Description
A simple and delicious sheet pan dinner featuring crispy parmesan-crusted chicken and tender zucchini. This easy recipe is perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchinis, cut into 1/2-inch thick half-moons
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken pieces and zucchini.
- In a small bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Add the olive oil to the chicken and zucchini mixture and toss to coat.
- Sprinkle the Parmesan-breading mixture over the chicken and zucchini. Toss again to ensure everything is evenly coated.
- Spread the coated chicken and zucchini in a single layer on a large baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the zucchini is tender and lightly browned.
- Garnish with fresh parsley before serving.
Notes
- For extra crispy chicken, you can broil for the last 1-2 minutes of cooking, watching carefully to prevent burning.
- Feel free to add other vegetables like bell peppers or cherry tomatoes.
- Serve with a side of pasta or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg