This Crispy Parmesan Garlic Chicken is a true crowd-pleaser! Coated in crunchy parmesan goodness and bursting with garlic flavor, it pairs perfectly with fresh, tender zucchini.
You won’t believe how easy this is to whip up on a weeknight. I love how the chicken stays crispy, and the zucchini sneaks in some veggies without anyone complaining! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe, ensuring quick cooking. If you’re looking for a leaner option, turkey cutlets work well too. You can also use thighs for a juicier bite.
Parmesan Cheese: Grated Parmesan brings a rich flavor and a crisp texture. If you’re short on Parmesan, try Asiago or Pecorino Romano. For a dairy-free option, use nutritional yeast.
Panko Breadcrumbs: These add an amazing crunch! If you don’t have panko, regular breadcrumbs will work, but to get that extra crispy effect, consider crushing some crackers or using crushed cornflakes as a substitute.
Zucchini: I love using zucchini for a light side dish, but feel free to swap it for other veggies like summer squash, bell peppers, or asparagus, depending on what you have on hand.
How Do I Get the Chicken Extra Crispy?
A key part of making the chicken crispy is in the breading process. Here’s how you can nail it:
- First, prepare your chicken cutlets by either slicing or pounding them thin. This helps them cook evenly.
- Coat each piece first in egg, then in the Parmesan breadcrumb mix, pressing down firmly. This ensures that the coating sticks well.
- Fry in hot oil. Make sure your oil is hot enough so the coating sizzles when the chicken goes in. This creates that beautiful crispy texture.
- Do not overcrowd the pan. Cook in batches if necessary, so each piece can fry properly.
With these tips and the right ingredients, your Crispy Parmesan Garlic Chicken with Zucchini will be a hit at the dinner table! Enjoy the crunch and flavors! 🍽️
Crispy Parmesan Garlic Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken:
- 2 large chicken breasts, boneless and skinless
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
- 2 eggs
- 2 tablespoons olive oil (for frying)
- 2 tablespoons unsalted butter
For the Zucchini:
- 3 medium zucchinis, sliced into 1/4-inch rounds
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and around 20 minutes for cooking, bringing the total to about 30 minutes from start to finish. Perfect for a quick and satisfying dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by slicing the chicken breasts horizontally to create thinner cutlets or gently pound them until they’re about 1/2 inch thick. This helps them cook evenly and quickly.
2. Set Up Breading Stations:
In a shallow bowl, whisk the eggs until smooth. In another shallow bowl, mix together the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried Italian herbs, salt, and pepper.
3. Bread the Chicken:
Dip each chicken cutlet into the beaten eggs, allowing any excess to drip off. Then, dredge it in the Parmesan breadcrumb mixture, pressing down gently to make sure it sticks well. This is what gives your chicken its crispy coating!
4. Cook the Chicken:
In a large skillet, heat the olive oil and butter over medium heat until it is hot and shimmering. Carefully lay the coated chicken cutlets in the skillet. Cook for about 4-5 minutes on each side or until they are golden brown and fully cooked—make sure the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate to absorb excess oil.
5. Sauté the Zucchini:
In the same skillet, you may need to add a bit more olive oil if necessary. Add the minced garlic and sauté it for about 30 seconds until it’s fragrant. Next, add the zucchini slices, seasoning them lightly with salt and pepper. Sauté the zucchini for about 5-7 minutes, stirring occasionally, until they are tender but still slightly crisp.
6. Serve It Up:
To serve, lay the sautéed zucchini on a plate and top it with the crispy Parmesan garlic chicken. Finish with a sprinkle of freshly chopped parsley and serve immediately with lemon wedges on the side for a bright, fresh taste!
Enjoy your delicious, crispy chicken alongside tender zucchini for a complete and satisfying meal!
FAQ for Crispy Parmesan Garlic Chicken with Zucchini
Can I Use Different Types of Chicken?
Absolutely! While boneless, skinless chicken breasts yield the best results, you can also use chicken thighs for more flavor and moisture. Just ensure they are cooked to an internal temperature of 165°F (74°C).
What If I Don’t Have Panko Breadcrumbs?
No worries! Regular breadcrumbs will work, but for that signature crunch, you can substitute with crushed crackers or cornflakes. Just adjust the seasoning as needed since some crackers may already be salty.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them gently in the oven or on a skillet over low heat until heated through, ensuring the chicken stays crispy.
Can I Prepare This Meal Ahead of Time?
Yes, you can prep the chicken and zucchini ahead! Bread the chicken, cover, and refrigerate for a few hours. Just cook it fresh right before serving for the best crispy texture. Sautéed zucchini is quick and can be made just before serving!
Feel free to reach out if you have any more questions about this delicious recipe! Enjoy cooking! 🍽️
