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One Pan Parmesan Crusted Chicken With Potatoes And Zucchini

One of my favorite one-pan meals: parmesan crusted chicken. Itโ€™s tender and juicy, coated with delicious garlic seasoning. Perfect for busy weeknights!

Here is a one-pan meal that I can never get sick of, and for good reason: parmesan crusted chicken. 

It features oven-baked chicken tenders that are crispy on the outside and juicy on the inside. Together with the baby potatoes and zucchini, the garlicky parmesan crust is so delicious, people will be grinning from ear to ear. Say cheese! 

Why I love this recipe: 

  • Itโ€™s a one-pan recipe, which means less time spent cleaning and more time spent relaxing. I count it as a blessing when Iโ€™m having an extremely busy day and still want to put something yummy on the table thatโ€™s quick and easy. 
  • Itโ€™s a complete meal on its own. You have protein from chicken breasts, fiber from the zucchini, carbs from baby red potatoes, and fats from parmesan cheese. Nothing is sexier to me than a balanced meal these days (Hubs still takes top spot, of course. Hi, babe!)  
  • The flavors are out of this world! Very similar to my parmesan crusted salmon, this chicken recipe has a crispy garlic parmesan crust that looks good and tastes even better. 

You will not regret putting this on your dinner lineup this week, and your guests will be so happy you did. I hope you enjoy this recipe โ€“ Iโ€™ve been making this over and over, especially in summer.  

One Pan Parmesan Crusted Chicken With Potatoes And Zucchiniย | cookingwithcassandra.com

Recipe Ingredients

One bonus reason I like this parmesan crusted chicken recipe is because itโ€™s a lifesaver for those days when Iโ€™m staring into my pantry, just trying to visualize what I might cook. Iโ€™ll remember that the ingredients in this recipe are, more often than not, stocked in my pantry. 

  • Chicken breasts โ€“ Boneless, skinless chicken breasts are notorious for having a tough texture, but Iโ€™ll show you how our cooking can change this forever! 
  • Seasoning โ€“ The four horsemen of savory food: salt, pepper, garlic powder, and Italian seasoning. 
  • Unsalted butter โ€“ Melt butter in a microwave or on a skillet for a few minutes. 
  • Panko breadcrumbs โ€“ Panko is Japanese-style breadcrumbs and it is known for its crispy texture in breaded chicken katsu. Plain or gluten-free breadcrumbs are also fine. 
  • Parmesan cheese โ€“ Grated finely for the crust.
  • Extra-virgin olive oil โ€“ For baking and roasting, extra virgin is the better option. Otherwise, you can reach for your regular bottle of olive oil. 
  • Zucchinis โ€“ 2 medium zucchinis, sliced into ยฝ inch rounds.
  • Baby red potatoes โ€“ Chop into quarters or small bite-sized pieces. Regular potatoes also work. 

Step-by-Step Instructions

This recipe has a prep time of 20 minutes and a cooking time of 45 minutes.  

Step One: Preheat your oven to 425ยฐF and line a large baking sheet with parchment paper.

Step Two: Prepare two shallow bowls. In one, melt the butter. Meanwhile, in another, prepare the coating. Stir to combine panko bread crumbs, ยฝ cup of parmesan cheese, garlic powder, and Italian seasoning.

Melted butter andย parmesan cheese, garlic powder, and Italian seasoning | cookingwithcassandra.com

Step Three: Season your chicken breasts with salt and pepper. This gives it an extra pop of flavor.

Chicken breasts with salt and pepper | cookingwithcassandra.com

Step Four: Dip the chicken breasts into the melted butter and then coat the chicken evenly in the parmesan garlic crumbs. Lay them on your baking sheet. 

Dip the chicken breasts into the melted butter | cookingwithcassandra.com
Coat the chicken in parmesan garlic crumbs | cookingwithcassandra.com

Step Five: Toss the baby red potatoes in olive oil, seasoning with salt, pepper and the remaining garlic parmesan coating. Spread the potatoes around your chicken on the pan.

Red potatoes seasoning with salt, pepper and garlic parmesan coating| cookingwithcassandra.com

Step Six: Tent the pan with foil and bake for 30 minutes. 

  • Pro Tip: I put a few toothpicks in the two outer chicken breasts to prevent the foil from touching the chicken breasts. We do this so the foil doesnโ€™t take off any of the delicious breadcrumb mixture. 
Tent the pan with foil and bake for 30 minutes | cookingwithcassandra.com

Step Seven: While the chicken and potatoes are in the oven, wash, dry and cut your zucchinis in ยฝ inch rounds. Drizzle olive oil onto the zucchini rounds and toss together with the remainder ยฝ cup of parmesan cheese.

