Crispy Parmesan Crusted Chicken with Roasted Veggies

Golden, crunchy, and full of flavor, this Crispy Parmesan Crusted Chicken with Roasted Veggies stays juicy inside and crisp outside—perfect for both fresh dinners and reheated meal prep. The dish pairs beautifully with a colorful medley of roasted broccoli, carrots, and potatoes, making it a balanced and satisfying plate that feels both hearty and fresh. Whether you’re hosting a dinner party or looking for a quick weeknight meal, this recipe is sure to impress.

Why You’ll Love This Recipe

• Delicious Flavor – The combination of Parmesan and panko creates a crunchy crust that enhances the chicken’s natural taste.
• Easy to Make – Simple steps make it accessible for cooks of all skill levels.
• Versatile Side Options – Feel free to swap in your favorite veggies for roasting alongside the chicken.
• Meal Prep Friendly – Perfectly reheats so you can enjoy leftovers without losing texture or flavor.
• Healthy Ingredients – Packed with protein and nutrients from the vegetables, this dish is as good for you as it is tasty.

Tools and Preparation

To create the perfect Crispy Parmesan Crusted Chicken with Roasted Veggies, you’ll need some essential tools. These will help streamline your cooking process and ensure great results.

Essential Tools and Equipment

• Skillet
• Baking sheet
• Shallow dish
• Meat mallet or rolling pin
• Chef’s knife

Importance of Each Tool

• Skillet – A good skillet provides even heat distribution, ensuring your chicken cooks perfectly every time.
• Baking sheet – Essential for roasting veggies; it allows them to caramelize nicely without steaming.
• Shallow dish – Ideal for coating the chicken evenly with the breadcrumb mixture.
• Chef’s knife – A sharp knife makes prepping veggies quick and effortless.

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts, pounded to even thickness
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt & pepper, to taste
• 1 egg, beaten
• 2 tbsp olive oil (for cooking)

For the Roasted Veggies

• 2 cups broccoli florets
• 2 cups carrots, sliced
• 2 cups baby potatoes, halved
• 2 tbsp olive oil
• Salt & pepper, to taste

For Garnish

• Optional: Lemon wedges for serving

How to Make Crispy Parmesan Crusted Chicken with Roasted Veggies

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature helps achieve perfectly roasted veggies.

Step 2: Roast the Veggies

• Toss broccoli, carrots, and potatoes in a large bowl with olive oil, salt, and pepper until well coated.
• Spread the seasoned vegetables on a baking sheet in a single layer.
• Roast in the preheated oven for 25–30 minutes. Flip them halfway through for even cooking.

Step 3: Prepare the Chicken Coating

In a shallow dish:
* Mix together grated Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and pepper until well combined.

Step 4: Coat the Chicken

Dip each chicken breast into the beaten egg. Then:
* Press into the breadcrumb mixture until fully coated on both sides.

Step 5: Cook the Chicken

In a large skillet over medium heat:
* Add olive oil. Once hot, carefully place the coated chicken breasts into the skillet.
* Cook each side for about 4–5 minutes until golden brown and cooked through (internal temperature should reach 165°F).

Step 6: Serve Your Dish

Plate each chicken breast alongside a generous portion of roasted veggies.
Serve with lemon wedges if desired for an extra burst of flavor. Enjoy your delicious meal!

This recipe for Crispy Parmesan Crusted Chicken with Roasted Veggies is not only simple but also guarantees satisfaction at any dinner table!

How to Serve Crispy Parmesan Crusted Chicken with Roasted Veggies

Serving Crispy Parmesan Crusted Chicken with Roasted Veggies can elevate your meal experience. Here are some delightful ways to present and enjoy this dish.

With a Fresh Salad

• Garden Salad: Toss mixed greens, cherry tomatoes, and cucumbers for a refreshing crunch alongside your chicken.
• Caesar Salad: Pair the savory flavors of the chicken with a classic Caesar salad topped with croutons and Parmesan.

With Dipping Sauces

• Garlic Aioli: A creamy garlic dip enhances the flavors of the crispy chicken.
• Spicy Mustard: Add a kick to your meal with zesty mustard that complements the dish beautifully.

Garnished with Herbs

• Fresh Parsley: Sprinkle chopped parsley over your chicken for a touch of color and freshness.
• Basil Leaves: Add torn basil leaves to bring a sweet aroma that pairs well with roasted veggies.

How to Perfect Crispy Parmesan Crusted Chicken with Roasted Veggies

To achieve the ultimate texture and flavor in your Crispy Parmesan Crusted Chicken with Roasted Veggies, consider these helpful tips.

• Bold Seasoning: Don’t skimp on seasoning the breadcrumb mixture. This enhances every bite of chicken.
• Even Thickness: Pound the chicken breasts to an even thickness for consistent cooking, ensuring juicy results.
• Use Fresh Ingredients: Fresh vegetables not only taste better but also add vibrant colors to your plate.
• Preheat Your Oven: Make sure your oven is fully preheated before roasting veggies for optimal crispiness.
• Let It Rest: Allow the chicken to rest for a few minutes after cooking; this helps retain its juices.
• Air Fryer Option: For extra crispiness, consider using an air fryer instead of pan-frying.

Best Side Dishes for Crispy Parmesan Crusted Chicken with Roasted Veggies

Pairing side dishes with your Crispy Parmesan Crusted Chicken with Roasted Veggies can enhance your meal. Here are some great options to consider.

