This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
One Pan Crispy Walnut Herb Chicken and Vegetables is a delicious meal all made in one pan! The chicken gets coated with a nutty walnut herb coating and is surrounded by tender veggies. This is sure to be a hit!
One pan meals are totally my jam. I can feed my family a delicious meal that is prepared all in one pan and it makes for easy clean up. This meal is so easy to put together and is ready in no time at all!
I LOVED using walnuts in the crispy coating of the chicken. It adds a delicious and nutty flavor to the outside and combines so perfectly with the herbs giving it incredible flavor. It gives such an amazing crispy coating.
This recipe is better for you because it is baked and not fried. My family still loves the crispy coating on the outside and you don’t have to fry the chicken to get that crispy delicious result. I love combining herbs to give the outside of the chicken that delicious flavor. It is so crispy and delicious on the outside and the chicken is so tender and juicy on the inside!
This meal is incredible and it is surrounded by your favorite vegetables that roast as it cooks. They are slightly crisp on the outside and tender on the inside and pair perfectly with the chicken. This is a one pan meal that you won’t want to miss!
Pin this now to find it later
Pin It
One Pan Crispy Walnut Herb Chicken and Vegetables
Ingredients
- 2 pounds boneless skinless chicken breasts
- ¼ cup milk
- 2 tablespoons dijon mustard
- ⅓ cup panko crumbs
- ⅓ cup finely chopped walnuts
- 2 tablespoons parmesan
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary
- 1 cup thinly sliced baby potatoes
- 1 cup sliced carrots
- 1 cup broccoli
- 1 cubed red bell pepper
- 1 cubed yellow bell pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray with cooking spray. Pound 2 pounds boneless skinless chicken breasts so that they are about ½ thickness.
- In a shallow dish, combine ¼ cup milk and 2 tablespoons dijon mustard in a shallow dish stirring with a whisk. Add the chicken to the milk turning to coat.
- In another shallow dish, combine the ⅓ cup panko crumbs with ⅓ cup finely chopped walnuts, 2 tablespoons parmesan, 1 tablespoon dried parsley, 2 teaspoons dried basil, 1 teaspoon dried rosemary, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
- Remove chicken from milk mixture and completely coat in the crumb mixture.
- Lay the chicken on prepared baking sheet. Arrange 1 cup thinly sliced baby potatoes, 1 cup sliced carrots , 1 cup broccoli, 1 cubed red bell pepper and 1 cubed yellow bell pepper around the chicken. Sprinkle with salt and pepper and drizzle in 2 tablespoons olive oil.
- Bake for 10 minutes and flip chicken and veggies. Bake for an additional 15 minutes or until chicken is no longer pink and cooked to 165 degrees Fahrenheit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was sponsored by the California Walnut Board. Thank you for allowing me to work with brands that I love. All opinions expressed are my own.
More delicious recipes made with Walnuts:
Apple Cream Cheese Crumb Muffins
hey girl- this looks so good! Yummy!