Garden Chicken Parmesan
Transform your weeknight dinner with this vibrant and hearty Garden Chicken Parmesan—a wholesome twist on the classic Italian-American favorite! Juicy, golden-breaded chicken breasts are smothered in a rich, homemade tomato sauce bursting with sautéed zucchini, yellow squash, fresh spinach, and aromatic garlic. Topped with gooey mozzarella and nutty Parmesan cheese, this dish is baked to bubbly perfection for a comforting yet veggie-packed meal. Perfectly seasoned and layered with fresh flavors, it’s a crowd-pleaser that comes together in under an hour. Serve it alongside pasta, crusty bread, or a crisp green salad for a balanced and incredibly satisfying feast.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 2 cups fresh spinach
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried Italian seasoning
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board, and using a meat mallet, pound them to an even thickness (about 1/2 inch). Season both sides with salt, pepper, and garlic powder.
Set up a breading station: place the flour in one shallow dish, beat the eggs in a second dish, and combine panko breadcrumbs and grated Parmesan cheese in a third dish.
Dredge each chicken breast in flour, shaking off the excess. Dip it into the eggs, then coat with the breadcrumb-Parmesan mixture, pressing gently to adhere.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breaded chicken and cook for 2-3 minutes on each side until golden brown (they will finish cooking in the oven). Set aside on a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and minced garlic, cooking until softened, about 2 minutes.
Stir in the zucchini and yellow squash, cooking for 3-4 minutes until slightly tender. Add the spinach and cook until wilted, about 2 minutes.
Pour the crushed tomatoes into the skillet and stir in the dried Italian seasoning. Simmer for 5 minutes to let the flavors meld.
Spread half of the vegetable-tomato mixture in the bottom of a large baking dish. Place the browned chicken breasts on top, then spoon the remaining mixture over the chicken.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the cheese is melted and bubbly.
Garnish with chopped fresh basil before serving. Enjoy with a side of pasta, rice, or a fresh green salad!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.3 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 442 mg | 34% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1463 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
