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One Pan Crispy Walnut Herb Chicken and Vegetables

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Keyword: one pan chicken, one pan crispy walnut herb chicken and vegetables recipe
Servings: 4

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

Calories: 158kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 348mg | Potassium: 399mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5532IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 1mg

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