Name: Easy Panko Parmesan Sheet Pan Chicken & Zucchini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts (cut into 1-inch chunks); 3 large zucchini (cut into ¼ inch half moons); 3 tablespoons olive oil; 1/3 cup panko breadcrumbs; ¼ cup grated parmesan cheese; ½ teaspoon kosher salt; ½ teaspoon garlic powder; ½ teaspoon dried oregano; ½ teaspoon paprika; ½ teaspoon ground black pepper

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This easy one pan dinner with crispy panko parmesan chicken and zucchini is a fantastic weeknight meal that I make on the regular!

It takes just a few minutes to pull this dinner together and it tastes great. It's perfect for summer or fall when zucchini is at its peak. This is my go to dinner when I don't know what to do with the chicken breasts in my fridge!

Crispy panko parmesan chicken and zucchini on a gold sheet pan with a silver spatula.

Emily's Recipe Notes

Make sure to get an even layer of chicken and zucchini - if you have them overlapping or on top of each other they'll stay wet and the panko won't get crispy. Use two sheet pans if you need to!
I like to serve this with an easy green salad, spring mix salad, herby couscous, or a simple side of white rice.

What You'll Need

Chicken - I like to use boneless, skinless chicken breasts for this recipe, but I've used chicken thighs too and they work great as well.
Zucchini - try to find three, large (equally-sized) zucchini. For the best zucchini, choose dark green ones with no blemishes or gouges - they should be heavy for their size (meaning they're freshly picked and not older and dried out).
Olive Oil - you'll use a little oil to get the panko mixture to stick to the chicken and help with even baking. Substitute for vegetable oil or avocado oil if you'd prefer.
Panko Breadcrumbs - crispy panko breadcrumbs add just the right crunch and pair perfectly with the parm.
Parmesan Cheese - adds wonderful creaminess and just the right amount of flavor to the topping.
Seasonings - use a mixture of kosher salt, black pepper, garlic powder, paprika, and dried oregano to season the chicken.

Zucchini, olive oil, parmesan, panko, spices, and chicken pieces in bowls.

Instructions

Panko, parmesan, and spices mixed in a glass bowl with gold spoon.

Step 1: Add the panko, parmesan, salt, oregano, paprika, and black pepper to a bowl and stir to combine.

Sliced zucchini and chicken on a sheet pan.

Step 2: Toss the chicken and zucchini with the oil. Lay in a single layer across a large sheet pan (use two pans if necessary to get a single layer).

Sliced chicken and zucchini on a sheet pan topped with panko parmesan mixture.

Step 3: Sprinkle half over the zucchini and chicken. Toss the zucchini and chicken to coat and sprinkle the remaining panko mixture over the top.

Crispy panko parmesan chicken and zucchini on a sheet pan.

Step 4: Bake for 15 to 20 minutes, at 400 F, until the chicken is cooked through and has reached an internal temperature of 165 F on an instant read thermometer.

Crispy chicken and zucchini on a sheet pan.

Easy Panko Parmesan Sheet Pan Chicken & Zucchini

This delicious, one pan chicken and zucchini bake is ready in 30 minutes and is a fantastic, flavorful dinner!

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Author: Emily Wilson

Ingredients

1 ½ pounds boneless, skinless chicken breasts cut into 1-inch chunks
3 large zucchini cut into ¼ inch half moons
3 tablespoons olive oil
⅓ cup panko breadcrumbs
¼ cup grated parmesan cheese
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon ground black pepper

Instructions

Preheat oven to 400 degrees F.
Toss the chicken and zucchini with the oil. Lay in a single layer across a large sheet pan (use two pans if necessary to get a single layer).
Add the panko, parmesan, salt, oregano, paprika, and black pepper to a bowl and stir to combine. Sprinkle half over the zucchini and chicken. Toss the zucchini and chicken to coat and sprinkle the remaining panko mixture over the top.
Bake for 15 to 20 minutes or until the chicken is cooked through and has reached an internal temperature of 165 F on an instant read thermometer.
Serve chicken and zucchini on their own or with rice.

Notes

Storage - save leftovers for up to 4 days in the refrigerator in an airtight container. I don't recommend freezing leftovers as the zucchini will get too soggy!