Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup freshly grated Parmesan cheese
- 1/2 cup bread crumbs (panko preferred; use gluten-free if needed)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil (for brushing chicken)
Vegetables
- 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes)
- 1 tablespoon olive oil (for drizzling vegetables)
- Salt and pepper, to taste
Instructions
- Prepare the Parmesan coating: In a shallow bowl, combine freshly grated Parmesan cheese, bread crumbs, Italian seasoning, garlic powder, salt, and pepper. Stir well to blend all ingredients evenly for a crispy and flavorful crust.
- Coat the chicken breasts: Lightly brush each chicken breast with olive oil, then press each piece thoroughly into the Parmesan mixture, coating all sides for maximum crunch and flavor.
- Arrange on sheet pan: Line a baking sheet with parchment paper or foil. Place the coated chicken breasts on the sheet and arrange the mixed vegetables around them. Drizzle vegetables lightly with olive oil and season with salt and pepper.
- Bake until golden and cooked through: Preheat the oven to 400°F (200°C). Bake the chicken and vegetables for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges.
- Rest and serve: Allow the chicken to rest for a few minutes after baking to lock in the juices. Serve hot, garnished with fresh parsley or basil if desired, alongside the roasted vegetables for a colorful, satisfying meal.
Notes
- Use freshly grated Parmesan cheese for the crispiest crust.
- Pound chicken breasts to an even thickness to ensure uniform cooking.
- Do not overcrowd the pan; leave space between chicken and vegetables for proper roasting and crisping.
- Drizzle vegetables lightly with olive oil before baking to enhance caramelization.
- Check chicken internal temperature with a meat thermometer to avoid undercooking or drying out.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 110 mg
Keywords: Parmesan crusted chicken, sheet pan meal, easy dinner, roasted vegetables, weeknight meal, gluten free, meal prep