If you’re craving a meal that’s both comforting and bursting with flavor, the Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe is an absolute must-try. This dish brings together juicy, tender chicken coated in a golden, crunchy Parmesan and panko crust, perfectly balanced by vibrant, roasted vegetables that add color, texture, and wholesome goodness to every bite. It’s an easy-to-make, satisfying dinner that feels special yet comes together quickly—perfect for weeknights or impressing guests without the fuss.
Ingredients You’ll Need
The beauty of this Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe lies in its simple, straightforward ingredients. Each one plays a special role, whether it’s enhancing the crispy crust on the chicken or adding a natural sweetness and roastiness to the veggies.
- 1 lb boneless, skinless chicken breasts: Tender and lean, perfect for crisping up with that cheesy crust.
- 1/2 cup grated Parmesan cheese: Adds a rich, savory flavor and helps create the irresistible crust.
- 1/2 cup panko breadcrumbs: Gives the chicken that light, crunchy texture we all love.
- 1 egg (beaten): Acts as the glue to secure the crust to the chicken beautifully.
- 2 cups broccoli florets: Bright green and packed with nutrients, roasting makes them tender with caramelized edges.
- 2 cups sliced carrots: Add a natural sweetness and vibrant orange color to the plate.
- 2 cups halved baby potatoes: Bring heartiness and a lovely buttery texture once roasted.
- Olive oil, salt, and pepper: Essential for roasting and seasoning both the veggies and chicken to perfection.
How to Make Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). This high temperature is key for roasting the vegetables until they’re tender and slightly caramelized, which brings out their natural sweetness and depth of flavor.
Step 2: Roast the Vegetables
In a large bowl, simply toss the broccoli florets, sliced carrots, and halved baby potatoes with olive oil, salt, and pepper. Spreading them out on a baking sheet ensures they roast evenly, achieving that perfect balance of tender interiors and crispy edges after 25 to 30 minutes in the oven.
Step 3: Prepare the Parmesan Breadcrumb Mixture
While the veggies roast, mix together grated Parmesan, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a shallow dish. This blend delivers outstanding flavor and texture to the chicken, giving it that irresistible crispy Parmesan crust every time.
Step 4: Coat the Chicken
Dip each chicken breast into the beaten egg, then generously press it into the Parmesan breadcrumb mixture. This double-step ensures that the crust sticks well and cooks into a gorgeous golden coating that’s loaded with flavor and crunch.
Step 5: Cook the Chicken
Heat some olive oil in a skillet over medium heat, then add the coated chicken breasts. Cook for about 4 to 5 minutes on each side until the crust is golden brown and the chicken reaches an internal temperature of 165°F. This method guarantees juicy chicken inside with a satisfyingly crispy exterior.
Step 6: Combine and Serve
Plate the crispy Parmesan crusted chicken alongside your perfectly roasted veggies. The contrast between the crunchy chicken and tender, flavorful vegetables makes this dish an absolute crowd-pleaser every time.
How to Serve Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe
Garnishes
Sprinkle fresh chopped parsley or basil over the chicken and veggies to add a burst of color and a fresh herbal note. A wedge of lemon on the side also complements the dish beautifully by adding a zesty brightness when squeezed over the chicken.
Side Dishes
For an even heartier meal, serve this Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe alongside a simple mixed green salad with a light vinaigrette or some steamed jasmine rice to soak up any delicious juices left on the plate.
Creative Ways to Present
Try serving the chicken sliced on top of the roasted vegetables for an elegant family-style platter, or place everything inside warm pita bread with a dollop of tzatziki for a fresh twist on this classic meal that’s perfect for casual lunches.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and roasted veggies in an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making for easy lunches or quick dinners that still taste amazing.
Freezing
If you want to save some for later, wrap the chicken and vegetables tightly in plastic wrap and foil or use a freezer-safe container. Frozen properly, they will keep well for up to 2 months without losing texture or flavor.
Reheating
To reheat, bake the chicken and veggies in a 350°F oven for about 15-20 minutes. This helps keep the chicken crust crispy instead of soggy, unlike microwaving which can make the crust lose its crunch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully with this recipe—they stay juicy and the crust clings just as well. Just adjust cooking time a little since thighs may take slightly longer to cook through.
What if I don’t have panko breadcrumbs?
If panko isn’t on hand, regular breadcrumbs will work too, though they won’t be quite as light and crunchy. You could also crush some crackers or cornflakes for a different but tasty texture.
Can I roast different vegetables?
Definitely! Feel free to swap or add vegetables like bell peppers, zucchini, or cauliflower. Just make sure to cut them into similar sizes for even roasting alongside the carrots, broccoli, and potatoes.
Is the chicken crust gluten-free?
Not as written, since panko breadcrumbs usually contain gluten. To make it gluten-free, replace panko with gluten-free breadcrumbs or crushed gluten-free cereal.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer; the internal temperature should reach 165°F. If you don’t have one, cut into the thickest part and check that the juices run clear with no pink remaining.
Final Thoughts
This Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe is one of those meals that feels both comforting and a little special all at once. With its crispy, cheesy crunch paired with colorful, roasted veggies, it is guaranteed to become a favorite in your recipe rotation. I can’t encourage you enough to give this a try—it’s straightforward, flavorful, and so satisfying. Your taste buds will thank you!
Print
Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Crispy Parmesan Crusted Chicken with Roasted Veggies recipe features tender chicken breasts coated in a flavorful Parmesan and panko breadcrumb crust, pan-fried to golden perfection. Served alongside oven-roasted broccoli, carrots, and baby potatoes, it offers a balanced and delicious meal that’s easy to prepare and perfect for a wholesome dinner.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- Olive oil, for frying
Roasted Vegetables
- 2 cups broccoli florets
- 2 cups sliced carrots
- 2 cups halved baby potatoes
- Olive oil, for tossing vegetables
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare and Roast Veggies: In a large bowl, toss the broccoli florets, sliced carrots, and halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until tender and slightly caramelized.
- Prepare Breadcrumb Mixture: In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and black pepper. Mix well to ensure even seasoning.
- Coat Chicken: Dip each chicken breast into the beaten egg to fully coat, then dredge in the breadcrumb mixture, pressing gently to adhere the crust evenly on all sides.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add the crusted chicken breasts and cook for 4 to 5 minutes on each side until they are golden brown and the chicken is cooked through (internal temperature of 165°F or 74°C). Remove from heat and let rest briefly.
- Serve: Arrange the crispy Parmesan crusted chicken breasts on plates alongside the roasted vegetables. Serve immediately and enjoy a well-balanced, flavorful meal.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking or pound them gently if needed.
- Use a meat thermometer to guarantee chicken reaches a safe internal temperature of 165°F.
- Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
- Vegetables can be swapped or added to based on preference, such as adding bell peppers or zucchini.
- Leftover roasted vegetables and chicken can be stored refrigerated for up to 3 days.
