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.

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.

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.