One Pan Chicken Parmesan and Roasted Zucchini


I love the idea lately of cooking my protein and veggie together, because why not? That just means one less pan for me to clean, plus it means they’ll be done at the exact same time so your veggie wont get cold waiting for the chicken to finish cooking.

One Pan Chicken Parmesan and Roasted Zucchini | Cooking Classy

I love everything about this one pan dish. Chicken parmesan and zucchini were just made to pair together. I did serve mine with pasta then after I regretted it because I ate way too much so next time I’m going to skip on the pasta and just keep it simple plus lower carb without the pasta. To save on dishes you can use the pre-shredded cheese from the store, this recipe is all about the short cuts to make it a simple weeknight meal.

This is going to be my go to recipe for chicken parmesan because not only is it perfectly delicious, but it doesn’t require any frying so it’s healthier than the alternative. And even though it’s not fried in oil first it still had a deliciously crisp exterior thanks to the Italian seasoned Panko bread crumbs. If you can’t find the Italian seasoned version the regular kind will work fine, just add a little Italian seasoning to the crumbs along with a little garlic powder.


I hope you enjoy this as much I did! It will definitely be added to the rotation, especially during the summer with all the zucchini in season.

One Pan Chicken Parmesan and Roasted Zucchini | Cooking ClassyOne Pan Chicken Parmesan and Roasted Zucchini | Cooking ClassyOne Pan Chicken Parmesan and Roasted Zucchini | Cooking Classy


One Pan Chicken Parmesan and Roasted Zucchini

5 from 3 votes

Yield: 4 servings

Prep Time: 15 minutes
Cook Time: 27 minutes


  • 4 (6 oz) boneless skinless chicken breast halves
  • 3/4 cup Italian seasoned Panko bread crumbs
  • 1/4 cup finely grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 1 large egg
  • 2 Tbsp olive oil , divided
  • 2/3 cup marinara sauce (from a jar of store bought)
  • 2/3 cup shredded mozzarella cheese
  • 1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
  • 1/2 tsp garlic powder
  • Chopped fresh basil , for serving (optional)


  1. Preheat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray.
  2. Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper if desired. Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs. In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well. Transfer to middle of baking dish then repeat with remaining chicken breasts. Bake chicken in oven 15 minutes. During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat.
  3. Remove chicken from oven, rotate chicken to opposite side. Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn't need much more time).
  4. Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted about 1 - 2 minutes (keep a close eye on it so cheese doesn't burn).
  5. Sprinkle with basil and serve immediately.
  6. Recipe source: Cooking Classy

One Pan Chicken Parmesan and Roasted Zucchini | Cooking Classy


  • Medha @ Whisk & Shout: This look awesome and so healthy with the roasted zucchini! June 6, 2015 at 12:57pm Reply

  • Jennifer: this dish is so beautiful and delicious. I think its taste is really good and wonderful. I love zucchini….. Your sharing is what I want to try in this summer. Thanks June 7, 2015 at 5:13am Reply

  • Sadie: Yeah It’s really look awesome. I hope ASAP I will try this dish..!!! June 7, 2015 at 5:22am Reply

  • Trudi Ross: Making this right now. Smells great. I do have one question…when you say to “rotate the chicken” do you mean flip the chicken over? That’s what I plan on doing so I hope that is correct. Thanks! June 7, 2015 at 6:01pm Reply

    • Jaclyn: Yes, sorry for the late response and sorry for the confusion! I hope you loved it though! July 2, 2015 at 11:34pm Reply

  • Jess @ What Jessica Baked Next: This looks amazing! Love the flavours – roasted zucchini is one of my summer faves! Great that you only need one pan to make it too! Delicious recipe. :D June 8, 2015 at 4:30am Reply

    • Jaclyn: I love roasted zucchini! Thanks Jess! June 11, 2015 at 3:57pm Reply

  • Cathleen @ A Taste Of Madness: Your chicken recipes always make me drool!! This looks so good! June 8, 2015 at 5:40pm Reply

    • Jaclyn: Thanks Cathleen! June 11, 2015 at 3:55pm Reply

  • Barbara: I made this last night and it was absolutely delicious! This recipe is definitely a keeper! June 9, 2015 at 6:29am Reply

    • Jaclyn: I’m so happy to hear you liked it Barbara! Thanks for your review! June 9, 2015 at 5:21pm Reply

  • Krystal: I’m going to make this sometime in the coming week and I cannot wait to try it! Looks so delicious!

    I went to my local grocer to find all the ingredients I didn’t already have- Bread crumbs. Much to my surprise they do not sell Itilian seasoned Panko bread crumbs, only the regular Panko crumbs. What I want to know is if I really need the Panko crumbs or if I can use the regular Italian seasoned bread crumbs. Are they only used to make a more crisp texture? June 24, 2015 at 12:37pm Reply

    • Jaclyn: Yes I just used the panko breadcrumbs to get a crispier exterior but you could definitely use regular panko with a little Italian seasoning or Italian seasoned bread crumbs. I hope you love this recipe! June 24, 2015 at 9:59pm Reply

  • Jordon: I’m going to use the same ingredients, slightly different… I’ll use the zucchini and make noodles so I won’t miss the “authentic” Parmesan feel… Just an option, bc I too tend to overeat pasta…

    Thanks for the recipe!!!! June 25, 2015 at 12:35pm Reply

  • Melissa @ Oil Diffuser: cooking veggies with chicken is nice idea, only if you know both will take equal time to cook, but the recipe mentioned is a nice one, and yes, One less pan to wash, that is a point :p July 7, 2015 at 11:55pm Reply

