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+ servings

Summer Chicken Parmesan

Lighten up your traditional chicken parmesan by making this summer version with fresh, sauteéd zucchini and cherry tomatoes instead of pasta.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Summer Chicken Parmesan
4 from 4 votes


  • 1/2 cup all-purpose flour
  • 1 large egg lightly beaten
  • 2/3 cup Italian seasoned breadcrumbs
  • 4 boneless, skinless chicken breast
  • 4 oz shredded mozzarella cheese
  • 2 Tbsp olive oil
  • 2 cloves garlic minced
  • 2 cups zucchini chopped
  • 2 cups cherry tomatoes halved
  • 1/4 cup fresh basil leaves chiffonade


  • Preheat oven to 450° F and spray baking sheet with nonstick cooking spray or line with aluminum foil.
  • In separate shallow dishes, place flour, egg, and breadcrumbs. 
  • Season chicken on both sides with salt and pepper. Dredge each chicken breast in flour, then coat in egg, and dredge in breadcrumbs. 
  • Place chicken breasts on baking sheet and bake for 20-30 minutes, or until chicken is cooked through. Remove from oven and turn oven to broil setting. 
  • Top chicken breasts with equal amounts of parmesan cheese. Return to oven and let broil until cheese is melted; about 1-2 minutes. 
  • While chicken is cooking, add olive oil to medium sauté pan and heat over medium-high heat. 
  • Add garlic and zucchini to pan and sauté for 1-2 minutes until slightly soft.  Add tomatoes, season with salt and pepper, and cook for additional 2-3 minutes. Remove from heat.
  • To serve, top chicken breast with equal amounts of zucchini and tomato sauté mixture and chiffonaded basil leaves. 


Adapted from Cooking Light Magazine
Recipe by Jennifer Meyering