Skillet Chicken Parmesan with Zucchini
Golden chicken breast with tender zucchini, tomato sauce, and melted parmesan, cooked entirely in one skillet.
- Calories
- 490
- Protein
- 47g
- Carbs
- 24g
- Fat
- 22g
Per serving
Ingredients
For 4 servings · 35 min total
- chicken breastpatted dry24 oz
- zucchinihalved lengthwise and sliced2 lb
- yellow onionthinly sliced1/2 lb
- garlicminced2 clove
- tomato sauce2 cup
- parmesan cheesegrated3 oz
- light olive oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Do not rinse the chicken. Pat it dry, then season both sides with the kosher salt and black pepper. Finely slice the onion, mince the garlic, and slice the zucchini. Keep the raw chicken separate from the vegetables.
- Warm the light olive oil in a large skillet over medium heat. Add the chicken and sear for 4-5 minutes per side, until golden and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate, then wash the board, knife, plate, and your hands with soap and water before touching anything else.
- Add the onion and zucchini to the skillet with a small pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the zucchini is crisp-tender. Add the garlic and cook for 30-60 seconds, until fragrant.
- Pour in the tomato sauce and stir to loosen any browned bits. Simmer for 3-4 minutes, until bubbling and slightly reduced. Taste and adjust the salt and pepper.
- Return the chicken to the skillet and spoon the sauce over it. Sprinkle with the parmesan cheese, cover, and cook for 2-3 minutes, until the cheese is melted and the sauce is hot. Taste the sauce again before serving.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.