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Summer Parmesan Chicken

May 31, 2018 | 30 Minute Meals

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I first shared this on The Recipe Critic where I am a contributor. This 30-minute Summer Parmesan Chicken has that classic delicious crispy coating but instead of smothering it in red sauce it’s topped with fresh garden veggies and ribbons of fresh basil.

Summer Parmesan Chicken topped with mozzarella cheese, zucchini, summer squash, tomatoes, and fresh basil.

EASY CHICKEN PARMESAN

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I love the classic chicken parm, especially because I’m obsessed with marinara sauce, but this Summer Parmesan Chicken is awesome! It still has that same great crispy coating thanks to the Panko crumbs, Parmesan, and pan frying, but it’s topped with fresh garden veggies giving the meal more color and texture. While it still has a little bit of that comfort feel, the fresh veggies make the dish seem lighter making it perfect for summer.

Chicken Parmesan in a skillet topped with fresh garden veggies.

How do you Make Chicken Parmesan?

The first step is to get everything set up for breading the chicken. You’ll need three shallow bowls- one for the flour, egg, and bread crumbs/Parmesan. Each thinly sliced chicken breast then gets dredged in the flour, the egg, and then coated in the Panko/bread crumbs. I like to always use Panko bread crumbs versus traditional because it lends to a crispier texture.

Parmesan Crusted Chicken topped with mozzarella cheese, zucchini, squash, tomatoes, and basil.

Once the chicken is coated you’ll cook it for 2 minutes on each side until it is golden brown. You’ll place them on a baking sheet, top them with cheese and pop them in the oven so the cheese can melt.

Before throwing the skillet in the sink you’ll toss in the zucchini, summer squash, and tomatoes  with a little garlic and cook them until they are crisp tender. Throw the veggies over the top, sprinkle on some fresh basil and enjoy!

This meal comes together so quickly (just twenty minutes!) making it a perfect weeknight meal for those warm spring and summer days. Serve it with a side salad, garlic bread, or even some butter noodles to make it a complete meal.

Close up of sauteed garden veggies on top of a mozzarella coated piece of chicken parmesan.

This recipe easy, has few ingredients, and comes together so fast. It’s perfect for busy days, lazy days, or even for having a dinner party. Serve it with a side salad and some garlic bread and you’ve got a meal that will leave everyone feeling completely satisfied.

More great chicken recipes from Garnish & Glaze: 

  • One Skillet Chicken & Broccoli
  • Baked Chicken Parmesan Spaghetti Squash
  • Chicken Divan
  • One Skillet Chicken with Lemon Garlic Sauce
  • Chicken Lazone

TOOLS USED TO MAKE THIS ONE SKILLET SUMMER CHICKEN PARMESAN:

  • Knife Set– I got this when I got married almost 8 years ago. I use them multiple times a day and they’re still going strong!
  • Cast Iron Skillet– A cast iron skillet is a kitchen must have. It heats evenly and gives meats a nice crust.
  • Cutting board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.

Sauteed zucchini, summer squash, and tomatoes on top of Parmesan Crusted Chicken topped with melted mozzarella cheese.

How to Make Summer Parmesan Chicken

Print Recipe

Summer Parmesan Chicken

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4
Calories: 371kcal
Author: Garnish and Glaze

Ingredients

  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup Panko bread crumbs
  • 1/4 cup Parmesan cheese, grated
  • salt & pepper
  • 2 8 ounce chicken breasts, sliced in half horizontally
  • 4 teaspoons olive oil, divided
  • 4 ounces mozzarella cheese, sliced
  • 1 1/2 cups zucchini, (about 1)
  • 1 cup summer squash, (about 1)
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh basil, chopped

Instructions

  • Preheat oven to broil and spray a baking sheet with oil.
  • In a shallow bowl combine bread crumbs and Parmesan cheese. Place flour in another shallow bowl and the beaten egg in another. Season both sides of chicken breasts with salt and pepper. Dredge the chicken in flour, egg, and then bread crumbs.
  • Heat 3 teaspoons oil in a large skillet over medium heat. Add breaded chicken (you may need to work in batches if you pan isn't big enough). Cook on each side for about 2 minutes until golden. Move chicken to baking sheet, top with mozzarella cheese and place in the oven for 1  minute until cheese melts.
  • In the same skillet used for the chicken, add 1 teaspoon oil. Add the zucchini and squash and cook for a minute. Add the tomatoes and garlic and cook another 3 minutes or until vegetables are crisp tender. Serve over the chicken and sprinkle with fresh basil.
Course: Dinner
Cuisine: American
Keyword: parmesan chicken
Nutrition Facts
Summer Parmesan Chicken
Amount Per Serving
Calories 371 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 145mg48%
Sodium 490mg21%
Potassium 749mg21%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 3g3%
Protein 37g74%
Vitamin A 725IU15%
Vitamin C 23.4mg28%
Calcium 262mg26%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
30 Minute Meals Chicken Italian Main Course Stove Topbasil cheese chicken squash tomatoes zucchini

Comments

  1. Lewis Johnson says

    March 14, 2019 at 2:03 pm

    That looks super delicious.

    Reply

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