Sheet Pan Crispy Chicken Parm Tenders with Zucchini Step-by-step instructions

Before you start

Before you begin, ensure your oven is fully preheated to 400°F (200°C) to guarantee consistent cooking. Have your rimmed sheet pan lined with parchment paper, which is crucial for both even heat distribution and easy cleanup.

Prepare the zucchini by washing and slicing it into uniform half-moons, ensuring they are approximately the same thickness as the chicken tenders for even cooking.

Keep your marinara, breadcrumbs, and cheeses within reach to assemble the dish quickly once the chicken and zucchini are arranged on the pan.

Instructions

Pan Assembly

1. 1Assemble the sheet pan
   Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper. Arrange the chicken tenders and zucchini half-moons in a single layer on the prepared pan. Ensure they are spaced out evenly to encourage proper browning.
   Look for The chicken and zucchini should be in a single layer.
   Tip Pat the chicken tenders dry with paper towels before placing them on the pan for a crisper finish.

At the end of this phase, the chicken and zucchini should be neatly arranged in a single layer on the parchment-lined pan. Everything should be spaced out to allow hot air to circulate, ensuring that the moisture from the vegetables does not pool under the chicken tenders.

Baking and Topping

2. 2Top and bake
   Spoon the marinara sauce generously over each chicken tender. Sprinkle the breadcrumbs, parmesan cheese, and shredded mozzarella evenly across the chicken and zucchini. Place the sheet pan in the oven and bake until the chicken is cooked through and the cheese is melted and golden.
   Look for The cheese should be bubbly and golden brown.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Spread the marinara thinly to prevent the breadcrumbs from becoming too soggy during the baking process.

The dish is ready when the cheese is melted into a smooth, golden layer and the marinara is bubbling around the edges. The breadcrumbs should have turned a light golden brown, indicating they have toasted correctly. Check that the chicken is cooked through before proceeding to the final rest.

Resting and Serving

3. 3Rest and serve
   Remove the pan from the oven and let the chicken rest for 5 minutes. Use a metal spatula to carefully transfer the tenders and zucchini to plates. Serve immediately while the cheese is still warm and the crust is crisp.
   Look for The chicken should reach an internal temperature of 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Allowing the chicken to rest ensures the juices redistribute and the breading stays attached to the meat.

After resting, the chicken will be moist and the breading will be set firmly against the meat. The zucchini should be soft and tender, having absorbed the flavors of the sauce and cheese. The dish is now ready to be transferred to plates for immediate serving.

Common mistakes

Avoid overcrowding the pan, as this causes the chicken and zucchini to steam rather than roast, preventing the breadcrumbs from crisping. Do not skip the resting period, as this allows the juices to settle and prevents the coating from sliding off the tenders.

Ensure you do not use too much marinara, as it can make the breading soggy. Finally, do not use pre-shredded cheese if possible, as it contains anti-caking agents that hinder the smooth melting required for a perfect parmesan crust.

How to tell it’s done

The chicken is done when the internal temperature reaches 165°F (74°C) as measured by a meat thermometer inserted into the thickest part of the tender. The meat should be opaque and white throughout, with no signs of pink.

The mozzarella should be fully melted, bubbly, and slightly golden on the edges. The zucchini will be tender and easily pierced with a fork, while the breadcrumb topping should appear golden brown and crisp to the touch.

• Poultry: 165°F (74°C) in the thickest part