Zucchini Parmesan Crusted Chicken with Mashed Potatoes and Green Beans

This baked chicken dish gets a flavorful and nutritious upgrade with a topping of grated zucchini and nutty Parmesan cheese. The zucchini keeps the chicken incredibly moist while the Parmesan creates a golden, crispy crust. It’s a clever way to add more vegetables to your dinner that even picky eaters will love.

We’ve paired the chicken with classic sides: silky mashed potatoes made from baby potatoes and crisp-tender green beans. A squeeze of fresh lemon brightens the whole plate. This wholesome meal is naturally gluten-free and comes together in about 30 minutes.

Log in to save recipes and build weekly shopping lists.

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 Baby 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

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Wash and dry all produce. Place baby potatoes in a medium pot, add a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook 15-20 minutes until fork-tender.
2. Meanwhile, grate the zucchini using a box grater. Place grated zucchini in the center of a clean kitchen towel, gather corners and squeeze over a bowl to remove excess moisture. Transfer zucchini to a bowl and toss with Parmesan cheese. Season generously with salt and pepper.
3. Season chicken breasts on both sides with salt and pepper. Drizzle each breast with 1 teaspoon olive oil and place on a baking sheet. Top each breast with a thick layer of the zucchini-Parmesan mixture. Bake for about 15 minutes until chicken is just cooked through. During the last 2 minutes, switch oven to broil and broil until topping is golden brown and crispy, about 2 minutes.
4. While chicken bakes, trim ends from green beans. When potatoes have about 3 minutes left, add green beans to the boiling water and cook until crisp-tender, about 3 minutes. Remove green beans with a slotted spoon.
5. Drain potatoes and return to the pot. Mash with 1/4 cup milk and 2 tablespoons butter until smooth. Season with salt and pepper to taste.
6. Cut lemon into wedges. Serve zucchini-Parmesan crusted chicken alongside green beans and mashed potatoes. Squeeze lemon wedge over the dish and enjoy.

Recipe Tips

FAQ

Can I use other types of potatoes?

Yes, Yukon Gold or red potatoes work well. Adjust cooking time as needed until fork-tender.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dairy-free?

Use dairy-free Parmesan alternative and substitute butter with olive oil or vegan butter and milk with unsweetened plant-based milk.