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Chicken Parmesan Zucchini Skillet

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Chicken Parmesan Zucchini Skillet is a fresh, cheesy, one-pan dinner featuring tender chicken, sautéed zucchini, and rich marinara sauce topped with a golden breadcrumb and mozzarella crust. With 30 grams of protein per serving, it’s a wholesome and satisfying weeknight meal.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Course, Skillet Meal
  • Method: Skillet
  • Cuisine: Italian-American

Ingredients

2 large chicken breasts, cut into 1-inch pieces

1 teaspoon Italian seasoning (for chicken)

1 tablespoon extra virgin olive oil (for chicken)

1 pound zucchini, coarsely chopped

1 large garlic clove, grated

1 tablespoon extra virgin olive oil (for zucchini)

1/3 cup panko breadcrumbs

1 teaspoon Italian seasoning (for breadcrumbs)

1/2 cup shredded mozzarella cheese

1 1/2 cups marinara sauce

1/3 cup grated Parmesan cheese

2 tablespoons finely chopped basil

Instructions

  1. Preheat a large skillet over medium-high heat. Add breadcrumbs and Italian seasoning. Toast until golden, then transfer to a small bowl.
  2. Heat 1 tablespoon olive oil in the skillet. Add chicken and Italian seasoning. Cook for about 8 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
  3. In the same skillet, add 1 tablespoon olive oil. Add zucchini and sauté for 5 minutes.
  4. Stir in grated garlic and cook for 30 seconds.
  5. Return chicken to the skillet. Add marinara sauce and Parmesan cheese. Stir, cover, reduce heat to low, and simmer for 5 minutes.
  6. In a bowl, combine toasted breadcrumbs with shredded mozzarella cheese.
  7. Sprinkle breadcrumb mixture over the skillet. Cover and let sit for 3 minutes.
  8. Garnish with fresh basil and serve as-is or alongside pasta, rice, or bread.

Notes

  • Low-Carb: Serve alone or over cauliflower rice.
  • Add Veggies: Include mushrooms, bell peppers, or spinach.
  • Spicy Option: Add crushed red pepper flakes to marinara.
  • Cheese Swap: Try provolone, fontina, or cheddar instead of mozzarella.
  • Pasta Version: Stir in cooked pasta before topping with breadcrumbs.
  • Gluten-Free: Use gluten-free panko or crushed rice crackers.
  • Store leftovers in fridge for 3–4 days. Reheat covered over low heat.
  • Not freezer-friendly (zucchini releases too much water).

Nutrition

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