Pan Fried Parmesan Chicken & Garlic Zucchini

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes.

• Crunchy Parmesan crust: Adds a delicious savory coating without deep frying.

• Healthy side: Garlic zucchini complements chicken with fresh, vibrant flavors.

• Low-carb option: Perfect for keto or gluten-free diets.

• Family-friendly: Simple ingredients with big flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Parmesan Chicken:

• Boneless, skinless chicken breasts

• Grated Parmesan cheese

• Italian seasoning

• Garlic powder

• Salt and pepper

• Olive oil or butter

• All-purpose flour or almond flour (optional, for coating)

• Eggs (for dredging)

For the Garlic Zucchini:

• Zucchini (sliced)

• Olive oil or butter

• Garlic cloves (minced)

• Salt and pepper

• Fresh parsley or basil (optional, for garnish)

Directions

1. Prepare chicken: Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and Italian seasoning.

2. Set up dredging station: Place flour in one shallow dish, beaten eggs in another, and Parmesan cheese mixed with additional Italian seasoning in a third.

3. Coat chicken: Dredge chicken in flour, dip in egg, then press into Parmesan mixture to coat thoroughly.

4. Cook chicken: Heat olive oil or butter in a skillet over medium heat. Fry chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and keep warm.

5. Sauté zucchini: In the same skillet, add more oil or butter if needed. Sauté zucchini slices with minced garlic, salt, and pepper until tender and lightly browned, about 5-7 minutes.

6. Serve: Plate chicken with a side of garlic zucchini. Garnish with fresh herbs if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Spicy kick: Add red pepper flakes to the Parmesan coating or zucchini.

• Cheese mix: Use a blend of Parmesan and Pecorino Romano.

• Herbs: Add fresh rosemary or thyme to the chicken coating.

• Add veggies: Toss in cherry tomatoes or bell peppers with zucchini.

• Gluten-free: Use almond flour or gluten-free flour for coating.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat chicken and zucchini in a skillet over medium heat to maintain crispness.

• Freezing: Not recommended due to texture changes.

FAQs

Can I bake the chicken instead of pan-frying?

Yes, bake at 400°F (200°C) for 20-25 minutes until cooked through and crispy.

How do I keep the chicken crispy?

Cook over medium heat and avoid overcrowding the pan.

Can I use chicken thighs?

Boneless thighs work well but may need a slightly longer cook time.

What if I don’t have Parmesan cheese?

Grated Pecorino Romano or Asiago can be good substitutes.

Can I use frozen zucchini?

Fresh zucchini is preferred for best texture.

Can I prepare this meal ahead?

Cook chicken and zucchini separately and reheat before serving.

Is this recipe keto-friendly?

Yes, especially if using almond flour for coating.

How thick should the chicken breasts be?

Pound to about 1/2 inch for even cooking.

Can I add lemon juice?

A squeeze of fresh lemon brightens the dish nicely.

What sides go well with this meal?

Serve with a simple salad, roasted vegetables, or cauliflower rice.

Conclusion

Pan Fried Parmesan Chicken & Garlic Zucchini is a quick, delicious meal that combines crispy, cheesy chicken with flavorful, tender zucchini. Perfect for busy weeknights or a satisfying dinner, this recipe is easy to prepare, full of flavor, and sure to please the whole family.

Pan Fried Parmesan Chicken & Garlic Zucchini

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pressure Cooking, Sautéing
• Cuisine: American
• Diet: Gluten Free

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Description

Pan Fried Parmesan Chicken & Garlic Zucchini is a quick, flavorful, and low-carb meal featuring crispy, golden chicken breasts coated in Parmesan cheese and Italian herbs, paired with tender sautéed garlic zucchini. This easy-to-make dish offers a perfect balance of crunchy, savory chicken and fresh, garlicky vegetables — ideal for a healthy weeknight dinner that’s family-friendly and keto-friendly.

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Ingredients

For the Parmesan Chicken:

• 4 boneless, skinless chicken breasts

• 1 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic powder

• Salt and pepper, to taste

• ¼ cup olive oil or butter (for frying)

• ½ cup all-purpose flour or almond flour (optional, for dredging)

• 2 eggs, beaten (for dredging)

For the Garlic Zucchini:

• 3 medium zucchinis, sliced

• 1 tablespoon olive oil or butter

• 3 garlic cloves, minced

• Salt and pepper, to taste

• Fresh parsley or basil, chopped (optional, for garnish)

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Instructions

• Prepare chicken: Pound chicken breasts to about ½-inch thickness. Season both sides with salt, pepper, garlic powder, and Italian seasoning.

• Set up dredging station: Place flour in one shallow dish, beaten eggs in another, and Parmesan cheese mixed with additional Italian seasoning in a third.

• Coat chicken: Dredge each chicken breast in flour (if using), then dip into eggs, and finally press into the Parmesan cheese mixture to coat evenly.

• Cook chicken: Heat olive oil or butter in a large skillet over medium heat. Fry chicken breasts until golden and cooked through, about 4-5 minutes per side. Remove from skillet and keep warm.

• Sauté zucchini: In the same skillet, add more oil or butter if needed. Add sliced zucchini, minced garlic, salt, and pepper. Sauté until zucchini is tender and lightly browned, about 5-7 minutes.

• Serve: Plate the crispy Parmesan chicken alongside the garlic zucchini. Garnish with fresh parsley or basil if desired.

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Notes

Add red pepper flakes to the Parmesan coating or zucchini for a spicy kick.Mix Parmesan with Pecorino Romano for extra cheesy flavor.Fresh rosemary or thyme can be added to the chicken coating for an herby twist.Toss cherry tomatoes or bell peppers with zucchini for extra veggies.Substitute almond flour or gluten-free flour to make it gluten-free.To keep chicken crispy when reheating, warm in a skillet over medium heat.