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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!
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.
Love this recipe, have made it multiple times now. Your website keeps crashing, though, because of all the ads.
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.
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.
So yummy!
I think I’ll try cooking this recipe in the air fryer. If you have air fryer experience, any suggestions about temperature/timing?
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!
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!!
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.
Came out terrific, and so easy and quick. Thanks!
Hey!
Thanks so much. I appreciate the comment. Thanks for follow along with me!
In the video it shows shredded parm cheese, on the recipe it states grated parm cheese. Which is it?
It is shredded parm cheese. I changed the recipe card. Thank you for letting me know.
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.
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.
That sounds delicious! Thank you for sharing! XOXO
made this tonight, it came out great and was delicious, will make again
YAY! That is great to hear! Thank you for sharing! XOXO
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.
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.
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!
How did you make zucchini and corn Fritters?
Hey Alyssa, Thanks for the recipe. Totally love it. I have always been searching for recipes that use zucchini and this surely is a good one. Was wondering if I can use fish instead of chicken and also can I get the nutritional value of this recipe? Thanks much!!
I like to use skinnytaste.com or myfitnesspal.com for any nutritional information that I may have. Hope that you are able to find what you are looking for. Thanks so much for following along with me! XOXO
Thanks, Alyssa for the quick response. Will check the links you mentioned. Kudos to you for creating such beautiful recipes. XOXO