Description
A simple one-pan dinner featuring juicy chicken breasts coated in a crispy parmesan crust and roasted vegetables cooked together for a flavorful and convenient meal.
Ingredients
- 4 chicken breasts
- 1/2 cup parmesan cheese, grated
- 1/2 cup breadcrumbs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups potatoes, diced
- 1 cup carrots, sliced
- 2 cups broccoli florets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Place diced potatoes and sliced carrots on the sheet pan. Drizzle with olive oil and season with half the salt, black pepper, and a pinch of Italian seasoning. Toss to coat evenly.
- Roast the vegetables for 10 minutes to give them a head start.
- In a bowl, mix parmesan cheese, breadcrumbs, minced garlic, 1 tablespoon olive oil, and the remaining Italian seasoning.
- Season the chicken breasts with the remaining salt and black pepper.
- Press the parmesan breadcrumb mixture firmly onto the top of each chicken breast.
- Remove the sheet pan from the oven and add the chicken breasts and broccoli florets to the pan.
- Return the sheet pan to the oven and roast for 18–22 minutes until the chicken is cooked through and the crust is golden.
- Sprinkle fresh parsley over the dish before serving.
Notes
- Panko breadcrumbs can be used for an extra crispy crust.
- Chicken thighs can replace chicken breasts for a juicier option.
- Other vegetables like zucchini, green beans, bell peppers, or Brussels sprouts work well.
- A squeeze of fresh lemon juice or lemon zest adds brightness before serving.
- Avoid overcrowding the pan so everything roasts instead of steams.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 110 mg
