One Pan Chicken Parmesan and Roasted Zucchini
User Reviews
5
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Prep Time
15 mins
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Cook Time
27 mins
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Total Time
47 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
One Pan Chicken Parmesan and Roasted Zucchini
Description
In this recipe, boneless, skinless chicken breasts are coated in an egg wash and then pressed into a blend of Italian-seasoned panko breadcrumbs and Parmesan cheese, which has been lightly moistened with olive oil. Baking the chicken at 450°F crisps the coating and cooks the chicken through. Shortly before the chicken is done, zucchini slices seasoned with garlic powder and olive oil are added to the same pan, allowing them to roast alongside the chicken to a tender, slightly caramelized finish.
The result is a balanced meal with the savory crunch of the Parmesan-panko crust contrasting with the soft, roasted zucchini. The chicken is topped with marinara sauce and mozzarella cheese after the initial bake, allowing the cheese to melt while finishing the cook and creating a classic Chicken Parmesan experience without additional pans.
This dish is convenient for weeknight cooking since it uses one sheet pan and simple ingredients. The roasted zucchini complements the chicken as a vegetable side made at the same time. Fresh basil can be added before serving for an herbal note.
Ingredients
- 4 (6 oz) chicken breast boneless skinless halves
- 3/4 cup panko bread crumbs Italian; seasoned
- 1/4 cup Parmesan Cheese finely grated
- salt freshly ground
- black pepper freshly ground
- 1 egg large
- 2 Tbsp olive oil , divided
- 2/3 cup marinara sauce (from a jar of store bought)
- 2/3 cup mozzarella cheese shredded
- 1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
- 1/2 tsp garlic powder
- basil for serving (optional, chopped, fresh
Instructions
- Preheat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray.
- Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper if desired. Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs.
- In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well.
- Transfer to middle of baking dish then repeat with remaining chicken breasts. Bake chicken in oven 15 minutes. During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat.
- Remove chicken from oven, rotate chicken to opposite side. Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn't need much more time).
- Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted about 1 - 2 minutes (keep a close eye on it so cheese doesn't burn).
- Sprinkle with basil and serve immediately.
User Reviews
Overall Rating
5
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