added the Parm, and Italian seasonings to replace store bought bread crumbs. Still yum! Oh, also used chicken thighs. Trying to eat more dark meat for vitamin K2. Thanks for the recipe.

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