Parmesan Chicken Oven Vegetables (Printer-Friendly)
Juicy chicken coated in parmesan, baked golden with vegetables for a vibrant, satisfying meal.
# What You’ll Need:
→ Main Components
01 -
4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 -
0.5 cup breadcrumbs
03 -
0.25 cup freshly grated Parmesan cheese
04 -
1 teaspoon garlic powder
05 -
3 cups mixed vegetables, such as bell peppers, zucchini, and carrots (approximately 14 ounces total), chopped
06 -
3 tablespoons extra virgin olive oil
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Set oven to 400°F and allow it to fully preheat to ensure even cooking.
02 -
Pat chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
03 -
In a large bowl, thoroughly combine breadcrumbs, grated Parmesan cheese, and garlic powder.
04 -
Dredge each chicken breast in the breadcrumb-Parmesan mixture, pressing gently to ensure a uniform coating.
05 -
In a separate bowl, toss the chopped mixed vegetables with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
06 -
Line a baking sheet with parchment paper. Place breaded chicken breasts in a single layer. Arrange tossed vegetables around the chicken. Drizzle the remaining tablespoon of olive oil over the chicken.
07 -
Bake on the middle rack for 25–28 minutes, or until the chicken reaches an internal temperature of 165°F and the breading is golden. Vegetables should be tender and lightly caramelized.
08 -
Allow the dish to rest for 2–3 minutes before serving. Slice chicken if desired and portion with roasted vegetables.
# Helpful Hints:
01 -
For even browning, avoid crowding the baking sheet and use parchment for easy cleanup.
02 -
A meat thermometer ensures the chicken is cooked safely and remains juicy.