Parmesan-Crusted Chicken with Roasted Veggies
Tender chicken breasts baked with a crunchy Parmesan crust served alongside roasted seasonal vegetables. This australian-inspired chicken ready in about 50 minutes pairs finely grated Parmesan cheese, plain or panko breadcrumbs, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, skinless and boneless (about 600 g total) chicken breasts
- 1 cup, finely grated Parmesan cheese
- 1/2 cup, plain or panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2, beaten eggs
- 1 medium, sliced into 1/2-inch rounds zucchini
- 1 large, cut into 1-inch chunks red bell pepper
- 3 tbsp, divided olive oil
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 200°C (400°F). On a baking sheet lined with parchment, toss 1 sliced zucchini and 1 chopped red bell pepper with 1 tbsp olive oil and a pinch of salt and black pepper. Roast for 20 minutes until tender and slightly caramelized.
- Step 2: While vegetables roast, prepare the chicken. In a shallow bowl, mix 1 cup finely grated Parmesan, 1/2 cup breadcrumbs, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Dip each of the 4 chicken breasts into the 2 beaten eggs, then dredge thoroughly in the Parmesan-breadcrumb mixture, pressing gently to adhere.
- Step 4: Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat. Add the coated chicken breasts and cook for 3-4 minutes per side until golden brown.
- Step 5: Transfer the skillet to the preheated oven and bake for 12-15 minutes until the chicken is cooked through and juices run clear.
- Step 6: Serve the Parmesan-crusted chicken with the roasted zucchini and red pepper, garnished with lemon wedges for squeezing over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Parmesan-Crusted Chicken with Roasted Veggies take to make?
Total time is about 50 minutes (15 min prep + 35 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 Parmesan-Crusted Chicken with Roasted Veggies?
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 finely grated parmesan cheese from drying out.
Can I substitute ingredients in Parmesan-Crusted Chicken with Roasted Veggies?
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 Parmesan-Crusted Chicken with Roasted Veggies 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 goes well with Parmesan-Crusted Chicken with Roasted Veggies?
Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
