Crispy parmesan garlic chicken with zucchini is a fantastic one-pan meal that the family will love. Crispy chicken is breaded with an amazing parmesan garlic crust paired with tender zucchini sautéed to perfection!
With easy prep, no mess, and big flavor, one-pan meals are the best! Vegetable curry, chili lime chicken, and fajitas are some of my other favorites to add to the dinner lineup this week!
One-Pan Parmesan Garlic Chicken With Zucchini Recipe
Zucchini is my favorite vegetable, so as you can imagine, I get pretty excited when it is actually in season! My favorite way to eat zucchini is to sauté it until tender. I decided to put my favorite textures together in this dish- fresh and tender zucchini with flavorful, crispy chicken. Enhancing these tasty foods with the amazing flavors of parmesan and garlic seemed like the best course of action from there, and boy did it create a mouthwatering dish! It coats the chicken perfectly and gives the whole dish an incredible crispy texture. The awesome thing about this recipe is that I had all of the ingredients on hand. So, for those times when you are staring into the depths of your pantry, wondering what you can make that is tasty, healthy, and not overly time-consuming, this crispy chicken with zucchini recipe is the answer.
My entire family devours it. We cannot get enough of the crispy flavorful crust on the chicken. And the best part of it all? It is packed with protein while also being low in fats and carbs! Honestly, this is like the healthy, KFC-Esque dinner of my dreams. As if you needed more reasons to make this, it all goes in one pan, leaving you with fewer dishes to do! Just 30 minutes will create a nutritious, keto-friendly meal loaded with savory and crispy goodness. Your wallet, diet, and stomach will thank you.
Chicken With Zucchini Ingredients
This is the perfect recipe for using leftover zucchini and chicken breasts! Just a few additional pantry staples with leave you with the most flavorful, delicious result. You can find each individual measurement in the recipe card below.
- Chicken Breasts: For this recipe, I use boneless and skinless chicken breasts. You can either slice 2 large breasts in half or use 4 thin chicken breasts.
- Butter: This will be used for sauteing. Also, it gives your chicken and zucchini a tasty rich flavor and helps them to cook up perfectly.
- Italian Bread Crumbs: I like using Italian bread crumbs for a touch of flavor, but you can also opt for whole wheat bread crumbs to keep it health-conscious.
- Grated Parmesan: Parmesan is what is going to give your dish its perfect, cheesy flavor. It also crisps up perfectly to help you achieve the best texture!
- Flour: I use all-purpose flour in this recipe to give structure to the breading. You can also use whole wheat flour as an alternative.
- Zucchini: I use medium-sized zucchini in this recipe, sliced.
- Garlic: Fresh garlic makes all the difference in getting the perfect, savory flavor. Minced cloves work best.
How To Make Crispy Parmesan Garlic Chicken and Zucchini
You are going to love how easily this recipe comes together for those quick weeknight dinners! You get restaurant-quality flavors without all the effort.
- Prepare Skillet: In a large skillet, over medium heat melt 2 Tablespoons of butter.
- Bread 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: Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
- Saute Zucchini: 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 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
Parmesan Garlic Chicken and Zucchini Quick Tips
This dish is super easy and super delicious, but try out some of these simple tips to get the best result every time!
- Season Chicken: You can season your chicken with salt and pepper or Italian seasoning before breading for an extra pop of flavor.
- Breading Will Not Stick: If you are having trouble getting your breading to stick, make sure your skillet is hot and butter is melted. Then, once you add your chicken to the pan, try not to move it until that side has cooked completely. Moving it prematurely can pull off all the crispy goodness.
- Use a Thermometer: To avoid overcooking your chicken, I always recommend using a thermometer. Stop cooking once your internal temperatures reach 165 degrees Fahrenheit. Otherwise, you could end up with chicken that is too dry.
- Zucchini: You will want any zucchini you use to be slightly firm. If it is too soft, it won’t get that perfect tender sautéed texture. Also, keep the skin on! It isn’t hard to bite through and actually has a lot of nutritional benefits like stimulating collagen production and boosting your immune system!
