One-Dish Baked Chicken and Veggies
A simple one-dish meal of parmesan-crusted chicken baked on a bed of olive oil–tossed summer vegetables.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 teaspoon kosher or sea salt divided
- 1/2 teaspoon black pepper divided
- 2 eggs beaten
- 1/2 cup Parmesan cheese freshly grated
- 1 zucchini medium, sliced into quarters
- 1 yellow squash sliced into quarters
- 2 garlic cloves sliced
- 1 cup cherry tomatoes halved
- 1 tablespoon thyme leaves fresh, optional (or 1 teaspoon dried thyme)
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the chicken breasts and pat them dry with paper towels.
- Season both sides of the chicken with half of the salt and half of the pepper (about 1/4 teaspoon each).
- Beat the eggs in a shallow bowl. Dip each chicken breast into the beaten eggs, letting excess drip off.
- Spread the grated Parmesan on a plate and press each egg-coated breast into the cheese to coat both sides.
- In a large bowl, toss the zucchini, yellow squash, sliced garlic, halved cherry tomatoes, thyme, the remaining salt and pepper, and the olive oil until evenly coated.
- Spread the vegetable mixture in an even layer in a 13 x 9-inch baking dish. Arrange the Parmesan-coated chicken breasts on top of the vegetables.
- Bake for 35 to 40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and let rest a few minutes before serving the chicken with the roasted vegetables.
Equipment
- 13 x 9-inch baking dish
- Mixing bowls
- plate for parmesan
- Measuring spoons
- Knife and cutting board
Notes
- Use dried thyme if fresh is unavailable.
- Check chicken with a meat thermometer for doneness.
- Cut vegetables uniformly so they cook evenly.