Description
A comforting dinner featuring crispy, Parmesan-crusted chicken alongside roasted vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 cups green beans, trimmed
- 2 cups baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
- Dip each chicken breast into the breadcrumb mixture, pressing gently for an even coating.
- In a separate bowl, toss the green beans and halved baby potatoes with olive oil, salt, and pepper.
- Place the coated chicken breasts in the center of the prepared baking sheet and arrange the vegetables around them.
- Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the veggies are tender.
- Let it rest for a few minutes, garnish with fresh parsley, and serve immediately.
Notes
To ensure the chicken remains juicy, avoid overcooking and use a meat thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg