Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Parmesan Zucchini Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 66 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Chicken Parmesan Zucchini Skillet is a delicious and healthy twist on the classic chicken parmesan. Tender pieces of chicken are cooked with fresh zucchini and flavorful Italian seasonings, then topped with marinara sauce, Parmesan, and a crunchy mozzarella breadcrumb mixture. This one-pan skillet meal is perfect for a quick weeknight dinner and can be served on its own or with pasta or rice.

Ingredients

Scale

For Chicken:

  • 2 large chicken breasts, cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • 1 tablespoon extra virgin olive oil

For Zucchini:

  • 1 pound zucchini, coarsely chopped
  • 1 large garlic clove, grated

For Skillet:

  • 1/3 cup panko breadcrumbs
  • 1/2 cup shredded mozzarella cheese
  • 1 1/2 cups marinara sauce (Rao’s or homemade preferred)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons finely chopped basil

Instructions

  1. Prepare Breadcrumbs: Preheat a large skillet over medium-high heat. Add panko breadcrumbs and Italian seasoning to the dry skillet. Cook, stirring often, until the breadcrumbs are lightly golden. Transfer to a small bowl and set aside.
  2. Cook Chicken: Return the skillet to the stove and swirl in the olive oil to coat the pan. Add the chicken pieces along with Italian seasoning. Cook for about 8 minutes, stirring once and allowing the chicken to brown and become tender. Once cooked, transfer the chicken to a large plate and set aside.
  3. Cook Zucchini: Return the skillet to medium heat and swirl in some olive oil again if needed. Add the coarsely chopped zucchini and cook for 5 minutes, stirring occasionally to soften but not overcook the zucchini.
  4. Add Garlic: Add the grated garlic to the skillet and cook for 30 seconds, stirring often to release its aroma without burning.
  5. Finish Skillet: Return the cooked chicken to the skillet. Add the marinara sauce and grated Parmesan cheese, stirring to combine everything evenly. Cover the skillet with a lid, reduce the heat to low, and simmer gently for 5 minutes. Then turn off the heat.
  6. Prepare Cheese Topping: In the bowl with the cooled breadcrumb mixture, add shredded mozzarella cheese and mix until crumbly and combined thoroughly.
  7. Top and Rest: Sprinkle the mozzarella breadcrumb mixture evenly over the skillet contents. Cover again with the lid and let stand undisturbed for 3 minutes, allowing the cheese to melt slightly. Finish by sprinkling with freshly chopped basil before serving.

Notes

  • Storage: Refrigerate the skillet covered for up to 3 to 4 days. Avoid freezing to preserve texture and flavor.
  • Reheating: Reheat by simmering on low heat in a covered skillet for 5 minutes. Using a non-stick pan should prevent sticking and water or oil is typically unnecessary since zucchini releases moisture during reheating.
  • Zucchini Cooking Tip: Do not overcook the zucchini. Cook it until just tender but still firm to avoid mushiness and retain pleasant texture.

Nutrition

  • Serving Size: 1 serving (about 1/6 of recipe)
  • Calories: 320
  • Sugar: 6g
  • Sodium: 630mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 34g
  • Cholesterol: 85mg

Find it online: https://yumyy.com/chicken-parmesan-zucchini-skillet-recipe/