One-Pan Baked Chicken Parmesan and Veggies

A simple, hearty, and delicious meal featuring tender chicken, crispy Parmesan coating, and a medley of roasted vegetables—all baked together in one pan for easy cleanup.

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts (cut in half lengthwise)
• 1/2 cup breadcrumbs (panko or regular)
• 1/3 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 1 large egg, beaten
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

For the Vegetables:

• 1 cup cherry tomatoes
• 1 cup broccoli florets
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, cut into strips
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare the Chicken:
   • In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
   • Dip each chicken breast piece into the beaten egg, then coat thoroughly in the breadcrumb mixture. Place the chicken on one side of the baking sheet.
3. Prepare the Vegetables:
   • In a large bowl, toss the cherry tomatoes, broccoli, zucchini, and bell peppers with olive oil, garlic powder, Italian seasoning, salt, and pepper.
   • Spread the vegetables in a single layer on the other side of the baking sheet, leaving a small gap between them and the chicken.
4. Bake the Chicken and Veggies:
   • Place the baking sheet in the oven and bake for 20 minutes.
5. Add Sauce and Cheese:
   • Remove the baking sheet from the oven. Spoon marinara sauce over each chicken piece and sprinkle shredded mozzarella cheese on top.
   • Return the baking sheet to the oven and bake for an additional 10 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the cheese is melted and bubbly.
6. Serve:
   • Transfer the chicken and roasted vegetables to plates and serve warm. Garnish with fresh basil or parsley if desired.

Notes:

• Time-Saving Tip: Use pre-cut vegetables or frozen veggie medleys for even quicker prep.
• Low-Carb Option: Substitute breadcrumbs with crushed pork rinds or almond flour.
• Customizable Veggies: Swap in your favorite vegetables like asparagus, carrots, or cauliflower.

This One-Pan Baked Chicken Parmesan and Veggies is a perfect weeknight meal that’s easy, flavorful, and satisfying. Cleanup is a breeze, and it’s packed with protein and fresh vegetables for a balanced dinner. Enjoy!

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