This easy cheesy Italian chicken zucchini skillet meal is loaded with flavor and so delicious! That cheesy panko crust is everything.

One of the yummiest dishes I’ve made in a while, this quick and easy one-skillet meal proves that the simplest of ingredients can come together for one incredibly tasty dinner!

Serving of Italian chicken zucchini skillet meal in white bowl.

Easy Skillet Meal

This recipe is made start-to-finish in one skillet.

Thanks to the abundance of chicken (yay, lean protein!) and zucchini (yay, veggies!), it makes a very full skillet. So I would suggest using a 12-inch deep skillet. If you don’t have a deep skillet, use a wide saucepan or pot.

Also, because this skillet meal is popped under the broiler at the end, make sure the pan you are using is oven-safe.

Here is how the whole thing comes together. Don’t blink or you’ll miss it!

  1. Season chicken (breasts, tenders or thighs) with pantry staples and brown in a skillet.
  2. Add crushed tomatoes, zucchini, a few more essential flavor boosters, and simmer.
  3. Top the skillet with mozzarella cheese and buttered Parmesan-panko crumbs and broil until golden.

I’m telling you, that cheesy panko topping is EVERYTHING.

If you’re eating low/er carb, you could leave it off and just stick with the mozzarella cheese, but I’m not gonna lie, I’ll be kind of sad for you.

How to Eat This

How do you eat this cheesy Italian chicken zucchini skillet meal? It’s a valid question!

Do you dig right in and abandon all thought of side dishes?

Is pasta welcome at the table?

Dare you even think about breadsticks or salad?

I happen to love this meal all by itself. It has veggies. It has protein. It has that delicious cheesy crust. It’s meal in and of itself, if you ask me.

But you can easily serve it atop or alongside pasta! And I’ll never tell you not to make breadsticks. Always a good choice. Always.

Panko topped zucchini chicken casserole in skillet with cheesy spoonful.

A Savory Zucchini Favorite

I love zucchini in sweet quick breads, cakes, cornbread…but most of all, I love it in savory dinners. It is such an adaptable vegetable!

I promise you’ll love zucchini even more if you don’t over cook it. The bits of zucchini only need a few quick minutes of simmering. We’re going for an al dente vibe here. Say no to mushy zucchini! It’s so much better this way, trust me!

This easy skillet meal is a minefield of delicious, simple flavors. And it is just as delicious heated up for a quick lunch or leftover dinner (get ready to hoard the leftovers). I hope you love this one!

Zucchini, panko bread crumbs, tomato sauce and chicken in white bowl.

What to Serve With This

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Serving of chicken zucchini Italian skillet in white bowl with parmesan cheese and fresh basil.

Cheesy Italian Chicken Zucchini Skillet

5 stars (21 ratings)


Chicken + Seasonings:

  • 1 ½ to 2 pounds boneless, skinless chicken breasts, tenders or thighs, cut into 1/2 to 1-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • teaspoon dried thyme
  • teaspoon black pepper
  • 1 tablespoon olive oil


  • 28-ounce can crushed tomatoes
  • 4 cups (16 to 18 ounces) small-diced zucchini, about 2 to 3 small/medium zucchini
  • 1 tablespoon soy sauce
  • 1 to 2 teaspoons brown sugar
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano

Cheesy Panko Topping:

  • 1 to 1 ½ cups freshly grated mozzarella cheese
  • 1 cup panko bread crumbs
  • 1 tablespoon butter, melted
  • ¼ cup freshly grated Parmesan cheese


  • In a small bowl, toss together the chicken, salt, basil, oregano, garlic powder, thyme, and pepper.
  • In an oven-proof 12-inch deep skillet (use an oven-proof wide saucepan or pot if you don't have a deep skillet), heat the olive oil over medium heat until rippling and hot. Add the chicken and let it cook without stirring for a minute or so. Flip and cook for another 30 to 45 seconds (it will continue cooking in the next steps).
  • Add the crushed tomatoes, zucchini, soy sauce, brown sugar, basil and oregano. Stir, scraping up any browned bits on the bottom of the skillet, and bring to a simmer. Cook, stirring occasionally, for 5 to 6 minutes until the chicken is cooked through and the zucchini is just tender. Add additional salt and pepper to taste, if needed!
  • Remove the skillet from the heat. Move an oven rack to the top third of the oven and preheat the broiler to high.
  • In a small bowl, stir together the panko and melted butter until evenly combined. Add the Parmesan cheese and toss to combine.
  • Sprinkle the mozzarella cheese evenly over the top of the chicken zucchini mixture. Spread the panko/Parmesan mixture evenly over the top. Broil for 1 to 2 minutes until the topping is golden. Watch closely so it doesn't burn!
  • Serve warm.


This meal is delicious served on it’s own. You could also serve over pasta or serve with breadsticks.
Serving: 1 serving, Calories: 678kcal, Carbohydrates: 114g, Protein: 48g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 69mg, Sodium: 2622mg, Fiber: 28g, Sugar: 66g