by Alyssa RiversCrispy 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
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
- In a [url:1]large skillet[/url] 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.
- Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
- 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
[b]Alyssa Also Recommends:[/b]
Want to make this even easier? Here are a few products that I LOVE:
•[url:2]Microplane Grater[/url]
•[url:3]Cuisinart Stainless Steel Chopper[/url]
•[url:4]The Recipe Critic Measuring Cups[/url]
How many calories does this contain?
If you use 4 breasts for 4 servings, it’s 474 calories.
If you use 2 breasts for 2 servings, it’s about 874 calories.
According to myfitnesspal.
It’s delicious.
I love this crispy parmesan garlic chicken with zucchini. Hust looking at it makes me crave for this delicious food. I pinned it on my pinterest account. Thanks for sharing your recipe with us.
could the carb and calorie ciunt be added for this recipe?
Calories 474
Carbs 21 g
Fat 28 g
Protein 36 g
Sodium 614 mg
Sugars 4 g
According to myfitnesspal
I made this for my family tonight and it was a winner! Loved the coating on the chicken and how the bits of coating and garlic gave the zucchini a fresh new taste and presentation
That is so great to hear! Thanks so much for sharing! XOXO
Making this for dinner tonight it looks so good im excited just wondering what kind of sides i can make with it since i have a big family. Thank you
Hi I was wondering what sides would go well with this? Thanks so much.
I enjoy it with only the zucchini but you are welcome to have a fruit salad and/or mashed potatoes to go along with it. Hope that helps and you can enjoy it!
Do you think that this would work with shreddedmontery jack cheese?
I haven’t tried it with jack cheese but you are always welcome to experiment and make it your own! Let me know what you think! XOXO
This recipe is wonderful!! It’s so easy to make and it tastes awesome! Thanks so much!!!
Made this for dinner tonight and it tasted absolutely fabulous! And zucchini is always my favorite! My only problem is with no matter what recipe I try I can never get this tin of breaded coating to stick on my chicken. It always just kinda falls off and I have to scrape it back on at the end, still delicious though!
That is great to hear! I am bummed that it didn’t stick to the chicken but so happy it still tasted good! Thanks so much for sharing! XOXO
try cooking it in a non-stick pan…that’s what I had to do.
Made this for dinner tonight. Everyone loved it. I used 1/2 butter and 1/2 olive oil for the sauteeing. Will most definitely be adding this to the favorites list. Easy and delicious…win win!
Made this for dinner last night. I used chicken tenderloins instead of breasts. My seven year old helped with coating the chicken so we had fun making this recipe.
Great flavor! Everyone loved it. Definitely a keeper. Thank you for sharing your recipe!
This recipe sounds awesome! I am making it tonight for my friend and Saturday for another friend.
I made your crispy Parmesan garlic chicken with zucchini it was yummy
I used almond flour in place of flour, crushed pork rinds in place of Italian bread crumbs to go with our low carb eating
tasted great! I added Italian herbs to the coating mixture and it worked well. i found the quantity of mixture was way too much for what the recipe called for
This was amazing!! I did add more Italian seasoning. Also, when I sauteed the squash and zucchini, I added fresh tomato. I sprinkled parmesan over it all at the end. My husband, who is on Hospice and doesn’t have a big appetite, loved it!! Thank you so much!!
Yvonne, my prayers go out to your husband and you. Gid Bless!
I LOVE this recipe- thank you for posting it. The zucchini was perfect. I didn’t have a pan big enough, so I cooked the chicken on a flat top indoor grill and the zucchini in the pan. The only other change I made was adding crushed red pepper flakes into the bread crumb mixture for a little spice.
I will definitely make this again! Thank you 🙂
I tried the recipe for Crispy Parmesan Garlic Chicken with Zucchini tonight. It was really simple to prepare and was absolutely delicious. The zucchini had so much flavor from the garlic and butter and bits of breading – Yummy! I will definitely make this again.
I just made this and wow…it was beyond amazing! This one’s a keeper!
Do you think that instead of dipping the chicken in butter then brad crumb mixture I could dip in egg?
Yes, that sounds great too. You can even do milk and the bread crumbs as another idea.
The chicken receipts look so delicious
This garlic and Parmesan chicken looks sooo good. We also love courgettes (zucchini). Love the fact that it’s a one pot meal.
Crispy Parmesan garlic chicken with zucchini
Hey Alyssa, Thanks for the recipe. Totally love it. I have always been searching for recipes that use zucchini and this surely is a good one. Was wondering if I can use fish instead of chicken and also can I get the nutritional value of this recipe? Thanks much!!
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information that I may have. Hope that you are able to find what you are looking for. Thanks so much for following along with me! XOXO
Thanks, Alyssa for the quick response. Will check the links you mentioned. Kudos to you for creating such beautiful recipes. XOXO
What are the calories per serving of the crispy garlic Parmesan chicken with zucchini?
I like to use skinnytaste.com or myfitnesspal.com for any nutritional questions that I may have. Hope you too, can find what you are looking for! XOXO
I made this last night and my family loved it! It’ll definitely become part of our regular meals. I used the leftover breading (that hadn’t come near the chicken) to make zucchini-corn fritters for lunch today. I’d only ever used plain flour in the fritters before, but love the taste that the Parmesan coating added!
