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
- 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
- Turn oven to broil and let warm while also warming 1 cup of olive oil in a large skillet.
- 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.
- 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.
- Add breaded chicken cutlets to the prepared skillet and fry for 4-5 minutes per side, depending on size (cook in batches, if needed).
- Once chicken is cooked through, top with tomato sauce and mozzarella slices and broil 1-2 minutes. Remove from oven once cheese is melted.
- 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.
- 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!