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My Crispy Parmesan Garlic Chicken and Zucchini weekday evening hero. Try the golden chicken with the best garlic parmesan crust. Because soft pumpkin cooks right away in the same pan. Dinner is simple and full of flavor..
Why You Become Obsessed
- Quick preparation: It’s quick, family friendly, and full of crunchy, buttery flavor that makes everyone forget they’re eating vegetables.
- One Pan Wonder: Need to wash some crispy chicken, garlic butter zucchini, and just one frying pan? Yes, please.
- The shell though: The chicken is coated in breadcrumbs and parmesan cheese. Then cook until golden, crispy and delicious.
Reader’s Reviews
This is one of my staple recipes. I absolutely love this recipe and everyone I serve it to raves about it. This will be a family favorite for years to come!
– Kayla
Garlic Chicken with Zucchini Stuffing
- Travel path: Regular breadcrumbs also work! All you need to do is add Italian seasoning, garlic powder, salt, and pepper.
- Chicken breast: If you use thin, uniform chicken breasts, they will cook faster and more evenly.
- zucchini: Substitute yellow squash, broccoli, or Brussels sprouts for whatever you have on hand.
How to Make Parmesan Garlic Chicken with Zucchini
If you have a garden full of pumpkins, try this trick! Crispy Parmesan Chicken is filling enough for dinner. Garlic pumpkins stay fresh and are perfect for summer.
- Chicken Bread: Melt 4 tablespoons butter in a shallow dish. In another shallow dish, combine bread crumbs, Parmesan cheese, and flour. Season the chicken breast with salt and pepper. Dip the chicken in butter and then coat in the breadcrumb mix.
- To cook chicken: Heat butter and 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add the breaded chicken. Cook for 3 to 4 minutes on each side until the outside is crispy and the chicken is cooked through. Set aside on a plate.
- Stir-fry the pumpkin: Add the last 2 tablespoons of butter back to the skillet. Add the garlic and zucchini and sauté until soft. Season with salt and pepper, then add 1 tablespoon of Parmesan cheese.
- provide: Add chicken back to skillet along with pumpkin. Heat for about 1 minute and eat immediately.
Alyssa’s Expert Tips
Maintain a 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 flipping. This will help the crumbs get and stay crispy.
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Melt 4 tablespoons butter in a shallow dish. In another shallow dish, combine bread crumbs, Parmesan cheese, and flour. Lightly season the chicken breast with salt and pepper. Dip chicken in butter and then coat in breadcrumb mixture.
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Heat butter and 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add the breaded chicken. Grill for about 3-4 minutes on each side until the outside is crispy and the chicken is cooked through. Set aside on a plate.
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Return the remaining 2 tablespoons butter to the skillet and sauté the minced garlic and zucchini until soft. Season to taste with salt and pepper and add 1 tablespoon of Parmesan cheese.
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Return the chicken to the skillet along with the pumpkin and heat through, about 1 minute. Serve immediately.
- refrigerator: Store in an airtight container in the refrigerator for up to 4 days.
- freezer: Store chicken and pumpkin in an airtight container for up to 2 months. Thaw overnight before reheating. Return skillet to medium heat until cooked through.
calorie: 549caloriecarbohydrate: 21gprotein: 32gprovince: 37gSaturated Fat: 18gPolyunsaturated fat: 3gMonounsaturated fat: 13gTrans fat: 1gCholesterol: 144mgsodium: 739mgpotassium: 753mgfiber: 2gsugar: 3gVitamin A: 1067IUVitamin C: 20mgcalcium: 170mgsteel: 2mg
Nutritional information is automatically calculated and should only be used as estimates.
More Popular Zucchini Recipes
My family and I can’t get enough of this versatile summer vegetable! Take advantage of pumpkin season and try some of my other favorite pumpkin recipes!
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