Summer Chicken Parmesan is the world-favorite comfort food: summer edition! Packed with all of the delicious cheesiness and crispiness of the traditional chicken parm, Summer Chicken Parmesan is complemented perfectly by a side of tender garden veggies. Best of all, it only takes 20 minutes to make! This is a tasty dinner you’ll want to keep coming back to.

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  • 1/4 cup white whole-wheat flour
  • 1 large egg, lightly beaten
  • 2/3 cup breadcrumbs, plain or whole-wheat
  • 5/8 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 4 chicken breast cutlets
  • 2 tablespoons olive oil, divided
  • 3/4 cup part-skim mozzarella cheese, shredded
  • 1 1/2 cups zucchini, chopped
  • 1 1/2 cups cherry tomatoes, halved
  • 2 cloves garlic, thinly sliced
  • fresh basil, optional, for serving


Step 1 –Preheat the broiler with an oven rack in the middle position.

Step 2 –Lightly grease a baking sheet

Step 3 –Place the flour, the egg, and the breadcrumbs in separate shallow dishes.

Step 4 –Season the chicken with 1/2 teaspoon of the salt and the pepper.

Step 5 –Dredge each chicken breast in flour, dip it in the egg, and dredge the chicken in the breadcrumbs.

Step 6 –Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high.

Step 7 –Cook 2 cutlets for 1 minute on each side.

Step 8 –Place the browned chicken cutlets on the prepared baking sheet.

Step 9 –Repeat the pan-frying process until all the chicken is prepared.

Step 10 –Top the cutlets with the mozzarella cheese.

Step 11 –Broil until the chicken is cooked through at 165 degrees F, about 1 minute 30 seconds.

Also Read:  Southern Slow Cooker Brisket

Step 12 –Heat the remaining oil in a skillet.

Step 13 –Add the zucchini and sauté for 1 minute.

Step 14 –Add the remaining 1/8 teaspoon of the salt, the tomatoes, and the garlic.

Step 15 –Sauté for 4 minutes.

Step 16 –Serve the vegetables with the chicken, and top with fresh basil.