Baked Chicken with Garlic Parmesan Zucchini: The 30-Minute Sheet-Pan Hero You’ll Cook on Repeat

Think dinner has to be complicated to taste incredible? Not today. This healthy dinner idea is the kind of meal that makes you feel like a pro chef with zero panic and minimal dishes.

It’s juicy, golden, garlicky, and unapologetically satisfying. You get lean protein, buttery zucchini, and a cheesy finish that tastes like you planned ahead. Spoiler: you didn’t.

And that’s the beauty of it.

Why You’ll Love This Recipe

• Fast and fuss-free: One sheet pan, simple steps, and dinner lands in about 30 minutes.
• Juicy chicken every time: Smart seasoning and a quick rest keep the chicken tender, not chalky.
• Balanced and flavorful: Protein-packed chicken meets garlicky, cheesy zucchini with a hint of lemon.
• Weeknight-friendly: Pantry staples, no weird ingredients, and easy cleanup.
• Scales up easily: Cooking for two or six? Double it and keep your sanity.

What You’ll Need (Ingredients)

• Chicken: 2 large boneless, skinless chicken breasts (about 1.5 lbs total), halved horizontally for even cooking
• Olive oil: 3 tablespoons, divided
• Garlic: 4 cloves, finely minced
• Parmesan cheese: 1/2 cup, finely grated (the powdery, microplane style sticks best)
• Zucchini: 3 medium, cut into half-moons (about 1/2-inch thick)
• Lemon: Zest of 1 lemon + 1 tablespoon juice
• Italian seasoning: 2 teaspoons
• Paprika: 1 teaspoon (smoked or sweet—your call)
• Red pepper flakes: 1/4 teaspoon (optional, for heat)
• Salt and pepper: 1.25 teaspoons kosher salt + 1/2 teaspoon black pepper, divided (adjust to taste)
• Fresh parsley or basil: 2 tablespoons, chopped (for garnish)
• Butter (optional): 1 tablespoon, melted, for extra richness

Cooking Instructions

1. Preheat and prep: Set your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Butterfly the chicken: Slice each chicken breast horizontally to make two thinner cutlets.Pat dry with paper towels. Dry chicken = better browning.
3. Season the chicken: In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/4 teaspoon pepper, 1 teaspoon Italian seasoning, and the paprika. Rub all over the chicken cutlets.
4. Toss the zucchini: In a mixing bowl, combine zucchini, 2 tablespoons olive oil, 1/4–1/2 teaspoon salt, remaining pepper, 1 teaspoon Italian seasoning, the red pepper flakes, and half the minced garlic.Toss to coat evenly.
5. Arrange on the pan: Spread zucchini in a single layer, leaving room for chicken. Nestle chicken cutlets among the zucchini without overlapping.
6. Bake: Roast for 10 minutes. Meanwhile, mix Parmesan, remaining garlic, lemon zest, and melted butter (if using) into a paste.
7. Parmesan finish: Remove pan.Sprinkle half the Parmesan mixture over the zucchini and spread the rest over the tops of the chicken.
8. Back in the oven: Roast 6–8 more minutes, until chicken hits 165°F (74°C) at the thickest point and the Parmesan is lightly golden.
9. Broil for color (optional): Turn on the broiler for 1–2 minutes to crisp the cheese. Watch it like it owes you money.
10. Rest and finish: Squeeze lemon juice over the pan. Let the chicken rest 3–5 minutes.Scatter chopped parsley or basil on top. Serve hot.

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 4 days. Keep chicken and zucchini together for flavor, or separate if you prefer texture control.
• Reheat: Warm in a 325°F (165°C) oven for 8–10 minutes, or microwave in short bursts with a damp paper towel.Add a squeeze of lemon to wake it up.
• Freezer: Cooked chicken freezes well up to 2 months. Zucchini? Not so much—expect softer texture.If freezing, freeze chicken separately.

