Skillet Chicken Parmesan with Zucchini
- 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.