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My crispy parmesan garlic chicken with zucchini is a weeknight dinner hero. You get golden chicken with the best garlic parmesan crust. The tender zucchini cooks right in the same pan, so dinner is easy and full of flavor.
Why You’ll Be Obsessed
- Ready Fast: It’s quick, family-friendly, and has just enough crispy, buttery goodness to make everyone forget they’re eating vegetables.
- One Pan Wonder: Crispy chicken, garlic butter zucchini, and only one skillet to wash? Yes please.
- That Crust Though: The chicken is coated in breadcrumbs and parmesan. Then it cooks until golden, crispy, and so good.
A Reader’s Review
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!
Garlic Chicken with Zucchini Ingredients
- Breadcrumbs: Plain breadcrumbs work too! Just add Italian seasoning, garlic powder, salt, and pepper.
- Chicken Breast: Use thin, even chicken breasts so they cook fast and cook evenly.
- Zucchini: Swap it with yellow squash, broccoli, or Brussels sprouts if that’s what you have.ve.
How to Make Parmesan Garlic Chicken with Zucchini
If your garden is full of zucchini, this is such a good way to use it up! The crispy parmesan chicken makes it filling enough for dinner. The garlic zucchini keeps it fresh and perfect for summer.
- Bread the Chicken: Melt 4 tablespoons of butter in a shallow dish. In another shallow dish, mix the breadcrumbs, parmesan cheese, and flour. Season the chicken breasts with salt and pepper. Dip the chicken in the butter, then coat it in the breadcrumb mix.
- Cook the Chicken: Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken. Cook each side for 3-4 minutes, until the outside is crispy and the chicken is cooked through. Set it aside on a plate.
- Sauté the Zucchini: Add the last 2 tablespoons of butter back to the skillet. Add the garlic and zucchini, then sauté until tender. Season with salt and pepper, then add 1 tablespoon of parmesan.
- Serve: Add the chicken back to the skillet with the zucchini. Heat for about 1 minute, then serve it right away.
Alyssa’s Pro Tip
Keep That Crispy Coating: Make sure the butter and oil are hot before adding the chicken. Once the chicken hits the pan, let it cook on one side before you flip it. This helps the breading get crispy and stay on.
Must Have Tools For This Recipe
- Large Nonstick Skillet: Helps the chicken get golden and crispy without sticking.
- Shallow Bowls for Dredging: Makes it easy to dip and coat the chicken evenly.
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Parmesan Garlic Chicken with Zucchini
Ingredients
- 4 thin chicken breasts or 2 thick chicken breasts sliced in half
- 8 tablespoons butter divided
- ½ cup Italian bread crumbs
- ½ cup plus 1 tablespoon grated parmesan divided
- ¼ cup flour
- 2 tablespoons olive oil
- 2 medium sliced zucchini
- 2 minced garlic cloves
- salt and pepper to taste
Instructions
- Melt 4 tablespoons of butter in a shallow dish. In another shallow dish, combine breadcrumbs, Parmesan cheese, and flour. Lightly season the chicken breasts with salt and pepper. Dip the chicken in the butter and then coat it in the breadcrumb mixture.
- Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on a plate.
- Add the remaining 2 tablespoons of butter back to the skillet and sauté the minced garlic and zucchini until tender. Season with salt and pepper to taste and add 1 tablespoon Parmesan.
- Add the chicken back to the skillet with the zucchini and heat for a minute or so. Serve immediately.
Video
Notes
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: In an airtight container, store your chicken and zucchini for up to 2 months. Thaw overnight before reheating. Reheat in a skillet over medium heat until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Zucchini Favorite Recipes
My family and I cannot get enough of this versatile summer vegetable! Take advantage of zucchini being in season and try out some of my other favorite zucchini recipes!
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!