Print

Baked Chicken Parmesan & Veggies

Baked Chicken Parmesan & Veggies
Print Recipe

Baked Chicken Parmesan & Veggies is a healthy, flavorful, and easy weeknight dinner featuring juicy, skinless chicken breasts coated with Parmesan and Italian herbs, roasted alongside a vibrant medley of bell peppers, zucchini, cherry tomatoes, and broccoli. This one-pan meal balances protein and fiber-rich vegetables, offering a savory, aromatic dish that’s perfect for busy cooks and families looking for a stress-free, nutritious dinner.

Ingredients

Scale

Chicken

  • 4 skinless, boneless chicken breasts
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning (basil, oregano, thyme mix)
  • 1 teaspoon garlic powder
  • 1–2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Vegetables

  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1–2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon Italian seasoning

Instructions

  1. Prep Your Ingredients: Preheat your oven to 400°F (200°C). Rinse and pat dry the chicken breasts. Chop the bell peppers, zucchini, cherry tomatoes, and broccoli into uniform pieces to ensure even roasting.
  2. Season the Chicken: Lightly rub the chicken breasts with olive oil. Generously season with salt, pepper, garlic powder, and Italian seasoning. Evenly sprinkle grated Parmesan cheese over the top of each breast to create a flavorful crust.
  3. Arrange the Veggies: On a large baking sheet or roasting pan, place the chopped vegetables. Drizzle with olive oil, sprinkle with salt, pepper, and Italian seasoning, and toss gently to coat. Spread the vegetables evenly around the chicken breasts, making sure there is enough space for air to circulate.
  4. Bake to Perfection: Place the baking tray in the oven and roast for about 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The Parmesan should turn golden and the vegetables should be tender yet slightly crisp.
  5. Final Touches: If desired, broil the dish for an additional 2-3 minutes to achieve a bubbly, golden cheesy finish. Remove from the oven and let the chicken rest for a few minutes before serving.

Notes

  • Use a meat thermometer to ensure chicken is perfectly cooked without drying out.
  • Chop vegetables uniformly so they cook evenly.
  • Do not overcrowd the pan to allow proper air circulation for roasting.
  • Coat the chicken well with olive oil to help Parmesan stick and create a crispy crust.
  • Let the chicken rest for 5 minutes before slicing to keep it juicy and tender.

Nutrition

Keywords: Baked Chicken Parmesan, healthy dinner, roasted vegetables, one-pan meal, easy weeknight recipe, Italian herbs, gluten-free dinner

Find it online: https://withnora.com/baked-chicken-parmesan-veggies/