Cut your zucchinis in ยฝ inch rounds | cookingwithcassandra.com

Step Eight: Remove the pan from the oven at the 30 minute mark. Remove the tin foil and spread out your zucchini rounds to the pan and insert back in the oven to cook for another 15 minutes. 

  • Pro Tip: You can broil for the last couple minutes to crispen everything up for that extra crunch. 

Step Nine: Remove the pan from the oven. Your chicken should have turned a lovely golden brown and have an internal temperature of 165ยฐF at the thickest part of the breast meat. 

And thatโ€™s it, your one-pan parmesan crusted chicken is served. Enjoy! 

One pan parmesan crusted chicken | cookingwithcassandra.com

Expert Tips

Tips to keep the breadcrumbs on:

If you are having trouble getting your breading to stick to the chicken, there may be 2 reasons why: 

  • You may not be pressing into the coating firmly enough. Once youโ€™ve dipped the chicken breast into butter, coat evenly with the breadcrumbs and hold it for a few seconds before transferring it to the baking sheet.
  • Your breadcrumb may stick better to egg wash instead of melted butter. To make egg wash, beat 2 eggs and ยผ cup of milk. 

Zucchini texture and cooking rate

The reason why we exclude zucchini from the first bake is because this summer vegetable cooks very quickly. Overcooking zucchini will turn it too soft or even shrunken in size. The ideal texture for baked zucchini in this recipe is slightly firm and bouncy. 

Another thing to keep in mind is to also slice the zucchini rounds in equal sizes to help them all cook through evenly. 

Bookmark this recipe for your next dinner gathering. Still undecided? Explore these delicious dinner recipes:

Parmesan Chicken with Potatoesย | cookingwithcassandra.com

Parmesan Crusted Chicken Recipe

One of my favorite one-pan meals: parmesan crusted chicken. Itโ€™s tender and juicy, coated with delicious garlic seasoning. Perfect for busy weeknights!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 4 chicken breasts
  • salt + pepper
  • 4 tablespoons unsalted butter melted
  • ยฝ cup panko breadcrumbs
  • 1 cup parmesan cheese grated
  • ยฝ teaspoon garlic powder
  • ยฝ tablespoon Italian seasoning
  • 2 tablespoons extra-virgin olive oil
  • 2 medium zucchinis sliced into ยฝ" rounds
  • 12-16 baby red potatoes chopped in quarters

Instructions

  • Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
  • In a shallow dish melt butter. In another shallow dish add Panko bread crumbs, ยฝ cup of parmesan cheese, garlic powder, and Italian seasoning.
  • Salt and pepper your chicken breasts.
  • Dip into the butter and then coat in the parmesan garlic crumbs. Lay on your baking sheet.
  • In a medium sized bowl add potatoes and toss in the olive oil. Add some salt and pepper and remaining parmesan garlic bread coating. Spread potatoes around your chicken on the pan.
  • Tent the pan with foil and bake the chicken and potatoes for 30 minutes. (Pro Tip: I put a few toothpicks in the two outer chicken breasts to prevent the foil from touching the chicken breasts.ย  Making sure it does not take off any of the delicious breadcrumb mixture).
  • While the chicken and potatoes are in the oven, wash, dry and cut your zucchinis in ยฝ inch rounds.
  • Wash the bowl you tossed the potatoes in, then add your zucchini rounds to the bowl.ย  Drizzle with olive oil and add the remainder ยฝ cup of parmesan cheese and toss together.
  • Remove the pan from the oven at the 30 minute mark, remove the tin foil and add your zucchini rounds to the pan and insert back in the oven for another 15 minutes. (Pro Tip: You can broil for the last couple minutes to crispen everything!)
Cassandra | Cooking With Cassandra

Hi, I’m Cassandra!

ย Iโ€™m so happy youโ€™re here! Iโ€™m here to spill the beans (and maybe some wine) on the best, tested-till-perfect recipes for every occasion. Whether youโ€™re a beginner or a seasoned pro, all of my recipes come with clear, easy-to-follow step-by-step directions, plus helpful tips and tricks to make cooking delicious meals easy for everyone. Letโ€™s get cooking and make every meal a success!

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Cassandra | Cooking With Cassandra

Hi, I'm Cassandra!

ย Iโ€™m so happy youโ€™re here! Iโ€™m here to spill the beans (and maybe some wine) on the best, tested-till-perfect recipes for every occasion. Whether youโ€™re a beginner or a seasoned pro, all of my recipes come with clear, easy-to-follow step-by-step directions, plus helpful tips and tricks to make cooking delicious meals easy for everyone. Letโ€™s get cooking and make every meal a success!

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Unsubscribe at any time.

Free E-Cookbook!

Cooking dinner doesnโ€™t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

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