A hearty, one-pan meal featuring juicy chicken with a crispy Parmesan crust, roasted alongside seasoned vegetables for an easy and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 boneless, skinless chicken breasts or thighs
2 eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Salt and pepper, to taste
1 lb baby potatoes, halved
3 carrots, cut into thick sticks
1/2 lb Brussels sprouts or broccoli florets
2 tbsp olive oil
Instructions
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Preheat oven to 425°F (220°C) and prepare a sheet pan.
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Toss veggies with olive oil, salt, and pepper; spread on half the pan.
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Beat eggs in one bowl; mix panko, Parmesan, and seasonings in another.
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Coat chicken in egg, then press into breadcrumb mixture.
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Arrange coated chicken on the other side of the pan.
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Bake 25–30 minutes, turning veggies halfway through.
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Optional: Broil for 2–3 minutes for extra crisp.
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Let rest before serving.