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Herb Parmesan Crusted Chicken
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Herb Parmesan Crusted Chicken
Category
Meat and Poultry
Cook Time
35 minutes
![Image of Herb Parmesan Crusted Chicken](https://images.getrecipekit.com/20240326205847-herby_parmesan_crusted_chicken.jpeg?aspect_ratio=16:9&quality=90&)
Ingredients
- 1 zucchini, cut in half lengthwise and then 1/4" slices
- 2 garlic cloves, peeled
- 2 cups potatoes, diced
- 2 - 10 oz chicken breasts
- 3 tablespoons shredded Parmesan
- 1/4 cup Panko crumbs
- 1 tablespoon Fustini's Tuscan spice blend
- 4 tablespoons sour cream
- Kosher salt and freshly ground black pepper
- 4 tablespoons Fustini's Tuscan Herb olive oil, divided
Ingredients
Directions
- Preheat oven to 450 degrees. Pat chicken dry with a paper towel and season with salt and pepper. Place on one side of a baking sheet. In a small bowl, combine parmesan, 1/2 of the panko, a large drizzle of olive oil, and 1 teaspoon of Tuscan seasoning. Spread the top of the chicken with 1/2 of the sour cream. Mound the panko mixture on top, pressing firmly to adhere to the chicken.
- Toss zucchini on the opposite side of the sheet pan from the chicken and drizzle with olive oil and 1 teaspoon of Tuscan seasoning. Roast until crust is browned, chicken is cooked through and zucchini is browned and tender for 15-20 minutes.
- Place potatoes and garlic cloves in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced by a fork. 10-12 minutes. Reserve 1/2 cup of potato cooking liquid. Drain and return the potatoes and garlic to the pot. Keep covered, off heat until ready to mash.
- When chicken and zucchini are done, mash potatoes and garlic with the remaining sour cream, and 3 tablespoons of olive oil until smooth. Adding splashes of reserved potato water as needed. Salt and pepper to taste. Serve with chicken and vegetables.
Recipe Note
Substitute your favorite herb-infused olive oil. A great recipe to add in your favorite vegetables with the zucchini. Adapted from everyplate.com