Parmesan Chicken Oven Vegetables (Printer-Friendly)
Oven-baked parmesan chicken with golden crust and fresh vegetables for an easy, vibrant dinner.
# What You’ll Need:
→ Main Components
01 -
4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 -
1 cup plain dry breadcrumbs
03 -
1/2 cup freshly grated Parmesan cheese
04 -
1 teaspoon garlic powder
05 -
3 tablespoons olive oil
06 -
Salt and freshly ground black pepper, to taste
→ Vegetable Blend
07 -
14 ounces mixed vegetables (such as bell peppers, zucchini, carrots), cut into uniform pieces
# Steps to Make This:
01 -
Preheat the oven to 400°F (200°C) with oven racks set in the center position.
02 -
Rinse chicken breasts under cold water and pat dry thoroughly with paper towels. Season both sides with salt and freshly ground black pepper.
03 -
In a large shallow bowl, combine breadcrumbs, grated Parmesan cheese, and garlic powder. Stir until evenly mixed.
04 -
Dredge each chicken breast in the breadcrumb-Parmesan mixture, pressing gently to adhere the coating evenly on all sides.
05 -
In another large bowl, toss the mixed vegetables with 2 tablespoons of olive oil and season with salt and pepper.
06 -
Arrange the breaded chicken breasts and seasoned vegetables side by side on a baking sheet lined with parchment paper. Drizzle remaining 1 tablespoon olive oil over the chicken.
07 -
Place the baking sheet in the oven and bake for 25–30 minutes, or until the chicken is golden and cooked through with an internal temperature of 165°F (75°C) and vegetables are tender.
08 -
Allow to rest for 3–5 minutes before serving. Plate the chicken with roasted vegetables alongside.
# Additional Notes:
01 -
For extra crunch, use panko breadcrumbs instead of regular breadcrumbs. If desired, add Italian herbs to the coating mixture for additional flavor.