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One Pan Crispy Parmesan Paprika Chicken with Vegetables

This One Pan Crispy Parmesan Paprika Chicken with Vegetables is an easy, flavorful meal perfect for busy weeknights and entertaining!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Easy, Gluten-Free Option, One-Pan, Vegetables
Servings: 4 servings

Ingredients

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup grated parmesan cheese
  • 2 teaspoons paprika
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon garlic powder
  • 2 beaten eggs
  • 1 cup chopped broccoli
  • 1 cup chopped red and yellow peppers
  • 1 cup 1/4 inch chopped baby red potatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 400°F (200°C). Pound the boneless skinless chicken breasts to an even thickness using a meat mallet or rolling pin.
  • In a large mixing bowl, combine grated parmesan cheese, paprika, all-purpose flour, salt, pepper, and garlic powder. Mix thoroughly.
  • In another bowl, beat the eggs. Dip each chicken breast into the beaten eggs, then coat fully in the parmesan mixture.
  • In the same bowl used for the parmesan mixture, add chopped broccoli, red and yellow peppers, and baby red potatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  • Line a baking sheet with parchment paper. Place coated chicken breasts on one side and spread the vegetables on the other side in a single layer.
  • Bake in the preheated oven for 25-30 minutes until chicken is golden brown and reaches 165°F (75°C), and vegetables are tender and caramelized.
  • Remove from oven and let cool for a few minutes. Serve the crispy parmesan paprika chicken alongside the roasted vegetables and enjoy.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Baking Sheet
  • Meat Mallet or Rolling Pin
  • Spatula

Notes

  • For extra crispiness, increase oven temperature to 425°F (220°C) for the last 5-10 minutes of baking.
  • Cut vegetables smaller or roast longer if they are too crunchy.
  • Use a meat thermometer to avoid overcooking the chicken.
  • Prepare chicken and vegetables a day ahead for quicker weeknight cooking.
  • Substitute parmesan with nutritional yeast for a dairy-free option or use gluten-free flour to make it gluten-free.