Amazing. So tasteful! The junky thingnindid different was toss my zucchini in olive oil, salt, hint of pepper, and roasted tomato garlic seasoning and then out it in the pan. I made it with a side of pesto shells pasta. Omg yum.
Made this for dinner tonight. Added a few spices to the batter (my 4 year old likes spice!) and the whole family loved it! Thank you for a great recipe.
made this tonight, it came out great and was delicious, will make again
YAY! That is great to hear! Thank you for sharing! XOXO
I made this but used squash because my husband isn’t crazy about zucchini. It was delicious and the chicken was so tender. We will definitely add this to our list of dinner options.
That sounds delicious! Thank you for sharing! XOXO
We made this last evening. It was delicious. We are on weight watchers so we made a few changes to keep it low in points. Thank you for the recipe.
In the video it shows shredded parm cheese, on the recipe it states grated parm cheese. Which is it?
It is shredded parm cheese. I changed the recipe card. Thank you for letting me know.
Came out terrific, and so easy and quick. Thanks!
Hey!
Thanks so much. I appreciate the comment. Thanks for follow along with me!
Hi there! ? I have a question! I loveeee your crispy Parmesan and zucchini recipe in the pan, but every time I make it the coating falls off and it just turns into chicken breast with coating on the side ? Do you have any suggestions to keep the coating on? More or less butter?
Also, my biggest problem when I cook (I’m bad, like bad bad haha) is I can’t keep the food hot and it’s cold by the time I serve it even two minutes later. I’d love a suggestion for that as well!! ❤️ Thank you!!
I had this happen to me when I was using a newer stainless steal pan. It does matter the pan that you are cooking them in. I would recommend a lower temperature and cooking longer.
I think I’ll try cooking this recipe in the air fryer. If you have air fryer experience, any suggestions about temperature/timing?
I have not used my air fryer enough to know what is best but I think the instructions should guide you on the air fryer how to fry the zucchini. I would love to hear how you used your air fryer. Enjoy!
So yummy!
VERY, VERY good! I used gluten free flour and gluten free bread crumbs (added Italian seasoning to bread crumbs). It was AWESOME!!! I usually serve with mashed potatoes & crusted bread.
I saw many asking how to keep the breading on the chicken. I bread the chicken and then put in the fridge for the breading to set. Do not turn the chicken until it releases from the skillet. Turning too soon is why the breading comes off. I cook most of my breaded meats in the airfryer. If you do spritz the breaded chicken with a little olive oil so it doesn’t stick. Trying tonight. Cant wait to try it.
Love this recipe, have made it multiple times now. Your website keeps crashing, though, because of all the ads.
This was super delicious. I’m so glad someone posted about using almond flour and crushed pork rinds because that’s what I did with freshly grated parm cheese and Italian seasoning. I used the hot and spicy pork rinds too. Will definitely add this to our rotation of meals.
Just made this for supper tonight. And just now ate it. It’s all gone (I only made 1/2 the recipe, I shoulda made all of it, although I probably would’ve scarfed it too!) My dog is upset, for once she didn’t get ANY of my supper. OMG, that was sooooo good! LOVE the zucchini with bits of coating on it. PERFECT!! Thank you for posting this recipe! I’d give 10 stars if I could!
So this is chicken cutlets with parmesan cheese. lol.
This recipe is amazing! I have done it with chicken and with think pork chops. Both great. I do use eggs instead of butter for the coating but otherwise, spot on! Corn on the cob is a great side for it
I made this tonight and it was easy to make and very good. I did add fresh herbs from my garden to the breadcrumb mix and seasoned the chicken with salt and pepper. I will make this again for sure.
It is yummy !? I did squash and zucchini ?
I made this recipe last night with a few modifications. We’re on a keto diet right now so to avoid the Italian bread crumbs, we crushed 3 Kim’s Magic Pop (made from wheat, brown rice, and corn) because they only have 4g of carbs and almond flour instead of white flour. To give it some Italian flavor we added some oregano and thyme. We also used only one zucchini and sauteed some mushrooms instead. It was delicious! This is definitely something we’ll make again in the future.
It looks like I might be the only dissenting voice but I wasn’t impressed with this. I did use thighs rather than breasts but I pounded them so they were pretty thin. Even though I did that, the chicken took way longer to cook than what the recipe states. In addition, there wasn’t much flavor to the crispiness. That’s really on me because I should have tasted it and seasoned it properly.
On the plus side, the breading stayed on the chicken. That wasn’t an issue for me.
I actually made this for my mother and will take it to her in a little while. Hopefully she’ll enjoy it. As long as she likes it, I’m a happy camper.
I’m going to give this another go soon but next time will use chicken breast tenderloins in the hope that they cook quickly.
My husband isn’t a zucchini fan. Would broccoli work as a substitute?
Yes, that will also work great.
This is delicious! I would however, do half the crumb mixture and half the butter next time. This one is a keeper!
This is a regular recipe in my household! Everyone loves it!
This is absolutely delicious! Will cut down on the butter next time though.
This was delicious!
I am lucky that my husband does most of the cooking, but during basketball season (he’s a high school boys varsity coach) I have been trying to make more dinners. This was so good! The kids all loved the chicken. I used broccoli instead of zucchini because that’s what I had on hand. I also baked sweet potatoes. Next time I have to try to eliminate some butter and use olive oil to make it a little healthier.
I just made this and it was delicious! I used asparagus because that’s what I had and I’ll be making this regularly.