Description
A complete dinner on one pan! Crispy, golden Parmesan-crusted chicken paired with tender roasted vegetables makes this a wholesome, easy-to-make meal perfect for busy weeknights.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 2 large eggs, beaten
- 3 cups mixed vegetables (e.g., broccoli, carrots, and bell peppers)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- In a shallow bowl, mix Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, and smoked paprika. In another bowl, beat the eggs.
- Dip each chicken breast in the egg mixture, then coat with the Parmesan mixture, pressing to adhere. Place on one side of the sheet pan.
- Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on the other side of the sheet pan.
- Bake for 25-30 minutes, turning the vegetables halfway, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
- Serve hot with your favorite dipping sauce or a side salad.
Notes
- For even cooking, ensure all vegetables are cut to similar sizes.
- Add a squeeze of lemon juice over the chicken before serving for a bright flavor.
- Substitute panko with regular breadcrumbs if needed.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 420
- Sugar: 3g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 135mg