One Pan Crispy Parmesan Garlic Chicken with Vegetables

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One Pan Crispy Parmesan Garlic Chicken with Vegetables will be one of the best one pan meals you ever make. The tender and juicy baked chicken have the best crispy parmesan garlic coating and the veggies are full of amazing flavor!

One Pan Crispy Parmesan Garlic Chicken with Vegetables in a white casserole dish.

Are you guys ready for some amazingly easy meals this week? It is our first week back to school this coming week and I am all about quick and delicious meals. I love having a home cooked meal and being able to sit down at the dinner table and talk about our days and tell jokes. But I know that with the start of school with homework, sports, piano, etc. etc. it starts to consume our lives.

So today I am bringing you an easy one pan meal that will blow your family away! Not only is it easy to make and throw everything in one pan, the flavor it OUT OF THIS WORLD.

Close up of One Pan Crispy Parmesan Garlic Chicken with Vegetables in a white dish.

The chicken gets coated in an amazing parmesan garlic crumb coating. But the crispy coating doesn’t stop there. The fresh vegetables also get tossed in the same flavorful crumb mixture.

You guys. My family could have this meal every week for the rest of our lives and we wouldn’t get tired of it!

It is that good!

Close up of One Pan Crispy Parmesan Garlic Chicken with Vegetables with a metal spoon.

You will not regret putting this meal on the menu this week. In fact, I am begging you!! It couldn’t be easier and the flavor is outrageously good! It was loved by the entire family and is one of the best one pan meals that you will make!

This is sure to be a huge hit at the dinner table!

One Pan Crispy Parmesan Garlic Chicken with Vegetables on a white plate with a metal fork.

One Pan Crispy Parmesan Garlic Chicken with Vegetables

5 from 7 votes
One Pan Crispy Parmesan Garlic Chicken with Vegetables will be one of the best one pan meals you ever make. The tender and juicy baked chicken have the best crispy parmesan garlic coating and the veggies are full of amazing flavor!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Alyssa Rivers
Servings: 4 Servings


  • 4 Boneless Skinless Chicken Breasts
  • salt and pepper
  • 4 Tablespoons butter
  • ½ cup Italian Bread Crumbs
  • ½ cup grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 2 Tablespoons olive oil
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 1/2 pound baby red potatoes cut into fourths


  • Preheat oven to 350 degrees and lightly spray cooking spray in a 9x13 inch pan.
  • In a shallow dish melt butter. In another shallow dish add bread crumbs, parmesan cheese, and garlic powder. Salt and pepper the chicken. Dip into the butter and then coat in the parmesan garlic crumbs. Lay in 9x13 pan.
  • In a medium sized bowl add zucchini, yellow squash, and potatoes. Toss in the olive oil. Add some salt and pepper and remaining parmesan garlic bread coating. Lay on the sides of chicken in the pan.
  • Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.


Serves: 4

Calories404kcal (20%)Carbohydrates11g (4%)Protein31g (62%)Fat26g (40%)Saturated Fat11g (55%)Cholesterol114mg (38%)Sodium623mg (26%)Potassium468mg (13%)Fiber1g (4%)Sugar1g (1%)Vitamin A521IU (10%)Vitamin C2mg (2%)Calcium175mg (18%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This recipe is amazing, but my family (other than myself) won’t even look at zucchini. Do you think I could substitute broccoli for the squash?

    1. Kris either Broccoli or Cauliflower either one my family likes neither.
      But they didnt like zucchini either till i secretly started substituting it for cucumber and waited for a little while before I pointed out how much they liked it.

  2. The chicken was very flavorful, but the vegetables were not done in the 30-40 minute cooking frame. Because I didn’t want the chicken to over cook I ended up finishing the vegetables in the microwave. Next time I will precook the vegetables and finish in the oven. Everyone enjoyed this dish.

  3. Looks delish. Question: do you flip the chicken so it gets crispy on both sides? Is there a lot of liquid in the dish from the veggies and chicken? Thanks in advance!

    1. There was a bit of liquid in the pan when I cooked it and it was not really crispy, but it was delicious anyway–kind of like a gravy.

    2. Made it today… there was a lot of liquid in the pan.. the veggies were a little mushy. the flavor was great.. just will do the veggies and chicken in separate pans next time…

  4. This is super easy which I adore , but the 40 minutes wasn’t nearly enough time for the veggies. In particular the potatoes are still hard as a rock after 35 minutes.

