Sheet Pan Crispy Chicken Parm Tenders with Zucchini Tips, FAQ & printable recipe

Tips for success

To add more depth of flavor, you can toss the zucchini in a light coating of olive oil, salt, and pepper before arranging them on the pan. This helps the vegetables roast more effectively and ensures they are seasoned perfectly.

You can also sprinkle a little bit of dried oregano or Italian seasoning over the chicken tenders before adding the sauce for an extra aromatic boost.

If you find that the cheese is browning too quickly before the chicken is fully cooked, you can loosely tent the pan with aluminum foil for the first half of the cooking time.

Remove the foil for the final few minutes to allow the cheese to melt and the breadcrumbs to toast. This technique helps manage the color of the topping while ensuring the internal temperature is reached safely.

Variations

• Spicy Chicken Parm: Add a teaspoon of red pepper flakes to the marinara sauce before spooning it over the chicken for a subtle, spicy kick that cuts through the richness of the melted cheese.
• Vegetable Medley: Incorporate sliced bell peppers or thin onion wedges alongside the zucchini to introduce more color and sweetness to the sheet pan, ensuring all vegetables are cut to a similar size for even cooking.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 3 days in the refrigerator.

Freezer

Freezing is not recommended as the texture of the breadcrumbs and zucchini will degrade upon thawing.

Reheat

Reheat in a 350°F (175°C) oven until warmed through and the crust is crisp again.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. It is best to consume the leftovers within 2 to 3 days.

When storing, try to keep the chicken and zucchini in a single layer if possible, or place a piece of parchment paper between layers to prevent the breaded crusts from sticking together or becoming overly soft during storage.

You can prepare the chicken and zucchini by slicing and seasoning them ahead of time and keeping them in the refrigerator for up to 2 hours before baking. However, do not add the breadcrumbs and cheese until right before you put the pan in the oven, as the moisture from the sauce and vegetables will make the breadcrumbs soggy if they sit for too long before cooking.

Serving ideas

Serve this dish alongside a simple green salad or a side of crusty bread to soak up any remaining marinara sauce. It is a hearty main course that pairs well with lighter sides, allowing the flavors of the chicken and zucchini to remain the focus of the meal.

Plate the tenders and vegetables while they are still warm to enjoy the contrasting textures of the crisp topping and the juicy meat.

For a more complete meal, you can serve the chicken tenders over a bed of warm pasta or quinoa. The extra sauce on the pan can be drizzled over the pasta to tie the components together. Garnish with fresh herbs like basil or parsley if desired, as the bright, fresh flavor of the herbs complements the rich, savory profile of the melted cheese and tomato sauce.

Frequently asked questions

Recipe card

Sheet Pan Crispy Chicken Parm Tenders with Zucchini

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 lb chicken tenders
• 2 medium zucchini, sliced into half-moons
• 1 cup marinara sauce
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

18 g

Fat

16 g

Fiber

2.5 g

Sugar

5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.