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  • Author: Mariem
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 serving 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Parmesan Crusted Chicken with Roasted Veggies is a simple yet flavorful meal that’s perfect for busy weeknights. Juicy chicken breasts are coated with a crispy Parmesan crust and served alongside perfectly roasted vegetables for a wholesome, satisfying dish

Ingredients

Units Scale

For the Parmesan Crusted Chicken:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (panko or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika (optional)
  • Salt and pepper to taste

For the Roasted Veggies:

  • 2 cups broccoli florets
  • 2 cups diced carrots
  • 1 red bell pepper, diced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme (or your favorite herb)
  • Salt and pepper to taste

Instructions

Prepare the Chicken:

  1. Preheat Oven:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Mix Parmesan Coating:
    • In a small bowl, mix mayonnaise, grated Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
  3. Coat the Chicken:
    • Place the chicken breasts on one side of the baking sheet. Spread the Parmesan mixture evenly over the top of each chicken breast. Sprinkle breadcrumbs over the top, pressing gently to adhere.

Prepare the Roasted Veggies:

  1. Season the Veggies:
    • In a large bowl, toss broccoli, carrots, and red bell pepper with olive oil, garlic powder, thyme, salt, and pepper.
  2. Add to the Baking Sheet:
    • Arrange the vegetables on the other side of the baking sheet around the chicken.

Bake Everything Together:

  1. Bake:
    • Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and slightly caramelized.
  2. Broil (Optional):
    • For an extra crispy topping, broil the chicken for 1-2 minutes after baking.
  3. Serve:
    • Plate the chicken with the roasted veggies and serve hot.

Notes

  • Substitute vegetables with zucchini, asparagus, or Brussels sprouts for variety.
  • Use a meat mallet to pound chicken breasts to an even thickness for even cooking.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best results.

Find it online: https://wowrecipesfood.com/beef-skillet-enchiladas/