  • Mia: Hi, do you know how many calories is this? I tried calculating for one person but it turned out too much, I guess I didn’t do it right, please take a look July 8, 2015 at 6:17am Reply

    • Jaclyn: Sorry I don’t have nutritional info for my recipes. I wish I could find a calculator that actually works properly so I could share that info. August 30, 2015 at 3:10pm Reply

  • Mary: Made this tonight and it was absolutely divine!! Chicken parmesan is my husband’s favorite meal and he devoured it. I’m a very picky cook and I will say I have never had to alter, tweak, or change a single one of your recipes. Another amazing dish! July 19, 2015 at 6:32pm Reply

  • Alexandria powell: This is a tasty recipe, but the use of plastic bags for everything seemed really wasteful. I used a bowl and things worked just as well with no waste. Much more earth friendly. August 3, 2015 at 6:33am Reply

  • Dr. Farber @Pain away devices: this is one of the simplest recipes I have ever learnt, and tasty too, have tried and loved the item. November 7, 2015 at 3:20pm Reply

  • Melinda P. Baugh: Awesome! I don’t like cucumber but zucchini is totally different although they look quite alike. I love it! Especially the sauce on the chicken, it looks extremely tasty. I cannot wait to try it myself. For me, I love honey crazily, so I’m thinking about adding some drops on the chicken. What do you think about it? Is it OK or it may change something good in this recipe? Thanks so much for sharing. December 19, 2015 at 4:38am Reply

  • Tammi: Can anyone tell me how many calories this is per serving? January 11, 2016 at 1:45pm Reply

    • Mai: 210 per serving January 12, 2016 at 12:55am Reply

    • Mai: Actually 500, I counted it as a 6 oz chicken for 4 servings:) January 12, 2016 at 12:57am Reply

  • Amanda: Do we know the protein amount for each serving as well as the sodium and total fat? So it’s 500 calories? Sorry I am trying to keep up on my fitness pal and want to make this tonight. January 19, 2016 at 3:39pm Reply

  • nora: Thanks Jaclyn for taking the time to share this recipe. it looks really tasty and healthy. yum! February 2, 2016 at 2:04am Reply

  • Emily: Made this last night and it was amazing!! Thanks for sharing your recipe! March 9, 2016 at 4:25pm Reply

  • Stephanie: I made this last night and it was a HIT!! My family asked if it could be a regular and my picky eater scarfed down the zucchini!! March 18, 2016 at 7:22am Reply

    • Jaclyn: Just what I like to hear :)! Thanks for your comment Stephanie! March 21, 2016 at 12:17am Reply

  • Kelly Byler: This dish has gone on my permanent dinner rotation! My family loves it! In addition to the zucchini I added 1 8oz container of sliced baby portobello mushrooms with a tad extra olive oil and seasoning and I baked my chicken at 400 degrees. It came out incredibly moist and delicious! Thank you for sharing!! April 18, 2016 at 3:13pm Reply

  • Kelly: WOW!! Amazing. I made this for my husband and I tonight and when he first tasted this, his eyes lit up! I followed your recipe, (minus the salt and pepper) with no extra additions, and it was wonderful! Thank you for making this such an easy and delicious weeknight rotation staple! April 19, 2016 at 11:20pm Reply

  • Joanna Callahan: I made this tonight and followed the recipe but added yellow squash with the zucchini. It was wonderful…thank you for posting! May 2, 2016 at 8:17pm Reply

  • jane: can I also add summer squash to this? June 6, 2016 at 7:48am Reply

  • Maureen: Jaclyn I want to know what kind of cookie sheets are in your pictures?? Thanks November 2, 2016 at 1:05pm Reply

    • Jaclyn: It’s just a traditional commercial grade aluminum 18×13 I bought them at SAMs club I think. November 3, 2016 at 10:55am Reply

  • Maureen: Made this and loved it!! Can you please though change the format on your print option so that it’s just once page? I hope that makes sense most sites have just the summary and everything fits into one simple page. THANKS November 2, 2016 at 2:52pm Reply

  • Heather: What did you roast the zucchini in? Olive oil, salt and pepper? January 13, 2017 at 8:55am Reply

  • Becky Weeks: OH YUM! This was so easy and the chicken was tender and tasty. Definitely putting this in rotation! April 23, 2017 at 6:06pm Reply

    • Jaclyn: I’m so glad you liked this recipe Becky! April 23, 2017 at 6:30pm Reply

  • Amy: We ate this for dinner tonight and it was absolutely delicious. Thanks so much! August 2, 2017 at 8:10pm Reply

    • Jaclyn: Glad it was enjoyed Amy! August 3, 2017 at 4:36pm Reply

  • Kelly: This recipe has become one of our household staples. Thank you so much for sharing! September 18, 2017 at 8:57pm Reply

    • Jaclyn: So glad you like it Kelly! September 19, 2017 at 10:04am Reply

  • Sheena: This is really good! I will make this recipe again. Thank You! November 1, 2017 at 5:16pm Reply

  • Robin: Can you tell me where I can find the nutritional info on this recipe? March 7, 2018 at 10:27am Reply

    • Jaclyn: I usually use It’s pretty fast and easy to import my recipes. :) March 8, 2018 at 1:24pm Reply

  • Melody Redgate: This is one of my husband and my favorites. I add mushrooms with the zucchini as he loves them and place a little basil on the mozzarella for the last two minutes. We love it! March 23, 2018 at 4:17pm Reply

    • Jaclyn: So glad you liked it – thanks for your feedback! :) March 23, 2018 at 4:54pm Reply

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