One Pan Chicken Parmesan and Roasted Zucchini

Ingredients

• 4 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
• 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

Directions

1. Heat the oven to 450 degrees. Use non-stick cooking spray to coat a rimmed cookie sheet. Add the Panko bread crumbs and parmesan to a resealable gallon-size bag, then season with salt and pepper if you’d like. Shake to combine, drizzle 1 Tbsp olive oil over the crumbs, seal the bag, and shake while pressing the mixture so the oil works through evenly.
2. Whisk the egg in a shallow dish until smooth. Coat one chicken breast in the egg, then move it straight into the crumb mixture and press the coating firmly onto both sides. Set it in the center of the prepared pan, and repeat with the remaining chicken breasts.
3. Slide the pan into the oven and bake the chicken for 15 minutes. As that first bake is winding down, put the zucchini in a resealable gallon-size bag, add the olive oil and garlic powder, and season with salt and pepper to taste. Seal the bag and shake until the zucchini is coated.
4. Take the chicken out of the oven and turn each piece over. Arrange the zucchini around the chicken in an even layer. Return the pan to the oven and bake 10 minutes longer, or until the center of the chicken reaches 165 degrees on an instant read thermometer. Chicken breasts that are not especially thick should not need much extra time, and they may be around 170 after the 10 minutes.
5. Remove the pan from the oven again. Spread the marinara down the middle of the chicken breasts, then sprinkle the mozzarella over the top. Move the oven rack near the broiler element and set the oven to broil. Broil until the cheese is melted, about 1 – 2 minutes, watching closely so it does not burn.
6. Sprinkle with basil and serve immediately.