Description
A simple, comforting one-pan meal featuring crispy Parmesan-crusted chicken and roasted vegetables that’s perfect for busy weeknights or relaxed family dinners.
Ingredients
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4 boneless, skinless chicken breasts (about 680 g / 1.5 lb)
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1 cup grated Parmesan cheese (100 g)
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1 cup breadcrumbs (60 g)
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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 salt
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½ teaspoon black pepper
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2 tablespoons olive oil (30 ml)
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2 cups baby potatoes, halved (300 g)
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1½ cups broccoli florets (150 g)
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1 red bell pepper, sliced (150 g)
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2 tablespoons olive oil (30 ml)
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried oregano
Instructions
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Preheat the oven to 200°C (400°F) and line a large sheet pan with parchment paper.
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Toss the potatoes, broccoli, and bell pepper with olive oil, salt, pepper, and oregano, then spread them on one side of the pan.
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In a bowl, mix Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper.
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Brush the chicken breasts with olive oil and coat them thoroughly in the Parmesan mixture.
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Place the chicken on the other side of the sheet pan.
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Bake for 25–30 minutes, until the chicken is cooked through and the coating is golden.
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Broil for 2–3 minutes if desired for extra crispiness. Let rest briefly before serving.
Notes
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Substitute vegetables based on what you have available.
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For extra flavor, add a squeeze of fresh lemon juice before serving.
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Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes