Some evenings, I just want dinner to be quick, hearty, and with as little clean-up as possible — but without sacrificing that home-cooked warmth. This crispy parmesan garlic chicken with zucchini has become one of my go-to weeknight winners. Golden, crunchy chicken with a garlicky parmesan crust, paired with tender zucchini that’s still got a bit of bite — it’s the kind of meal that makes the whole kitchen smell irresistible.
I actually started making this years ago when I had a zucchini glut from the garden, and it stuck around because the whole family cleans their plates every single time. The magic? One pan, simple pantry staples, and a perfect mix of crispy and tender in every bite.
Why I Keep Coming Back to This Recipe
If you’ve ever been halfway through a weeknight and thought, “I can’t deal with a sink full of dishes,” this recipe has your back. It’s all cooked in the same skillet — the chicken first, then the zucchini, all soaking up the buttery garlic goodness.
I love that it’s naturally lighter on carbs but still feels like comfort food. Plus, there’s no fancy technique here. If you can bread chicken and sauté vegetables, you can make this like a pro. Bonus points for being ready in about half an hour — which means more time to actually sit and eat together instead of hovering over the stove.
Ingredients – and Why They Work
Chicken Breasts – Boneless, skinless works best here. I like slicing thicker breasts in half horizontally so they cook quickly and stay juicy.
Butter – Not just for cooking, but for flavor. It gives the chicken a rich base and makes the zucchini taste a little indulgent.
Italian Bread Crumbs – These already have a bit of seasoning, which saves time. If I’m feeling extra, I’ll mix in some crushed crackers for more crunch.
Grated Parmesan – The star of that crispy crust. I always use the finely grated kind so it blends into the breading evenly.
Flour – Just enough to help the coating stick. If you’re watching carbs, almond flour can work in a pinch.
Zucchini – Medium-sized ones are perfect — slice them evenly so they cook at the same pace.
Garlic – Fresh, minced, and fragrant. Pre-minced from a jar just doesn’t hit the same.
Step-by-Step – My Way
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Heat the Skillet – I start by melting butter in my largest skillet over medium heat. Getting the pan warm before the chicken touches it is key for that golden crust.
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Breading the Chicken – I dip each piece in melted butter, then into the bread crumb-parmesan-flour mix, making sure it’s fully coated.
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Cooking the Chicken – About 3–4 minutes per side, no peeking or flipping too soon. Let the crust form — it’s worth the wait.
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Zucchini Time – Once the chicken’s done, I sauté garlic for a quick burst of aroma, then add the zucchini slices. A sprinkle of salt, pepper, and a little parmesan to finish.
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Bring It Together – I tuck the chicken back in the pan for a minute so everything is warm and coated in that garlicky, buttery goodness.
Tips I’ve Learned Over Time
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Season the chicken before breading – a pinch of salt, pepper, or a dash of paprika makes a difference.
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Don’t crowd the pan – If your skillet is small, cook the chicken in batches so the breading stays crisp.
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Use a thermometer – Pull the chicken off at 165°F to keep it juicy.
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Keep zucchini firm – Overcooking makes it mushy, so pull it off when it’s just tender.
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Same-size slices – This helps all the zucchini cook evenly, so you don’t end up with some soggy and some raw.
Storage & Reheating
This dish reheats surprisingly well.
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Fridge – Store in an airtight container for up to 3–4 days.
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Freezer – Wrap well and freeze for up to 2 months. Thaw overnight before reheating.
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Reheat – I skip the microwave and use a skillet so the chicken stays crispy.
Crispy Parmesan Garlic Chicken with Zucchini
Golden, crunchy chicken with a savory Parmesan-garlic crust, paired with buttery, tender zucchini—this quick one-pan wonder is a weeknight win that feels like a special treat.
Ingredients
- 2 chicken breasts, sliced in half lengthwise (or 4 thin-cut chicken breasts)
- 8 Tbsp butter, divided
- ½ cup Italian-style bread crumbs
- ½ cup + 1 Tbsp grated Parmesan cheese, divided
- ¼ cup all-purpose flour
- 2 medium zucchini, sliced into rounds
- 2 cloves garlic, minced
- Salt & pepper, to taste
Instructions
- Prep the coating – Melt 4 Tbsp of butter in a shallow bowl. In another bowl, mix bread crumbs, ½ cup Parmesan, and flour. Dip chicken into melted butter, then coat in the breadcrumb mixture.
- Cook the chicken – Heat 2 Tbsp butter in a large skillet over medium heat. Place chicken in the skillet and cook 3–4 minutes per side, until golden and fully cooked through. Remove to a plate.
- Sauté the zucchini – Melt remaining 2 Tbsp butter in the skillet. Add garlic and cook until fragrant, about 1 minute. Toss in zucchini and sauté until just tender. Season with salt, pepper, and the remaining 1 Tbsp Parmesan.
- Bring it together – Return chicken to the skillet for a quick warm-through, then serve immediately.
Notes
- Pair with a simple pasta or a fresh garden salad for a complete meal.
- Best enjoyed fresh, but leftovers keep well in the fridge for up to 3 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 407Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 113mgSodium: 426mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 23g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Serving Ideas
Sometimes I serve this just as it is — it’s filling enough. Other times, I add:
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A side of brown rice or buttery mashed potatoes
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Zucchini fries if I’m doubling down on the veggie theme
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A crisp green salad with lemon vinaigrette for freshness
Try other Chicken Breast recipes:
