by Alyssa Rivers
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.
Crispy Parmesan Garlic Chicken with Zucchini
Description
Ingredients
- 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
Instructions
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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.
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Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
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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.
Recipe Notes
Alyssa Also Recommends:
Want to make this even easier? Here are a few products that I LOVE:
•Microplane Grater
•Cuisinart Stainless Steel Chopper
•The Recipe Critic Measuring Cups
Nutrition Facts
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I used breast and thigh meat, also added an onion and a summer squash. It was delicious.
You really have to make sure the chicken is sliced thin enough to cook all the way through in the pan. Maybe after halving the chicken, use a meat mallet to thin the chicken. THEN cook 3-4 min per side. I didn’t notice that and the thicker pieces took so long the butter started burning. If you do have thicker pieces, you could brown in the pan then bake. Overall a pretty good outcome and very tasty!
I make mine keto friendly by grinding pork rinds to replace breadcrumbs.👍👍
The crust on the chicken was perfect although kind of tends to come off, so handle with care. I concur with Alexis regarding keeping it thin. Recipe should specify target thickness. I envisioned the zukes being extremely boring so made a seasoning blend (basil, marjoram, onion powder, garlic powder, white pepper, black pepper, savory, paprika celery salt, dill weed) for them and also used the extra cheese/breadcrumbs on them. We greatly enjoyed. Be sure not to overcook the zucchini before returning the meat to the pan. You really just need to get it nicely hot.
Turned out really good, I’ll make again but will let breading mixture sit on chicken a little longer, like 10-15 minutes so it sticks more to chicken. Was easy to scrape breading with zucchini onto chicken afterwards but got a little messy for cleaning up
I made this dish today for Mother’s Day. I sliced the chicken breasts in half and then poked holes in them to help cook through. I added a little season to the chicken, dipped in butter then tossed them in a Ziploc bag to coat them with the bread crumb mix. Also I added extra butter as needed to keep butter from turning black. The dish came out great for my first. It was delicious! Will definitely make again.
Overall this dish was good and very easy. My largest issue was the insane amount of butter that this recipe called for. Our plates were covered in butter even after trying to drain the excess, wished it could have a healthier version.
You can substitute Olive oil for butter (or do half oo half butter), and egg for coating the chicken as well to make it a little healthier, and it shouldn’t affect the taste too much
Use olive oil or less butter
Really good!
Really good! The first time I made this I followed the recipe as stated. We preferred our zucchini crisper so the next time I cooked chicken and zucchini in separate pans and we liked it better.
This dish is a keeper! Fast, easy and delicious! I sliced each chicken breast in half so they would cook through faster. For the 2 of us, this makes enough for 2 meals! We froze it and reheated and it was just as good.
I didn’t have any zucchini but had Brussel sprouts. Delicious!
Love your recipes. Really good, not complicated, and tips are great.
Real cook review here….
Breading didn’t stay on the chicken.
After cooking 4 minutes on each side in the pan, the chicken was still not cooked on inside.
1 minute for the zucchini didn’t soften it.
I ended up finishing both on my
george foreman grill.
Took more than 30 minutes to cook.
Haven’t tasted it yet….
Very easy, and delicious. I wish I had made more zucchini because it was so good. Adding this to my summer rotation.
Thanks!
Very yummy flavor! As one reviewer stated, I had to cook the chicken and zucchini longer than it said. To use less butter, I did one egg white and only half the butter to dip the chicken in. Will definitely make again!!
My recipe for Parmesan Garlic Chicken is almost identical. My recipe calls for Oilive Oil (I use
garlic infused oil) and grated lemon zest. It also does NOT call for flour. I mix the Garlic herb
bread crumbs, parmesan cheese , lemon zest & garlic together.
Dip the chicken fingers or breasts cut up small in olive oil and then in the 4 ingredient mixture above. Bake at 350 for about 30 minutes.
Comes out wonderful== bread crumb mixture stays on. I bake it in my small Krups Convection oven, so I don’t have to use the large stove oven in the summer.