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Chicken topped with vegetables and Parmesan on a white plate.
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Summer Chicken Parmesan

This pretty plate of Summer Chicken Parmesan is a great choice for a warm summer night. Make use of vibrant summer produce and get this delicious meal on the table in about 30 minutes.

Prep Time15 mins
Cook Time15 mins
0 mins
Total Time30 mins
Course: Main Dish
Cuisine: American, Italian
Servings: 6
Calories: 541kcal


  • 2 pounds thin sliced (¼-inch thick) boneless skinless  chicken breasts
  • salt and fresh ground black pepper to taste
  • ¾ cup all-purpose flour
  • ½ cup Italian style breadcrumbs
  • ½ cup shredded Parmesan divided
  • 9 ounces fresh mozzarella thinly sliced
  • 3 large eggs
  • 3 tablespoons olive oil or as needed
  • 2 zucchini
  • 10 ounces red cherry tomatoes
  • 10 ounces yellow cherry tomatoes
  • 1 teaspoon minced garlic
  • 1 lemon
  • 1 tablespoons chopped fresh basil


  • Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray the foil with nonstick cooking spray.
  • Season the chicken breasts on both sides with salt and pepper to taste. Set aside.
  • Place flour, egg, and breadcrumbs in separate shallow dishes (pie plates work well).  Lightly whisk the eggs. Dredge both sides of chicken in flour; dip in egg, and then dredge in breadcrumbs.
  • Heat 2 tablespoons olive oil in a large skillet over MEDIUM-HIGH¼. Add half of the breaded chicken, cook 2 minutes on each side, or until nicely browned. Transfer browned chicken to the prepared baking sheet. Repeat this process with remaining chicken, adding oil to the skillet if needed.
  • Top browned chicken with a slice of fresh mozzarella cheese and transfer baking sheet to the oven for 7 to 10 minutes or until chicken is cooked through and cheese has melted.
  • Meanwhile, add 1 tablespoon olive oil to clean skillet and add zucchini. Sauté for about 1 minute, or just until slightly fork tender. Add tomatoes and garlic. Season with salt and sauté for 3 or 4 minutes, until tomatoes have softened and zucchini is tender. Squeeze fresh lemon juice over the cooked vegetables and toss to combine.
  • Spoon the vegetables over the chicken, sprinkle with additional Parmesan cheese and top with fresh basil.


If your chicken is not thin-sliced either slice it all the way through the middle to create two thin slices or place it in a plastic storage bag or between pieces of plastic wrap and pound it to ¼-inch thickness with a mallet. 


Calories: 541kcal | Carbohydrates: 24g | Protein: 51g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 219mg | Sodium: 740mg | Potassium: 867mg | Fiber: 2g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 23.5mg | Calcium: 363mg | Iron: 2.8mg