Description
A delicious one-pan meal featuring crispy parmesan-crusted chicken with roasted vegetables for an easy weeknight dinner.
Ingredients
Scale
For the Crust:
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, beaten
- For the Vegetables:
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a shallow dish, mix parmesan, panko, garlic powder, oregano, salt, and pepper.
- Dip each chicken breast in beaten egg, then coat thoroughly with the parmesan mixture. Place on one side of the sheet pan.
- In a large bowl, toss potatoes, broccoli, and bell peppers with olive oil, salt, pepper, and thyme. Spread on the other side of the sheet pan.
- Bake for 20 minutes, then flip chicken and stir vegetables. Bake another 15-20 minutes until chicken reaches 165°F internal temperature.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
For extra crispiness, broil for the last 2-3 minutes. Can substitute vegetables with zucchini, carrots, or asparagus.