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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- 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.
- In a shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
- Dip each chicken breast in beaten egg and coat with the breadcrumb mixture.
- 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).
- 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