One Pan Baked Parmesan Chicken and Vegetables

About this recipe

This One-Pan Baked Parmesan Chicken and Vegetables puts a crunchy parmesan-breadcrumb chicken, red potatoes, and asparagus on a single baking sheet, so dinner and cleanup are both easy. The thin-sliced chicken cooks in about 20 minutes, right alongside the vegetables.

Ingredients

• 6 boneless, skinless chicken breasts, thin-sliced
• 6 tablespoons butter
• 1 cup Italian seasoned breadcrumbs
• 1 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 8 baby red potatoes, diced
• 1 pound asparagus, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. 1Preheat the oven to 400°F and spray a baking sheet with nonstick cooking spray.
2. 2Melt the butter in one shallow dish. In a second shallow dish, mix the breadcrumbs, parmesan, and garlic powder.
3. 3Dip each chicken breast in the butter, then press it into the crumb mixture to coat, and set it on the baking sheet.
4. 4Toss the potatoes and asparagus with the olive oil and spread them around the chicken. Season everything with salt and pepper.
5. 5Bake 20 minutes, until the chicken is cooked through and the vegetables are tender.
6. 6Garnish with fresh parsley if you like.

Tips for the best results

• Slice the chicken thin, or pound it to an even thickness, so it's cooked through in the same 20 minutes the vegetables need.
• Dice the potatoes small, about half an inch, so they're tender by the time the chicken is done.
• Don't crowd the pan. If everything is packed tightly, the vegetables steam instead of roasting; use a second baking sheet if you need the room.
• Check the chicken with a thermometer. It's done at 165°F.

Swaps and variations

• Swap the asparagus for broccoli florets or green beans.
• Use panko mixed with a little Italian seasoning if you don't have seasoned breadcrumbs.
• Serve with lemon wedges to squeeze over the top.

Storing and reheating

Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat on a baking sheet in a 375°F oven or in an air fryer to keep the crust crisp. The vegetables will be softer the next day.