Chicken Parmesan Zucchini Skillet

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Cheesy Chicken Parmesan Zucchini Skillet with fresh zucchini, seasoned chicken, and a crispy panko topping. It also packs 30 grams of protein.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 335kcal

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.

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.