Crispy Parmesan Garlic Chicken with Zucchini

Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love!  The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic! 

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Zucchini is my favorite veggie.  So I get pretty excited when it is actually in season even though I buy it all year long.  My favorite way to eat zucchini is to sauté it until tender.  I could eat it with every meal.

The awesome thing about this recipe is that I had all of the ingredients on hand.  It was dinner time and I was staring in my pantry wondering what I should make.  One of our favorite things is this Crispy Parmesan Garlic Chicken.  My entire family devours it.  We love the crispy flavorful crust on the chicken.

crispyparmesangarlicchickenwithzucchini

So I decided to put the two together and the result was delicious!  A crispy delicious chicken with tender zucchini that is full of flavor and only require one pan.

The less dishes that I have to do the happier that I am. 🙂

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Lets just take a second to discuss the amazing flavors in this meal.  First of all anything with parmesan and garlic is already a winner in my book.  But it coats the chicken perfectly and gives it such a crispy texture to the tender and juicy chicken.   What I especially love is removing the chicken and sautéing the zucchini in a buttery garlic parmesan sauce.  And the crispy sediments of the chicken also are incorporated in the sauce.  IT IS AMAZING!

This is a simple 30 minute meal that is full of flavor and my favorite vegetable is the star of the dish!  You guys are going to love this one.

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4.7 from 74 reviews
Crispy Parmesan Garlic Chicken with Zucchini
 
Prep time
Cook time
Total time
 
Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love! The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic!
Author:
Serves: 4
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
  1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the 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.
  2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
  3. 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 some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
Notes
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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

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  1. This was delicious! My husband even asked me to add it to our regular lineup, which NEVER happens. I doubled the amount of chicken, dipped in egg instead of butter, and used gluten free flour and breadcrumbs. The crust stayed on and was nice and crispy.

  2. I made this tonight. We LOVED it. I am wondering in order to make it a little healthier does everyone think I can use “yogurt” or something else to dip the chicken in? Olive oil might be an option as well instead of butter. Thoughts? Comments?

  3. Can I get the nutritional information on this recip? I’m on a weight watchers plan and so far lost 15 pounds and I want to continue my success but in order for me to make this,I definitely need the nutritional information. Also, could this be made in the oven instead of the stovetop to prevent it from burning?

    1. I used coconut oil instead of butter!
      Nutrition Facts
      Servings 4.0
      Amount Per Serving
      calories 397
      % Daily Value *
      Total Fat 36 g 55 %
      Saturated Fat 26 g 129 %
      Monounsaturated Fat 1 g
      Polyunsaturated Fat 3 g
      Trans Fat 0 g
      Cholesterol 70 mg 23 %
      Sodium 309 mg 13 %
      Potassium 807 mg 23 %
      Total Carbohydrate 18 g 6 %
      Dietary Fiber 3 g 12 %
      Sugars 4 g
      Protein 35 g 69 %
      Vitamin A 11 %
      Vitamin C 64 %
      Calcium 7 %
      Iron 13 %

  4. I just made this and it was so good! My grocery store didn’t have chicken breast which is weird, so I used porkchops. I also added mushrooms with the zucchini. Using butter to coat and fry really gives it such a good flavor!

  5. I made this tonight and the zucchini was delicious, but what is the trick to get the breading to stick to the chicken? I followed the receipe exact and it came out naked and all the breading stuck to the pan. I read instructions very carefully. Is there a certain pan I should be using? Thank you

  6. This was awesome! It is now in heavy rotation in my house; I’ve been throwing in whatever veggies I have around (squash, string beans, even broccoli) because it’s a perfect way to use them up. Thank you for sharing it.

  7. I made this recipe last night and it was perfectly delicious. I used the shredded parmesan cheese which I like better because it added a bit more texture to the chicken. I cut the zucchini on a bias and kept rotating it to make it have irregular cuts for a fancy appearance. Truthfully the recipe is perfect as is. 5 stars!

    1. To answer the person who had trouble getting the breading to stick; When I didn’t get a good adherence of the breading to the chicken, I tried redipping those areas of the chicken in the melted butter and firmly pressed on the breading everywhere I wanted it to stick better. That did the trick.

  8. Made this tonight for dinner and I was pleasantly surprised at how delicious the chicken was. I’ve made similar recipes before that turn out good but I’ve never dipped the chicken in butter like this recipe called for. The butter must make all the difference because it was truly delicious and easy. The breading does not fall off just don’t mess with the chicken once it’s in the pan until it’s time to turn it. Thank you for a great recipe! 5 stars!

  9. Made this with my sister tonight and it was AMAZING. We messed up the breadcrumbs a little bit but it came out really juicy and delicious. Zucchini totally made the meal! I also added Jasmine rice for a starch.Fairly easy recipe, definitely making this again.