What’s Great About This

• High protein, low hassle: Lean chicken + veggies = clean fuel without sacrificing flavor.
• Pantry-powered: Seasonings you already own do the heavy lifting. Garlic and Parm seal the deal.
• Kid-and-adult friendly: Cheesy, garlicky goodness converts picky eaters like magic, IMO.
• One-pan efficiency: Less mess, fewer dishes, faster cleanup—your future self says thanks.
• Flexible timing: Thin cutlets cook fast, so dinner doesn’t hold your evening hostage.

Pitfalls to Watch Out For

• Thick chicken = dry chicken: If your cutlets are over 3/4 inch thick, they’ll take longer and dry out. Slice thin or gently pound to even thickness.
• Overcrowding the pan: If everything is jammed, you’ll steam instead of roast.Use two pans if needed.
• Skipping the rest: Resting lets juices redistribute. Cutting immediately = sad, dry slices.
• Pre-grated Parm that won’t melt: Powdery shelf-stable cans can be fine, but waxy pre-shreds won’t crust nicely. Finely grate fresh Parmesan for best results.
• Salt amnesia: Zucchini needs salt to pop.Undersalted zucchini tastes like water pretending to be a vegetable.

Recipe Variations

• Creamy garlic twist: Whisk 2 tablespoons Greek yogurt with the Parmesan paste for a creamier crust.
• Panko crunch: Mix 1/3 cup panko with 1 tablespoon olive oil and 2 tablespoons Parmesan; sprinkle on the chicken before the final bake.
• Herb bomb: Swap Italian seasoning for a mix of dried oregano, thyme, and a pinch of rosemary. Add fresh basil at the end.
• Spicy lemon: Add 1 teaspoon lemon pepper and extra red pepper flakes; finish with extra zest.
• Veg swap: Sub half the zucchini for yellow squash or asparagus. Adjust thickness so everything cooks evenly.
• Dairy-free: Use nutritional yeast (3 tablespoons) instead of Parmesan and add a drizzle of olive oil for richness.
• Meal-prep bowls: Serve over garlic quinoa or cauliflower rice with extra lemon wedges and a drizzle of balsamic glaze.

FAQ

How do I keep chicken breasts juicy in the oven?

Pat them dry, season well, cook at high heat (425°F), and use thin, even cutlets.

Pull them at 165°F and let them rest a few minutes. That rest is non-negotiable.

Can I use chicken thighs instead?

Yes. Use boneless, skinless thighs, about 6–7 ounces each.

Roast 18–22 minutes total, adding the Parmesan mixture for the last 6–8 minutes. Aim for 175°F for tender thighs.

Do I have to salt the zucchini in advance?

Not required here. Cutting them to 1/2 inch and roasting hot keeps them tender-crisp.

If your zucchini is very watery, a 10-minute pre-salt helps, then pat dry.

What kind of Parmesan works best?

Freshly grated Parmigiano-Reggiano or a good domestic Parmesan, grated very fine. It melts and browns better than thicker pre-shreds.

Can I make this in an air fryer?

Absolutely. Cook at 380°F.

Do the chicken first for 8–10 minutes depending on thickness, add the Parm topping, then finish 2–3 minutes. Zucchini cooks in 8–10 minutes, shaking halfway.

Is this gluten-free?

Yes, as written. If you add panko, choose a gluten-free version.

Always check labels on spices and cheese, just to be safe.

How spicy is it?

Barely. The red pepper flakes add a whisper of heat. Skip them if you’re cooking for heat-sensitive folks, or double if you like a kick.

Wrapping Up

This Baked Chicken Breast with Garlic Parmesan Zucchini is the weeknight powerhouse: quick, craveable, and just fancy enough to feel like you tried.

The chicken stays juicy, the zucchini gets garlicky and golden, and the Parmesan brings it all together with a mic-drop finish. Keep this one in your rotation for busy nights, lazy Sundays, and everything in between. Pro tip: make extra—you’ll want leftovers for lunch, FYI.