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Baked Chicken Parmesan & Veggies

Baked Chicken Parmesan & Veggies

This easy and delicious Baked Chicken Parmesan & Veggies recipe features tender, juicy chicken breasts coated with Italian-seasoned breadcrumbs, topped with rich marinara sauce and bubbling mozzarella and Parmesan cheese. Roasted alongside colorful vegetables like zucchini, bell peppers, and cherry tomatoes, this balanced meal combines comfort and nutrition. Ready in under 30 minutes, it’s perfect for busy weeknights and offers a one-pan cleanup for convenience.

  • Total Time: 30-35 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Chicken and Coating

  • 2 boneless, skinless chicken breasts
  • 1 cup Italian-seasoned breadcrumbs
  • 2 tablespoons olive oil (for coating)
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon Italian herbs (dried oregano, basil, thyme mix)

Sauces and Cheeses

  • 1 cup marinara sauce (jarred or homemade)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Vegetables

  • 1 medium zucchini, cut into bite-sized pieces
  • 1 bell pepper (any color), cut into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil (for veggies)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels to help the coating stick better. Season both sides lightly with salt, pepper, and Italian herbs to create a flavorful base.
  2. Coat the Chicken: Dip each chicken breast into olive oil to moisten. Then press them evenly into the Italian-seasoned breadcrumbs, coating all sides thoroughly for a crispy texture after baking.
  3. Prep the Veggies: Cut zucchini, bell peppers, and cherry tomatoes into bite-sized pieces. Toss them with olive oil, garlic powder, salt, and pepper to enhance their natural sweetness and promote caramelization.
  4. Assemble in Baking Dish: Place the coated chicken breasts in the center of a baking tray or casserole dish. Arrange the prepped vegetables evenly around the chicken. Spoon marinara sauce generously over the chicken, then top with shredded mozzarella and a sprinkle of Parmesan cheese.
  5. Bake to Perfection: Bake everything in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese is melted, golden, and bubbly. The vegetables should be tender with a slight char.

Notes

  • Pound chicken breasts to a uniform thickness for even cooking.
  • Lightly spray breadcrumbs with olive oil before baking to make the coating extra crispy.
  • Add fresh basil or parsley on top after baking to brighten the flavors.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
  • Let chicken rest for 5 minutes after baking to maintain juiciness.
  • Gluten-free variation: use gluten-free panko or crushed nuts instead of breadcrumbs.
  • For a low-carb option, omit breadcrumbs and add extra vegetables or serve with a side salad.
  • Add red pepper flakes to breadcrumbs or top with sliced jalapeños for a spicy kick.
  • Swap mozzarella with provolone or asiago cheese for different flavor profiles.
  • Alternate veggies with asparagus, broccoli, or mushrooms depending on seasonality.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Gluten Free (with substitutions)

Nutrition

  • Serving Size: 1 chicken breast with vegetables
  • Calories: 450
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 110mg

Keywords: Baked Chicken Parmesan, Chicken Parmesan, Baked Chicken, Roasted Vegetables, Easy Dinner, Weeknight Meal, Healthy Chicken Recipe, Italian Chicken