If you’re craving a dish that feels both indulgent and wholesome, the Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe is going to be your new go-to. Imagine tender chicken breasts wrapped in a golden, crispy Parmesan and panko crust that crackles with every bite, paired perfectly with vibrant, caramelized roasted veggies that add a burst of color and natural sweetness. This recipe strikes the perfect balance between crunchy and juicy, simple and impressive, making it ideal for weeknight dinners or special occasions alike.
Ingredients You’ll Need
Every ingredient in this Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe plays a key role, from the crunchy coating to the hearty roasted vegetables. These simple essentials come together to deliver flavor, texture, and color that will keep you coming back for seconds.
- 1 lb boneless, skinless chicken breasts: The star protein, providing a tender and lean base for the crispy crust.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty flavor that crisps beautifully when baked.
- 1/2 cup panko breadcrumbs: These give the chicken its irresistibly light and crunchy texture.
- 1 egg (beaten): Acts as the glue to help the cheesy breadcrumb coating stick perfectly.
- 2 cups broccoli florets: Green, fresh, and full of fiber, roasted to bring out a sweet, earthy flavor.
- 2 cups sliced carrots: Their natural sweetness deepens with roasting, adding beautiful color to your plate.
- 2 cups halved baby potatoes: Provide a satisfying, creamy contrast to the crispy coating and tender veggies.
- Olive oil, salt, and pepper: Must-haves that season everything beautifully and help achieve that perfect roast and crust.
How to Make Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe
Step 1: Preheat and Prepare Your Oven
Start by preheating your oven to 425°F (220°C). This high heat is essential to get those veggies perfectly roasted with crispy edges and ensures the chicken cooks evenly once seared. A hot oven brings out the best texture and flavor in every component of this dish.
Step 2: Roast the Vegetables
In a large bowl, toss the broccoli florets, sliced carrots, and halved baby potatoes with olive oil, salt, and pepper. Don’t be shy with the seasoning here since it intensifies during roasting. Spread them out on a baking sheet in a single layer to promote even cooking, then pop them in the oven for 25 to 30 minutes. The veggies come out caramelized and tender, offering a deliciously earthy counterpoint to the crispy chicken.
Step 3: Mix the Crispy Coating
In a shallow dish, combine the Parmesan cheese and panko breadcrumbs with a pinch of garlic powder, paprika, salt, and pepper. These spices add a subtle warmth and depth that elevate the crust beyond just crunch. This mixture is what transforms simple chicken into a mouthwatering, golden masterpiece.
Step 4: Coat the Chicken
Dip each chicken breast into the beaten egg—it’s the magic that helps the breadcrumb coating adhere perfectly. Then, dredge it in the Parmesan and panko mixture, pressing lightly to make sure every inch is covered in that flavorful crust. It’s the step that makes all the difference between ordinary baked chicken and something truly special.
Step 5: Sear the Chicken
Heat a splash of olive oil in a skillet over medium heat. Cook each coated chicken breast for 4 to 5 minutes on each side. You want a golden, crispy exterior before transferring it to the oven if needed to finish cooking through, aiming for an internal temperature of 165°F. This quick sear locks in moisture while building that crave-worthy crunch.
Step 6: Serve with Roasted Veggies
Once the chicken is cooked through and the veggies are perfectly roasted, plate them side by side for a colorful, nourishing meal everyone will love. The savory crust paired with tender, sweet vegetables creates a harmonious dish that satisfies on every level.
How to Serve Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe
Garnishes
Simple garnishes can enhance your Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe beautifully. Freshly chopped parsley or basil sprinkled on top adds a pop of green color and a hint of herbaceous brightness that complements the rich crust. A lemon wedge on the side invites you to drizzle a bit of fresh acidity, cutting through the richness and bringing everything to life.
Side Dishes
While the roasted veggies serve as a hearty side, you can easily pair this chicken with a light salad, garlic mashed potatoes, or even a creamy risotto to make the meal extra special. A crusty bread or garlic knots would also soak up any leftover oils or juices on your plate, elevating your dinner experience.
