Baked Herb-Crusted Chicken with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts baked with a fragrant herb crust accompanied by a medley of caramelized roasted vegetables. This street food 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 30 min Serves 4 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Herb-Crusted Chicken with Roasted Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Crusted Chicken with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep breadcrumbs from drying out.

Can I substitute ingredients in Baked Herb-Crusted Chicken with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Crusted Chicken with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What should I serve with Baked Herb-Crusted Chicken with Roasted Vegetables?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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