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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!
Made this tonight and loved it! Thanks for the yummy recipe!
I must be doing something wrong…. ? I have tried this recipe 2x now and the butter and chicken just burn (instantly) without cooking the chicken through…. and it’s just burned and looks nothing like this! Help! What am I doing wrong?!? I am cooking it in medium heat (5 on a scale of 1-10).
I would try reducing the heat. It is cooking the outside too hot. I will be making a video demo shortly!
A video would be wonderful, thank you!!
I haven’t made yet with zucchini, but I have done chicken this way before and is great. Excited to use the zucchini. Thank you .
I made this and it was great, but the breading stuck to the pan, and although it was still flavorful, I had to scrape the coating off the pan and it turned into parm/breadcrumb crumble. Do you have any suggestions?
Made this last night and it was delicious! The breading mixture could be cut in half as I was left with quite a bit that just went to waste. In the pan, instead of pure butter, I used Land-O-Lakes Olive Oil with Butter and Sea Salt blend. I also only added 1 addt’l tablespoon (instead of 2) before adding the garlic and zucchini which was still a bit much … maybe could’ve skipped it all together. This is one that will be a ‘keeper’ in the recipe box. Next time I’d like to try adding additional veggies such as onion and tomato.
I replaced the flour with coconut flour and spiralized my zuchinni into noodles and it was wonderful! Will be making it again very soon I suspect
Do I use skinless or regular chicken?
Would this fridge/freeze well?
Thanks!!
I make a low carb/paleo/Atkins chicken that is similar but without the zucchini. If you dip the chicken in egg then coat it in parmesan and follow the rest of the recipe as above it is delicious and guilt free.
I made this the other night and it was good but my chicken did not seem to get very crispy. I felt like the coating was a little soggy. Do you think I coated the chicken in too much butter or didn’t have the heat turned up high enough. I cooked it longer than u said but didn’t want to keep cooking it for fear of drying it out. Any ideas?
Did you put a lid on the pan? That will make it soggy.
Hi. Just made this tonight…quick, super easy, and delicious for a weeknight dinner! So yummy was that zucchini! PS My coating didn’t slide off in the pan 🙂
Just made this. Yummy! Definitely a keeper. Only thing is, I won’t salt it next time. Salt from the cheese and the butter was enough.
Looks good, tastes probably better with rosti.
This recipe with slight modifications was a hit for tonight’s dinner. I used Smart Balance in place of the butter and brown rice flour rather than wheat. The remainder of the recipe was unchanged, other that using 3 chicken breasts instead of two (no need to increase additional crumb mixture or Smart Balance – there was still some unused that went into the green waste). Chicken was incredibly tender and the zucchini was gone in seconds (two teenaged sons). Thanks for the recipe!
Just wondering why you don’t say to flour the chicken first and then dip in butter and coating. When you don’t do that, the coating just slides off and coats your pan.
You can always do it that way. But it worked for me!
Hmmm, I did it according to the recipe and my coating didn’t come off at all.
I made this tonight and loved it!! I seasoned the chicken with Complete seasoning, onion and garlic powder, and Italian seasoning. Great and easy recipe.
Thank you for this simple and delicious recipe. After making this, it is now my new favourite way to prepare zucchini. I followed the recipe as is and it did not fail. I sometimes have difficulty with cooking chicken because it can turn out on the dry side but this chicken was moist on the inside and nice and crusty on the outside. Thanks again!