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One Pan Chicken Parmesan & Zucchini

One Pan Chicken Parmesan & Zucchini


  • 3-4 boneless, skinless chicken breasts
  • 3/4 cup Italian seasoned Panko bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1 large egg
  • 2 tbsp. olive oil, divided
  • 2/3 cup marinara sauce
  • 2/3 cup shredded mozzarella cheese
  • 3 zucchinis, cut into 1/2 inch thick slices
  • 1/2 tsp. garlic powder


  1. Preheat oven to 450ºF. Coat rimmed baking sheet with non-stick spray.
  2. Add bread crumbs and Parmesan into gallon size resealable bag. Season with salt and pepper. Shake bag; add 1 tbsp. of olive oil to crumb mixture. Seal bag and shake again to moisten crumbs.
  3. Whisk egg in small bowl. Add each chicken breast to egg mixture to coat, then transfer to crumb mixture bag. Coat breasts with crumbs – push down to guarantee crumbs stick.
  4. Place each coated breast in middle of baking sheet. Bake in oven for 15 minutes.
  5. Place zucchini in gallon size resealable bag. Add olive oil and garlic powder; season with salt and pepper, to taste. Seal bag and shake.
  6. Remove chicken from oven and turn breasts over. Add zucchini slices to sides of sheet. Return to oven and bake 10 minutes.
  7. Remove from oven. Drizzle marinara over each breast and sprinkle with mozzarella. Return to oven and bake until cheese is melted.