This Easy Crispy Parmesan Garlic Chicken is a winner! Juicy chicken breasts get a tasty coating of crunchy parmesan and garlic, giving you all the flavor without the fuss.
Plus, it pairs perfectly with zucchini for a colorful and healthy meal. I love how easy it is to whip up—just bake and enjoy! Nothing sticks to my fingers except the deliciousness!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless thighs for their tenderness. If you prefer, chicken breasts work just as well. Alternatively, try this with tofu for a plant-based option!
Parmesan Cheese: Grated Parmesan gives a rich flavor and crunch. If you’re out, Pecorino Romano can be a great substitute. Nutritional yeast is a fantastic dairy-free alternative.
Panko Breadcrumbs: These are key for achieving that crispy texture. If you don’t have panko, regular breadcrumbs will do, but your chicken won’t be quite as crunchy. Gluten-free breadcrumbs are another option if needed.
Zucchini: Fresh zucchini adds color and nutrition. You can swap it for yellow squash or even bell peppers for a different taste. Just keep an eye on the cooking time.
How Do I Get the Chicken Crispy?
Getting a nice crispy coating on your chicken is all about the preparation and cooking technique. Here’s how to do it:
- Make sure your chicken pieces are dry before coating. Patting them with paper towels helps the coating stick better.
- Don’t rush the frying! Cook on medium-high heat for the right amount of time—about 5-7 minutes on each side. This allows the coating to crisp without burning.
- If the coating isn’t sticking well, you might need a little more egg wash next time. Just ensure every inch of chicken is covered before dredging in breadcrumbs.
With these tips, you’ll have perfectly crispy chicken every time!
Easy Crispy Parmesan Garlic Chicken with Zucchini
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts or thighs
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional for color and flavor)
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 2 tablespoons olive oil (for cooking)
- 2 medium zucchinis, sliced into half-moons
- 2 cloves garlic, minced
- 1-2 tablespoons butter (optional for extra flavor with zucchini)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious meal will take about 25-30 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients and about 15-20 minutes cooking everything to perfection! Quick, easy, and oh-so-tasty!
Step-by-Step Instructions:
1. Prep the Coating:
In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper. Combine until all ingredients are evenly distributed.
2. Prepare the Egg Wash:
In another bowl, beat the two eggs until smooth. This egg wash will help the breadcrumbs stick beautifully to the chicken.
3. Coat the Chicken:
Take your chicken pieces and pat them dry with paper towels. This step is important for getting a nice crispy finish! Now, dip each piece of chicken into the egg wash, letting any excess liquid drip off. After that, coat the chicken in the Parmesan breadcrumb mixture, pressing gently to ensure the coating sticks well.
4. Cook the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add your coated chicken pieces. Cook them for about 5-7 minutes on each side, or until they’re golden brown, crispy, and cooked through (you can check that the internal temperature is at least 165°F/74°C). Once done, remove the chicken from the skillet and set it aside on a plate.
5. Sauté the Zucchini:
In the same skillet, add a little more oil or a tablespoon of butter if necessary. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced zucchini and season with a little salt and pepper. Cook for about 4-5 minutes, stirring occasionally, until the zucchini is tender but still has a slight crunch.
6. Combine & Serve:
Bring the cooked chicken back into the skillet with the zucchini for another 1-2 minutes to warm everything together. Garnish with chopped fresh parsley, then serve immediately. Enjoy your crispy, flavorful chicken and zucchini!
This dish is fantastic on its own, or you can enjoy it with a fresh salad or any grain of your choice for a complete meal. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great option as they tend to be juicier and more flavorful. Just follow the same cooking method, ensuring they reach an internal temperature of 165°F (74°C).
Can I Make This Recipe Gluten-Free?
Yes, you can substitute regular panko breadcrumbs with gluten-free panko. Just ensure that your other ingredients, especially the Parmesan, are labeled gluten-free as well!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to maintain their crispy texture. You can also microwave them, but they may lose some crunch!
Can I Add Other Vegetables?
Definitely! Feel free to add in other vegetables like bell peppers, asparagus, or mushrooms. Just adjust the cooking time accordingly, as some veggies may cook faster or slower than zucchini.
