Skillet Chicken and Zucchini Parmesan


  • ½ of a batch of Aimee’s 4-Ingredient Tomato Sauce (found on Simple Bites)
  • 4 boneless, skinless chicken breasts
  • Salt, Pepper, and Dried Italian Seasoning, to taste
  • 2 – 3 teaspoons Olive Oil
  • ⅓ cup Fresh Parmesan Cheese, grated
  • 1 medium sized zucchini, sliced about ⅓ of an inch thick
  • 8 Fresh Mozzarella Cheese Slices
  • Chopped Fresh Parsley and/or Fresh Basil , for garnish
  • Pasta for serving, if desired


  1. Prepare ½ of a batch of Aimee’s wonderful 4-Ingredient Tomato Sauce – this can be done in advance and refrigerated for a day or two or stored in the freezer.
  2. Cut each chicken breast in half. Using a meat tenderizer, pound each side of the breast. It isn’t necessary to pound them until very thin, just a few whacks per side to help tenderize them.
  3. Sprinkle each side of the breast with salt, pepper, and dried Italian seasoning according to your preferences.
  4. Heat the oil over medium heat in a 3.5 quart stove top safe pan that has a lid. I love my Le Creuset Enameled Cast-Iron 3.5 -Quart Round Braiser for jobs like this.
  5. Place the chicken breasts in the pan and cook until browned, about 3-5 minutes per side. After browning the chicken, sprinkle them with freshly grated Parmesan. Pour the sauce over and cook covered on low to medium-low heat for 30 minutes.
  6. Remove the lid and arrange the zucchini on top in between the chicken pieces. At this time also layer a slice of fresh mozzarella on top of each piece of chicken. Replace lid and cook for another 15 minutes on low heat.
  7. Sprinkle with fresh parsley and basil, if desired, for a garnish and serve alongside pasta.


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