    1. I was thinking 30-40 minutes at 350 is not going to work. I just turned my oven up to 375 and added some time. I should have gone with my gut and started it that way.

  5. 30-40 minutes isn’t nearly enough time for the veggies , in particular the potatoes , to be done. After 35 minutes the potatoes are still hard as a rock.

  6. This is delish…will definitely be making this again. I put veges in a separate cooking plate and it worked out well.

  7. I followed this recipe step by step and did not find it to have much flavor at all. I think adding either a ranch or italian dressing packet and maybe minced garlic instead if powder would kick it up a bit, but it definitely needs more seasoning! I would also boil the potatoes for a bit prior to adding them to the pan. Some were still hard after 40+ minutes.

  8. What kind of pan do you recommend? I made it and it wasn’t very crispy, it looks from the pic like it should be crispy. Thank you! The flavor was great!

  9. Tried this recipe twice, good flavor but very soggy. Second time spread out on cookie sheet under high broiler! A little better.

  10. Mine didnt turn out crispy.
    I followed the directions perfectly..
    I covered it with tinfoil like you said also.
    What did i do wrong

  11. I baked the potatoes for about 25 minutes and then added the chicken and other veggies on a separate pan and cooked everything 30 more minutes – it all came out perfect.

  12. It looks awesome, but unfortunately i’ve been baking it for 45 minutes now and the chicken is still not cooked thru – after seeing the comments, i didn’t even think to check the potatoes. i just added another 10 mins and upped my oven to 375 degrees.. hope this allows the chicken to cook thru.

    1. I’ve found the cooking time depends largely on the size of chicken pieces you use and if you’ve made it a bit ahead and it sits in the fridge, getting the chill off
      takes longer. I like to preheat at 400 and turn down to 375.

  13. I made this and it was so delicious! I used Panko instead of bread crumbs and it was perfectly crispy! I also added some broccoli florets with the veggies! Only problem was I had too big of chicken breasts and too many veggies for 1 pan, so I used an 8×8 pan for the veggies that didn’t fit. Making it again tonight!

  14. It looked so good and had potential but my husband and I are still trying to cook the chicken after almost and hour. I didn’t even use frozen chicken breasts. I bought everything and immediately made it when I got home. You didn’t write to use foil in your directions so I did not do that. We are now attempting to get the chicken cooked through in the microwave so this isn’t a huge waste and a fail 🙁

    1. Oh no! Im sorry that it didn’t turn out for you. It should have cooked the chicken just fine? Maybe you used really thick chicken breasts? I used just regular ones and it turned out great.

  15. Great chicken, but definitely start the potatoes about half hour before. Chicken took 40 minutes at 350. I’ll make it again though, so thank you!

  16. I made this tonight. It was delicious! I cut the chicken into pieces and the potatoes in cubes. I mixed some Cajun seasoning in the breading. Everything was cooked in 30 minutes.

  17. I don’t think you did anything wrong,,, it needs to cook longer,, uncovered will help it get crispy.. I loved the flavor as well as my daughter and boyfriend loved it.. had to cook it almost an hour to crisp up vegetables and cook potatoes.. some potatoes were slightly hard.. I am not doing potatoes this time.. I sliced a whole sweet onion.. added that and omitted potatoes.. I think potatoes would have to be par cooked first in microwave to cook up with the squash.. I did cute and cube my potatoes small.. but they weren’t fully cooked.. I have faith that the onions sliced like an onion ring will come out awesome.. and I love the ease of a one bake dish!!!

  18. Super yummy! Same thing happened with veg. So I par cook them and then throw in oven. It’s getting hot, I don’t want to use my oven. Any suggestion on grilling this meal?

  19. Delicious! For those who can’t get the veggies to cook through: cut the potatoes smaller, tent with tin foil, turn the oven on 360 convection bake, cook for 45 minutes. A flavorful addition: the juice of two lemons drizzled all over it before you pop it in the oven. Made a big difference, and really brightened up the flavors. Of course this added to the liquid in the pan, but we ended up really loving the crispy top of the chicken, with the juicy lemon-y veg below. Thank you!

  20. Mom I think you’d like this recipe. I’d cut the potatoes pretty small though because they didn’t cook all the way in 40 mins baking time.

