Zucchini-Crusted Chicken with Creamy Mashed Potatoes and Green Beans

This cozy dinner features tender chicken breasts topped with a savory Parmesan and zucchini crust that keeps the meat moist and flavorful. The zucchini blanket not only adds a pop of green but also locks in juices, ensuring every bite is succulent.

Serve the chicken over a bed of creamy mashed potatoes and alongside crisp-tender green beans. A squeeze of fresh lemon brightens the dish, making it a satisfying and wholesome meal for any night of the week.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 box MilkView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Peel potatoes and cut into ½-inch cubes. Trim stems from green beans. Grate zucchini on a box grater. Place shreds in a clean kitchen towel and squeeze out excess liquid over a sink. Transfer to a bowl, season generously with salt and pepper.
2. Add Parmesan to the zucchini and mix well. Set aside. Place each chicken breast between two sheets of plastic wrap and pound to ½-inch thickness. Season both sides with salt and pepper.
3. Arrange chicken on a baking sheet. Brush each breast with a drizzle of olive oil. Top with a thick layer of the zucchini-Parmesan mixture. Bake until chicken is cooked through, about 12 minutes. Then switch oven to broil (or increase to 500°F) and cook until topping is golden and crisp, about 2 minutes.
4. Meanwhile, place potatoes in a medium pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. About 3 minutes before potatoes are done, add green beans to the pot. Cook until tender, then remove beans with a slotted spoon.
5. Drain potatoes and return to the pot. Add butter and ¼ cup milk. Mash until smooth. Season with salt and pepper. Add more milk if needed for a creamier texture.
6. Cut lemon into wedges. Divide mashed potatoes, chicken and green beans among plates. Serve with lemon wedges for squeezing.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, Russet or red potatoes work well, though Yukon Golds provide a naturally buttery flavor and creamy texture.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. You can also cut into the thickest part to check.

Can I make this dish ahead of time?

The components are best served fresh, but you can prepare the zucchini topping and mash the potatoes in advance. Reheat gently before serving.