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ONE PAN Parmesan Garlic Chicken with Zucchini

One Pan Garlic Parmesan Chicken and Zucchini

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6
Author Chelsea



  • 1 and 1/2 pounds boneless skinless chicken tenders or breasts
  • 1/3 cup flour
  • Seasoned salt and pepper
  • 3/4 cup panko*
  • 1 and 1/4 cups Parmesan cheese separated
  • 1 and 1/4 teaspoon garlic powder separated
  • 1 teaspoon dried parsley
  • 1 teaspoon Italian seasoning separated
  • 1/3 cup + 2 tablespoons olive oil separated
  • 1/2 - 1 tablespoon full minced garlic
  • 2-3 small zucchinis
  • 1/2 teaspoon dried basil optional


  • 1/2 cup prepared coleslaw dressing
  • 1 tablespoon yellow mustard
  • 3 tablespoons honey BBQ sauce


  • Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
  • Grab three bowls. Add the flour to one bowl with about a 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir.
  • Combine panko, 1 cup freshly grated parmesan cheese, 1 teaspoon garlic powder, dried parsley, &1/2 teaspoon Italian seasoning. Stir.
  • In the final bowl, add 1/3 cup olive oil with 1/2 to 1 full tablespoon garlic (depending on desired strength of garlic flavor.) Stir.
  • Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.
  • Coat in flour mixture, dredge in the olive oil mixture, and then heavily coat in the Parmesan panko mixture.
  • Place on prepared sheet pan. Use any remaining Parmesan panko mixture and press into the tenders.
  • Bake in preheated oven for 10 minutes and remove.
  • Flip the tenders to the other side.
  • Meanwhile, slice the zucchinis into small quarters as seen in the photos (or video above recipe).
  • Toss the zucchini with the remaining 2 tablespoons olive oil. Combine the remaining 1/4 cup parmesan cheese, remaining 1/4 teaspoon garlic powder, remaining 1/2 teaspoon Italian seasoning, and dried basil if desired. Add a pinch of seasoned salt and pepper.
  • Place the zucchini pieces around the chicken pieces on the pan. Top the zucchinis with the Parmesan and herb mixture.
  • Return to the oven and bake for another 10-15 minutes or until the internal temperature of the chicken has reached 165 degrees F.
  • Meanwhile, whisk together the 3 sauce ingredients.
  • Remove the meal from the oven and serve with a side-dish of the sauce (or cover the chicken in the sauce, but only cover what will get immediately eaten as to not make the chicken soggy)



*Panko is generally used in Japanese cooking and it can be found in the grocery store in the Asian foods aisle.