Description
Enjoy a golden, crispy Parmesan crust on juicy chicken breasts roasted alongside tender vegetables in a single pan. This Italian-inspired dish is flavorful, wholesome, and perfect for weeknight meals with minimal cleanup.
Ingredients
4 boneless, skinless chicken breasts (can use thighs)
1 1/2 cups grated Parmesan, fresh if possible
1 cup breadcrumbs (plain or Italian-seasoned; gluten-free available)
1 tsp garlic powder
2 tbsp olive oil (extra virgin recommended)
4 cups vegetables (carrots, potatoes, zucchini), cut into 1-inch chunks
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C)
Toss vegetables with 1 tbsp olive oil, salt, and pepper in a large baking dish
Season chicken breasts with salt and pepper
In a bowl, combine breadcrumbs, garlic powder, and Parmesan
Dip each chicken breast into the Parmesan mixture and press to coat evenly
Place the coated chicken breasts on top of the veggies in the pan
Brush the tops of the chicken with the remaining 1 tbsp olive oil for extra crispiness
Roast for 30 minutes or until the chicken reaches 165°F
Let the chicken rest for 5 minutes before serving
Notes
Use room temperature chicken for even cooking (remove from fridge 15 minutes early)
Press the crumbs onto the chicken to ensure adherence and even coverage
Use an instant-read thermometer to check doneness
Cover with foil if chicken is browning too quickly
For a juicier texture, substitute chicken breasts with thighs
Can be made with gluten-free breadcrumbs if needed
Leftovers can be stored in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Trending
- Method: Roasting
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
