Description
Crispy parmesan crusted chicken with zucchini fries is a simple weeknight dinner that comes together in about 30 minutes and lets you skip the takeout without any fuss. Your chicken turns golden and crunchy while the zucchini fries cook alongside, giving you a complete meal that tastes restaurant-quality but feels totally homemade.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
- 1 egg
Coating and Seasoning:
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- salt and pepper to taste
Vegetables and Oil:
- 2 large zucchinis
- 2 tablespoons olive oil
Instructions
- Heat your oven to 400°F before you do anything else.
- Combine 1 cup grated Parmesan cheese, 1 cup breadcrumbs, 1 teaspoon garlic powder, salt, and pepper in a shallow bowl where you can easily coat the chicken.
- Crack 1 egg into a separate bowl and whisk it until the yolk and white are fully combined.
- Take each of your 4 chicken breasts and dip it into the egg mixture, making sure both sides get coated.
- Immediately press each egg-coated chicken breast into your Parmesan mixture, turning it so the coating covers all surfaces evenly.
- Cut your 2 large zucchinis lengthwise into quarter-inch thick strips, then cut each strip into fries about 3 inches long.
- Toss your zucchini fries with 2 tablespoons olive oil, salt, and pepper until they’re evenly coated.
- Arrange the breaded chicken breasts on a baking sheet, spacing them out so they don’t touch.
- Scatter your seasoned zucchini fries around the chicken on the same sheet.
- Place everything in your 400°F oven for 25 to 30 minutes, checking around the 25-minute mark to see if your chicken reaches an internal temperature of 165°F and your fries turn golden brown on the edges.
Notes
- Pound your chicken breasts to an even thickness before breading so they cook uniformly and stay juicy inside.
- Use freshly grated Parmesan cheese instead of the pre-shredded kind, as it creates a crispier, more flavorful crust that sticks better to the chicken.
- Pat your zucchini fries dry with paper towels before tossing them with oil, which helps them turn golden and crispy rather than steamy.
- If your family follows a gluten-free diet, swap regular breadcrumbs for gluten-free panko and the recipe works exactly the same with equally good results.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 130 mg