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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.
More Zucchini Favorites
My family and I cannot get enough of this versatile summer vegetable! Whether you use it for a side dish or the entrée, its tender texture and ability to absorb flavor is unmatched. Take advantage of zucchini being in season and try out some of my other favorite zucchini recipes! They are so delicious, I know you and your family will go crazy over them!
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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 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious !! I made this for dinner last night with egg noodles and it was so yummy !!! Wouldn’t change a thing.
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!
This is great! We are always looking for more ideas to use up zucchini & summer squash… My family loved it!
This recipe really is AMAZING! And quick and easy. Made my night! Thank you
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!
I am so glad to hear! Thank you for your comment Jen!
You had mention flour on your recipe, but on the directions it doesn’t. When do you use the flour? Thanks.
It says in the directions to add it with the bread crumbs and parmesan.
It’s in the bread crumb mixture. Step one.
That is not Zucchini it is courgette but it was still nice
Same thing. In the U.S. we say Zucchini.
They are two words that mean the exact same thing. Usage depends on the country you are in. So it is a zucchini and a courgette. Google it if you don’t believe me.
Delish! Thank you.
Looks good will try making
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!
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!!!
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.
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!
Please post the results after you use almond flour. I am also on a low carb woe.
I didn’t use almond flour but I used coconut flour in place of the flour and kept the breadcrumbs and it was amazing!
Made this tonight…delicious. My husband raved about how flavorful it was.
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?
Either freshly grated or fine dry will work! I just used the Kraft grated parmesan cheese.
Hey girl this looks oh so yummy!