Crispy Chicken Parmesan Vegetables
Savor the perfect balance of flavor and texture with this Crispy Chicken Parmesan Vegetables recipe, a one-pan wonder that combines golden-breaded chicken with a medley of roasted zucchini, bell peppers, and cherry tomatoes. Coated in a Parmesan-breadcrumb crust and topped with melty mozzarella and marinara, the chicken is irresistibly crispy on the outside and tender inside. Meanwhile, the Italian-seasoned vegetables roast to perfection alongside, making this dish as convenient as it is delicious. Ready in under an hour and great for weeknight dinners or meal prep, this easy chicken parm recipe is a wholesome, family-friendly favorite. Garnished with fresh basil for an aromatic finish, it’s a complete meal that brings restaurant-quality flavors to your kitchen.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 large eggs
- 4 tablespoons olive oil
- 2 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 large bell pepper, sliced into strips
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1.5 cups marinara sauce
- 2 tablespoons fresh basil (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
In a shallow bowl, mix the breadcrumbs and grated Parmesan cheese. In another bowl, beat the eggs.
Dip each chicken breast into the eggs, allowing any excess to drip off, then coat it in the breadcrumb-Parmesan mixture, pressing lightly to adhere.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the breaded chicken breasts for 3-4 minutes on each side until golden brown. Transfer them to one side of the prepared baking sheet.
In a large bowl, toss the zucchini slices, cherry tomatoes, and bell pepper strips with the remaining 2 tablespoons of olive oil, Italian seasoning, and a sprinkle of salt and pepper. Spread the vegetables out on the other side of the baking sheet.
Bake the chicken and vegetables in the preheated oven for 15 minutes.
Remove the baking sheet from the oven. Spread about 1/4 cup of marinara sauce over each chicken breast, then sprinkle with shredded mozzarella cheese.
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese is melted and bubbly.
Garnish the chicken and vegetables with fresh basil before serving. Serve warm, with additional marinara sauce on the side if desired.
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 6393 mg | 278% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 33.7 g | ||
| Protein | 190.9 g | 382% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1542 mg | 119% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2778 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
