Crispy Parmesan Crusted Chicken with Roasted Veggies
Crispy Parmesan Crusted Chicken with Roasted Veggies is a delightful and satisfying dish that’s perfect for any occasion, whether it’s a cozy family dinner or meal prep for the week. The chicken is coated in a crunchy mixture of Parmesan cheese and panko breadcrumbs, delivering an irresistible texture that complements the juicy chicken. Paired with vibrant roasted vegetables, this meal strikes the ideal balance between indulgence and health. With a simple preparation process and quick cooking time, you’ll have a flavorful dinner on your table in no time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking/Frying
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 tbsp olive oil (for cooking)
- 2 cups broccoli florets
- 2 cups carrots, sliced
- 2 cups baby potatoes, halved
- 2 tbsp olive oil
- Salt & pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). In a bowl, toss together broccoli, carrots, and halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes.
- Meanwhile, combine Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a shallow dish. Dip each piece of chicken into the beaten egg and coat thoroughly in the breadcrumb mixture.
- Heat olive oil in a skillet over medium heat. Cook the coated chicken breasts for about 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Serve the crispy chicken alongside the roasted veggies.
Nutrition
- Serving Size: 1 piece of chicken with 1 cup veggies
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 135mg