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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.
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.
Good to know! That was my issue too.
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.
Excellent Work.
Great Post.
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!
Has anyone made this with sweet potatoes? I have some that i need to use up. Thanks!
That sounds like a great addition. Sweet potatoes are softer compared to brown potatoes. They will cook quicker.
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.
☺☺😂
Sounds great! Can’t wait to ask my husband to make this for us tonight.
Great recipe!!
Next time I will increase the recipe and place it on a sheet pan
It was really good
Thank you
Minimum effort for maximum result
Delicious
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!
Oh also we had to up the oven temp after 50 minutes, cooked it the rest of the time at 425.
Can I use thighs?
Wonderful recipe! So easy to make and the flavors work perfectly! Cooking it right now for the second time in a month!
Hi!! Could you tell me what else you could smother the chicken in (instead of butter) to help the breadcrumbs stick?
You can do olive oil or egg/milk wash to help keep it tender too.
can I just use potatoes no veggies?
Yes, totally! That sounds great! Let me know how you like it! XOXO