Name: Summer Grilled Chicken Parmesan
Prep time: 20 min
Total time: 20 min
Ingredients: 1 ounce white whole-wheat flour (about 1/4 cup); 1 large egg, lightly beaten; 2/3 cup plain whole-wheat breadcrumbs; 4 (4 ounce) chicken breast cutlets; 5/8 teaspoon kosher salt (divided); 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil (divided); Cooking spray; 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup); 1 1/2 cups chopped zucchini (about 1 medium); 1 1/2 cups cherry tomatoes, halved; 2 cloves garlic, thinly sliced; 1/4 cup chopped fresh basil

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Summer grilled chicken parmesan combines the best of summer’s fresh produce with the crispy, cheesy indulgence you love from this Italian classic.

The chicken is perfectly breaded for a golden crust, topped with gooey melted mozzarella, and paired with sautéed zucchini and cherry tomatoes for a wholesome, seasonal twist. Ready in just 20 minutes, it’s ideal for weeknight dinners or entertaining guests on warm evenings.

This lighter, veggie-packed version highlights everything you love about an easy chicken parmesan recipe while keeping it healthier!

The Inspiration for This Summer Grilled Chicken Parmesan

I developed this recipe on a warm evening when I craved homemade comfort food but didn’t want to linger in a hot kitchen. My family loves healthy chicken parmesan with zucchini, and grilling adds that slightly smoky taste you can only get outdoors.

This dish simplifies the process, lightens things up with fresh summer veggies, and still delivers on bold, cheesy flavors. With the summer harvest in full swing, I knew this quick recipe would be a staple not just in my home but hopefully yours too!

Ingredients for Summer Grilled Chicken Parmesan

1 ounce white whole-wheat flour (about 1/4 cup)
1 large egg, lightly beaten
2/3 cup plain whole-wheat breadcrumbs
4 (4 ounce) chicken breast cutlets
5/8 teaspoon kosher salt (divided)
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil (divided)
Cooking spray
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
1 1/2 cups chopped zucchini (about 1 medium)
1 1/2 cups cherry tomatoes, halved
2 garlic cloves, thinly sliced
1/4 cup chopped fresh basil

Step-by-Step Summer Grilled Chicken Parmesan Instructions

Preheat your broiler with the oven rack in the middle position.
Set up a dredging station with three shallow dishes: one for flour, one for egg, and one for breadcrumbs.
Season the chicken cutlets with 1/2 teaspoon of salt and all the pepper. Dredge each piece in flour, then egg, and finally coat in breadcrumbs, pressing lightly to adhere.
Heat 1 1/2 teaspoons of olive oil in a large skillet over medium-high heat. Add 2 chicken cutlets and cook for 1 minute on each side.
Transfer the chicken to a baking sheet coated with cooking spray. Repeat with another 1 1/2 teaspoons of oil and remaining cutlets.
Top each cutlet with shredded mozzarella cheese. Broil in the oven for 1 1/2 minutes or until the cheese is melted and bubbly. Check that the internal temperature reaches 165°F to ensure doneness.
In the same skillet, heat the remaining olive oil over medium-high heat. Add the zucchini, sautéing for 1 minute before adding the cherry tomatoes, garlic, and remaining 1/8 teaspoon of salt.
Cook the vegetables for about 4 minutes, just until softened and lightly caramelized.
Serve the chicken cutlets hot, topped with sautéed vegetables and a generous sprinkle of fresh basil. Enjoy immediately!

My Chef Tips for the Best Summer Grilled Chicken Parmesan

Chicken cutlet thickness: Pound the chicken evenly to a uniform 1/2 inch thickness for faster, even cooking.
Double coating tip: For extra crunchy chicken, repeat the flour, egg, and breadcrumb process twice.
High-quality mozzarella: Use freshly shredded mozzarella for the best melting texture.
Make it a meal: Serve with a side of whole-grain pasta or a fresh salad for balance and extra heartiness.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for crispy results.
Vegetable variations: Swap zucchini for eggplant or bell peppers to customize with your favorite summer produce.

Summer Grilled Chicken Parmesan FAQs

How is this healthier than traditional recipes?

This healthy chicken parmesan with zucchini swaps traditional frying for quick skillet cooking and uses whole-wheat breadcrumbs and fresh vegetables for added nutrition.

Can I make this recipe gluten-free?

Yes, simply substitute the flour and breadcrumbs with gluten-free alternatives to craft a delicious best chicken parmesan for summer.

How can I grill this entirely outdoors?

For a quick grilled chicken parmesan, cook the breaded chicken over medium heat on your grill using a well-oiled, foil-lined surface. Then, carefully add the cheese and cover with a grill lid to melt.

What’s the best way to store and reheat leftovers?

Store the chicken and veggies separately in airtight containers in the fridge. Reheat the chicken on a baking sheet at 375°F to restore its crispiness, adding the veggies toward the end.

Can I use a different cheese?

Absolutely! Parmesan or provolone can be used in place of mozzarella for a unique twist on homemade chicken parmesan.

Time to Try This Summer Grilled Chicken Parmesan

This Summer grilled chicken parmesan is a fresh, vibrant, and satisfying meal that celebrates the flavors of the season. With its crisp texture, melty cheese, and veggie-packed goodness, it’s bound to become a favorite at your table. I can’t wait for you to try it—so grab some fresh basil, zucchini, and chicken, and get cooking! What’s your favorite summer chicken recipe? Let me know in the comments or tag me with your creations. Happy cooking!