Crispy Parmesan Garlic Chicken With Zucchini

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Crispy parmesan garlic chicken with zucchini is a fantastic one-pan meal that the family will love. Crispy chicken is breaded with an amazing parmesan garlic crust paired with tender zucchini sautéed to perfection!

With easy prep, no mess, and big flavor, one-pan meals are the best! Vegetable curry, chili lime chicken, and fajitas are some of my other favorites to add to the dinner lineup this week!

Cooked parmesan garlic chicken and zucchini in a white bowl.

One-Pan Parmesan Garlic Chicken With Zucchini Recipe

Zucchini is my favorite vegetable, so as you can imagine, I get pretty excited when it is actually in season! My favorite way to eat zucchini is to sauté it until tender. I decided to put my favorite textures together in this dish- fresh and tender zucchini with flavorful, crispy chicken. Enhancing these tasty foods with the amazing flavors of parmesan and garlic seemed like the best course of action from there, and boy did it create a mouthwatering dish! It coats the chicken perfectly and gives the whole dish an incredible crispy texture. The awesome thing about this recipe is that I had all of the ingredients on hand. So, for those times when you are staring into the depths of your pantry, wondering what you can make that is tasty, healthy, and not overly time-consuming, this crispy chicken with zucchini recipe is the answer.

My entire family devours it. We cannot get enough of the crispy flavorful crust on the chicken. And the best part of it all? It is packed with protein while also being low in fats and carbs! Honestly, this is like the healthy, KFC-Esque dinner of my dreams. As if you needed more reasons to make this, it all goes in one pan, leaving you with fewer dishes to do! Just 30 minutes will create a nutritious, keto-friendly meal loaded with savory and crispy goodness. Your wallet, diet, and stomach will thank you.

Chicken With Zucchini Ingredients

This is the perfect recipe for using leftover zucchini and chicken breasts! Just a few additional pantry staples with leave you with the most flavorful, delicious result. You can find each individual measurement in the recipe card below.

  • Chicken Breasts: For this recipe, I use boneless and skinless chicken breasts. You can either slice 2 large breasts in half or use 4 thin chicken breasts.
  • Butter: This will be used for sauteing. Also, it gives your chicken and zucchini a tasty rich flavor and helps them to cook up perfectly.
  • Italian Bread Crumbs: I like using Italian bread crumbs for a touch of flavor, but you can also opt for whole wheat bread crumbs to keep it health-conscious.
  • Grated Parmesan: Parmesan is what is going to give your dish its perfect, cheesy flavor. It also crisps up perfectly to help you achieve the best texture!
  • Flour: I use all-purpose flour in this recipe to give structure to the breading. You can also use whole wheat flour as an alternative.
  • Zucchini: I use medium-sized zucchini in this recipe, sliced.
  • Garlic: Fresh garlic makes all the difference in getting the perfect, savory flavor. Minced cloves work best.

How To Make Crispy Parmesan Garlic Chicken and Zucchini

You are going to love how easily this recipe comes together for those quick weeknight dinners! You get restaurant-quality flavors without all the effort.

  1. Prepare Skillet: In a large skillet, over medium heat melt 2 Tablespoons of butter.
  2. Bread 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.
  3. Cook: Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
  4. Saute Zucchini: 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 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
The process of making chicken and zucchini in a skillet.

Parmesan Garlic Chicken and Zucchini Quick Tips

This dish is super easy and super delicious, but try out some of these simple tips to get the best result every time!

  • Season Chicken: You can season your chicken with salt and pepper or Italian seasoning before breading for an extra pop of flavor.
  • Breading Will Not Stick: If you are having trouble getting your breading to stick, make sure your skillet is hot and butter is melted. Then, once you add your chicken to the pan, try not to move it until that side has cooked completely. Moving it prematurely can pull off all the crispy goodness.
  • Use a Thermometer: To avoid overcooking your chicken, I always recommend using a thermometer. Stop cooking once your internal temperatures reach 165 degrees Fahrenheit. Otherwise, you could end up with chicken that is too dry.
  • Zucchini: You will want any zucchini you use to be slightly firm. If it is too soft, it won’t get that perfect tender sautéed texture. Also, keep the skin on! It isn’t hard to bite through and actually has a lot of nutritional benefits like stimulating collagen production and boosting your immune system!
  • Uniform Slices: It is important to try and keep zucchini slices roughly the same size so they cook at the same rate.

Storing Leftover Parmesan Garlic Chicken and Zucchini

Not only is this recipe easy to make, but it also stores like a champ! Kids can easily heat it up for a tasty, nutritious lunch.

  • In the Refrigerator: Chicken and zucchini will keep in an airtight container for 3-4 days.
  • In the Freezer: In an airtight container, store your chicken and zucchini in the freezer for up to 2 months. Thaw overnight before reheating.
  • Reheating: The best way to retain moisture in your chicken while also keeping it crispy is to reheat it in a skillet. Cook over medium until internal temperatures reach 165 degrees Fahrenheit. Stir zucchini pieces often to ensure they cook through completely.
Close-up of crispy parmesan garlic chicken and zucchini.

