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Crispy Sheet Pan Chicken Parmesan with Easy Roasted Zucchini

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This easy sheet pan chicken parmesan delivers crispy, golden chicken topped with marinara and bubbling cheese, all baked alongside tender roasted zucchini for a comforting Italian-inspired meal with minimal cleanup. Perfect for busy weeknights, potlucks, or family gatherings, this recipe is a crowd-pleaser that’s ready in under 45 minutes.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb) – cut into cutlets or pounded to 1/2-inch thickness
  • 1 cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese (plus more for topping)
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1/4 cup milk
  • 1 cup marinara sauce
  • 1 1/2 cups shredded mozzarella cheese (low-moisture preferred)
  • Cooking spray or olive oil, for coating
  • 2 medium zucchini (about 10 oz) – sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • Salt and pepper, to taste
  • Optional: 2 tbsp grated parmesan (for zucchini)
  • Fresh basil leaves, sliced, for serving
  • Extra parmesan, grated, for sprinkling

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil and lightly coat with olive oil or cooking spray.
  2. Slice chicken breasts horizontally into two thinner cutlets or pound to 1/2-inch thickness. Pat dry and season both sides with salt and pepper.
  3. In one bowl, whisk eggs and milk until frothy. In another bowl, combine panko breadcrumbs, grated parmesan, Italian seasoning, garlic powder, and a pinch of salt and pepper.
  4. Dip each chicken cutlet in the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat both sides thoroughly. Lay on the prepared sheet pan and spray tops lightly with olive oil or cooking spray.
  5. In a mixing bowl, toss zucchini slices with olive oil, garlic powder, Italian seasoning, salt, and pepper. Arrange in a single layer around the chicken on the sheet pan. Sprinkle with extra parmesan if desired.
  6. Bake for 18-20 minutes, until chicken is golden and crispy and zucchini is caramelized around the edges.
  7. Spoon marinara sauce over each chicken cutlet (about 1/4 cup per piece). Sprinkle with shredded mozzarella and extra parmesan. Return to oven and bake another 8-10 minutes, until cheese is melted and bubbling and chicken reaches 165°F internal temperature. Broil for 1-2 minutes for extra browning if desired.
  8. Remove pan from oven and let rest for 3-5 minutes. Garnish with fresh basil and more parmesan. Serve hot with roasted zucchini on the side.

Notes

For extra crunch, use seasoned panko or broil briefly at the end. Pat chicken dry before breading for best crispiness. Substitute gluten-free breadcrumbs or almond flour for gluten-free diets. Use low-moisture mozzarella to avoid soggy breading. Add red pepper flakes for a spicy kick. Chicken thighs can be substituted for breasts; adjust baking time as needed. Breaded chicken can be frozen before baking for meal prep.

Nutrition

Keywords: chicken parmesan, sheet pan dinner, crispy chicken, roasted zucchini, Italian comfort food, easy weeknight meal, oven baked chicken, family dinner, healthy chicken parmesan, one pan meal

Find it online: https://lucydishes.com/crispy-sheet-pan-chicken-parmesan-recipe-with-easy-roasted-zucchini/