Name: Sheet Pan Chicken and Zucchini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 tsp dried parsley; 1 tsp Italian seasoning; 2 tsp garlic powder; 2 tsp paprika; 2 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried basil; 1/2 tsp onion powder; 1 lb chicken tenderloins (see note 2); 2 tbsp mayonnaise; 2 tbsp all-purpose flour; 1 large egg; 1 tbsp Dijon-style mustard; 2 to 3 small-to-medium zucchini (about 13 ounces, cut into wedges); 2 tbsp olive oil; 1 cup panko breadcrumbs; 1 1/4 cup Parmesan cheese (divided, see note 3); cooking spray; 1/2 cup prepared coleslaw dressing; 1 tbsp yellow mustard; 3 tbsp honey BBQ sauce (I like Sweet Baby Ray’s)

Jump to Recipe

There’s something so satisfying about one-pan meals that deliver big flavor with minimal cleanup. This Sheet Pan Chicken and Zucchini recipe checks those boxes and then some: crisp panko-Parmesan chicken tenders, tender roasted zucchini, and a tangy-sweet dipping sauce. It’s weeknight-friendly, approachable for home cooks of any level, and uses simple pantry spices to create a dish that feels made-from-scratch without taking over your evening.

This version keeps the ingredient list straightforward and uses common kitchen staples. The chicken tenderloins are coated in a light mayo-and-egg wash, dredged through a mixture of panko and Parmesan, then roasted alongside zucchini tossed with olive oil and those same savory herbs. Finish everything with a little honey BBQ drizzle mixed into a creamy coleslaw-style sauce for a pleasing contrast of textures and tastes.

Why you’ll love this recipe

Ready in about 30–40 minutes from start to finish.
Minimal hands-on time: the oven does most of the work.
Crunchy outside, juicy inside chicken tenders paired with soft-roasted zucchini.
Flexible enough for meal prep, family dinners, or casual entertaining.

Ingredients

Use the list below as your shopping and prep guide. Quantities are exact to ensure consistent results.

1 teaspoon dried parsley
1 teaspoon Italian seasoning
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1 pound chicken tenderloins (see note 2)
2 tablespoons mayo
2 tablespoons all-purpose flour
1 large egg
1 tablespoon Dijon-style mustard
2 to 3 small-to-medium zucchini (about 13 ounces)
2 tablespoons olive oil
1 cup panko breadcrumbs
1-1/4 cup Parmesan cheese, divided (see note 3)
Cooking spray
1/2 cup prepared coleslaw dressing
1 tablespoon yellow mustard
3 tablespoons honey BBQ sauce (I like Sweet Baby Ray’s)

Equipment

Large rimmed baking sheet (sheet pan)
Mixing bowls (small and medium)
Whisk or fork
Tongs or fork for dredging
Kitchen knife and cutting board
Measuring cups and spoons
Cooking spray or oil mister

Prep and timing

Active time: about 15–20 minutes. Oven time: about 12–18 minutes, depending on thickness of chicken tenders and your oven’s heat. Total time: roughly 30–40 minutes. Before you begin, preheat your oven and line your sheet pan so everything goes in hot and cooks evenly.

Step-by-step Instructions

Preheat and prepare the pan. Preheat the oven to 450°F (232°C). Lightly coat a large rimmed baking sheet with cooking spray and set it aside where it’s easy to reach.
Mix the dry spice blend. In a small bowl, combine 1 teaspoon dried parsley, 1 teaspoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon dried basil, and 1/2 teaspoon onion powder. Whisk these together so the seasoning is evenly distributed.
Season the chicken. Place the 1 pound chicken tenderloins on a plate or in a shallow bowl. Sprinkle the prepared spice blend evenly over the chicken so each piece gets a light coating. Use your hands to pat the spices onto both sides of the tenders.
Make the wet dredge. In a medium bowl, whisk together 2 tablespoons mayo, 2 tablespoons all-purpose flour, 1 large egg, and 1 tablespoon Dijon-style mustard until smooth. This mixture will help the breadcrumb mixture adhere and form a crisp coating.
Prepare the breadcrumb mixture. In another bowl, combine 1 cup panko breadcrumbs with 1 cup of the Parmesan cheese (reserve 1/4 cup for later). Stir to blend so the cheese is evenly mixed into the panko.
Coat the chicken. Working one piece at a time, dip each seasoned chicken tenderloin into the mayo-egg-flour mixture, letting any excess drip off. Then press the tender firmly into the panko-Parmesan mixture to fully coat. Set the coated tenders on the prepared sheet pan, spacing them so they don’t touch.
Prepare the zucchini. Wash the 2 to 3 small-to-medium zucchini (about 13 ounces) and trim the ends. Cut each zucchini into 1/2-inch thick rounds or half-moons, depending on your preference. Place the sliced zucchini in a bowl and toss with 2 tablespoons olive oil and a light sprinkle of the leftover spice mixture, if you have any remaining (or a pinch more salt and pepper to taste). Spread the zucchini pieces in a single layer on the same sheet pan, leaving room for the chicken.
Add the final Parmesan topping. Sprinkle the reserved 1/4 cup Parmesan cheese over the zucchini and, if desired, over the top of the chicken for a little extra cheesy finish.
Bake until golden and cooked through. Place the sheet pan in the preheated oven and bake at 450°F (232°C) for 12 to 18 minutes. The exact time depends on the thickness of the tenderloins and how crispy you like the coating. Check the chicken at about 12 minutes: juices should run clear and an instant-read thermometer inserted into the thickest part of a tender should read 165°F (74°C). The panko should be golden and the zucchini should be tender and lightly browned.
Make the dipping sauce. While the sheet pan finishes in the oven, whisk together 1/2 cup prepared coleslaw dressing, 1 tablespoon yellow mustard, and 3 tablespoons honey BBQ sauce in a small bowl. Taste and adjust balance—add a touch more mustard for tang or more honey BBQ for sweetness and smoke.
Serve. When the chicken and zucchini are done, remove the pan from the oven. Let the chicken rest for 2–3 minutes to lock in juices. Transfer the chicken and zucchini to plates or a serving platter. Serve with the prepared sauce on the side for dipping or drizzle the sauce over the chicken for a glazed finish.
Storage. Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F (177°C) oven for best texture, about 8–10 minutes, until warmed through. The panko coating will crisp back up best in the oven rather than the microwave.

