Cheesy Chicken Parmesan Zucchini Skillet with fresh zucchini, seasoned chicken, and a crispy panko topping. This easy skillet packs 30 grams of protein into weeknight Italian comfort!
Why You’ll Love This Recipe
My love for skillets actually started with my Tex Mex chicken and zucchini skillet, then grew with favorites like Caprese chicken zucchini skillet and my latest Greek chicken zucchini skillet.
This chicken Parmesan zucchini skillet fits right in! It makes the most of late-summer zucchini and is loaded with marinara sauce, Parmesan cheese, and a crispy herby panko topping that pulls it all together.
I have been craving chicken Parmesan but didn’t want the hassle of breading and frying. In this recipe, the prep is simple. Just a quick chop of chicken and zucchini, then everything cooks in one pan with dinner ready in just 35 minutes!
Ingredients for Chicken Parmesan Zucchini Skillet
- Chicken: Boneless skinless chicken breasts or chicken thighs cut into 1-inch pieces.
- Zucchini: You’ll need 1 pound chopped, about 2 medium zucchinis or yellow squash. I leave the skin on, but for larger garden zucchinis, peeling can help avoid bitterness.
- Garlic: Fresh garlic cloves yield the best flavor.
- Panko breadcrumbs: They are extra crispy but regular breadcrumbs work too.
- Italian seasoning: I mix in some Italian seasoning for extra flavor to the Panko topping.
- Cheeses: Fresh mozzarella cheese for the filling and Parmesan cheese for the topping.
- Marinara sauce: Use a good-quality jar like Rao’s marinara, or make your own marina sauce if you have time. It makes a big difference!
- Herbs: Fresh basil leaves to finish the dish.
- Olive oil: Flavor matters even in the basics, so I used extra virgin olive oil. Avocado oil is good too.
How to Make Chicken Parmesan Zucchini Skillet
You can use 12-14 inch cast iron skillet or a large non-stick skillet.
- Toast breadcrumbs: Heat your skillet over medium-high heat, toss in the breadcrumbs with Italian seasoning, and cook until they’re lightly golden. Scoop them out and set aside.
- Cook the chicken: Add some oil to the skillet, season the chicken with Italian seasoning, and cook it until browned and tender, about 8 minutes. Set it aside on a large plate.
- Saute the zucchini: Add a bit more oil and cook zucchini for about 5 minutes until slightly soft. Stir in the garlic and cook just until fragrant.
- Bring it all together: Put the chicken back in, pour in the marinara and sprinkle Parmesan. Cover and simmer on low for 5 minutes, then turn off the heat.
- Mix the topping: Combine the cooled panko bread crumbs with mozzarella in a bowl until crumbly.
- Finish the dish: Sprinkle the bread crumb mixture over everything, cover, and let it sit for 3 minutes so the cheese melts. Add fresh basil and serve, it’s perfect on its own or with pasta or rice.
Let It Rest
Give the cheese a chance to melt fully and let all the flavors blend together. It really makes the dish taste better!
Tips for Best Results
Quick tips to make this skillet even easier and tastier.
- Zucchini tips: If you’re using garden zucchini, cut them into smaller cubes instead of quarters and cook them briefly. Large, homegrown zucchinis are spongier, so shorter cooking helps keep them from getting soggy.
- Uniform pieces: Since this recipe only has chicken and zucchini and cooks quickly, cutting everything into similar-sized pieces helps it cook evenly.
- Don’t overcook zucchini: Avoid waiting until they look fully soft. Cook just until tender but still firm, since it will continue to soften during the simmering step.
- Use quality marinara: I once used a generic brand and results were terrible. Using a good-quality sauce really makes a difference.
Variations
- Spicy kick: Add red pepper flakes to the tomato sauce or sprinkle on top for some heat.
- Veggie boost: Add sliced mushrooms, bell peppers, or spinach for extra veggies.
- Protein swap: Substitute chicken with turkey breast or even tofu for a vegetarian twist.
- Make it creamy: Stir in a splash of cream or dollop of ricotta cheese for a richer sauce.
- Different cheese: Try using provolone or fontina instead of mozzarella for a different cheesy flavor.
Serving Ideas
- Serve on its own for an all-in-one meal packed with protein and veggies.
- A fresh Caesar salad or Italian chopped salad balances the cheesy skillet and rounds out a healthy dinner.
- Pair with garlic bread or dinner rolls to soak up every bit of the delicious sauce. Or add more protein with toasted Greek yogurt bread or cottage cheese bread.
- Alongside or over a bed of white rice, brown rice, or quinoa.
- Serve over your favorite pasta to turn it into a classic, comforting Italian dinner. Cavatappi or penne work great.
How to Store and Reheat
Store: Keep leftovers covered in an airtight container and in the refrigerator for up to 4 days.
Freeze: I don’t freeze dinners with zucchini since it tends to get soggy and watery when thawed.
Reheat: Cover and simmer in a skillet on low for 5 minutes. No need to add water or oil if it’s a non-stick pan, the zucchini will release moisture.
More Zucchini Skillet Recipes to Try
- Chicken, zucchini and corn
- Pesto chicken and vegetable
- Ground turkey zucchini skillet
- Healthy zucchini pizza skillet
Chicken Parmesan Zucchini Skillet
Equipment
Ingredients
For Chicken:
- 2 large chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil, extra virgin
For Zucchini:
- 1 pound zucchini, coarsely chopped
- 1 large garlic clove, grated
- 1 tablespoon olive oil, extra virgin
For Skillet:
- 1/3 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 cup mozzarella cheese, shredded
- 1 1/2 cups marinara sauce, I like Rao’s or homemade one
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons basil, finely chopped
Instructions
- Preheat large skillet on medium-high heat. Add breadcrumbs and Italian seasoning, cook until lightly golden, stirring often. Transfer to a small bowl and set aside.
- Cook chicken: Return skillet to the stove and swirl oil to coat. Add chicken and Italian seasoning, cook for 8 minutes or until tender, stirring once and allowing to brown. Transfer to a large plate and set aside.
- Cook zucchini: Return skillet to the stove and swirl oil to coat. Add zucchini and cook for 5 minutes, stirring a few times.
- Add garlic and cook for 30 seconds, stirring often.
- Finish the skillet: Return previously cooked chicken to the skillet along with marinara sauce and Parmesan cheese, then stir and cover with a lid. Reduce heat to low, simmer for 5 minutes, then turn off heat.
- To a bowl with cooled off breadcrumbs add Mozzarella cheese and mix until crumbly.
- Sprinkle over the skillet, cover with a lid and let stand for 3 minutes. Finish with basil and serve on its own or with a side of pasta or rice.
Notes
- Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.
- To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as again zucchini will release water.
- Do not over cook zucchini: Follow the recipe and do not cook until zucchini appear soft and cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
