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Sophie

Crispy Chicken with Blistered Zucchini and Herby Green Sauce is a must-try!

Crispy Chicken with Blistered Zucchini and Herby Green Sauce is a must-try dish that combines juicy chicken with flavorful zucchini and a vibrant green sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (about 1 pound total)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil for cooking
  • 2 medium zucchini sliced into rounds
  • 1 tablespoon olive oil for zucchini
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh chives
  • 1/4 cup olive oil for herby green sauce
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. Season the chicken breasts with salt and pepper.
  3. Set up a breading station: Place the flour in one shallow dish, whisk the eggs in another, and combine the panko breadcrumbs, garlic powder, and paprika in a third dish.
  4. Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat thoroughly with the panko mixture.
  5. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to the baking sheet and keep warm in the oven.
  6. In the same skillet, add 1 tablespoon of olive oil and the sliced zucchini. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is blistered and tender. Season with salt and pepper.
  7. For the herby green sauce, combine the parsley, basil, chives, olive oil, lemon juice, minced garlic, salt, and pepper in a food processor. Blend until smooth. Adjust seasoning as needed.
  8. Serve the crispy chicken topped with blistered zucchini and drizzled with herby green sauce.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 19gCholesterol: 200mgSodium: 600mgFiber: 2gSugar: 2g

Notes

  • For extra crunch, try adding grated Parmesan cheese to the panko mixture.
  • Substitute the zucchini with other vegetables like bell peppers or asparagus for a different flavor profile.

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