A no-fuss dinner with juicy Parmesan-crusted chicken and perfectly roasted vegetables, all cooked together on one sheet pan. A delicious, satisfying meal in just 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 boneless, skinless chicken breasts
½ cup all-purpose flour
2 eggs, beaten
¾ cup panko breadcrumbs
¼ cup plain breadcrumbs
½ cup finely grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and black pepper, to taste
2 cups baby potatoes, halved
1 cup carrot slices
1 cup broccoli florets
1 red bell pepper, sliced
3 tbsp olive oil
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Season chicken with salt and pepper.
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Set up three shallow bowls for flour, beaten eggs, and the breadcrumb-Parmesan mixture.
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Coat chicken in flour, dip in egg, then press into breadcrumb mixture to coat fully.
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Arrange breaded chicken on one side of the pan.
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Toss vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread them on the other side of the pan.
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Bake for 25–30 minutes, flipping veggies halfway through.
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Optional: Broil for 2–3 minutes to crisp the chicken coating.
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Let rest 5 minutes before serving.