  10. I thought this was delicious! After reading some reviews, and discovering I also had some breadcrumb/cheese/flour mixture left, I added it to the pan and fried it up before adding the zucchini. No waste and lots of crunch! I’ll serve this again.

  11. Wow, this was really good!! I made it with yellow squash & chicken tenderloins since that’s what I had on hand. It turned out looking exactly like the recipe picture. Definitely adding this to the regular rotation!

  12. Sooo good! The parmesan with zucchini is amazing together. My chicken was very thick so I had to cook it much longer but it still came out perfect

  13. Made this tonight added summer squash with the zucchini and served with angel hair pasta with garlic butter and parmesan. Super easy and was a hit.

  14. gorgeous photographs, just found this recipe after searching for healthier chicken parm recipe, this will definitely work with zucchini in place of pounds of pasta! So thank you for this recipe!

  15. I made this a few weeks ago and it was great! I did a review of it on my blog… your name is all over it and praises were sang. Thanks for the great recipe.

  16. This was SO good! My husband isn’t a huge chicken fan as he says it’s boring, but he loved this. So flavorful, and easy to make! It’s now in rotation 🙂

  17. Made this tonight and it was delicious!!! I added squash in with the zucchini. SO good! Thanks for sharing 🙂

  18. To make it lower carb, I’m going to try substituting crushed pork rind with Italian seasoning for the Italian bread crumbs.

  19. I made this tonight, followed the directions exactly, came out perfect. I would not change a thing. Thank you definitely a 5 star.

  20. Just made this with shredded parmesan cheese and I’m pleased to say it’s delicious! There was about half of the breading mix left over so I sauteed the zucchini in it.

    1. That is SO good to hear! I am happy you were able to make it your own! Thanks for sharing! Xo

      Your Recipe Critic,
      Alyssa

  21. First time I made this we loved the concept, but found all the butter made it very greasy, not to mention not exactly healthy. Second time I made it I substituted some milk and egg for the liquid part of dredging the chicken, and used garlic olive oil for the cooking, with the exception of about 1.5 T for sauteeing the squash. Much better!
    Also, I subbed panko and some seasonings for the Italian bread crumbs.
    Served with whole wheat spaghetti coated with a touch more garlic olive oil in which I had sauteed even more garlic.
    Excellent!

    1. So happy you were satisfied and made it your own! Everything you substituted or added sounds delicious! Thanks for sharing!

      Your Recipe Critic,
      Alyssa

  22. I made this dish or a dinner party and it was delicious. I did slightly change it. I did zucchini noodles and steamed them and put the garlic and butter over them. I defiantly will make this again!

  23. I make this often. I cook large rigatoni to serve with this, mix it all together, or serve on the side with more butter and parmesan (call the cardiologist!)

  24. I shredded a slice of Ezekiel bread in mini chopper then added the Parm, and Italian seasonings to replace store bought bread crumbs. Still yum! Oh, also used chicken thighs. Trying to eat more dark meat for vitamin K2. Thanks for the recipe.

  25. as a single person who mostly shops day to day (yay for working by a publix) and for whom big meals would go to waste, i love that this can be so easily scaled down and has a lot of ingredients that keep a while, like garlic and breadcrumbs and flour. i’m not a huge zucchini person, so i plan to substitute breaded and fried avocado slices instead. i’m super excited to make this this weekend, when i have time to cook. and hey, if there’s leftovers, i have a roommate who just bought a grill – we can always arrange a trade 🙂 thank you for your lovely recipes, i’ve been enjoying browsing them a lot!

  26. This is one of our favorite dishes but one of my children just got diagnosed with a milk allergy so I can no longer use butter. Do you think coconut oil would work in its place?

  27. I didn’t take a picture because frankly, it did not look as good as the picture posted. BUT. BUT. BUT. I made the recipe just as written and it was delicious! My husband said the chicken was moist and tender with great flavor and the zucchini was the best he ever had! Keeping this recipe in the front of my binder to make many more times! Thank you!!!

  28. Hello, A friend shared this recipe with me via Facebook today. I have a quick question, please. You call for grated parmesan. Are you talking the good fresh stuff or the kind from the green top container? Thanks!

  29. This is was so delicious that I ended up looking on this website at recipes for about an hour after I ate. I’m looking for another recipe today for dinner!

  30. I’ve made this recipe twice and both times it has been delicious but my chicken is mushy rather than crispy?? Any suggestions on how to make it crispy??

  31. I made this dish because it would be quick and provide a meal pleasing to my husband and use zucchini and garlic from our garden. It was delicious! In fact, it was so good he wanted me to make it again the very next day so he could put the chicken in a bun with his home grown tomato. I like the way the zucchini picks up the pan drippings for added flavor. This is a winner for both of us. Thank you for this fabulous recipe!

    1. I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps!  

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