1. Garlic Mashed Potatoes: Creamy mashed potatoes mixed with garlic provide a comforting complement to the dish.
2. Steamed Asparagus: Lightly steamed asparagus adds a fresh, crunchy texture that balances the richness of the chicken.
3. Quinoa Salad: A light quinoa salad mixed with veggies offers a nutritious and hearty side that pairs well.
4. Roasted Sweet Potatoes: Sweet potatoes roasted until caramelized add natural sweetness alongside savory flavors.
5. Coleslaw: A tangy coleslaw provides a crunchy contrast and refreshing bite that brightens up each bite.
6. Corn on the Cob: Juicy corn on the cob is a fun and sweet side that’s perfect for summer meals.

Common Mistakes to Avoid

When making Crispy Parmesan Crusted Chicken with Roasted Veggies, it’s easy to overlook some details. Here are common mistakes and how to avoid them.

• Skipping the pound: Not pounding the chicken breasts to an even thickness can lead to uneven cooking. Make sure they are all the same thickness for best results.
• Ignoring seasoning: Failing to season the breadcrumb mixture can result in bland chicken. Always add salt and pepper generously to enhance flavor.
• Overcrowding the pan: Placing too many chicken pieces in the skillet can lower the temperature and prevent crisping. Cook in batches if needed to achieve that golden crust.
• Not preheating the oven: Roasting veggies at a lower temperature will make them soggy instead of crispy. Always preheat your oven to 425°F (220°C) for perfect roasting.
• Using old ingredients: Expired or stale breadcrumbs and cheese will affect texture and taste. Check freshness before starting your recipe.
• Rushing the process: Cooking chicken too quickly can result in a dry texture. Allow sufficient time for each side to cook thoroughly without burning.

Refrigerator Storage

• Store leftover Crispy Parmesan Crusted Chicken with Roasted Veggies in an airtight container.
• It will last up to 3–4 days in the refrigerator.
• Ensure veggies are cooled before sealing the container.

Freezing Crispy Parmesan Crusted Chicken with Roasted Veggies

• For longer storage, freeze leftovers for up to 2–3 months.
• Use freezer-safe containers or heavy-duty freezer bags.
• Label containers with date for easy tracking.

Reheating Crispy Parmesan Crusted Chicken with Roasted Veggies

• Oven: Preheat your oven to 375°F (190°C). Place chicken and veggies on a baking sheet and heat for about 15-20 minutes or until warm.
• Microwave: Place chicken and veggies on a microwave-safe plate. Heat on medium power for 1–2 minutes, checking frequently to avoid overcooking.
• Stovetop: Reheat in a skillet over medium heat for about 5 minutes, turning occasionally until heated through and crisp again.

Frequently Asked Questions

Can I make Crispy Parmesan Crusted Chicken with Roasted Veggies in advance?

You can prepare everything ahead of time! Simply store uncooked chicken coated with breadcrumbs in the fridge until you’re ready to cook it.

What should I serve with Crispy Parmesan Crusted Chicken with Roasted Veggies?

This dish pairs well with a simple salad or quinoa for added nutrition. Consider adding a light dressing for more flavor!

How can I customize this recipe?

Feel free to swap out vegetables based on your preference or seasonal availability. Zucchini or bell peppers work great too!

How do I ensure my chicken stays juicy?

Pounding the chicken evenly helps maintain moisture during cooking. Avoid overcooking by using a meat thermometer; aim for an internal temperature of 165°F (75°C).

Final Thoughts

Crispy Parmesan Crusted Chicken with Roasted Veggies is not only delicious but also versatile. This recipe is perfect for weeknight dinners or meal prep, allowing you to enjoy flavorful, healthy meals throughout the week. Feel free to customize the vegetables or add spices according to your taste preferences—this dish is sure to become a favorite!

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Crispy Parmesan Crusted Chicken with Roasted Veggies

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• Author: Vanessa
• Total Time: 45 minutes
• Yield: Serves approximately 4 people 1x

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Description

Crispy Parmesan Crusted Chicken with Roasted Veggies is a delightful dish that combines tender, juicy chicken with a crunchy, golden crust for a satisfying meal. This recipe features perfectly seasoned chicken coated in a flavorful mixture of Parmesan cheese and panko breadcrumbs, ensuring every bite is packed with taste. Paired with a vibrant medley of roasted broccoli, carrots, and baby potatoes, it provides a colorful and nutritious plate. Whether it’s for a quick weeknight dinner or an impressive dinner party spread, this dish is sure to please everyone at the table. Plus, it’s meal prep-friendly, allowing you to enjoy delicious leftovers without sacrificing quality.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 egg (beaten)
• 2 cups broccoli florets
• 2 cups sliced carrots
• 2 cups halved baby potatoes
• Olive oil, salt, and pepper

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss broccoli, carrots, and potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes.
3. In a shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
4. Dip each chicken breast in beaten egg and coat with the breadcrumb mixture.
5. Heat olive oil in a skillet over medium heat. Cook chicken for 4–5 minutes on each side until golden and cooked through (internal temperature should reach 165°F).
6. Serve alongside roasted veggies.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking/Frying
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast with veggies (250g)
• Calories: 430
• Sugar: 3g
• Sodium: 850mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 38g
• Cholesterol: 130mg