Tasty Garlic Parmesan Chicken and Veggies
A delightful one-pan meal featuring crispy garlic parmesan chicken and tender roasted vegetables. Perfect for a flavorful and easy weeknight dinner.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons unsalted butter, melted
- 1/2 cup Italian style bread crumbs
- 2/3 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 3 tablespoons extra virgin olive oil
- 1 medium zucchini, sliced into 1/2-inch half-moons
- 1 medium yellow squash, sliced into 1/2-inch half-moons
- 1/2 lb baby red potatoes, quartered into 1-inch pieces
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine bread crumbs, finely grated parmesan cheese, garlic powder, and dried oregano in a shallow bowl.
- Pour the melted unsalted butter into a separate shallow bowl.
- Pat the chicken breasts dry with paper towels.
- Season both sides of the chicken breasts generously with salt and black pepper.
- Dip each chicken breast into the melted butter, coating thoroughly.
- Press each butter-coated chicken breast into the bread crumb mixture until well coated on all sides.
- Place the coated chicken breasts into a 9×13 inch baking dish, spacing them evenly.
- In a medium bowl, toss the sliced zucchini, yellow squash, and quartered baby red potatoes with the extra virgin olive oil.
- Season the vegetables lightly with a pinch of salt and pepper.
- Arrange the seasoned vegetables around the chicken in the baking dish, distributing them evenly.
- Bake in the preheated oven for 30-40 minutes.
- Ensure chicken reaches an internal temperature of 165°F (74°C) and the bread crumb coating is golden brown.
- Check that vegetables are tender and lightly caramelized at the edges.
- If the coating browns too quickly, loosely tent the dish with foil for the remaining cooking time.
- Remove the baking dish from the oven.
- Let the dish rest for 5 minutes before serving.
- Sprinkle the fresh chopped parsley over the top as a garnish.
Notes
Patting the chicken dry is crucial for a crispy coating.
Press the breading firmly onto the chicken for best adherence.
Ensure vegetables are cut into similar sizes for even cooking.
Use an instant-read thermometer to confirm chicken is cooked to 165°F (74°C).