This Baked Parmesan-Crusted Chicken and Zucchini looks crispy and indulgent, but it comes together with pantry staples and one sheet pan. Thin chicken breasts get a coating of Parmesan and breadcrumbs, then roast until golden. No frying needed.

Zucchini slices roast right alongside the chicken, so your veggie is done at the same time. The recipe is sized for two, which means no waste and very little cleanup.

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Why You’ll Love This Recipe

• Oven-baked, no frying or splattering oil
• Crispy, cheesy Parmesan coating
• One pan for the chicken and the vegetable
• Family friendly and lighter than classic fried chicken cutlets

Why This Recipe Works

Pounding the chicken thin is the most important step. Thick chicken breasts take longer to cook, and the coating can burn before the middle is done. Thin, even pieces cook quickly at 425°F, so the crust turns golden while the meat stays juicy.

The coating is half Parmesan and half breadcrumbs. Parmesan browns and crisps in the oven and adds a salty, nutty flavor. The breadcrumbs give it crunch. The beaten egg acts like glue so the coating stays on the chicken instead of falling off on the pan.

Ingredients and Easy Swaps

• Chicken breasts: Two boneless breasts, pounded thin. Thin-sliced chicken cutlets from the store save a step. Boneless thighs also work.
• Parmesan cheese: One quarter cup, finely grated. Pecorino Romano is a sharper swap.
• Breadcrumbs: One quarter cup. Panko makes it extra crunchy. For low carb, use crushed pork rinds or almond flour.
• Seasoning: Garlic powder, salt, and pepper. Italian seasoning or smoked paprika are tasty additions.
• Egg: One beaten egg holds the coating in place. A thin layer of mayo or Dijon mustard works in a pinch.
• Zucchini and olive oil: One sliced zucchini tossed in 1 tablespoon of oil. Yellow squash or broccoli florets work too.

How to Make It at a Glance

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Mix the Parmesan, breadcrumbs, garlic powder, salt, and pepper in a shallow bowl.
3. Dip each piece of chicken in the egg, then press it into the crumb mixture. Place it on the pan.
4. Toss the zucchini with olive oil and scatter it around the chicken.
5. Bake for 20 to 25 minutes, until golden and the chicken reaches 165°F.

Equipment You’ll Need

• Sheet pan and parchment paper
• Shallow bowls for the egg and coating
• Tongs
• Meat mallet or rolling pin for pounding the chicken

Common Mistakes to Avoid

Skipping the pounding. Uneven chicken cooks unevenly. Place it between two sheets of plastic wrap and pound it to about 1/2 inch thick.

Not pressing the coating on. Press the crumbs firmly with your hand so they stick in an even layer.

Soggy zucchini. Cut the slices about 1/2 inch thick and don’t pile them up. Space lets them roast instead of steam.

Guessing if it’s done. Check the thickest part with a thermometer. Chicken is safe at 165°F.

Tips for an Extra Crispy Crust

Baked coatings don’t get quite as crunchy as fried ones, but a few small tricks get you close. First, lightly spray the top of the coated chicken with olive oil spray. The oil helps the crumbs brown instead of drying out. Second, toast the breadcrumbs in a dry skillet for 2 to 3 minutes before mixing them with the Parmesan. They start out golden, so they finish extra crisp.

You can also set the chicken on a wire rack placed over the sheet pan. Hot air flows under the chicken, so the bottom crisps up too. If you use a rack, roast the zucchini on a separate small pan or around the edges. Finally, let the chicken sit for 3 to 5 minutes after it comes out of the oven. The crust firms up as it cools slightly.

Variations

• Chicken Parm style: Spoon marinara over the cooked chicken, add mozzarella, and broil for 2 minutes.
• Lemon herb: Add lemon zest and dried oregano to the crumb mix.
• Feed four: Double everything and use two sheet pans. Swap the pans halfway through baking.

Serving Suggestions

A simple lemony orzo on the side is a great match. A green salad, buttered pasta, or roasted potatoes also round out the plate. For kids, serve a little marinara or ranch for dipping. Leftover chicken also makes a great sandwich the next day on a toasted roll with lettuce and tomato.

Make Ahead and Storage Tips

• Bread the chicken up to 8 hours ahead. Keep it covered in the fridge until you’re ready to bake.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Leftovers reheat well in the oven or air fryer. Warm at 375°F for 8 to 10 minutes to bring back the crunch.

Frequently Asked Questions

Can I make this in the air fryer?
Yes. Cook the coated chicken at 380°F for 10 to 12 minutes, flipping once. Cook the zucchini separately for 8 to 10 minutes.

Why does my coating fall off?
The chicken may have been too wet. Pat it dry before dipping it in the egg, and let extra egg drip off before coating.

Can I use frozen chicken?
Thaw it fully in the fridge first so it cooks evenly and the coating sticks.

Is this recipe low carb?
It’s fairly light, but the breadcrumbs add some carbs. Swap them for crushed pork rinds or almond flour to make it low carb.