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. It’s a fresh spin to the traditional recipe and the perfect use for all those summertime vegetables.
The first time I had chicken Parmesan I was 12 years old and I BEGGED my parents to take me to Olive Garden. I had only seen the restaurant on TV and was dying for real authentic Italian cuisine. My dad is not a fan of Italian food so the fact that he said we could go was shocking. After diligently looking over the menu I decided that I had to try the chicken Parmesan. I mean, it was fried chicken, cheese, and pasta. What wasn’t to love?
It came to the table and I immediately started drooling over all. the. cheese. I dug right in and immediately thought “ok, this is not what I expected.” Then the waitress comes over and is all “oh whoops I gave you eggplant Parmesan, not chicken Parmesan.” Ok, that explains why it tasted nothing like chicken and more like mushy dirt. I finally got my correct order and decided that chicken Parm was the best and I was in love with Olive Garden.
Well, I’m not so much in love with the OG anymore BUT I do still love me a big plate of chicken Parm. BUT, I decided I wanted to make it a bit fresher to match the flavors of the summer. Plus I’m always looking for delicious uses to bust out my spiralizer.
And I always have a big tub of cherry tomatoes in my house because I always buy the biggest package at BJ’s like a fool. I don’t know why I think I need to eat so many tomatoes.
I guess it’s lucky I do overbuy tomatoes because I had a bunch laying around to throw together this dish. But also because I eat my weight in my summertime tomato sandwich.
I still made the chicken crispy because that is just a necessary thing when it comes to chicken parm and I’m no fool. BUT I did swap out the pasta for zoodles because to be honest I just think it’s better. I’m seriously a huge zoodle fan and I’m not just saying that out loud to try and make myself believe that I like them.
If you’re feeling super healthy I guess you could use less mozzarella cheese but it’s so damn good you’ll be sad you made that healthy decision.
Kidding! I mean, you will be sad but I would support your healthy decision *side eye*
Looking for more delicious dishes like this summer chicken Parmesan with zoodles? Try my Lemon Chicken Vegetable Farro Soup, Chicken Parmesan Stuffed Zucchini Boats, Honey Spiced Glazed Chicken, Chili Mango Lime Grilled Chicken Thighs, or my Sweet Soy Marinated Grilled Chicken Thighs
Summer Chicken Parmesan with Zoodles
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. It's a fresh spin to the traditional recipe and the perfect use for all those summertime vegetables.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 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
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 shallow dish.
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 to 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 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.