One pan chicken has never looked—or tasted—this good. We’re talking juicy, golden-crusted chicken thighs paired with garlic-kissed zucchini, all in one skillet. This recipe is for those nights when you want big flavor with minimal mess. I used to think getting a crispy, cheesy crust on chicken meant dredging and deep-frying, but this? This is a weeknight miracle. The pan does the heavy lifting, and your stovetop stays drama-free. If you’ve ever chased a perfect balance between protein and veggies without dirtying five pots in the process, this is your moment. This recipe lives in that sweet spot of one pan recipes and those incredible recipes you can repeat weekly without getting tired of them. You’ll find it nestled somewhere between muffin top pan recipes and those sneaky one pan vegetarian meals you swear were made just for zucchini season.

1) Key Takeaways
2) Easy One Pan Chicken Recipe
3) Ingredients for One Pan Chicken
4) How to Make One Pan Chicken
5) Tips for Making One Pan Chicken
6) Making One Pan Chicken Ahead of Time
7) Storing Leftover One Pan Chicken
8) Try these Main Course recipes next!
9) One Pan Chicken
10) Nutrition

1) Key Takeaways

What makes this Parmesan chicken crisp without deep frying?
Why zucchini is the perfect match for one pan chicken?
How to prep and cook this meal in under 30 minutes?
What to avoid when cooking chicken in a skillet?

2) Easy One Pan Chicken Recipe

If you’ve ever wanted to make something fast, hearty, and easy to clean up, you’ll like this one pan chicken recipe. I reach for it when I’m running low on patience, groceries, or energy. You get crispy Parmesan chicken and sautéed zucchini in one skillet. It’s simple, it’s comforting, and it’s got flavor in all the right places.

This started as a “use what you have” kind of dinner and turned into a weekly go-to. I keep zucchini and Parmesan on hand now, just in case I need a backup dinner plan. It’s dependable, like your favorite hoodie, but with garlic and cheese. You cook everything in one pan, and cleanup is blissfully brief.

Whether you’re into one pan recipes or you’re just trying to avoid another sink full of dishes, this one’s worth saving. Plus, if you’re a fan of skillet pan recipes or those incredible recipes that feel like they cooked themselves, this one checks the boxes.

3) Ingredients for One Pan Chicken

Chicken Thighs: I like using boneless, skinless chicken thighs here. They cook quickly and stay juicy, even if you look away from the stove for a bit too long. They’re the workhorse of one pan chicken meals, and they crisp up like a dream with Parmesan.

Salt and Pepper: Classic seasoning, and it matters. A sprinkle on both sides of your chicken gives the base flavor you’ll build on with the cheese and garlic. Don’t skip it, even if you’re in a rush.

Parmesan Cheese: This is what creates that golden crust that makes you feel like you’re eating something from a restaurant. Use grated cheese that melts well and browns even better. The crust clings to the chicken and adds saltiness, crunch, and a bit of joy.

Garlic Powder: Garlic flavor, without the fuss of chopping. It adds depth and blends well into the coating. If you’ve got fresh garlic coming later, this helps layer the flavor.

Zucchini: I slice it into half moons so it cooks evenly and fits around the chicken in the skillet. It soaks up the pan juices and garlic like a sponge, and gives you that one pan vegetarian meals vibe too.

Olive Oil: Just enough to keep the chicken from sticking and to carry all the flavor. Go with a light olive oil so it doesn’t overpower the Parmesan and garlic.

Fresh Garlic: I like to add this when the chicken’s done. It only needs 30 seconds in the pan to bring out the aroma and taste. You’ll smell it and know it’s time for the zucchini.

Fresh Parsley: Optional, but a little sprinkle at the end makes the dish look like you tried really hard—even if you didn’t.

4) How to Make One Pan Chicken

Step 1. Pat your chicken dry. Sprinkle salt, pepper, and garlic powder on both sides. Press grated Parmesan onto each piece until it sticks. It’ll look a little messy. That’s fine.

Step 2. Heat the olive oil in a large skillet over medium heat. You want it hot but not smoking. Place the chicken in and let it sit. Don’t move it around. Let it form a crust.

Step 3. Cook the chicken about 6 to 8 minutes per side, depending on thickness. Flip once, gently. You want that Parmesan crust to stay put. Once cooked through, set the chicken aside on a plate.

Step 4. In the same pan, toss in a little more oil if it looks dry. Add minced garlic and stir quickly. Don’t let it burn. After 30 seconds, add the zucchini slices.

Step 5. Cook the zucchini for about 5 to 6 minutes, stirring here and there. They should get a little brown on the edges but stay firm. We’re not making mush.

Step 6. Slide the chicken back into the pan with the zucchini. Let it warm up for a minute, then hit it with fresh parsley if you like. Serve warm, with all the crispy bits from the pan.

5) Tips for Making One Pan Chicken

Use a large skillet so everything fits without crowding. If you cram the chicken, it steams instead of sears, and no one wants steamed Parmesan crust. Let the chicken cook on its own before flipping. If you try too early, the crust sticks to the pan and you lose that golden layer.

Zucchini loves to release water. Don’t salt it before cooking, or you’ll get a watery pan. Let it cook down naturally, and if it looks wet, just let it go a minute longer until it dries out.

If you want to mix things up, swap zucchini for yellow squash or thin green beans. You can even throw in halved cherry tomatoes at the end for a pop of color. It’s flexible and still fits the one pan recipes life we all need some nights.

6) Making One Pan Chicken Ahead of Time

This recipe is great if you like to plan ahead. Cook it earlier in the day, store it in the fridge, and reheat when ready. It doesn’t get soggy, and the flavors hold up well. I’ve packed it for lunch and felt a little smug about it.

When reheating, use the stovetop over the microwave if you can. It keeps the crust crisp. Add a splash of broth or water to the pan so things don’t dry out. That little step makes leftovers feel like round two instead of leftovers.

You can even prep everything—season the chicken, slice the zucchini—and keep it in the fridge until dinnertime. That way, all you have to do is cook. Perfect for evenings when time is short, and appetites are not.

7) Storing Leftover One Pan Chicken

Store leftovers in a sealed container in the fridge for up to four days. I’ve stretched it to five, but that’s between us. Reheat in a skillet for best results. Microwave works too, but you’ll lose the crunch.

If the zucchini gets soft, just embrace it. It still tastes great. You can even chop everything up and toss it into a wrap or over some cooked rice for a second-day remix. That’s the beauty of skillet pan recipes. They’re forgiving and versatile.

I don’t recommend freezing it. The zucchini doesn’t thaw well, and the chicken texture changes. Eat it fresh or reheat within a few days for the best taste and texture.

8) Try these Main Course recipes next!

9) One Pan Chicken