Summer Chicken Parmesan Recipe

Summer Chicken Parmesan Recipe

How To Make Summer Chicken Parmesan

Treat your tastebuds to a classic and filling dish in this summer chicken parmesan, made with cheese-topped baked chicken, zucchini, and tomatoes.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • ¼cupall purpose flour
  • 1large egg beaten
  • ½cuppanko bread crumbs
  • ¼cupparmesan cheese,grated
  • salt and pepper,to taste
  • 2chicken breasts,(8 oz each) sliced in half horizontally
  • 4tspolive oil,divided
  • 4ozmozzarella cheese,sliced
  • cupszucchini,(about 1 zucchini) quartered
  • 1cupsummer squash,(about 1 squash) quartered
  • 1cupcherry tomatoes,halved
  • 2clovesgarlic,crushed
  • 2tbspfresh basil,chopped


  1. Preheat oven to broil and spray a baking sheet with oil.

  2. In a shallow bowl combine bread crumbs and Parmesan cheese. Place flour in another shallow bowl and the beaten egg in another. Season both sides of chicken breasts with salt and pepper.

  3. Dredge the chicken in flour, egg, and then bread crumbs.

  4. Heat 3 teaspoons of oil in a large skillet over medium heat. Add breaded chicken. Cook on each side for about 2 minutes until golden.

  5. Move chicken to baking sheet, top with mozzarella cheese and place in the oven for 1 minute until cheese melts.

  6. In the same skillet used for the chicken, add remaining oil. Add the zucchini and squash and cook for 1 minute. Add the tomatoes and garlic and cook for another 3 minutes or until vegetables are crisp tender.

  7. Serve over the chicken and sprinkle with fresh basil. Enjoy!


  • Calories: 413.50kcal
  • Fat: 23.77g
  • Saturated Fat: 9.35g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 9.79g
  • Polyunsaturated Fat: 2.84g
  • Carbohydrates: 17.46g
  • Fiber: 2.02g
  • Sugar: 3.63g
  • Protein: 32.19g
  • Cholesterol: 133.73mg
  • Sodium: 649.08mg
  • Calcium: 330.12mg
  • Potassium: 567.00mg
  • Iron: 2.01mg
  • Vitamin A: 145.54µg
  • Vitamin C: 19.83mg
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