This summer chicken Parmesan with zoodles is made with fresh sauteed garlicky tomatoes, crispy chicken covered in fresh mozzarella cheese, and served with fresh spiralized zucchini noodles.

Summer Chicken Parmesan with Zoodles on a plate.

Zucchini grows in abundance in the summertime, and is a wonderfully versatile vegetable!

I can always count on my friends, family, or neighbors to give me the zucchini they’re trying to get rid of from their gardens.

And when I’m not getting it for free, it’s always on sale in my local grocery store or farmer’s market.

This summer chicken parmesan with zoodles is the perfect way to use up all that zucchini!

Zoodles are fun to eat and super easy to make using a spiralizer!

This one attaches to your KitchenAid stand mixer and does all of the hard work for you.

Trust me, you’re going to love making this summer chicken parmesan with zoodles.

Summer Chicken Parmesan with Zoodles on a plate topped with basil.

Table of Contents

Ingredients for summer chicken parmesan with zoodles

Chicken breast cutlets – These are very thinly cut chicken breasts. Your butcher at your local grocery store will be able to take chicken breasts and do this for you, you just have to ask!
Panko breadcrumbs – These are crispier and crunchier than normal breadcrumbs.
All-purpose flour – This helps the egg and the breadcrumbs stick and hold onto the chicken better.
Egg – A necessary step in the breading process, this helps the breadcrumbs adhere better to the chicken.
Fresh mozzarella – Feel free to use your favorite brand of mozzarella if you can’t find it fresh.
Cherry tomatoes – These little tomatoes are flavor bombs and will give us a juicy burst.
Garlic – A classic addition that will add a subtle earthy flavor.
Zucchini – This versatile veggie turns into lovely spirals (zoodles) that are sweet and delicious.

Summer Chicken Parmesan with Zoodles on a plate with a fork.

Feeding a crowd

This recipe easily doubles for feeding a crowd!

To keep the fried chicken cutlets warm after cooking, place them on a baking sheet in the oven set to 200 degrees F.

When all your chicken cutlets are fully cooked proceed with the recipe by topping the cutlets with the mozzarella and broil.

Sauce substitutions

Here I’ve used fresh and sweet in-season cherry tomatoes.

But, if your local grocery store doesn’t have a great selection that day, no worries!

Feel free to substitute the cherry tomatoes for your favorite marinara.

Make it spicy!

Looking for a way to turn up the heat?

Adding some red pepper flake to your panko breadcrumbs, or in the tomato mixture is a great way to add a spicy kick!

Storage and leftovers

Leftovers can be easily stored in airtight containers and kept in the refrigerator for up to 4 days.

Reheating is as simple as putting leftovers in a microwave-safe dish and covering them loosely with a wet paper towel and heating for 3-4 minutes until heated through.

Summer Chicken Parmesan with Zoodles served with fresh basil.

More summertime meals

Looking to cool off? Try my Sparkling Summer Sangria.
Want more zucchini? Try my Ground Chicken Parmesan Stuffed Zucchini Boats.
Love all things spicy? Try my Chili Mango Lime Grilled Chicken Thighs.
Need to use up all those tomatoes? Try my Summertime Tomato Sandwich.

Summer Chicken Parmesan with Zoodles

Author: Brandy O’Neill – Nutmeg Nanny

This summer chicken Parmesan with zoodles is made with fresh sauteed garlicky tomatoes, crispy chicken covered in fresh mozzarella cheese and served with fresh spiralized zucchini noodles.

5 from 1 vote

Print Pin

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Ingredients

4 thin chicken breast cutlets
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon black pepper
2 eggs whisked
2 cups panko breadcrumbs
6 tablespoons olive oil divided
1/2 pound fresh mozzarella thinly sliced
3 cups halved cherry tomatoes
4 cloves garlic minced
8 cups spiralized zucchini
Fresh basil minced
Parmesan cheese grated

Instructions

Look over your chicken breast cutlets and make sure they are evenly sized. Pound out any areas that are thicker.
In a shallow bowl add flour, kosher salt, and black pepper. Stir to combine.
Next to the flour add the whisked eggs to a shallow dish and the panko breadcrumbs to a different shallow dish. At this point, you should have 3 shallow containers full of coating ingredients.
Coat the cutlets in flour and shake off any excess flour.
Dip the floured cutlet into the whisked eggs and coat in panko breadcrumbs. Continue until all the cutlets have been coated.
In a large 12-inch skillet add 4 tablespoons of olive oil and set over medium heat.
When the oil is hot add the cutlets and cook until golden brown. About 5 minutes per side depending on size and thickness. You may have to cook the cutlets in two batches depending on size.
After the cutlets have been cooked add them to a baking sheet and place the thinly sliced mozzarella on the top.
Place the sheet pan under the broil to help melt the cheese, about 5 minutes. Keep an eye on the chicken as it can burn quickly.
While the cheese is melting, wipe out the skillet you used to cook the chicken, add the remaining 2 tablespoons of olive oil, and set over medium-high heat.
When the oil is hot add the tomatoes and the garlic.
Saute until the tomatoes just start to soften. Season with kosher salt and black pepper.
Add the spiralized zucchini (zoodles) to the tomato mixture and toss to combine. Remove from heat.
To serve divide the zucchini/tomato mixture between 4 plates and top each plate with 1 chicken breast. Sprinkle with fresh basil and Parmesan cheese.