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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 used breast and thigh meat, also added an onion and a summer squash. It was delicious.
Thanks for sharing. Super yummy
I just made this and it was delicious! I used asparagus because that’s what I had and I’ll be making this regularly.
I am lucky that my husband does most of the cooking, but during basketball season (he’s a high school boys varsity coach) I have been trying to make more dinners. This was so good! The kids all loved the chicken. I used broccoli instead of zucchini because that’s what I had on hand. I also baked sweet potatoes. Next time I have to try to eliminate some butter and use olive oil to make it a little healthier.
This was delicious!
This is absolutely delicious! Will cut down on the butter next time though.
This is a regular recipe in my household! Everyone loves it!
This is delicious! I would however, do half the crumb mixture and half the butter next time. This one is a keeper!
My husband isn’t a zucchini fan. Would broccoli work as a substitute?
Yes, that will also work great.
It looks like I might be the only dissenting voice but I wasn’t impressed with this. I did use thighs rather than breasts but I pounded them so they were pretty thin. Even though I did that, the chicken took way longer to cook than what the recipe states. In addition, there wasn’t much flavor to the crispiness. That’s really on me because I should have tasted it and seasoned it properly.
On the plus side, the breading stayed on the chicken. That wasn’t an issue for me.
I actually made this for my mother and will take it to her in a little while. Hopefully she’ll enjoy it. As long as she likes it, I’m a happy camper.
I’m going to give this another go soon but next time will use chicken breast tenderloins in the hope that they cook quickly.
I made this recipe last night with a few modifications. We’re on a keto diet right now so to avoid the Italian bread crumbs, we crushed 3 Kim’s Magic Pop (made from wheat, brown rice, and corn) because they only have 4g of carbs and almond flour instead of white flour. To give it some Italian flavor we added some oregano and thyme. We also used only one zucchini and sauteed some mushrooms instead. It was delicious! This is definitely something we’ll make again in the future.
It is yummy !? I did squash and zucchini ?
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.
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
So this is chicken cutlets with parmesan cheese. lol.
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!