Description
This Baked Parmesan Zucchini and Baked Chicken recipe offers a wholesome, flavorful sheet pan dinner perfect for busy weeknights. Juicy boneless skinless chicken breasts are seasoned with garlic, Italian herbs, and paprika, paired with tender zucchini rounds topped with a crispy Parmesan and breadcrumb mixture. The meal is baked together on one pan for easy preparation and cleanup, making it a nutritious and satisfying American main course option that’s both low-carb and delicious.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Zucchini
- 3 medium zucchini, sliced into 1/4 inch rounds
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian seasoned breadcrumbs
Garnish (Optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lightly greasing it or lining it with parchment paper for easy cleanup.
- Prepare Chicken: Pat the chicken breasts dry with paper towels and place them on one side of the baking sheet. Drizzle 1 tablespoon of olive oil over them, then evenly season with garlic powder, Italian seasoning, paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Prepare Zucchini: In a medium bowl, toss the sliced zucchini with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well coated.
- Parmesan Breadcrumb Topping: In a small bowl, combine the grated Parmesan cheese with the Italian seasoned breadcrumbs. Arrange the zucchini slices in a single layer on the other side of the baking sheet. Evenly sprinkle the Parmesan breadcrumb mixture over the zucchini slices to create a crispy topping.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the zucchini is tender with a golden-brown crust.
- Optional Broiling: If the zucchini topping isn’t crisp enough, broil for an additional 2 to 3 minutes, watching closely to avoid burning.
- Rest & Serve: Remove the baking sheet from the oven and let the chicken rest for 5 minutes to retain juiciness. Garnish with chopped fresh parsley if desired before serving.
Notes
- For extra flavor, add a squeeze of fresh lemon juice over the chicken before serving.
- You can substitute chicken thighs instead of breasts for a juicier texture; adjust cooking time accordingly.
- To lower the carbohydrate count, replace the Italian seasoned breadcrumbs with extra Parmesan cheese or crushed pork rinds.
