This cheesy Italian Chicken Zucchini Skillet is full of flavor and so delicious! A cheesy panko crust is everything.

One of the most delicious meals I’ve made in a while. This quick and easy one-pan meal proves that the simplest of ingredients can come together for an incredibly delicious dinner!

easy skillet food

This recipe is made from start to finish in one pan.

Thanks to the generous amounts of chicken (yay, lean protein!) and zucchini (yay, veggies!), it keeps the pan filling. Therefore, I recommend using a 12-inch deep pan if you don’t have a deep pan. Use a wide pan or pot.

Also, because this pan is nailed under the broiler at the end. Make sure the pan you use is oven safe.

This is how the whole thing came together. Don’t blink or you’ll miss it!

1. Season chicken (breast, tenders, or thighs) with kitchen staples and brown in skillet.
2. Add the crushed tomatoes, zucchini, and a little more of the required seasoning and simmer.
3. Fill the pan with mozzarella cheese and scraps. Parmesan-panko Brush with butter and grill until golden.

I’m telling you, a cheesy panko topping is everything.

If you are on a low-carb diet You can leave it on and continue eating the mozzarella cheese. But I won’t lie I will feel sorry for you

How to eat this

How do you eat this cheesy Italian Chicken Zucchini Skillet? It’s a valid question!

Do you dig in and discard all side dish ideas?

Is pasta welcome at the table?

Do you dare think of breadsticks or salad?

I love this meal all by itself. It has vegetables. It has protein. It has a delicious cheese crust. It’s a meal in itself if you ask me.

But you can easily serve it over or alongside pasta! And I won’t tell you no to make bread sticks Always a good choice. Always.

Favorite Spicy Zucchini

I love zucchini in bread, cakes, cornbread…but most of all. I love it in savory dinners. It really is an adaptable vegetable!

I promise you’ll love zucchini even more if you don’t overcook it. small pieces of zucchini It only takes a few minutes to simmer. We are going to experience an al dente atmosphere here. Don’t talk to the zucchini! It’s much better this way, trust me!

This easy skillet meal is a minefield of delicious and simple flavors. And it was just as delicious. Great for reheating for a quick lunch or leftover dinner. (Prepare to collect leftover food) I hope you love this!

one year ago: Turkey Avocado Veggie Wrap
two years ago: Cinnamon Roll Blondie Bar
three years ago: Quick and easy Greek lettuce wraps
four years ago: Dark Chocolate Brownie Granola Bar
five years ago: Sausage dumplings with cheese bites
six years ago: Pull-Apart Pepperoni Cheese Pizza Sliders
seven years ago: Türkiye and Swiss Sloppy Joes {30 minute meal}
Eight years ago: Pressure cooker “bakes” a whole chicken.
nine years ago: Healthy and Delicious Grilled Tilapia Tacos {30 Minute Meal}
Ten years ago: Ham, Sweet Potato, and White Bean Soup with Bacon {Slow Cooker}

Italian Chicken and Cheese Zucchini Skillet

product: 6 up to 8 servings

Preparation time: 20 minute minute

Cooking time: 20 minute minute

Total time: 40 minute minute

Chicken + seasonings:

• 1 ½ to 2 pound Tender chicken breasts or boneless thighs Cut into 1/2 to 1 inch pieces.
• 1 teaspoon salt
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ⅛ teaspoon dried thyme
• ⅛ teaspoon black pepper
• 1 tablespoon olive oil

sauce:

• 28 ounces can crushed tomatoes
• 4 bowl (16 to 18 ounces) small diced zucchini, about 2 to 3 small/medium zucchini
• 1 tablespoon soy sauce
• 1 to 2 teaspoon granulated sugar
• ½ teaspoon dried basil
• ¼ teaspoon dried oregano

Cheesy Panko Toppings:

• 1 to 1 ½ bowl Freshly grated mozzarella cheese
• 1 bowl panko bread crumbs
• 1 tablespoon butter, melted
• ¼ bowl Freshly grated Parmesan cheese

• In a small bowl, mix together the chicken, salt, basil, oregano, garlic powder, thyme, and pepper.
• In a deep 12-inch ovenproof pan. (Use a wide ovenproof skillet or pot if you don’t have a deep skillet.) Heat the olive oil over medium heat until rippled and hot. Add the chicken and let it cook without stirring for a minute or so. Flip and cook for another 30 to 45 seconds (continue cooking to the next step).
• Add the crushed tomatoes, zucchini, soy sauce, brown sugar, basil, and oregano, stirring, scraping up any browned bits at the bottom of the pan, and bring to a simmer. Cook, stirring occasionally, for 5 to 6 minutes, until the chicken is cooked through and the zucchini is still tender. Add salt and pepper to taste if needed!
• Remove the pan from the stove. Move the oven rack to the top third of the oven. and preheat the chicken to high.
• In a small bowl, mix panko and melted butter until combined. Add Parmesan cheese and mix well.
• Sprinkle the mozzarella cheese over the top of the chicken zucchini mixture. Spread the panko/Parmesan mixture evenly over the top. Roast for 1 to 2 minutes, until the top is golden. Keep an eye on it so it doesn’t burn!
• Serve warm.

This meal is delicious served alone. You can also serve it over pasta or with breadsticks.

Provides services: 1 Serve, calorie: 678kilocalories, carbohydrate: 114g, protein: 48g, fat: 13g, Saturated fat: 4g, cholesterol: 69M.G., sodium: 2622M.G., fiber: 28g, sugar: 66g

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