Description
Crispy Parmesan-coated chicken breast roasted with tender vegetables on one pan for an easy, complete dinner with minimal cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil, divided
- 2 teaspoons garlic powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 lb small red potatoes, halved
- 1 lb fresh green beans, trimmed
- 1 medium red onion, sliced into wedges
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
- 2. In a shallow dish, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 3. Pat chicken breasts dry and pound to even 3/4-inch thickness if needed.
- 4. Brush chicken with 1 tablespoon olive oil on all surfaces.
- 5. Press each chicken breast into Parmesan mixture, coating both sides thoroughly.
- 6. Place coated chicken on one side of prepared baking sheet.
- 7. Toss halved potatoes with remaining olive oil, minced garlic, remaining salt and pepper. Arrange around chicken.
- 8. Roast for 15 minutes, then add green beans and red onion wedges to pan.
- 9. Continue cooking 12-15 minutes until chicken reaches 165°F internal temperature.
- 10. Drizzle with lemon juice and sprinkle with parsley before serving.
Notes
Store leftovers in refrigerator up to 4 days. Reheat in 350°F oven to maintain coating crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 42g