Description
A simple one-pan meal featuring tender chicken breasts coated in a crispy Parmesan crust, roasted alongside colorful vegetables for a satisfying and flavorful dinner.
Ingredients
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4 boneless, skinless chicken breasts (170 g / 6 oz each)
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1 cup (100 g) grated Parmesan cheese
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½ cup (30 g) breadcrumbs
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon Italian seasoning
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½ teaspoon paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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4 tablespoons olive oil, divided
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450 g (1 lb) baby potatoes, halved
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250 g (9 oz) broccoli florets
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1 red bell pepper, sliced (150 g / 5 oz)
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1 medium zucchini, sliced (200 g / 7 oz)
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½ teaspoon dried thyme or oregano
Instructions
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Preheat oven to 200°C (400°F) and line a sheet pan with parchment paper.
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Toss potatoes, broccoli, bell pepper, and zucchini with 2 tablespoons olive oil, salt, pepper, and dried thyme. Spread on the sheet pan.
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Mix Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper in a bowl.
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Pat chicken dry, brush with remaining olive oil, and coat evenly with the Parmesan mixture.
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Place chicken among the vegetables on the sheet pan.
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Bake for 25–30 minutes until chicken is cooked through and crust is golden.
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Rest for 5 minutes before serving.
Notes
For extra crispiness, broil for the last 2–3 minutes. Freshly grated Parmesan provides the best flavor and texture. Adjust vegetables based on availability and season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes