Sheet Pan Chicken and Zucchini pairs crispy Parmesan chicken tenders with seasoned zucchini, all cooked on one pan. Don’t skip the straightforward 3-ingredient dipping sauce!
author’s note
Crispy Chicken + BBQ Mustard = Game Over!
It is satisfying to a good sheet pan meal, and I’ve made plenty over the years. This one came together when my garden zucchini was going wild, and I needed something quick to use it up. I threw a few things together, and it ended up being one of those meals I couldn’t stop thinking about.
The chicken is super crispy, the zucchini has this cheesy, crunchy coating, and the dipping sauce brings it all home. It’s a sweet honey BBQ mustard situation that somehow works with both, and it’s only three ingredients.
Ingredients
Full recipe is below but here are a few ingredients to talk about.
| Ingredient | Tip or Swap |
|---|---|
| Chicken tenderloins | Swap with chicken breasts sliced into strips (about 1¼-inch thick). |
| Parmesan cheese | Use freshly grated from a block for better flavor and texture. Avoid canned. |
| Panko breadcrumbs | Use gluten-free panko if needed. Toast them first for extra crispiness. |
| Zucchini | Use similarly sized pieces to ensure even roasting. Don’t overcrowd or it steams. |
| Coleslaw dressing | No coleslaw dressing? Use his from-scratch version. |
How To Make Sheet Pan Chicken and Zucchini
- Mix the seasoning blend and keep nearby 1 tablespoon for the zucchini.
- Prep chicken: Coat in batter and breading, then place on a greased cooling rack.
- Cut zucchini into wedges, toss with olive oil and reserved seasoning, and add to the sheet pan.
- Arrange everything: Position the cooling rack with chicken on the pan, spacing zucchini evenly around it.
- Bake 10 minutes, flip the chicken and toss zucchini, then bake 7–10 more minutes.
- Adjust if needed: If chicken is done but zucchini isn’t, remove the rack and roast zucchini a few extra minutes.
Quick Tip
Since cooking time can vary due to several factors, I always recommend using a digital meat thermometer to check the temperature of the chicken and remove any guesswork on your end. Once chicken registers 165 degrees F it is safe to consume.
Getting crispy chicken tenders without a deep fryer can be tricky, but these tips make all the difference:
- Use panko breadcrumbs for a lighter and crunchier coating than regular breadcrumbs.
- Add Parmesan to the breading because it crisps up nicely in the oven.
- Spray the chicken with cooking spray to help the coating crisp and prevent sticking.
- Bake on a wire rack placed over a sheet pan so heat circulates evenly and crisps all sides.
Quick Tip
If you prefer a from-scratch sauce, I include a similar sauce recipe in the notes section of this Sheet Pan Chicken and Zucchini recipe. It has five ingredients instead of three, but is still simple to make and very tasty!
Sheet Pan Chicken and Zucchini Recipe Tools
Here are the products It is worth for this recipe:
- Cooking spray. Spray the breaded chicken to get crisp, even browning.
- 15×21-inch sheet pan. This size fits both the chicken and zucchini on one pan with a cooling rack. If you don’t have one, use two smaller pans.
- Metal Spatula. A metal spatula makes flipping the chicken and tossing veggies quick and straightforward.
- Cooling racks. Bake the chicken on an oven-safe cooling rack that fits your pan.
Storage
Sheet Pan Chicken and Zucchini Storage
This recipe is best enjoyed fresh, as the tenders lose their crispiness when stored. It is worth making only what you’ll eat that day.
If prepping ahead, wait to coat the chicken in the panko-Parmesan mixture until just before baking. Otherwise, the breading gets soft and won’t bake up as crispy.
More One-Pan Dinner Recipes:
Dinner
One Pan Italian Sausage and Veggies
Dinner
Sausage and Chickpeas (One Pan!)
Dinner
Sheet Pan Meatloaf
Dinner
One-Pan Jambalaya
