This Easy Crispy Parmesan Garlic Chicken with Zucchini combines crunchy chicken and tasty veggies in one pan! It’s a quick meal that’s packed with flavor and good vibes.
Is there anything better than crispy chicken? Pair that with fresh zucchini, and you have a winner! I whip this up for dinner and enjoy the leftovers for lunch. Yum!
I love how this meal comes together in no time. Just bread the chicken, toss in the zucchini, and bake. Dinner is served, and the kitchen stays clean. Win-win!
Key Ingredients & Substitutions
Chicken Thighs or Breasts: I love using chicken thighs for their juiciness, but breasts work just as well! If you need a leaner option, go for skinless breasts. You can even swap in turkey cutlets for a different flavor.
Zucchini: Fresh zucchini adds a nice crunch. If you can’t find zucchini, yellow squash or even asparagus make great substitutes. These veggies are quick-cooking and have a mild taste, just like zucchini!
Panko Breadcrumbs: Panko breadcrumbs create a crispier coating. If you’re out, regular breadcrumbs can work, but I recommend toasting them a bit in the oven first for extra crunch. Gluten-free options are available if needed!
Parmesan Cheese: Grated Parm adds a lot of flavor! Consider using Pecorino Romano for a more intense taste, or nutritional yeast for a dairy-free option that still packs a punch.
What’s the Best Way to Get Crispy Chicken Every Time?
Getting that crispy texture is key! Here’s how to ensure your chicken comes out perfectly each time:
- **Pat the Chicken Dry:** Start by patting your chicken dry. This helps the coating stick better and crisp up nicely.
- **Double-Dip Technique:** Do the egg wash, then coat in the Parmesan-panko mixture. This helps create a thicker, crunchier crust.
- **Don’t Overcrowd the Pan:** Cook the chicken in batches if needed. Overcrowding lowers the heat, which steams the chicken rather than crisps it.
- **Control the Heat:** Medium heat is key. Too hot and you’ll burn the breadcrumbs before the chicken cooks through.
- **Resting Time:** Allow the chicken to rest under foil after cooking. This keeps it juicy!
With these tips, your chicken will be crispy, flavorful, and a hit at dinner!
Easy Crispy Parmesan Garlic Chicken with Zucchini
Ingredients You’ll Need:
- For the Chicken:
- 4 boneless, skinless chicken thighs or breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tsp salt, divided
- 2 large eggs
- 2 tbsp olive oil (plus more for cooking zucchini)
- For the Zucchini:
- 1 medium zucchini, sliced into half-moons
- 2 cloves garlic, minced
- For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 15-20 minutes to cook. You can have a delicious, crispy chicken dinner on the table in about 30-35 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken dry with paper towels. If your chicken breasts are thick, you may want to pound them slightly with a meat mallet to make them even. This will help them cook uniformly!
2. Make the Coating:
In a shallow bowl, whisk together the eggs, 1/2 tsp salt, garlic powder, and onion powder until smooth. In another shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, smoked paprika, black pepper, and the remaining 1/2 tsp of salt. Mix well!
3. Coat the Chicken:
Take each piece of chicken and dip it first into the egg mixture, letting any excess drip off. Then, coat it thoroughly in the Parmesan-panko mixture. Make sure each piece is nicely covered! Set them aside on a plate.
4. Cook the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken pieces to the skillet. Cook for 5-7 minutes on each side, or until they are golden brown and cooked through (make sure they reach an internal temperature of 165°F/74°C). You might need to do this in batches, depending on your pan size!
5. Sauté the Zucchini:
Once the chicken is cooked, remove it from the skillet and place it on a plate, covering it lightly with foil to keep warm. In the same skillet, add a splash more olive oil if needed. Then, add the sliced zucchini and minced garlic. Sauté for about 3-5 minutes until the zucchini is tender but still crisp. Season lightly with salt and pepper.
6. Combine and Serve:
Return the chicken to the skillet with the zucchini just to warm through for about 1 minute. Finally, garnish with freshly chopped parsley before serving!
This dish offers crispy, garlicky Parmesan-coated chicken paired with tender, sautéed zucchini for a quick and wholesome meal. Enjoy your flavorful creation!
FAQ – Easy Crispy Parmesan Garlic Chicken with Zucchini
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken before cooking. The best way is to overnight it in the fridge or use the quick method of submerging it in cold water in a sealed bag. Always pat dry before breading to ensure a crispy coating!
What Can I Substitute for Zucchini?
If you don’t have zucchini, you can use yellow squash, asparagus, or bell peppers. Just make sure to cut them into similar-sized pieces for even cooking. They’ll all add delicious flavor and crunch!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over low heat to keep the coating crispy, or use the microwave if you’re short on time. Just be aware that the coating may lose its crunch in the microwave!
Can I Make This Recipe Gluten-Free?
Absolutely! Use gluten-free panko breadcrumbs for a crispy coating. Just make sure to check that your Parmesan cheese is gluten-free as well, and you’ll have a delicious gluten-free meal!
