Go Back
–+ servings
Crispy Parmesan Baked Chicken with Veggies

Crispy Parmesan Baked Chicken with Veggies for Family Nights

This Crispy Parmesan Baked Chicken with Veggies combines golden, crunchy chicken with tender vegetables, creating a family-friendly dinner that’s easy to prepare.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 1 hour
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 large egg Binds the breadcrumb coating and adds moisture; substitute with a flax egg for a plant-based option.
  • 2 tablespoons lemon juice Adds brightness and enhances flavor; fresh lemon is best for optimal taste.
  • 2 teaspoons garlic, minced Provides aromatic depth; fresh garlic can be swapped with garlic powder in a pinch.
  • 1/2 tablespoon fresh parsley, chopped Introduces freshness and color; can substitute with dried parsley.
  • 1/2 teaspoon salt Enhances overall flavor; feel free to adjust to your taste.
  • 1/2 teaspoon pepper Adds slight heat; if you prefer milder, use white pepper.
  • 1/2 cup breadcrumbs Panko breadcrumbs yield a lighter crunch perfect for this crispy chicken.
  • 1/3 cup fresh grated Parmesan cheese Adds richness and flavor; substitute with nutritional yeast for a non-dairy option.
  • 4 pieces skinless boneless chicken breasts or thighs Thighs are generally more tender than breasts.
For the Veggies
  • 8-10 pieces baby potatoes, quartered Offers a hearty side roasted with the chicken.
  • 1/2 cup butter, melted Used for vegetable sautéing, contributing richness; olive oil can be used for a lighter option.
  • 2 teaspoons garlic, minced (for veggies) Boosts flavor; layer more garlic for added intensity.
  • 1 pinch salt (for veggies) Season to taste for enhanced flavor.
  • 1 pound green beans, cut into thirds Provides color and crunch; substitute with asparagus or broccoli if desired.

Equipment

  • Baking tray
  • Medium-sized bowl
  • Whisk

Method
 

Cooking Instructions
  1. Preheat your oven to 200°C (400°F) and prepare a baking tray by lightly greasing it.
  2. In a medium-sized bowl, whisk together the egg, lemon juice, minced garlic, chopped parsley, salt, and pepper to create the marinade.
  3. Submerge the chicken in the egg mixture, ensuring they are well-coated, and let marinate in the fridge for 30 minutes to an hour.
  4. Mix breadcrumbs and Parmesan cheese in another bowl to prepare for coating the chicken.
  5. Dredge the marinated chicken in the breadcrumb and Parmesan mixture, ensuring an even coating on all sides.
  6. Arrange the coated chicken on the baking sheet, add potatoes, and drizzle half of the melted garlic butter over everything.
  7. Bake for 15 minutes, then flip the chicken, shift the potatoes, add the green beans, and drizzle remaining garlic butter over the veggies.
  8. Broil for an additional 10 minutes, watching closely to avoid burning, until the chicken is golden and cooked through.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 32gProtein: 35gFat: 22gSaturated Fat: 12gCholesterol: 150mgSodium: 680mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 200mgIron: 1.5mg

Notes

For maximum crunch, ensure an even coat of breadcrumbs by pressing firmly. Store leftovers in an airtight container for up to 3 days, and reheat in the oven to maintain crispiness.

Tried this recipe?

Let us know how it was!