  21. Very tasty but it definitely takes longer than 30-40 minutes for the potatoes. I ended up pulling the veggies out of the oven and microwaving till the potatoes were cooked through (6 minutes on high after baking for 40 minutes) and then added them back to the pan. I sprinkled them with more of the cheese/breadcrumb topping and broiled on high till the chicken crisped up on top.
    I cooked at 375 for 30 minutes and when that clearly wasn’t working, I increased heat to 400 for another 15 minutes before doing the broil.
    Overall, it was a hit but do yourself a favor and get the potatoes mostly cooked before you put anything in the oven.

  22. Hello, I have a question about this recipe. Is it possible to substitute the Garlic Powder for normal Minced Garlic?

    1. I added minced garlic to the veggies when I tossed them with the oil and seasonings. It seemed odd that the recipe title included the term garlic when there was no fresh garlic listed in the ingredients. Turned out great.

      Also I turned the heat up to 375, then 400, and added baked longer. I had a feeling 350/30 minutes would not get the chicken done. My potatoes were perfectly cooked as well. The coating was not crispy though, as I expected.

  23. I made this for my new boyfriend. It was my first time cooking for him and was super nervous I was going to mess it up. Haha Luckily, he absolutely loved it! (And so did I) I’m sure I will
    Be making this one many times in the future. Thank you for sharing!

  24. It tasted wonderful but I came across the same issues as pp. my veggies were not done in that amount of time. I had some veggies that didn’t fit in the pan and I wrapped wrapped in foil and steamed them- those were great. Next time I’ll steam all the veggies together & bake the chicken as directed. The flavor was great!

  25. Alyssa, I’d encourage you to edit this recipe because the red potatoes simply don’t get done at 350° in 40 minutes. I made this without thinking to read the comments first and found out the hard way. Enough people have commented about this that it would be helpful if you just change the instructions. Like maybe cooking the red potatoes first at 400° (or even 425°) for 30 minutes then adding the rest of the veggies and chicken and turning the oven down to 350° and cooking everything an additional 20 minutes or so? The chicken should have no problem cooking at that temperature if they are cut in half lengthwise.

  26. One additional comment… I turned down my oven to 350° after cooking the potatoes for 30 minutes at 400° and that was a mistake as my chicken was not cooked through. I even had my chicken sliced long ways to cut the cooking time down but it didn’t help. Nope, next time this is getting cooked at 400° the entire time.

  27. Hi!! Could you tell me what else you could smother the chicken in (instead of butter) to help the breadcrumbs stick?

  28. Wonderful recipe! So easy to make and the flavors work perfectly! Cooking it right now for the second time in a month!

  29. Made it tonight and we loved it! My 11 year old said “you should make this more often!”
    We had to cook it a little longer, about an hour and 20 minutes, because the chicken I used was really big. It helped the potatoes to be perfect though! We also broiled it a little at the end to crisp everything up. Definitely going to be one of my regular dinners.
    Thanks for the great recipe!

    1. Oh also we had to up the oven temp after 50 minutes, cooked it the rest of the time at 425.

  30. 5 stars
    Next time I will increase the recipe and place it on a sheet pan
    It was really good
    Thank you

  31. 5 stars
    I just made this tonight….yummy. It was fantastic. Made enlists for my husband and myself, and then gave some to the neighbors as well. It was a total hit. Super super easy.

  32. 5 stars
    Great week night dinner! I followed some of the other reviewer’s suggestions and cooked the veggies on a separate sheet from the chicken. I tented the veggies with tinfoil and they took about 40 minutes to cook. I left the chicken uncovered and it took about 20 minutes to cook. I’ll definitely make this recipe again! Super easy and tasty. My boyfriend loved it too!

  33. 5 stars
    This was so so good! An easy clean up too. I served with garlic bread and salad. I would suggest allowing a little extra time for cooking and I switched over to broil for the last few minutes. I also substituted chicken strips instead of the chicken breasts.

  34. 5 stars
    This is a favorite in my house. When I first made it, had a problem with the breading being mushy and have read others comment re: the veggies and the chicken not being done in the 40 min. Here are a few things I tried that might help. First, I always buy the bags of baby potatoes and cut them in quarters. Also, I buy the Perdue bags of individually wrapped breasts. They are thinner and I also pound (tenderize) them. At the end of cooking time (usually done in 30 minutes). I add 5 mins or so under the broiler to make them crispier.

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