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Crispy Oven Chicken and Zucchini Sheet-Pan Dinner

  • Prep 10 min
  • Total 35 min
  • Servings 4
  • Pinterest
    813
  • Print
    1K
  • Save
    410
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Get your crunchy chicken fix without frying. This oven-baked version is coated in bread crumbs and parmesan for a tasty, delicious dinner you can prep in under 10 mins. MORE + LESS -

Brooke McLay Brooke McLay
September 20, 2016

Ingredients

3/4
cup grated parmesan cheese
3/4
cup Progresso™ Bread Crumbs, Italian
4
large chicken breasts, trimmed
1/3
cup butter or coconut oil, melted
1
large zucchini, sliced
3
Tbsp olive oil
3/4
cup Muir Glen™ fire roasted diced tomatoes, or crushed
3/4
teaspoon garlic salt
1
cup shredded mozzarella
Salt and pepper
Fresh basil, chopped

Steps

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  • 1
    Heat oven to 400° F.
  • 2
    In a large bowl, stir together parmesan and bread crumbs.
  • 3
    Dip chicken breasts in butter, then coat in parmesan mixture. Repeat. Place onto a parchment lined baking sheet.
  • 4
    Place zucchini sliced around the chicken slices, drizzle with olive oil, salt and pepper.
  • 5
    Bake for 12-15 minutes.
  • 6
    Stir together Muir Glen™ tomatoes and garlic salt. Spoon a small dollop on top of each chicken breast. Top with mozzarella. Return to oven and bake an additional 7-10 minutes, or until chicken breasts are cooked through.
  • 7
    Allow chicken to cool slightly before serving with zucchini. Garnish with fresh basil.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Know how you were wondering what to cook for dinner? I got you.

There are chicken breasts in the freezer, right? Everyone always seems to have chicken breasts in the freezer. And you’ve got to have parmesan in the fridge.

Yes?

Nice.

Let’s do this thing.

Those two everybody’s-got-‘em ingredients (plus a few other pantry basics) make the best crispy oven parmesan chicken for din-din. Or supper. Or whatever you call that after-lunch meal that makes life worth living.

Start by stirring together Progresso bread crumbs and Parmesan.

Then dip chicken breasts in butter (or melted coconut oil) before coating them in the in the Parmesan mixture. Repeat this twice, because we’re aiming for uber crispy here.

Place on a baking sheet, then place sliced zucchini around the outer edges of the chicken.

Bake until golden, and just after your chicken begins to crispy, top with Muir Glen tomato sauce. Taking a hint from my ex-husbands Italian grandmama here, you can make a super simple marinara my stirring together fire-roasted crushed (or diced) tomatoes and a bit of garlic salt. Add mozzarella, return to the oven to bake.

Flavors you love, served up in a whole new way. This Crispy Oven Chicken and Zucchini Dinner is a must-try tonight. And tomorrow night. And probably 7x weekly. But we’ll let you decide.

Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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