Oven-Baked Parmesan Chicken (Printable Recipe)
Juicy Parmesan-crusted chicken with roasted vegetables, baked to crispy perfection in one pan.
# Ingredients You'll Need:
→ Chicken and Breading
01 -
4 boneless skinless chicken breasts (approximately 600 g)
02 -
100 g dry breadcrumbs
03 -
50 g grated Parmesan cheese
04 -
1 teaspoon garlic powder
05 -
Salt to taste
06 -
Freshly ground black pepper to taste
→ Vegetables and Oil
07 -
400 g mixed vegetables (such as bell peppers, zucchini, and carrots)
08 -
3 tablespoons extra virgin olive oil
# Steps to Follow:
01 -
Preheat the oven to 200°C (400°F) using the top-bottom heat setting to ensure even cooking.
02 -
Rinse the chicken breasts under cold water, pat them dry with paper towels, and season with salt and pepper on both sides.
03 -
In a large bowl, combine the breadcrumbs, grated Parmesan cheese, and garlic powder until evenly mixed.
04 -
Coat each chicken breast in the breadcrumb mixture, pressing firmly to ensure an even and well-adhered coating.
05 -
In a separate bowl, toss the mixed vegetables with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
06 -
Line a baking sheet with parchment paper and arrange the breaded chicken and vegetables in a single layer, ensuring adequate spacing.
07 -
Place the tray in the preheated oven and bake for 25–30 minutes, or until the chicken is golden brown and the internal temperature reaches 75°C (177°F).
08 -
Remove from oven and let rest briefly. Serve warm with the roasted vegetables and an optional sauce of choice.
# Extra Tips:
01 -
Allowing the chicken to rest after baking helps redistribute juices for a more succulent result.
02 -
Use a meat thermometer to confirm doneness; the internal temperature should reach 75°C (177°F).
03 -
Adding a small amount of cornstarch to the breading can improve crispiness.