Description
Juicy chicken breasts topped with a crispy Parmesan‑panko crust, roasted alongside colorful vegetables—all baked together on one pan for an easy, flavorful weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1 tsp Italian seasoning (plus extra for veggies)
- Salt and black pepper, to taste
- 2 tbsp olive oil (for veggies)
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: lemon wedges for serving
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment or foil.
- Arrange potatoes, bell pepper, zucchini, and onion on the pan; drizzle with olive oil, season with salt, pepper, and half the Italian seasoning.
- In a bowl, mix Parmesan, panko, garlic powder, remaining Italian seasoning, salt, and pepper.
- Dip each chicken breast in beaten egg, then press into the Parmesan‑panko mixture to coat completely; place on the pan among the vegetables.
- Bake for 25–30 minutes until chicken is golden and reaches 165°F internal temp; vegetables should be tender and caramelized.
- Let rest a few minutes, then garnish with parsley (and lemon, if desired), slice if preferred, and serve.
Notes
- Protein Swap: Use chicken thighs (adjust cook time accordingly).
- Bread Crumb Alternatives: Substitute gluten‑free crumbs or crushed rice cereal.
- Veggie Variations: Add broccoli, carrots, or mushrooms, cut evenly for consistent roasting.
- Leftovers: Store chicken and veggies separately for best texture.
