DinnerEasy
Sheet-Pan Creamy Tuscan Parmesan Chicken Breast with Zucchini
A delicious, easy-to-make dinner featuring tender chicken breast and crisp zucchini that you simmer in a velvety sun-kissed parmesan garlic cream sauce. Perfect for quick weeknights.
Prep: 10 mins
Cook: 22 mins
Serves: 2
Serving Size:
320
Calories
22g
Protein
28g
Carbs
14g
Fat
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Ingredients
ProteinsChicken Breast (1 lb, sliced)
1 lb, slicedProduceZucchini
2 medium, sliced into half-moonsProduceCremini Mushrooms
8 oz, slicedProduceFresh Thyme or Rosemary
1 tbsp, freshDairyHeavy Cream
1/2 cupDairyGrated Parmesan Cheese
1/3 cupPantry & GrainsChicken or Vegetable Broth
1/2 cupStep-by-Step Instructions
Step 1:Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Step 2:Arrange the chicken breast and fresh produce in an even layer across the sheet.
Step 3:Drizzle generously with the creamy tuscan parmesan blend, tossing to coat thoroughly.
Step 4:Roast for 20-22 minutes until veggies are tender-crisp and protein is cooked through with charred edges.
Step 5:Turn on the broiler for the last 2 minutes for an irresistible roasted finish.
Step 6:Serve straight from the pan for virtually zero cleanup.
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