Creative Ways to Present
For a stunning presentation, arrange the chicken breasts on a large platter surrounded by the roasted veggies, then sprinkle everything with a bit of extra Parmesan and fresh herbs. For a fun twist, slice the chicken breast crosswise into medallions to showcase the crispy crust and juicy interior, making it easy to serve at dinner parties or family meals.
Make Ahead and Storage
Storing Leftovers
Place any leftover Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe in an airtight container and refrigerate for up to 3 days. Keeping the veggies separate from the chicken is a good idea to maintain the texture, as the crust can soften when exposed to moisture.
Freezing
You can freeze the coated, uncooked chicken breasts before cooking—wrap them tightly and freeze for up to 2 months. For best results, roast fresh veggies after thawing, as freezing can affect their texture. If you want to freeze leftovers, pack them carefully to prevent sogginess and consume within 1 month for quality.
Reheating
To bring back that crispy crust, reheat the chicken in a 350°F oven on a wire rack so air circulates evenly—microwaving will make the crust soggy. The roasted veggies can be reheated in a skillet or oven until warmed through. This way, your leftovers remain as delicious as the first time around.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully with this recipe and tend to stay juicy and flavorful. Just be sure to adjust the cooking time slightly since thighs might take a little longer to cook through.
What can I substitute for panko breadcrumbs?
If you don’t have panko on hand, regular breadcrumbs or crushed cornflakes can work. Just keep in mind that panko gives a lighter, airier crunch compared to the denser alternatives.
Is this recipe gluten-free?
To make this Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe gluten-free, swap out regular panko for gluten-free breadcrumbs. All other ingredients are naturally gluten-free, so the switch is simple.
Can I bake the chicken instead of searing it in a skillet?
You can bake the chicken entirely in the oven, but starting with a sear helps develop that irresistible crust and locks in moisture. If you prefer, bake the coated chicken at 425°F for about 20-25 minutes until golden and cooked through.
What other vegetables can I roast with this recipe?
Feel free to experiment! Zucchini, bell peppers, cauliflower, or Brussels sprouts all roast well and complement the flavors in this recipe beautifully. Just adjust roasting times so everything finishes simultaneously.
Final Thoughts
I truly hope you enjoy making and sharing this Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe as much as I do. It’s one of those meals that brings comfort and elegance to the table without fuss, with flavors and textures that please the whole family. Give it a try soon—you might just discover a new favorite that turns every dinner into a special occasion.
Print
Crispy Parmesan Crusted Chicken with Roasted Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Crispy Parmesan Crusted Chicken with Roasted Veggies is a flavorful and wholesome meal featuring tender chicken breasts coated with a crunchy Parmesan and panko breadcrumb crust, pan-fried to golden perfection, and served alongside perfectly roasted broccoli, carrots, and baby potatoes. A delicious, balanced, and easy-to-make dish perfect for a family dinner.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 egg (beaten)
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Olive oil for cooking
Roasted Vegetables
- 2 cups broccoli florets
- 2 cups sliced carrots
- 2 cups halved baby potatoes
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large bowl, toss the broccoli florets, sliced carrots, and halved baby potatoes with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer to ensure even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 25 to 30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- Make Coating Mixture: In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and pepper. This mixture will form the flavorful crust for the chicken.
- Prepare Chicken: Dip each chicken breast into the beaten egg, ensuring it’s fully coated, then press into the breadcrumb and Parmesan mixture to coat all sides evenly.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add the coated chicken breasts and cook for 4 to 5 minutes on each side, or until the crust is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Serve: Plate the crispy Parmesan crusted chicken alongside the roasted vegetables and enjoy a balanced, flavorful meal.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking; pound if necessary.
- You can swap or add your favorite vegetables to the roasting mix, such as bell peppers or zucchini.
- Monitor chicken while cooking to avoid burning the Parmesan crust.
- Use a meat thermometer to guarantee chicken reaches a safe internal temperature.
- For extra crispiness, broil the chicken for 1-2 minutes at the end if desired, watching closely.
