This crispy Parmesan garlic chicken is a crowd-pleaser! Coated in golden breadcrumbs and Parmesan cheese, it pairs perfectly with tender zucchini. Yum!
I love how this dish makes me feel like a gourmet chef without all the fuss. The best part? It’s quick enough for a weeknight dinner that feels special!
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs for this recipe because they’re juicy and tender. If you prefer chicken breasts, they work too, but watch them closely to avoid drying out.
Zucchini: Fresh zucchini helps balance the meal. If zucchini isn’t available, you can substitute it with yellow squash, asparagus, or even bell peppers for added color.
Parmesan Cheese: Grated Parm adds a salty, nutty flavor. If you’re dairy-free, try nutritional yeast for a cheesy taste, or use a dairy-free cheese alternative if available.
Panko Breadcrumbs: For extra crunch, panko is the way to go. If you don’t have panko, regular breadcrumbs can work, but the texture won’t be quite the same. Consider adding crushed cornflakes for a fun twist!
How Do You Achieve Perfectly Crispy Chicken?
Getting that crispy coating is key! Here are steps to ensure your chicken turns out crunchy and delicious:
- Make sure your chicken is dried well with paper towels before coating. This helps the egg and breadcrumbs stick better.
- Coat the chicken thoroughly in the egg wash, then press it into the breadcrumbs firmly. This helps create a nice crust.
- Heat the oil and butter until hot, but not smoking, before adding the chicken. A hot skillet helps to create that golden crust quickly.
- Don’t overcrowd the pan. Give space between each piece to allow the heat to circulate evenly.
- Flip the chicken only once during cooking to keep that crust intact.
With these tips, you’re set for a deliciously crispy chicken dinner!
Easy Crispy Parmesan Garlic Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts), patted dry
- 1/2 cup grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil (for frying)
- 1 tablespoon butter
- Fresh parsley, chopped (optional, for garnish)
For the Zucchini:
- 1 medium zucchini, sliced into half-moons
How Much Time Will You Need?
This tasty dish will take about 10 minutes to prepare and about 15 minutes to cook. So in just about 25 minutes, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Coating:
In a shallow dish, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. Make sure everything is well combined for an even flavor.
2. Get the Chicken Ready:
In another bowl, beat the egg until it’s smooth. Take each chicken piece, dip it into the beaten egg, allowing any excess to drip off, then coat it thoroughly with the breadcrumb mixture. Press gently on the coating to help it stick well.
3. Heat the Skillet:
In a large skillet, heat the olive oil and butter over medium heat until melted and sizzling. This creates a perfect environment for a nice, crispy finish!
4. Cook the Chicken:
Place the coated chicken pieces in the hot skillet. Let them cook for about 5–6 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (74°C). Watch them closely so they don’t burn!
5. Sauté the Zucchini:
Once the chicken is cooked, remove it from the skillet and set aside on a plate. In the same skillet, add the sliced zucchini. Sauté for about 3–4 minutes until they are tender yet still crisp. Sprinkle a little salt and pepper for flavor.
6. Combine and Serve:
Return the cooked chicken to the skillet to warm together with the zucchini for about a minute. Assemble everything neatly on a serving platter and garnish with chopped fresh parsley if you like!
Enjoy your crispy, flavorful Parmesan garlic chicken paired with lightly sautéed zucchini! It’s quick, easy, and absolutely delightful!
FAQ for Easy Crispy Parmesan Garlic Chicken with Zucchini
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts work fine, but be mindful that they can dry out more easily. Consider flattening them slightly for even cooking and checking for doneness a minute or two earlier.
What If I Don’t Have Panko Breadcrumbs?
No problem! Regular breadcrumbs can be used as a substitute. For an extra crunch, you can also use crushed cornflakes or Ritz crackers. Just adjust the seasoning to your taste!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to help retain the crispiness.
Can I Add More Vegetables?
Definitely! Feel free to add other vegetables like bell peppers, asparagus, or broccoli. Just adjust the sautéing time accordingly, as some veggies may need more or less cooking time.
