This dinner looks crispy and indulgent but comes together with pantry staples and a simple oven bake.

Juicy chicken breasts are coated in Parmesan and breadcrumbs, then roasted until perfectly golden—no deep frying needed.

Zucchini slices roast right alongside the chicken, soaking up all those savory flavors.

It’s a no-fuss, one-pan solution that works whether you’re feeding a picky eater or just trying to get dinner done without a mess.

This recipe is built for two, so you get exactly what you need without any waste.

Serve it with lemony orzo or a side salad for a quick, balanced plate.

Why You’ll Love This Recipe

• Oven-baked, no frying
• Crispy parmesan coating
• Family-friendly and low-carb

Equipment You’ll Need

• Sheet pan
• Shallow bowls
• Tongs

Serving Suggestions

• Add a simple lemony orzo on the side

Make-Ahead and Storage Tips

• Bread chicken in advance and refrigerate until ready
• Leftovers reheat well in the oven

Baked Parmesan-Crusted Chicken & Zucchini

Recipe by Tammy Poppie

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Servings

2

servings

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Ingredients

• 2 boneless chicken breasts, pounded thin

• ¼ cup grated Parmesan cheese

• ¼ cup breadcrumbs

• ½ tsp garlic powder

• Salt and pepper

• 1 egg, beaten

• 1 zucchini, sliced

• 1 tbsp olive oil

Directions

• Preheat oven to 425°F. Line a sheet pan with parchment.
• Mix Parmesan, breadcrumbs, garlic powder, salt, and pepper.
• Dip chicken in egg, then coat in breadcrumb mixture. Place on pan.
• Toss zucchini in olive oil and scatter around chicken.
• Bake 20-25 minutes until golden and cooked through.

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