What to Serve With Crispy Parmesan Garlic Chicken

Parmesan garlic chicken and zucchini is a dish that can easily be served on its own. But for more healthy carbs, you could serve this up with a scoop of brown rice. It also tastes amazing alongside other crispy foods like fries or chips. Have an overload of zucchini at home? You could even make baked zucchini fries as a healthier side.

Slice cut out of parmesan garlic chicken with zucchini.


Crispy Parmesan Garlic Chicken with Zucchini

4.76 from 29 votes
Crispy parmesan garlic chicken with zucchini is a fantastic one-pan meal that the family will love. Crispy chicken is breaded with an amazing parmesan garlic crust paired with tender zucchini sautéed to perfection!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 4 Servings

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
 

  • In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the 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.
  • Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
  • 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 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

Notes

Updated on August 4, 2021 
Originally Posted on July 24, 2016

Nutrition

Serves: 4

Calories418kcal (21%)Carbohydrates17g (6%)Protein27g (54%)Fat27g (42%)Saturated Fat15g (75%)Cholesterol133mg (44%)Sodium532mg (22%)Potassium453mg (13%)Fiber1g (4%)Sugar1g (1%)Vitamin A763IU (15%)Vitamin C2mg (2%)Calcium42mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword chicken and zucchini, crispy chicken and zucchini
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Save

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.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
  1. 5 stars
    I made this tonight and it was easy to make and very good. I did add fresh herbs from my garden to the breadcrumb mix and seasoned the chicken with salt and pepper. I will make this again for sure.

  2. 5 stars
    This recipe is amazing! I have done it with chicken and with think pork chops. Both great. I do use eggs instead of butter for the coating but otherwise, spot on! Corn on the cob is a great side for it

  3. Just made this for supper tonight. And just now ate it. It’s all gone (I only made 1/2 the recipe, I shoulda made all of it, although I probably would’ve scarfed it too!) My dog is upset, for once she didn’t get ANY of my supper. OMG, that was sooooo good! LOVE the zucchini with bits of coating on it. PERFECT!! Thank you for posting this recipe! I’d give 10 stars if I could!

  4. This was super delicious. I’m so glad someone posted about using almond flour and crushed pork rinds because that’s what I did with freshly grated parm cheese and Italian seasoning. I used the hot and spicy pork rinds too. Will definitely add this to our rotation of meals.

  5. I saw many asking how to keep the breading on the chicken. I bread the chicken and then put in the fridge for the breading to set. Do not turn the chicken until it releases from the skillet. Turning too soon is why the breading comes off. I cook most of my breaded meats in the airfryer. If you do spritz the breaded chicken with a little olive oil so it doesn’t stick. Trying tonight. Cant wait to try it.

  6. VERY, VERY good! I used gluten free flour and gluten free bread crumbs (added Italian seasoning to bread crumbs). It was AWESOME!!! I usually serve with mashed potatoes & crusted bread.

  7. I think I’ll try cooking this recipe in the air fryer. If you have air fryer experience, any suggestions about temperature/timing?

    1. I have not used my air fryer enough to know what is best but I think the instructions should guide you on the air fryer how to fry the zucchini. I would love to hear how you used your air fryer. Enjoy!

  8. Hi there! ? I have a question! I loveeee your crispy Parmesan and zucchini recipe in the pan, but every time I make it the coating falls off and it just turns into chicken breast with coating on the side ? Do you have any suggestions to keep the coating on? More or less butter?

    Also, my biggest problem when I cook (I’m bad, like bad bad haha) is I can’t keep the food hot and it’s cold by the time I serve it even two minutes later. I’d love a suggestion for that as well!! ❤️ Thank you!!

    1. I had this happen to me when I was using a newer stainless steal pan. It does matter the pan that you are cooking them in. I would recommend a lower temperature and cooking longer.

  9. We made this last evening. It was delicious. We are on weight watchers so we made a few changes to keep it low in points. Thank you for the recipe.

  10. I made this but used squash because my husband isn’t crazy about zucchini. It was delicious and the chicken was so tender. We will definitely add this to our list of dinner options.

  11. Made this for dinner tonight. Added a few spices to the batter (my 4 year old likes spice!) and the whole family loved it! Thank you for a great recipe.

  12. Amazing. So tasteful! The junky thingnindid different was toss my zucchini in olive oil, salt, hint of pepper, and roasted tomato garlic seasoning and then out it in the pan. I made it with a side of pesto shells pasta. Omg yum.

  13. I made this last night and my family loved it! It’ll definitely become part of our regular meals. I used the leftover breading (that hadn’t come near the chicken) to make zucchini-corn fritters for lunch today. I’d only ever used plain flour in the fritters before, but love the taste that the Parmesan coating added!

Leave a Reply

Your email address will not be published.

Recipe Rating