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This Sheet Pan Marinara Mozzarella Chicken and Zucchini is one of those easy Italian-inspired dinners that tastes gourmet but comes together with almost no effort. Juicy chicken, roasted zucchini and squash, and melty mozzarella all bake together on one pan for minimal cleanup.

👉 Make sure to try my Spinach Chicken Orzo Casserole or French Onion Chicken Casserole next!

Sheet pan chicken topped with marinara and melted mozzarella with roasted zucchini and squash

This sheet pan marinara mozzarella chicken and zucchini is a family-friendly weeknight dinner that delivers big Italian flavors with little effort. Crispy breadcrumb-coated chicken bakes alongside zucchini and squash, and then topped with marinara and gooey mozzarella. It’s an easy one-pan meal with simple cleanup that your whole family will love.

Why you’ll love this recipe…

When I want an Italian-style dinner without a pile of dirty dishes, this sheet pan recipe is my absolute go-to. This recipe includes tender chicken, a beautifully crisp breadcrumb coating, perfectly roasted veggies, and topped with bubbly mozzarella.

It’s simple enough for weeknights, but feels like something you’d order at a warm cozy Italian restaurant.

⏰ Total Time: 35 minutes
🍂 Perfect For: Weeknight dinners, Italian cravings, family meals
🛒 Key Ingredients: Chicken breast, zucchini, marinara, mozzarella
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: 3 days in the fridge

👉 Want more family-friendly sheet pan dinners? Try my Stuffed Sheet Pan Bell Peppers or Sheet Pan Steak Fajitas.

Made With Love,

Table of Contents

What You’ll Need for Sheet Pan Marinara Mozzarella Chicken and Zucchini

  • Chicken breasts: Halved for faster, even cooking.
  • Zesty Italian seasoning: Adds tons of flavor to the chicken.
  • Eggs: Help the breadcrumbs stick.
  • Italian panko breadcrumbs: Crispy coating for that restaurant-style texture.
  • Butter: Coats the crumbs for extra golden crunch.
  • Zucchini and yellow squash: Roast beautifully alongside the chicken.
  • Olive oil + salt and pepper: Simple seasoning for the veggies.
  • Marinara sauce: Brings all the Italian flavor.
  • Mozzarella cheese: Melts perfectly over the chicken.

👉 For more Italian-inspired dinners, check out my Million Dollar Spaghetti or Zuppa Toscana Casserole.

Ingredients List

  • 2 large chicken breasts (sliced horizontally into 4 pieces)
  • 1 tbsp zesty Italian seasoning (or Italian seasoning + salt and pepper)
  • 2 eggs
  • 1 cup Italian style panko breadcrumbs
  • 2 tbsp melted butter
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 1 tbsp olive oil
  • ½ tbsp salt
  • 1 tsp pepper
  • ½ cup marinara or pasta sauce
  • 1 cup mozzarella cheese

🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.

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How to Make Sheet Pan Marinara Mozzarella Chicken and Zucchini

Step 1: Preheat oven to 400°F. Line a sheet pan with foil or parchment paper.
Step 2: Season chicken on both sides with Italian seasoning.
Step 3: In one bowl, beat eggs. In another bowl, combine breadcrumbs and melted butter. Dip chicken in egg, then coat in breadcrumb mixture, pressing crumbs onto chicken.
Step 4: Place chicken on one side of the sheet pan. On the other side, toss zucchini and squash with olive oil, salt, and pepper. Spread out evenly.
Step 5: Bake 12 minutes. Flip chicken and bake 12 more minutes.
Step 6: Turn oven to broil. Broil 2 minutes. Flip chicken, top with marinara and mozzarella, then broil 2 minutes more until cheese melts.

🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!

Sheet Pan Marinara Mozzarella Chicken and Zucchini Variations

  • Use eggplant slices instead of zucchini and squash for a twist on eggplant parm.
  • Try provolone or Parmesan cheese instead of mozzarella.
  • Swap the chicken for boneless pork chops.
  • Add cherry tomatoes to the veggie side for extra flavor.

👉 For another Italian-style bake, try my Chicken Cordon Bleu Casserole.

My Pro TipS

Tips and Tricks

  • Slice the chicken evenly so it cooks at the same speed.
  • Press the breadcrumbs firmly onto the chicken for the best crunch.
  • Don’t overcrowd the veggies — they roast better when spread out.
  • Use parchment for easy cleanup.

👉 Want more sheet pan meals? Try my Sheet Pan Roasted Chicken and Vegetables.

Recipe FAQs – Sheet Pan Marinara Mozzarella Chicken and Zucchini

Can I make this with regular breadcrumbs?

Yes, but panko gives the best crunch.

Can I use jarred pasta sauce?

Absolutely, any marinara or pasta sauce works.

What if my chicken isn’t fully cooked at 25 minutes?

Cook time can vary — make sure chicken reaches 165°F.

Can I meal prep this recipe?

Yes! Cook fully, then store and reheat later.

What other sheet pan dinners do you recommend?

 👉 Try my Sheet Pan BBQ Chicken with Corn and Potato Wedges or Sheet Pan Sweet Italian Sausage & Veggies.

Serving Suggestions

  • Serve with garlic bread or dinner rolls.
  • Add a side salad for freshness.
  • Pair with pasta or rice to stretch the meal.
  • Pour extra marinara on the side for dipping.

Make-Ahead, Storage & Reheating

  • Fridge: Store in airtight containers for up to 3 days.
  • Freezer: Freeze cooked chicken (without veggies) for up to 2 months.
  • Reheat: Bake at 350°F until hot or microwave gently.

👉 Looking for freezer dinners? Check out my Ham Stuffing Egg Casserole or Slow Cooker Southwest Chicken Bowls.

More Great Sheet Pan Recipes

If you try this recipe, give it a rating — it helps others find the best recipes!

5 from 4 votes

Sheet Pan Marinara Mozzarella Chicken and Zucchini

By: Julia Pacheco
Sheet Pan Marinara Mozzarella Chicken and Zucchini is an easy Italian-inspired dinner with juicy chicken, roasted veggies, and melty mozzarella.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
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Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
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Ingredients 

  • 2 large chicken breasts, sliced horizontally into 4 pieces
  • 1 tbsp zesty Italian seasoning, or Italian seasoning + salt and pepper
  • 2 eggs
  • 1 cup Italian style panko breadcrumbs
  • 2 tbsp melted butter
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 1 tbsp olive oil
  • ½ tbsp salt
  • 1 tsp pepper
  • ½ cup marinara sauce
  • 1 cup mozzarella cheese

Instructions 

  • Preheat the oven to 400°F. Line a sheet pan with foil or parchment.
  • Season chicken with Italian seasoning.
  • Beat eggs in one bowl. Mix breadcrumbs and butter in another. Dip chicken in egg, then crumbs.
  • Place chicken on one side of the pan. On the other, toss zucchini and squash with oil, salt, and pepper.
  • Bake for 12 minutes, flip chicken, bake for 12 more minutes.
  • Broil 2 minutes, flip chicken, top with marinara and mozzarella, then broil 2 minutes more.

Notes

  • Store in the fridge for up to 3 days.
  • Freeze chicken (without veggies) for up to 2 months.
  • Reheat gently in the oven or microwave.

Nutrition

Calories: 428kcal | Carbohydrates: 20g | Protein: 38g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 191mg | Sodium: 1625mg | Potassium: 1111mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1044IU | Vitamin C: 38mg | Calcium: 226mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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5 from 4 votes (3 ratings without comment)

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1 Comment

  1. Alex says:

    5 stars

    I love this recipe, comes out perfect every time! Thank you ❤️

    Reply