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
Scale
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.
