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Crispy Parmesan Garlic Chicken with Zucchini

Crispy Parmesan Garlic Chicken with Zucchini made in one pan for juicy chicken and tender zucchini with a crunchy Parmesan crust. Oven-baked at 400°F until the chicken hits 165°F for a fast, garlic-forward dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless skinless chicken breasts slice into cutlets
Zucchini
  • 2 zucchini sliced into half-moons
Parmesan crust
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup Italian seasoned breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garlic and cooking fats
  • 3 garlic minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp chopped fresh parsley
  • lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat oven to 400°F (200°C). Set up a large oven-safe skillet so it’s ready for baking.
Make the Parmesan coating
  1. Mix Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper. Stir until the mixture looks evenly combined.
Coat the chicken
  1. Coat both sides of the chicken cutlets in the Parmesan mixture. Press lightly so the crust adheres to the chicken surface.
Sear the chicken
  1. Heat olive oil and butter in a large oven-safe skillet. Cook until the butter is melted and bubbling.
  2. Cook chicken for 3–4 minutes per side until golden. Flip once so both sides develop a crisp, brown crust.
Add garlic and zucchini
  1. Add minced garlic and zucchini around the chicken. Arrange the zucchini so it sits in the pan juices and contacts the hot surface.
  2. Toss zucchini lightly in the pan juices. Coat the zucchini to help it soften while the chicken finishes.
Bake and finish
  1. Transfer skillet to the oven and bake for 12–15 minutes until the chicken reaches 165°F. The chicken should be cooked through and the crust should look set.
  2. Sprinkle with fresh parsley and serve with lemon wedges. Cut with a fork to check the center is no longer pink.

Notes

For extra-crisp crust, avoid piling the coated cutlets too tightly in the skillet so the crust can brown quickly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 375°F oven until warmed through. Freezing isn’t recommended for the best texture. If you want a lighter option, use whole-wheat breadcrumbs and reduce butter to 1 tbsp while keeping the Parmesan coating.