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Skillet Parmesan Chicken and Zucchini Recipe

Skillet Parmesan Chicken and Zucchini Recipe
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★★★★★

5.2 from 7 reviews

Skillet Parmesan Chicken and Zucchini is a quick and flavorful one-pan meal featuring tender, breaded chicken breasts coated with seasoned panko and Parmesan, paired with sautéed garlic zucchini. This dish offers a delightful crispiness on the chicken and a fresh, lemony finish, perfect for a wholesome, satisfying dinner that’s easy to prepare and packed with protein and veggies.

Ingredients

Scale

Chicken

  • 4 thin-sliced boneless skinless chicken breasts, about 1 ¼ pounds
  • ½ teaspoon kosher salt, divided, or to taste
  • Freshly ground black pepper, to taste
  • 1 large egg
  • 1 teaspoon Dijon mustard

Breading

  • ⅓ cup seasoned panko bread crumbs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika, not smoked
  • ⅓ cup grated Parmesan cheese, plus additional for garnish

Vegetables and Garnish

  • 2 medium zucchini, green and/or yellow
  • 1 heaping teaspoon minced garlic
  • 1 lemon, halved
  • Chopped fresh parsley, optional for garnish

Cooking Fats

  • 2 tablespoons olive oil
  • 1 tablespoon butter

Instructions

  1. Prepare the Chicken: Pound the chicken breasts to an even thickness of no more than ½-inch. If they are very large, cut each piece in half to create smaller servings. Season the chicken breasts with ¼ teaspoon kosher salt and freshly ground black pepper on both sides. Set aside.
  2. Slice the Zucchini: Trim and discard the ends of the zucchini. Slice each zucchini in half lengthwise, then cut into ½-inch thick half-moon pieces. Set aside.
  3. Make Breading Mixtures: In a shallow bowl, combine the seasoned panko bread crumbs with Italian seasoning, paprika, and grated Parmesan cheese. In another shallow bowl, whisk together the egg and Dijon mustard until smooth.
  4. Bread the Chicken: Dip each chicken breast into the egg mixture, coating both sides thoroughly and letting excess drip off. Then dredge the chicken in the breadcrumb mixture, pressing gently to ensure an even coating. Place the breaded chicken on a cutting board or foil-lined tray and repeat with remaining pieces.
  5. Cook the Chicken: Heat olive oil in a 12-inch nonstick skillet over medium heat. Add the breaded chicken breasts and cook for 3 to 4 minutes per side, until golden brown and cooked through with an internal temperature of 165°F (74°C). If the breading begins to brown too quickly, lower the heat to prevent burning. Remove chicken from skillet, tent with foil, and set aside.
  6. Sauté the Zucchini: In the same skillet, add butter and heat over medium-low heat. Add minced garlic and sauté for 30 to 60 seconds until fragrant. Add the sliced zucchini and increase heat to medium. Cook for 2 to 3 minutes until zucchini is just fork-tender. Season with remaining kosher salt and black pepper to taste, then remove from heat.
  7. Combine and Finish: Move the zucchini to one side of the skillet and return the cooked chicken to the empty side. Squeeze the juice of half a lemon over the chicken and zucchini. Sprinkle with about 1 tablespoon grated Parmesan cheese and fresh parsley, if using.
  8. Serve: Slice the remaining half of the lemon into wedges and serve immediately alongside the chicken and zucchini for added brightness.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheating: For best crispiness, reheat the breaded chicken in a preheated 400°F (204°C) oven for 6 to 8 minutes or in an air fryer at 400°F for 3 to 4 minutes. The zucchini can be reheated in the microwave until warmed through.
  • Use thin-sliced chicken breasts or pound thicker pieces evenly to ensure they cook quickly and evenly.
  • Adjust seasonings to taste, and feel free to garnish with fresh herbs for extra flavor and color.

Nutrition

Keywords: Parmesan chicken, zucchini skillet, breaded chicken, quick dinner, healthy chicken recipe, low calorie chicken, easy skillet meal

Find it online: https://kitchenwithkai.com/skillet-parmesan-chicken-and-zucchini-recipe/