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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!
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.
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!
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!
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One Pan Crispy Parmesan Garlic Chicken with Vegetables
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
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.
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.
Mine didnt turn out crispy.
I followed the directions perfectly..
I covered it with tinfoil like you said also.
What did i do wrong
Tried this recipe twice, good flavor but very soggy. Second time spread out on cookie sheet under high broiler! A little better.
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!
I used a 9×13 inch pan. The chicken should stay crispy with the coating as it bakes.
Hi,
Can I use a non stick pan for this in our oven? If so, how hot should It be to be crispy too?
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.
my whole family loved this. so easy too. ty
This is delish…will definitely be making this again. I put veges in a separate cooking plate and it worked out well.
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.
I always recommend tenting with foil if the potatoes aren’t cooking very fast.
i bumped my oven up to 375. worked out well.
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.
I always recommend tenting the pan with foil to help the potatoes to cook faster.
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.
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!
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.
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…
Oh bummer!! I am so sorry to hear that! I am glad the flavor was still there and you were able to enjoy most of it!! Thanks for sharing!! XO
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.
How long did you microwave them for? Im trying this right now.
Do you have the calorie,carb,fat,protein and fiber content?
The best way to find out calories is by using my fitness pal.
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?
You can definitely substitute for a veggie that your family likes!
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.
Hey girl I would love this one! Yummy!