This Crispy Garlic Parmesan Chicken is super crunchy and packed with flavor! It pairs perfectly with tender zucchini, making it a delicious and balanced meal.
Using just a few simple ingredients, it’s quick to whip up on a busy night. Trust me, once you taste that garlic and parmesan combo, you’ll want to make it again and again!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe as they cook quickly and stay juicy. If you’re looking for alternatives, you could use chicken thighs, which are a bit richer and very flavorful!
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and texture. If you need a substitute, Pecorino Romano works well too. For a non-dairy option, try nutritional yeast.
Panko Breadcrumbs: These give a lovely crunch! If you can’t find panko, regular breadcrumbs can work, but the texture won’t be as crispy. You could make your own by processing dry bread into crumbs.
Zucchini: Zucchini adds a nice crunch and flavor. If zucchini is out of season, yellow squash, bell peppers, or asparagus are great alternatives.
How Do I Get My Chicken Extra Crispy?
Getting that perfect crispy chicken is all about technique! Here are my tips:
- Make sure to pat the chicken dry before coating to help the breadcrumbs stick better.
- Use a mix of butter and oil for frying. Butter adds flavor while oil helps to prevent burning.
- Don’t overcrowd the pan while frying; give the chicken room to cook evenly.
- After frying, baking the chicken ensures it’s cooked through while keeping the coating crispy. Aim for those golden and crunchy edges!
Crispy Garlic Parmesan Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
For the Zucchini:
- 2 large zucchini, sliced into rounds or half-moons
- 2 large eggs
- 3 tbsp olive oil (divided)
- 2 tbsp unsalted butter
For Garnishing:
- Fresh parsley, chopped (for garnish)
- Optional: lemon wedges for serving
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time and 30 minutes in total, including cooking and baking. In just a short while, you’ll have a crispy, flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This will ensure that your chicken and zucchini cook evenly and become nice and crispy.
2. Prepare the Breading:
In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, dried Italian seasoning, and a pinch of salt and pepper. This will be your flavorful coating for the chicken.
3. Beat the Eggs:
In another bowl, crack the eggs and give them a good whisk until they’re well beaten. This will help the breadcrumbs stick to the chicken.
4. Bread the Chicken:
Take the chicken breasts and pat them dry with a paper towel. Dip each breast into the beaten eggs, allowing any excess to drip off. Then, dredge them in the breadcrumb mixture, pressing gently to ensure a good coating.
5. Cook the Chicken:
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once it’s hot, carefully add the breaded chicken breasts and cook them for about 3-4 minutes on each side, or until they are golden brown. They don’t need to be fully cooked through just yet!
6. Bake the Chicken:
Transfer the browned chicken to the prepared baking sheet. This is where they will finish cooking in the oven.
7. Sauté the Zucchini:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced zucchini and minced garlic. Sauté them for about 4-5 minutes until they are tender but still slightly crisp. You can season them with some salt and pepper to taste.
8. Combine and Bake:
Place the sautéed zucchini around the chicken on the baking sheet. Pop everything into the preheated oven and bake for 10-15 minutes until the chicken is cooked through (the internal temperature should reach 165°F/74°C).
9. Serve and Enjoy:
Once cooked, remove the chicken and zucchini from the oven. Garnish with freshly chopped parsley. If you like, serve with lemon wedges for an extra burst of flavor.
Enjoy your delicious and crispy Garlic Parmesan Chicken with perfectly sautéed zucchini!
Frequently Asked Questions
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s important to fully thaw it first! Thaw frozen chicken in the refrigerator overnight or by submerging it in cold water while it’s in a sealed bag. Pat the chicken dry before breading to ensure the coating adheres well.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and zucchini ahead of time. Bread the chicken and sauté the zucchini, then store them separately in the fridge for up to 2 days. When you’re ready to eat, just bake the chicken and reheat the zucchini in a skillet.
How Do I Store Leftovers?
For any leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh for about 3 days. To reheat, place the chicken and zucchini in an oven or air fryer to maintain their crispiness, rather than using a microwave, which can make them soggy.
What Can I Substitute for Zucchini?
If zucchini isn’t available, feel free to substitute it with other vegetables like yellow squash, bell peppers, or asparagus. Just make sure to adjust the cooking time if you choose a vegetable that cooks faster or slower!