Taste and texture notes

The mayo-and-egg base creates a richer bind than egg alone, which helps the panko-Parmesan crust turn golden and flavorful without drying the chicken. The spices—paprika, garlic, and Italian seasoning—provide a familiar savory backbone while the Parmesan adds salty richness. Roasted zucchini softens and caramelizes at the edges, offering a gentle contrast to the crunchy chicken. The coleslaw-based sauce with yellow mustard and honey BBQ brings a creamy, tangy-sweet finish that pairs especially well with the panko crust.

Variations and substitutions

Make it gluten-free: swap all-purpose flour for a gluten-free blend and use gluten-free panko.
Lower the sodium: reduce the added salt and use lower-sodium Parmesan.
Add heat: stir 1/4 to 1/2 teaspoon cayenne or red pepper flakes into the breadcrumb mix if you like spice.
Double the veggies: add sliced bell peppers or cherry tomatoes to the sheet pan for more color and variety.

Notes

Note 2: Chicken tenderloins are small, thin strips of chicken breast. If your tenders are thick, you can pound them slightly to even thickness so they cook evenly with the zucchini.
Note 3: The Parmesan is measured as 1-1/4 cups total. Use 1 cup in the panko mixture and reserve 1/4 cup to sprinkle before baking for added flavor and browning.

Serving suggestions

Serve this Sheet Pan Chicken and Zucchini with a simple grain like couscous, quinoa, or steamed rice for a complete meal. A green salad or steamed broccoli rounds it out nicely. For a picnic or casual dinner, offer the chicken and zucchini with extra lemon wedges and a bowl of the sauce so everyone can dip to their liking.

Final thoughts

This Sheet Pan Chicken and Zucchini recipe is one of those reliable weeknight wins: fast, flavorful, and forgiving. It’s easy to scale up for company or down for a solo meal, and the steps are straightforward enough to become a regular rotation in your dinner lineup. The crunchy panko-Parmesan coating and the tangy-sweet dipping sauce are what make this dish feel special without adding extra time or effort. Give it a try on a busy night—you’ll appreciate how a single sheet pan can deliver such a satisfying dinner.

Print Recipe Save it for later

Sheet Pan Chicken and Zucchini

Crispy baked chicken tenders with roasted zucchini and a honey-BBQ dipping sauce made on one sheet pan.

Prep Time30

Cook Time20

Total Time50

Servings: 4 servings

Ingredients

1 tsp dried parsley
1 tsp Italian seasoning
2 tsp garlic powder
2 tsp paprika
2 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
1/2 tsp onion powder
1 lb chicken tenderloins see note 2
2 tbsp mayonnaise
2 tbsp all-purpose flour
1 large egg
1 tbsp Dijon-style mustard
2 to 3 small-to-medium zucchini about 13 ounces, cut into wedges
2 tbsp olive oil
1 cup panko breadcrumbs
1 1/4 cup Parmesan cheese divided, see note 3
cooking spray
1/2 cup prepared coleslaw dressing
1 tbsp yellow mustard
3 tbsp honey BBQ sauce I like Sweet Baby Ray’s

Instructions

Preheat the oven to 400°F and prepare a large (15×21-inch) sheet pan and an oven-safe cooling rack; spray the cooling rack generously with cooking spray.
Combine the dried parsley, Italian seasoning, garlic powder, paprika, 2 tsp salt, 1/2 tsp pepper, dried basil, and onion powder in a small bowl; remove 1 tablespoon of this spice mixture and set it aside for the zucchini.
Pat the chicken tenderloins dry, trim any fat and tendons, and set aside.
In a shallow bowl combine the panko and 1 cup (about 70 g) of grated Parmesan; toss and set aside.
In another large shallow bowl whisk together the mayonnaise, flour, egg, Dijon, and the remaining spice mixture to form a coating batter.
Using tongs, dip each chicken tender into the batter to coat evenly, then press into the panko-Parmesan mixture to fully bread each tender; place the breaded tenders on the sprayed cooling rack on the sheet pan. Press any extra breading onto the tops and spray the exposed side of the tenders with cooking spray.
Cut zucchini into 3-inch coins, halve each coin, then cut into wedges (about 4–6 wedges per coin). Spread zucchini on the sheet pan, drizzle with olive oil and the reserved 1 tablespoon spice mixture, and toss to coat. Move zucchini so there is room for the cooling rack with the chicken, arranging wedges in a single layer with space between pieces.
Bake in the center of the oven for 10 minutes, then carefully flip the chicken tenders, spray the top side with cooking spray, and bake another 5–10 minutes until the chicken reaches 160°F on an instant-read thermometer (carryover will bring it to 165°F) and the zucchini is crisp-tender.
While the pan finishes, whisk together the prepared coleslaw dressing, yellow mustard, and honey BBQ sauce in a small bowl until smooth.
Remove the cooling rack with chicken from the sheet pan. Sprinkle the remaining 1/4 cup Parmesan over the roasted zucchini and toss with any fallen panko crumbs. Serve the zucchini with the chicken tenders and the dipping sauce.