Skillet Chicken Parmesan with Zucchini

This classic comfort food with a seasonal spin is guaranteed to become a family favourite, and the fact that it's a one-pan dinner that moves swiftly from stovetop to table is just an added benefit. Store-bought tomato sauce works fine in this dish, but when tomatoes are in peak season, don't hesitate to make your sauce from scratch.

Serves 4

You’ll Need

  • 4 boneless, skinless chicken breasts
  • Kosher salt and fresh ground pepper
  • ½ cup all-purpose flour
  • 1 egg
  • 3 Tbsp milk
  • ½ cup panko (Japanese breadcrumbs)
  • ½ cup grated Parmesan cheese, plus extra for sprinkling
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 3 cups tomato sauce
  • 8 slices fresh mozzarella cheese
  • 1 medium zucchini, sliced into ½” thick coins
  • 3-4 basil leaves, thinly sliced

Prep and Cook

  • Cut each chicken breast in half lengthwise through the middle. Season generously with salt and pepper.
  • Place the flour on a plate or in the bottom of a pie dish. On another plate, do the same with the egg, and add the milk and whisk to combine. Place the panko on a third plate and add the Parmesan cheese, stirring to blend.
  • Dredge the chicken in the flour, shaking off the excess. Dip it in the egg and milk mixture and then in the panko/Parmesan blend, coating all sides evenly with the breadcrumbs.
  • Heat the olive oil and butter in a large ovenproof skillet set over medium heat. Cook the chicken breasts until golden brown, 2–3 minutes per side, adding a little more oil if needed. Transfer to a plate.
  • Pour the tomato sauce into the skillet and bring it to a boil. Reduce the heat to low and simmer for 10 minutes. Add the chicken back to the sauce and cover each piece of chicken with a slice of mozzarella.
  • Arrange the zucchini coins around the chicken and top with a sprinkling of Parmesan cheese. Cover and cook on low for 15 minutes.


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