Parmesan Chicken Oven Vegetables (Printer-Friendly)
Juicy parmesan-crusted chicken baked with vibrant vegetables for a crunchy, satisfying dinner.
# What You'll Need:
→ Main Ingredients
01 -
4 boneless skinless chicken breasts (approximately 1.3 pounds)
02 -
1 cup plain breadcrumbs
03 -
1/2 cup freshly grated Parmesan cheese
04 -
1 teaspoon garlic powder
05 -
3 tablespoons extra virgin olive oil
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Vegetables
08 -
14 ounces mixed vegetables (such as bell peppers, zucchini, carrots), cut into bite-sized pieces
# Steps to Follow:
01 -
Set oven to 400°F (200°C) with upper and lower heat for even roasting.
02 -
Pat chicken breasts dry with paper towels. Season on both sides with salt and pepper.
03 -
In a large bowl, combine breadcrumbs, grated Parmesan, and garlic powder until evenly blended.
04 -
Dredge each chicken breast in the breadcrumb-Parmesan mixture, pressing gently to adhere an even coating.
05 -
In a separate large bowl, toss mixed vegetables with 2 tablespoons olive oil, salt, and pepper.
06 -
Line a baking sheet with parchment paper. Arrange coated chicken breasts on one side and spread the vegetables on the other side of the tray. Drizzle remaining 1 tablespoon olive oil over the chicken.
07 -
Transfer tray to oven. Roast for 25–30 minutes or until internal temperature of chicken reaches 165°F (74°C) and vegetables are tender.
08 -
Remove from oven. Allow chicken to rest briefly before slicing. Serve hot with roasted vegetables.
# Extra Suggestions:
01 -
For best results, use a meat thermometer to ensure chicken is cooked thoroughly without drying it out.