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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!
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.
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!