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Parmesan-Crusted Chicken with Vegetables

Parmesan-Crusted Chicken with Vegetables

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Parmesan-crusted chicken with vegetables is an easy and flavorful one-pan meal that’s perfect for busy weeknights or meal prep. Juicy chicken breasts are coated with a crispy Parmesan and breadcrumb topping, then baked alongside tender green beans for a complete, delicious dinner.

Why You’ll Love This Recipe

  • The Parmesan crust is crispy, cheesy, and bursting with flavor.
  • Everything cooks on one pan, making cleanup quick and easy.
  • A versatile dish that pairs well with a variety of vegetables and sides.
  • It’s a healthier alternative to fried chicken with the same crispy texture.
  • Perfect for meal prepping or feeding a crowd.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • Boneless, skinless chicken breasts
  • Green beans (trimmed)
  • Panko breadcrumbs
  • Grated Parmesan cheese
  • Garlic powder
  • Paprika
  • Olive oil
  • Dijon mustard
  • Salt and pepper
  • Fresh parsley (for garnish)

Directions

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Prepare the Parmesan Topping:
    • In a bowl, mix together panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Drizzle with a little olive oil and toss until evenly coated.
  3. Prepare the Chicken:
    • Pat the chicken breasts dry with a paper towel. Spread a thin layer of Dijon mustard over each piece to help the topping stick.
  4. Add the Topping:
    • Press the Parmesan breadcrumb mixture onto the top of each chicken breast, ensuring it sticks well.
  5. Arrange on the Pan:
    • Place the chicken breasts on one side of the baking sheet. Arrange the green beans on the other side, drizzle them with olive oil, and season with salt and pepper. Toss to coat evenly.
  6. Bake:
    • Bake in the preheated oven for 20–25 minutes, or until the chicken is fully cooked (165°F/74°C internal temperature) and the topping is golden brown. Stir the green beans halfway through cooking for even roasting.
  7. Garnish and Serve:
    • Garnish the chicken with fresh parsley and serve hot alongside the roasted green beans.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Variations

  • Vegetables: Swap green beans for asparagus, broccoli, or zucchini.
  • Gluten-Free: Use gluten-free breadcrumbs instead of panko.
  • Cheese: Try using Pecorino Romano or a blend of Parmesan and mozzarella for a twist.
  • Spicy: Add red pepper flakes or cayenne pepper to the breadcrumb mixture for a kick.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a 350°F oven or air fryer for 8–10 minutes to restore the crispiness. Avoid microwaving to prevent the crust from becoming soggy.
  • Freezing: Freeze cooked chicken breasts in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and tend to be juicier, but adjust the cooking time accordingly.

2. What can I substitute for Dijon mustard?

You can use mayonnaise or Greek yogurt as a base for the breadcrumb topping.

3. How do I ensure the topping stays crispy?

Use panko breadcrumbs for extra crispiness and bake the chicken uncovered.

4. Can I add other vegetables to the pan?

Absolutely, just ensure they’re cut into similar sizes for even cooking.

5. What sides pair well with this dish?

Mashed potatoes, rice, or a fresh garden salad make great accompaniments.

6. Can I make this dish ahead of time?

Yes, you can assemble the chicken in advance and refrigerate it. Bake just before serving.

7. Can I cook this in an air fryer?

Yes, cook the chicken at 375°F for 15–20 minutes, depending on the thickness.

8. Can I use regular breadcrumbs instead of panko?

Yes, but the topping may be less crispy. Toast regular breadcrumbs slightly for better texture.

9. How do I prevent the chicken from drying out?

Avoid overcooking and use a meat thermometer to ensure the internal temperature reaches 165°F.

10. Can I double the recipe?

Yes, but make sure to use two baking sheets to avoid overcrowding for even cooking.

Conclusion

Parmesan-crusted chicken with vegetables is a simple, satisfying meal that combines crispy, flavorful chicken with perfectly roasted green beans. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe is sure to be a hit. Customize it with your favorite vegetables or sides and enjoy a delicious, well-balanced meal straight from the oven.

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Parmesan-Crusted Chicken with Vegetables

Parmesan-Crusted Chicken with Vegetables

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  • Author: Mariem
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking, One-Pan
  • Cuisine: American
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Description

Enjoy this herb-crusted baked chicken recipe, featuring tender chicken breasts topped with a crispy parmesan-panko crust, served with perfectly roasted green beans. A healthy and flavorful one-pan dinner ready in under an hour!

 

Ingredients

Units Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Crust:

  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 2 tbsp melted butter
  • 1 tsp garlic powder
  • 1 tsp dried Italian herbs
  • 1 tbsp fresh parsley, chopped (plus more for garnish)

For the Green Beans:

  • 1 lb green beans, trimmed
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat Oven:
    • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Prepare the Chicken:
    • Season chicken breasts with salt and pepper. Drizzle with olive oil and place on one side of the baking sheet.
  3. Make the Crust:
    • In a bowl, mix panko breadcrumbs, parmesan cheese, melted butter, garlic powder, Italian herbs, and parsley.
    • Spoon the mixture evenly onto each chicken breast, pressing lightly to adhere.
  4. Prepare the Green Beans:
    • Toss green beans with olive oil, minced garlic, salt, and pepper. Spread them on the other side of the baking sheet.
  5. Bake:
    • Bake for 25–30 minutes, or until the chicken is golden brown, the crust is crispy, and the internal temperature of the chicken reaches 165°F (74°C). Stir the green beans halfway through cooking.
  6. Serve:
    • Garnish with additional parsley and serve hot. Pair with rice, mashed potatoes, or enjoy as-is for a low-carb option.

Notes

  • Substitute green beans with asparagus or broccoli for variety.
  • Use seasoned breadcrumbs for extra flavor if desired.
  • Add a squeeze of lemon over the finished dish for a bright, zesty touch.

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