One Pan Crispy Parmesan Garlic Chicken with Vegetables
Crispy parmesan and garlic-coated chicken baked with zucchini, yellow squash, and baby red potatoes for an easy one-pan dinner.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- salt to taste
- black pepper to taste
- 4 tablespoons unsalted butter melted
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1/2 pound baby red potatoes quartered
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 13 x 9 x 2-inch baking dish with nonstick spray.
- Season both sides of the chicken breasts with salt and pepper; set aside.
- Place the melted butter in one shallow dish.
- In a second shallow dish, combine the Italian bread crumbs, grated Parmesan, and garlic powder.
- Dip each chicken breast into the melted butter, then press into the parmesan-breadcrumb mixture to coat evenly; arrange the coated chicken in the prepared baking dish.
- In a medium bowl, toss the sliced zucchini, sliced yellow squash, and quartered baby red potatoes with the olive oil until evenly coated.
- Arrange the vegetables around the chicken in the baking dish in a single layer as much as possible.
- Bake for 30–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender; timing depends on chicken thickness and potato size.
- Remove from the oven and let rest 5 minutes before serving.
Equipment
- 13 x 9 x 2-inch baking dish
- 2 shallow dishes
- Mixing Bowl
- Measuring cups and spoons
- tongs or fork
Notes
- Use a meat thermometer to ensure chicken is cooked to 165°F.
- Cut potatoes small for even cooking with the vegetables.
- You can double-coat chicken for extra crunch by repeating the butter and breadcrumb step.