Crispy Parmesan Garlic Chicken with Sautéed Zucchini

Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe. If you’re looking for a healthier option, chicken thighs can also be used—they’re juicy and flavorful. For a vegetarian option, try using eggplant or portobello mushrooms instead!

Parmesan Cheese: Grated Parmesan adds a rich flavor and nice crunch. If you want a dairy-free version, you can use nutritional yeast for a cheesy taste. Pecorino Romano is a good substitute if you need a stronger cheese flavor.

Breadcrumbs: Using Italian seasoned breadcrumbs makes this dish even tastier. If you don’t have them, plain breadcrumbs or panko work too. For a gluten-free alternative, try crushed gluten-free crackers or almond flour.

Zucchini: Fresh zucchinis are perfect for sautéing and adding color. You can swap them for summer squash or asparagus if you prefer. Bell peppers also work great for a different flavor!

How Do You Get Chicken Extra Crispy?

Getting that perfect crispy texture begins with proper coating and cooking. Ensuring your chicken is dry helps the coating stick better. Here’s how to achieve that crispiness:

• First, pat the chicken dry to remove any excess moisture before breading.
• Dip the chicken in egg to create a binder, and then press into the Parmesan mixture firmly. This ensures the coating adheres well during cooking.
• Fry in hot oil! Make sure it’s at medium heat to get that golden crust without burning.
• Avoid overcrowding the pan; this helps maintain the oil temperature and prevents steaming. Cook in batches if needed.

Once cooked, let the chicken rest briefly before serving to maintain its crunchy texture! Enjoy your delicious meal!

Crispy Parmesan Garlic Chicken with Sautéed Zucchini

Ingredients You’ll Need:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs (Italian seasoned or plain)
• 3 garlic cloves, minced
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
• Salt and black pepper to taste
• 2 large eggs
• 3 tablespoons olive oil (for frying)

For the Sautéed Zucchini:

• 2 medium zucchinis, sliced into half-moons
• 2 tablespoons butter
• 1 tablespoon olive oil (for sautéing zucchini)
• 1/4 teaspoon red pepper flakes (optional)

For Garnishing:

• Fresh parsley, chopped
• Lemon wedges (optional)

How Much Time Will You Need?

This dish takes about 15 minutes to prepare and around 15 minutes to cook, totaling about 30 minutes. Quick and satisfying for a weeknight dinner!

Step-by-Step Instructions:

1. Prepare the Chicken:

Start by patting the chicken breasts dry with paper towels. If they are thick, slice them horizontally to create thinner cutlets. This helps them cook evenly and faster.

2. Make the Coating:

In a shallow bowl, mix together the grated Parmesan cheese, breadcrumbs, minced garlic, garlic powder, dried Italian herbs, salt, and black pepper. This mixture will give your chicken a delicious, crispy coating.

3. Egg Wash:

In another bowl, beat the eggs well. This will be the glue that holds the breadcrumb mixture onto the chicken.

4. Coat the Chicken:

Dip each chicken breast into the beaten eggs, allowing any excess to drip off. Then, dredge them in the Parmesan breadcrumb mixture, pressing lightly to ensure they’re well-coated.

5. Cook the Chicken:

Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through (reach an internal temperature of 165°F/75°C). Remove them from the pan and keep warm while you cook the zucchini.

6. Sauté the Zucchini:

In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, toss in the sliced zucchini along with a pinch of salt and pepper. If you like a little heat, add red pepper flakes too. Sauté for about 4-5 minutes, or until they are tender yet still slightly crisp.

7. Serve:

Place the crispy Parmesan garlic chicken on plates next to the sautéed zucchini. For a fresh touch, garnish with chopped parsley and serve with lemon wedges on the side for a burst of flavor.

Enjoy your crispy, garlicky chicken with fresh sautéed zucchini!

FAQ for Crispy Parmesan Garlic Chicken with Sautéed Zucchini

Can I Use Chicken Thighs Instead of Breasts?

Absolutely! Chicken thighs will work great in this recipe and are often more forgiving if slightly overcooked, staying juicy and flavorful. Just adjust the cooking time as needed until they reach an internal temperature of 165°F (75°C).

What if I Don’t Have Fresh Garlic?

No problem! You can substitute fresh garlic with 1/2 teaspoon of garlic powder per clove. It still adds that delicious garlicky flavor, and it won’t require any mincing!

Can I Make This Dish Ahead of Time?

You can prepare the chicken and zucchini in advance, but it’s best to cook them just before serving for optimal crispiness. If you want to store leftovers, keep them in an airtight container in the fridge for up to 3 days; reheat in the oven for the best texture.

What’s the Best Way to Serve Leftovers?

Reheat the chicken in the oven at 350°F (175°C) for about 10-15 minutes to restore some crispiness. The sautéed zucchini can be quickly warmed in a skillet. Consider serving leftovers over pasta or in a wrap for a tasty twist!