Description
Parmesan Zucchini Chicken Bake is a wholesome one-pan dinner featuring tender chicken breasts, fresh zucchini, savory garlic, and a crispy Parmesan cheese topping baked until golden and bubbly. This easy, family-friendly meal is packed with flavor while remaining light and satisfying.
Ingredients
- 4 boneless skinless chicken breasts
- 2 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Season chicken breasts with paprika, Italian seasoning, salt, and black pepper.
- Arrange chicken in the baking dish.
- In a bowl, toss zucchini with olive oil, garlic, and lemon juice.
- Scatter the zucchini around and over the chicken.
- In another bowl, combine Parmesan cheese and panko breadcrumbs.
- Sprinkle the Parmesan mixture evenly over the chicken and zucchini.
- Top with shredded mozzarella cheese.
- Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Broil for 2-3 minutes if desired for a crispier golden topping.
- Remove from the oven and let rest for 5 minutes.
- Garnish with fresh parsley and serve.
Notes
- Slice zucchini evenly for consistent cooking.
- Freshly grated Parmesan creates the best crispy topping.
- Chicken thighs may be substituted for extra juiciness.
- Serve with rice, pasta, or a simple green salad.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American