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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!
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.
Thanks!
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!
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.
How did you reheat it?
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.
Really good!
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
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.
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 make mine keto friendly by grinding pork rinds to replace breadcrumbs.??
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 used breast and thigh meat, also added an onion and a summer squash. It was delicious.