Baked Herb-Crusted Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender chicken breasts baked with a fragrant herb crust accompanied by a medley of caramelized roasted vegetables. This street-food recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, breadcrumbs, parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp dried thyme
• 3 tbsp olive oil
• 2 medium, cut into 1-inch pieces carrot
• 2 medium, cut into 1-inch pieces zucchini
• 1 large, cut into wedges red onion
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a shallow dish, combine 1 cup breadcrumbs, 1/2 cup grated parmesan, 2 tbsp chopped fresh parsley, 1 tsp garlic powder, and 1 tsp dried thyme.
2. Step 2: Brush 4 boneless skinless chicken breasts with 1 tbsp olive oil each, then press each breast into the breadcrumb mixture to coat evenly on all sides.
3. Step 3: Place coated chicken breasts on a greased baking sheet. Toss 2 medium chopped carrots, 2 medium chopped zucchinis, and 1 large red onion wedges with remaining 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables around chicken on the baking sheet.
4. Step 4: Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized. Serve warm.