Description
A lighter take on classic chicken parmesan, roasted with seasoned vegetables for a satisfying weeknight dinner.
Ingredients
- 1 1/2 lb chicken breast
- 1/3 cup grated Parmesan
- 1/3 cup Italian breadcrumbs
- 2 tablespoons olive oil (for the chicken topping)
- 1 teaspoon minced garlic (for the chicken topping)
- 1/2 teaspoon kosher salt (for the chicken)
- 1/2 teaspoon black pepper (for the chicken)
- 2 lbs red potatoes, halved
- 2 tablespoons grated Parmesan (for the potatoes)
- 2 tablespoons olive oil (for the potatoes)
- 1 teaspoon minced garlic (for the potatoes)
- Salt and black pepper, to taste (for the potatoes)
- 1 lb green beans, ends trimmed
- 1 tablespoon Parmesan (for the beans)
- 1 tablespoon olive oil (for the beans)
- 1/2 teaspoon minced garlic (for the beans)
- Salt and black pepper, to taste (for the beans)
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Toss potato halves with olive oil, garlic, Parmesan, salt, and pepper; spread on the baking sheet.
- Roast potatoes for about 10–15 minutes until brown.
- Combine Parmesan, breadcrumbs, olive oil, garlic, salt, and pepper in a bowl; press onto chicken breasts.
- Move potatoes to make room, add chicken to the baking sheet.
- Prepare green beans and add to the sheet pan.
- Bake for roughly 25 minutes until chicken reaches 165°F and green beans are tender.
- Optionally broil for 4–5 minutes for extra crunch.
- Let rest before serving.
Notes
For extra crunch, use panko breadcrumbs. To make gluten-free, use GF breadcrumbs; for dairy-free, substitute nutritional yeast for Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian