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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!
Wow! So easy and soooo Yummy! Selecting nice chicken breasts made a difference too. I had three breasts and they were so thick I sliced them in half width-wise. I am adding this to my weeknight recipe repituare. I LOVE IT!
PS, i cooked on a nice medium heat And used the grated cheese (what you put on spaghetti) not fresh grated parm. Thank You!
Made this tonight and my only complaint was that I only had one zucchini instead of two like the recipe and I desperately wanted more of it ? Recipe was super good and all of the family ate and enjoyed.
Did it really only take 3-4 minutes to cook on each side? I pounded my chicken flat (about 3/4 inch think) and it took a lot longer which is causing the coating to burn. Still hopeful it will taste good!
This was delicious! I used cucumber instead and tasted great. I used 2 chicken breasts sliced in half and had lots of breadcrumb mixture left over. I added another chicken breast and still had lots of mixture left over. I suggest cutting the breadcrumb mix in half OR using 4 chicken breasts cut in half. Will make again!! Thanks for sharing!
The breading started falling off and then started to burn and smoke up the whole house. Anyway to avoid that from happening?
Do you have to let the zucchini drain a little before putting in the pan so there’s not so much water from them, or did it just cook down?
I didn’t have to drain mine at all. If your zucchini has a lot of moisture it will just cook down.
After cooking, the breading separated from the chicken, it’s a bit counterintuitive to coat the chicken with some kind of fat and then adding the dry mixture. The butter prevents the flour mixture to adhere to the chicken.
I made this last night, it was quick & easy and full of flavor. Thanks for the great recipe! it was my fist time to your blog and I will definitely be back!
Can this be cooked in the oven instead of fried?
Enjoyed this for the first time tonight. Should have cleaned out the pan prior to the zucchini and less butter. Chicken remained crispy. ?❤️?
Love the combination of chicken and zucchini! Made this but used avocado oil in place of the butter and almond flour and it was delicious. Thank you for sharing this recipe!
I’m going to attempt to make this tonight for dinner. It sure sounds ahhhmazing. Can’t wait to let you know how it turned out!
I replaced the flour with coconut flour and replaced bread crumbs with my own oatmeal crumbs I made. Super yummy!!
Made this, just now, and it tastes so yummy! Although the title is misleading because you’d think the garlic was in the chicken, not the zucchini. Saved this to my Pepperplate account for the future!
Just made this meal. Quick and easy to make and my picky husband loved it! Thank you for sharing. ?
Really good! Husband loved it and will make again!