This Crispy Parmesan Garlic Chicken is a real treat! Coated in crunchy parmesan and paired with tender zucchini, it’s a flavorful dish that’s both satisfying and easy to make.
Chicken and veggies on one plate? Yes, please! I love how the garlic and parmesan give a nice kick, while the zucchini adds a fresh touch. Perfect for busy weeknights!
Cooking this dish is a breeze! Just bake everything together for a simple dinner that feels special. I often serve it with a side salad to keep things light and tasty!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this dish as they cook quickly and stay juicy. If you’re looking for a healthier option, lean turkey cutlets work well too!
Parmesan Cheese: Freshly grated Parmesan creates the best flavor and crispy texture. If you’re in a pinch, you can use pecorino Romano or even a dairy-free cheese option for a vegan twist!
Panko Breadcrumbs: These Japanese-style breadcrumbs give a wonderful crunch! You can substitute regular breadcrumbs if needed, but they won’t be quite as crispy.
Zucchini: I love using zucchini for its mild flavor and quick cooking time. Yellow squash or even bell peppers would be great substitutes, adding different colors and tastes to your dish.
Olive Oil: I prefer extra virgin olive oil for its rich flavor. You can use vegetable oil or melted coconut oil as alternatives, but they may alter the taste a bit.
How Do You Get the Crispiest Chicken Coating?
The secret to that crispy coating lies in how you prepare the chicken. Start by ensuring your chicken breasts are dry; this helps the coating stick better.
- Brush each chicken breast with melted butter or olive oil before coating it in the breadcrumb mixture.
- Press the breadcrumb mixture onto the chicken firmly. This helps it stick and creates a nice crust during baking.
- Baking it at a high temperature (400°F) ensures the coating gets crispy.
- Don’t skip the broiling step at the end to add that extra crunch if you want more texture—just keep an eye on it!
With these tips, you’ll have perfectly crispy Parmesan garlic chicken that’s sure to please everyone at the table!
How to Make Crispy Parmesan Garlic Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- Salt and black pepper, to taste
- 1 tablespoon butter, melted
For the Zucchini:
- 2 large zucchinis, sliced into rounds or half-moons
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
For Serving (Optional):
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and around 25 minutes to bake, totaling about 35 minutes until you’re ready to enjoy a tasty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This high temperature helps the chicken get crispy while the zucchini cooks nicely.
2. Prepare the Coating:
In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, minced garlic, dried Italian herbs, salt, and black pepper. This mixture will give the chicken a delicious garlic and cheesy crust!
3. Coat the Chicken:
Take your chicken breasts and brush them with melted butter or 1 tablespoon of olive oil. This will help the breadcrumb mixture stick to the chicken.
Next, dredge each chicken breast in the Parmesan breadcrumb mixture, pressing gently to coat both sides well. Place the coated chicken on a lightly greased or parchment-lined baking sheet.
4. Prepare the Zucchini:
In a separate bowl, toss the sliced zucchini with the remaining 1 tablespoon of olive oil, along with a pinch of salt and pepper. You want the zucchini to be nicely coated for roasting.
5. Arrange on the Baking Sheet:
Now, arrange the zucchini slices around the coated chicken breasts on the baking sheet. It’s all going in the oven together!
6. Bake Until Golden:
Bake everything in the preheated oven for about 20-25 minutes. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy. The zucchini should be tender and a bit caramelized.
7. Optional Broiling:
If you want extra crispiness, you can switch to broil for the last 2-3 minutes. Just keep a close watch to avoid burning the chicken!
8. Serve and Enjoy:
Once cooked, remove the baking sheet from the oven. Garnish the chicken with fresh chopped parsley, and serve with lemon wedges on the side for a bright flavor boost!
Enjoy your crispy, garlicky Parmesan chicken with tender-roasted zucchini. It’s a delightful meal that’s sure to satisfy!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great substitute and will remain juicy and tender. Just make sure to adjust the baking time slightly, as thighs may take a few extra minutes to cook through compared to breasts.
What If I Don’t Have Panko Breadcrumbs?
No problem! You can substitute regular breadcrumbs in a pinch, but for extra crunch, try crushing up some crackers or using cornflakes. Just remember that they might not be as crispy as panko!
Can I Prepare This Recipe Ahead of Time?
Yes! You can coat the chicken and prepare the zucchini earlier in the day. Store them in the fridge, covered, and bake just before serving. This saves time and ensures the dish is fresh and warm when you’re ready to eat!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, to keep that crispy texture!
