Parmesan Garlic Chicken with Zucchini
Crispy parmesan garlic chicken with zucchini is an easy one-pan dinner with golden breaded chicken and tender garlic butter zucchini.
Servings: 4 Servings
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
Leftover Instructions
- 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
Calories: 549kcal | Carbohydrates: 21g | Protein: 32g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 739mg | Potassium: 753mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1067IU | Vitamin C: 20mg | Calcium: 170mg | Iron: 2mg
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