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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Servings: 4 servings
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!
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 10g | Protein: 41g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 646mg | Potassium: 1051mg | Fiber: 2g | Sugar: 4g | Vitamin A: 528IU | Vitamin C: 28mg | Calcium: 103mg | Iron: 2mg