This griddle-cooked crispy garlic parmesan chicken is paired with vibrant vegetable tortellini featuring zucchini, cherry tomatoes, and banana peppers for a complete weeknight meal that comes together quickly.
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Preheat a griddle to medium-high heat. Add the chopped zucchini, sliced red onion, cherry tomatoes, and banana peppers.
Drizzle the vegetables with olive oil and season with salt, pepper, and garlic powder. Cook, stirring occasionally, until they begin to soften.
In a mixing bowl, toss the thinly sliced chicken breasts with the garlic parmesan sauce until fully coated.
In a separate shallow dish, combine the breadcrumbs and grated Parmesan cheese. Dredge each piece of sauced chicken in the breadcrumb mixture, pressing to adhere.
Add cooking oil to another section of the griddle. Place the breaded chicken on the hot oil and cook for about 4 minutes per side, until golden brown, crispy, and cooked through.
Once the vegetables have cooked down, add the frozen tortellini directly to the griddle with the vegetables.
Add a splash of water to the tortellini and vegetables, then immediately cover with a basting dome to steam. Cook for about 5 minutes, or until the tortellini is tender.
Once everything is cooked, turn off the heat. Drizzle the Italian dressing over the tortellini and vegetable mixture and toss to combine.
Plate the crispy chicken and serve with the veggie tortellini on the side. Garnish the chicken with additional grated Parmesan cheese and fresh parsley if desired.
Store cooked chicken and vegetables separately in airtight containers for up to 3 days; reheat on the griddle over medium heat with a light drizzle of olive oil.
griddle or large flat-top skillet · meat mallet or rolling pin (optional, for uniform chicken thickness)
Slice chicken breasts thin for faster, even cooking. Use medium-high heat and avoid moving the chicken too often—let it sit 2-3 minutes per side to develop a golden crust before flipping.
Cook the chicken and vegetables separately, then store in airtight containers for up to 3 days. Reheat gently on the griddle with a splash of olive oil to restore crispness.
Partially freeze chicken for 30-45 minutes, then use a sharp knife to slice against the grain at a slight angle for even, thin pieces.
Yes—mix melted butter with minced garlic, grated parmesan, and lemon juice in equal parts, or use a store-bought garlic aioli for similar results.
Cook until the internal temperature reaches 165°F (74°C) at the thickest point, or until the meat is no longer pink inside.
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