Easy And Crispy Baked Chicken And Zucchini Sheet Pan

Baked Chicken and Zucchini Sheet Pan are a light and tasty main course that the whole family will agree on. This is the light variant of the classic fried chicken nuggets, perfect to prepare during the summer when these versatile vegetables are abundant on the market stalls.

To bring them to the table, simply cut the chicken breast into regular cubes, pour them into a bowl together with the sliced ​​zucchini and season everything with a drizzle of extra virgin olive oil, salt, pepper and a rich breading, obtained by mixing the breadcrumbs with grated parmesan and dried oregano. At this point, all you have to do is put the meat and vegetables in a preheated oven at 375°F/190°C for about 25 minutes and then finish cooking for a few minutes under the grill: the result will be chicken nuggets that are crispy on the outside and tender at the heart, to be enjoyed together with the zucchini chips for a quick lunch or an informal dinner with friends.

What is Baked Chicken and Zucchini Sheet Pan?

The pairing of chicken and zucchini has deep roots in Mediterranean cuisine, particularly within Italian culinary traditions. Zucchini, originating from the Americas, was introduced to Europe in the 16th century and gained popularity in Italy by the 19th century, especially in northern regions like Milan. Its mild flavor and versatility made it a staple in Italian kitchens, often combined with proteins like chicken to create balanced and flavorful dishes. Chicken, having been domesticated thousands of years ago, became a central protein in many cultures, including Italian, due to its adaptability and availability.

The baked chicken and zucchini bites sheet pan, exemplify this harmonious pairing. In this dish, tender pieces of chicken are combined with zucchini slices, coated in seasoned breadcrumbs, and baked until golden and crispy. This preparation not only highlights the complementary textures and flavors of the ingredients but also reflects a modern, health-conscious approach to traditional Italian cooking. By baking instead of frying, the dish maintains a delightful crunch while offering a lighter alternative, making it a popular choice for both everyday meals and special occasions.

Pro Tips for The Best Chicken and Zucchini Sheet Pan

• Cut the chicken and zucchini into evenly sized pieces to ensure they cook at the same rate and retain their tenderness.
• Pat the chicken and zucchini dry before breading to help the coating stick better and become crispier in the oven.
• Bake on parchment paper or a wire rack to prevent sticking and promote even browning on all sides.
• Spread the pieces out in a single layer with space between each one to allow for proper air circulation and crisping.
• Make sure your oven is fully preheated before baking to ensure an even cook and golden crust.

Do I Need to Pre-Cook The Zucchini?

No, you don’t need to pre-cook the zucchini—just cut it into small pieces and bake it with the chicken; it will become tender in the oven.

How Do I Keep the Zucchini and Chicken From Getting Soggy?

To prevent sogginess, pat the zucchini and chicken dry before breading, avoid overcrowding the pan, and bake on a wire rack or parchment-lined tray for better airflow.

What Else Can I Add to This Sheet Pan?

You can add cherry tomatoes, bell peppers, red onion slices, or baby potatoes to the sheet pan for extra flavor, color, and variety.

How Can I Serve These Chicken and Zucchini Sheet Pan?

Serve the chicken and zucchini bites with a side of rice, couscous, a fresh salad, or a dipping sauce like garlic yogurt or marinara for a complete meal.

Can I Make This Ahead of Time?

Yes, you can prepare the chicken and zucchini ahead by breading them and refrigerating for a few hours; bake just before serving for the best texture.

Does It Freeze Well?

Yes, these chicken and zucchini bites can be frozen after baking—let them cool completely, then freeze in a single layer before transferring to a container. Reheat in the oven for best texture.

How to Store Any Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

How to Make Baked Chicken and Zucchini Sheet Pan

Cut the chicken breast into bite-sized pieces.

Clean the zucchini, trim them and cut them into slices approximately 5 mm thick.

Pour the breadcrumbs into a large bowl.

Add the grated parmesan cheese.

Sprinkle with dried oregano.

Season with salt and pepper.

Separately, collect the meat and the zucchini slices in a bowl.

Season with extra virgin olive oil and a pinch of salt.

Mix with a spoon.

Transfer the chicken and zucchini to the bowl with the breadcrumbs and mix thoroughly, so as to cover the meat and vegetables with the aromatic breading.

Spread the chicken with the courgettes on a baking tray lined with baking paper and place in a preheated oven at 375°F/190°C for approximately 25 minutes, finishing cooking for a few moments under the grill.

Enjoy them while still piping hot!