Crispy breaded chicken cutlets and garlicky zucchini cook in one pan on the stove from start to finish. People of all ages will love this quick Skillet Parmesan Chicken and Zucchini.
Looking for more ways to cook chicken and zucchini? Check out our Chicken Zucchini Casserole and Zucchini Feta Stuffed Chicken.
There is so much to love about this recipe. The flavor and texture of the Parmesan chicken is outstanding and I’m head over heels for the garlicky sautéed zucchini. The easy prep and one skillet method make this a meal I will be making on repeat in my kitchen.
In addition, the nutrition profile is pretty awesome. It’s packed with protein and the zucchini provides a nice boost of potassium and vitamin A. At under 400 calories and 14 grams of total carbs per serving, this meal absolutely works for me!
Table of contents
Ingredients
- Chicken: Thin-sliced chicken breast cutlets seasoned with a little salt and freshly ground black pepper.
- Zucchini: Green zucchini is a year round thing these days, but I as we approach the summer months, vibrant yellow zucchini starts making an appearance. I love adding both to this recipe for color contrast. If yellow zucchini is not available, feel free to substitute summer squash (see more on this below).
- Egg Mixture: The chicken is dipped in a mixture of beaten egg and Dijon mustard for a layer of flavor that will help the breading adhere to the surface.
- Breading: After the egg mixture, the chicken is dredged through a mixture of seasoned Panko bread crumbs, Italian seasoning, paprika and Parmesan cheese.
- Fat: The breaded chicken is cooked in olive oil and a little butter adds flavor to the zucchini.
- Lemon: The recipe is finished with a squeeze of fresh lemon juice. I like to slice up an additional lemon to have on the side for serving.
Is Summer Squash the Same as Yellow Zucchini?
Technically, all squash that is harvested in the summer is “summer squash”, but there is a difference between the common yellow crookneck squash, sold as summer squash in most stores, and yellow zucchini. The most obvious difference is the shape. Yellow crookneck squash has a fat bottom that tapers and becomes more narrow and curves slightly at the stem end. Yellow zucchini is straight, just like the green variety, and has a firmer texture. It’s also usually a more vibrant yellow than summer squash.
If you don’t find yellow zucchini, no worries! The flavors are similar and they can be used interchangeably in recipes.
How to Make Skillet Parmesan Chicken and Zucchini
Prepare your breading station.
- In a shallow bowl, whisk the egg with the Dijon mustard.
- In a separate shallow bowl, combine the seasoned Panko bread crumbs with the Italian seasoning, paprika and Parmesan cheese.
- Season the chicken cutlets with a little salt and pepper, to taste.
- Coat both sides of a chicken cutlet in the egg mixture.
- Dredge the chicken through the bread crumb mixture.
- Transfer the breaded chicken to a baking sheet or large piece of foil and repeat this process to bread the remaining chicken.
- Cook the breaded chicken in hot oil in a nonstick skillet until crispy, browned, and fully cooked to an internal temperature of 165 degrees F. Transfer the chicken to a plate, lightly tent with foil, and set it aside.
- Melt the butter in the same skillet and add the garlic. Cook, just until fragrant.
- Add the zucchini and sauté just until fork tender. Season with the salt and pepper, to taste and remove from the heat.
- Add the chicken back to the skillet with the zucchini. Squeeze the juice of half a lemon over the toof everything. Sprinkle with a little grated Parmesan and serve.
Tips for Success
Use the Correct Pan: It’s important to use a nonstick skillet for the best result. I get a great result cooking breaded chicken in my 12-inch Hexclad frying pan.
Thin Chicken Cutlets are a Must: To ensure your breaded cutlets will cook through without burning, they should be no more than ½-inch thick. Slick thick chicken breasts through the middle, lengthwise, two create 2 thinner cutlets and pound them to an even thickness. Even if you buy thin-sliced chicken from the store, it’s likely you’ll need to pound them a little. To pound, cover the cutlets with a sheet of plastic wrap and pound lightly with the flat side of a meat mallet.
Monitor the Temperature: When cooking the breaded chicken, watch it closely and reduce the temperature under the skillet a little if the breading begins to burn.
Cooking the Zucchini: If there are any burned bits of breading in the skillet, just scrape them out before cooking the zucchini. You don’t have to be too careful about this, anything left just adds good flavor and the zucchini will take on a nice rustic look after cooking in the same skillet.
Storage and Reheating
Storage: Transfer any leftovers to an airtight container and refrigerate for up to 3 to 4 days.
Reheating: The breaded chicken cutlets and zucchini can be reheated in the microwave, until warmed through. But for the best crispy result, reheat the breaded chicken on a baking sheet in a preheated 400 degree F oven for about 6 to 8 minutes, or just until warmed through. Or, preheat your air fryer to 400 degrees F and cook the chicken until warm, about 3 to 4 minutes.
More Wholesome Chicken Recipes
- Pesto Chicken and Veggies
- Southwest Chicken Grilled Burritos
- Chicken Bites
- Sheet Pan Chicken Tacos
- Chicken Green Bean Skillet
For more healthy cooking inspiration, join us on Facebook, Instagram, and Pinterest and join our FREE email list for the latest recipes straight to your inbox!
Skillet Parmesan Chicken and Zucchini
Ingredients
- 4 thin-sliced boneless skinless chicken breasts, about 1 ¼ pounds
- ½ teaspoon kosher salt, or to taste, divided
- freshly ground black pepper, to taste
- 2 medium zucchini, green and/or yellow
- ⅓ cup seasoned panko bread crumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika, not smoked
- ⅓ cup grated Parmesan cheese, plus additional for garnish
- 1 large egg
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 heaping teaspoon minced garlic
- 1 lemon, halved
- chopped fresh parsley, optional for garnish
Instructions
- Pound the chicken breasts to an even thickness of no more than ½-inch, if needed. If very large, cut each piece in half for smaller, serving size pieces. Season each the chicken with ¼ teaspoon salt and freshly ground black pepper, to taste. Set aside.
- Trim and discard the ends of the zucchini, slice them in half lengthwise, then slice into ½-inch half moons. Set aside.
- In a shallow bowl, combine the bread crumbs with the Italian seasoning, paprika and Parmesan cheese. In a separate shallow bowl, whisk the egg with the Dijon.
Bread the Chicken
- Dip the chicken in the egg mixture on both sides, allowing the excess to drip back into the dish. Then, dredge it in the bread crumb mixture, coating both sides. Transfer the breaded chicken to a cutting board or large sheet of foil and repeat with the remaining chicken.
- Heat the olive oil in a 12-inch nonstick skillet over MEDIUM heat. Add the chicken and cook on each side for about 3 to 4 minutes until the outside is crispy and browned and the chicken is cooked to an internal temperature of 165 degrees F. Watch closely and reduce heat, if needed, to prevent breading from burning. Transfer the chicken to a plate, lightly tent with foil, and set it aside.
Cook the Zucchini
- Add the butter to the skillet and return it to MEDIUM-LOW heat. Add the garlic and cook, stirring, for about 30 to 60 seconds, until fragrant. Add the zucchini and increase the heat to MEDIUM. Sauté just until fork tender, about 2 to 3 minutes. Season with the salt and pepper, to taste. Remove from the heat.
Finish
- Push the zucchini over to one side of the skillet and add the chicken back to the skillet in the empty space. Squeeze the juice of half a lemon over the top of everything. Sprinkle with about 1 tablespoon grated Parmesan and the parsley, if desired.
- Slice the remaining half of the lemon into wedges and serve immediately with lemon wedges on the side.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.