One Pan Crispy Parmesan Garlic Chicken with Vegetables
This One Pan Crispy Parmesan Garlic Chicken with Vegetables is a simple, flavorful, and satisfying meal perfect for busy weeknights or cozy dinners.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- to taste Salt and pepper
- 4 tablespoons unsalted melted butter
- 1 cup Italian bread crumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 pound baby red potatoes quartered
Instructions
- Preheat your oven to 400°F (200°C) to ensure even roasting and crispiness.
- In a mixing bowl, combine melted butter, Italian bread crumbs, grated parmesan cheese, garlic powder, salt, and pepper until well mixed.
- Dip each chicken breast into the breadcrumb mixture, pressing gently to coat thoroughly.
- On a large baking sheet, toss sliced zucchini, yellow squash, and quartered baby red potatoes with olive oil, salt, and pepper; spread evenly.
- Place the coated chicken breasts on top of the vegetables to allow juices to flavor them while roasting.
- Bake for 25-30 minutes until chicken is golden brown and reaches an internal temperature of 165°F (75°C), and vegetables are tender and caramelized.
- Remove from oven, let rest for a few minutes, then serve chicken alongside roasted vegetables.
Equipment
- Large baking sheet
- Mixing Bowls
- Meat Thermometer
- Spatula or tongs
Notes
- Pat chicken dry before coating to help the breading stick better.
- Do not overcrowd the pan to ensure vegetables roast instead of steam.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.