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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 love this crispy parmesan garlic chicken with zucchini. Hust looking at it makes me crave for this delicious food. I pinned it on my pinterest account. Thanks for sharing your recipe with us.
This is the best meal!!! I don’t even like zucchini but after this meal I will eat more of it! Great job
AWE! That is great to hear! I am so happy you like it! XOXO
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!
I am so happy you both loved it! I love fresh from the garden vegetables and fruits! I am so glad it tasted so good! Thanks for sharing! XOXO
Tried this recipe and it was so very delicious!! ??
That is awesome! I am so glad you liked it! Thanks for sharing! XOXO
I would not add the last TBSP of Parmesan to the zucchini
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??
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!
That is awesome! I am so happy you found me!
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!
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!!!
That is so great to hear! I am so happy that you all loved it! It is one of my favorites too!! Thanks so much for sharing! XOXO
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?
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!
That is great to hear!! I am so glad they are easy to make and that you are able to change it to your liking! Thanks so much for sharing! XOXO
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.
I am so glad you modified it to your liking and what is best for you!! Thanks for sharing!
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!)
That does sound delicious!! That is awesome! Thanks for sharing!! Xo
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!
That is great to hear!! I love your idea with the zucchini noodles!! Thank you for sharing!! Xo
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!
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.
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