Summer Skillet Chicken Parmesan

Crispy crusted chicken breasts… topped with marinara and melty mozzarella… covered in a quick fresh sauté of simmer zucchini, yellow squash, tomatoes and herbs… woooo summer!

We were trying to decided what to make for dinner tonight and I wanted to be a little ambitious. Chicken parm always sounds easier to make than it is, but it does have a ton of steps. Timing is everything or you’ll end up with dried out chicken. Yuck! But, I really wanted to make it, so here we go…

Amelia loved watching me dip the chicken in all the stations and kept telling me where I missed spots with the breadcrumbs. Then I chased her around with my egg and breadcrumb fingers calling it ‘monster hands’ and I haven’t heard her laugh like that in the longggeessst time (when cooking is fun, kids love to eat it)!

A quick fry and broil (it has been a while since I’ve turned my oven on and of course I choose the day when it’s 102 degrees outside to do so. The heat must have made me loopy!) and dinner was ready. I really should make chicken like this more often because everyone gobbled it straight up!

Questions? Lemme know!

Summer Skillet Chicken Parmesan

  • Servings: 4
  • Difficulty: medium
  • Print


  • 1 cup olive oil + 1 tablespoon, divided
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 to 2 pounds chicken cutlets
  • 2 cups marinara tomato sauce, homemade or store-bought
  • 6 ounces fresh mozzarella cheese, sliced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 cup grape or cherry tomatoes, diced
  • Fresh basil, garnish
  • Cooked spaghetti, for serving


  1. Turn oven to broil and let warm while also warming 1 cup of olive oil in a large skillet.
  2. While oil is heating up, prepare breading stations for the chicken by stirring the salt and pepper with the flour in one bowl, whisking the egg in a second bowl, and measuring breadcrumbs and Parmesan cheese into a third bowl. img_4924
  3. Coat chicken cutlets with seasoned flour. Dust off any extra flour. Dip chicken cutlets in egg mixture and coat. Then dip in the breadcrumbs and coat. 

  4. Add breaded chicken cutlets to the prepared skillet and fry for 4-5 minutes per side, depending on size (cook in batches, if needed). 

  5. Once chicken is cooked through, top with tomato sauce and mozzarella slices and broil 1-2 minutes. Remove from oven once cheese is melted. img_4935
  6. Remove chicken from pan and set it aside. Don’t rinse out the skillet. Add remaining tablespoon of oil and toss in zucchini, squash and tomatoes. Saute for 3-4 minutes, just until veggies start to soften and tomatoes pop. 

  7. To assemble, place cooked spaghetti on plate and top with chicken parm slices. Place the summer squash mixture over the chicken slices and finish with fresh basil and a sprinkle of parmesan cheese. Enjoy immediately! img_4941

Inspired by: Diane Morrisey’s Summer Chicken Parmesan



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