Parmesan Zucchini-Crusted Chicken with Mashed Yukon Gold Potatoes

This baked chicken dinner keeps things simple but satisfying: juicy chicken breasts, a crisp-tender zucchini and Parmesan topping, creamy mashed Yukon Gold potatoes and green beans on the side.

The key is squeezing the grated zucchini well before mixing it with cheese, then finishing the chicken under high heat so the top turns golden and lightly crisp. A squeeze of lemon at the table brightens everything up.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon MilkView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry the produce. Peel the Yukon Gold potatoes and cut them into 1/2-inch cubes.
2. Grate the zucchini on the large holes of a box grater. Pile the shreds in a clean kitchen towel or sturdy paper towel, gather the edges and squeeze firmly over the sink or a bowl to remove as much liquid as possible. Season the drained zucchini generously with salt and pepper.
3. In a medium bowl, stir the squeezed zucchini together with the Parmesan cheese. Set the topping aside.
4. Place one chicken breast between two sheets of plastic wrap. Pound it with a mallet, rolling pin or heavy pan until it is about 1/2 inch thick. Season both sides with salt and pepper. Repeat with the remaining chicken.
5. Arrange the chicken breasts on a baking sheet. Brush each one with olive oil, then mound the zucchini-Parmesan mixture over the top in a thick, even layer.
6. Bake until the chicken is no longer pink in the center, 12 to 15 minutes. Switch the broiler to high or increase the oven temperature to 500°F and cook about 2 minutes more, until the topping is golden and crisp.
7. While the chicken bakes, place the potatoes in a medium pot and add enough water to cover by 2 inches. Add a pinch of salt, bring to a boil and cook until the potatoes can be pierced easily with a knife, 10 to 12 minutes total.
8. About 3 minutes before the potatoes are done, add the green beans to the same pot. Cook until the beans are tender and the potatoes are fully cooked.
9. Use a slotted spoon to transfer the green beans out of the pot. Drain the potatoes, then return them to the pot.
10. Add the butter and milk to the potatoes. Mash with a potato masher or fork until smooth, adding a little more milk if needed for a creamier texture. Season with salt and pepper.
11. Cut the lemon into wedges. Divide the mashed potatoes, zucchini-crusted chicken and green beans between plates. Serve with lemon wedges for squeezing over the finished dish.

Recipe Tips

FAQ

Why do I need to squeeze the grated zucchini?

Zucchini holds a lot of moisture. Squeezing it before mixing with Parmesan helps the topping stay in place and brown better in the oven.

Can I skip the broiler step?

Yes. If you do not want to broil, increase the oven temperature to 500°F and bake briefly until the zucchini-Parmesan topping turns golden and crisp.

How do I know the potatoes are ready to mash?

They are ready when a knife slides through the cubes easily. In this method, that usually happens after 10 to 12 minutes of boiling.

When should the green beans be added?

Add the green beans to the pot about 3 minutes before the potatoes are finished so both are tender around the same time.

What does the lemon add to the dish?

A squeeze of lemon adds brightness and balances the richness of the Parmesan topping and mashed potatoes.