- Uniform Slices: It is important to try and keep zucchini slices roughly the same size so they cook at the same rate.
Storing Leftover Parmesan Garlic Chicken and Zucchini
Not only is this recipe easy to make, but it also stores like a champ! Kids can easily heat it up for a tasty, nutritious lunch.
- In the Refrigerator: Chicken and zucchini will keep in an airtight container for 3-4 days.
- In the Freezer: In an airtight container, store your chicken and zucchini in the freezer for up to 2 months. Thaw overnight before reheating.
- Reheating: The best way to retain moisture in your chicken while also keeping it crispy is to reheat it in a skillet. Cook over medium until internal temperatures reach 165 degrees Fahrenheit. Stir zucchini pieces often to ensure they cook through completely.
What to Serve With Crispy Parmesan Garlic Chicken
Parmesan garlic chicken and zucchini is a dish that can easily be served on its own. But for more healthy carbs, you could serve this up with a scoop of brown rice. It also tastes amazing alongside other crispy foods like fries or chips. Have an overload of zucchini at home? You could even make baked zucchini fries as a healthier side.
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Crispy Parmesan Garlic Chicken with Zucchini
- 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
- In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the 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 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
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.
Delicious! My family says outstanding meal! I decided not to use flour and it was still amazing! Thank you for sharing your recipe! Our new family favorite dish!
Delicious! I too used half the butter and olive oil as needed. Dipped the chicken in one egg, salt and pepper the breading and added 2 extra tsp’s of Italian seasoning. I only had one zucchini so I had a small bunch of broccoli florets to add to it and cut 2 large carrots that I cooked first for 10 minutes before adding the other vegetables. Still could have used more vegetables, next time I will. Very tasty!
We have this chicken probably once every two weeks. Don’t always make it with the zucchini sometimes I just fry up the chicken. I usually use the thin slice breast meat. Always, always moist and wonderful. I just keep a mix of the bread crumbs, the parmesan, and the flour in my pantry and all I have to do is melt the butter and coat the chicken and cook. So easy and so good. Thanks!
This is a goto recipe! I absolutely love it!
Made this a couple weeks ago. Loved it!
I’m making again tonight for my birthday.
It’s easy and i had no issues at all. I always do half butter and olive oil because I will burn butter every time.
This is a good recipe as is. I used butter to coat the chicken, then realized I might rather use some EVOO (with the butter remaining in the chicken pan) to cook the zucchini. (my concern was that I couldn’t raise the heat when cooking in butter, for fear i’d burn the butter.) I cut a large chicken breast lengthwise, to make 4 thinner long strips, and they cooked easily in the time suggested. Next time I might use olive oil to cook both the chicken and the zucchini. I added some Italian seasoning to the bread crumb/parmesan mix, and it added a nice flavor. We grow zucchini in our garden, and always have too much! So I’ll make this again for sure.
Nice and easy to make, but needs more seasonings for better flavor
I used Panko bread crumbs added garlic powder, chicken came out perfect, tender and juicy.
I had a few carrots I added to the zucchini. Good, needs a little more seasoning I think. But very good.
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!
I find the recipe is on point. People complained about timing on chicken and I tested it all was cooked through. My only comment about that, if you use hormonal feed Tyson or Purdue chicken breast, those will need to be tenderized and sliced thinly for sure. We don’t eat a lot of chicken, so when I get any, it is always organic or from a trusted non hormone feed brand. Breasts from them are usually of normal chicken size most of us grew up to know. Smaller breast can be sliced once the long way and that’s it. 3 min per side is great. The. I just usually put in a separate pan and cover so they continue to cook (not on heat) by resting. Either way, it’s a good recipe. I will make it 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.
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!!
Very easy, and delicious. I wish I had made more zucchini because it was so good. Adding this to my summer rotation.
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….
Love your recipes. Really good, not complicated, and tips are great.
I didn’t have any zucchini but had Brussel sprouts. Delicious!