Cozy Panko Breadcrumbs &Amp; Zucchini Dinner with a Restaurant-Style Finish

This dish brings together two comfort food favorites: crunchy baked chicken and creamy pasta. The chicken cutlets are coated in a panko crust seasoned with lemon zest and Parmesan, then baked until golden and juicy. They sit atop a bed of penne tossed in a rich pesto cream sauce, studded with roasted zucchini and brightened with fresh lemon juice.

A sprinkle of Parmesan and diced tomato adds color and a burst of freshness. It’s a complete meal that’s perfect for a weeknight dinner or a satisfying lunch the next day.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce. Zest and quarter lemon. Dice tomato into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.
2. Place 2 TBSP butter in a medium microwave-safe bowl; cover with plastic wrap and microwave until melted, 30-60 seconds. Stir in lemon zest, panko, half the Parmesan, salt and pepper. In a small bowl, combine tomato with salt and pepper. Set aside, stirring occasionally, until ready to serve.
3. Toss zucchini on a baking sheet with a large drizzle of oil, salt and pepper. Pat chicken dry with paper towels; season all over with Italian Seasoning, salt and pepper. Place on a separate lightly oiled baking sheet. Evenly spread a thin layer of mayonnaise onto tops of chicken; mound with panko mixture, pressing to adhere. Roast zucchini on top rack and chicken on middle rack until zucchini is tender and chicken is cooked through, 15-20 minutes.
4. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Reserve pot.
5. In pot used for pasta, combine cream sauce base, garlic powder and basil paste; bring to a simmer over medium heat. Stir in drained penne until coated in sauce. Once zucchini is done, transfer to pot with pasta. Squeeze juice from one lemon wedge over pasta. Toss to coat. If pasta seems dry, add splashes of reserved pasta cooking water until desired consistency. Taste and season with salt and pepper. Add another squeeze of lemon juice if desired.
6. Sprinkle remaining Parmesan over pasta. Top chicken with tomato. Serve chicken and pasta family style or divide between plates with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use gluten-free panko?

Yes, gluten-free panko works well in this recipe.

How do I store leftovers?

Store chicken and pasta separately in airtight containers in the refrigerator for up to 3 days.

Can I substitute the cream sauce base?

You can use heavy cream mixed with a little chicken broth as a substitute.