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Baked Chicken Parmesan & Veggies

Baked Chicken Parmesan & Veggies
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This Baked Chicken Parmesan & Veggies recipe delivers a wholesome, flavorful meal featuring juicy chicken breasts coated in Italian seasoned breadcrumbs, topped with melted fresh mozzarella and marinara sauce, accompanied by a vibrant mix of roasted vegetables. It’s a nourishing, one-pan dinner perfect for busy weeknights, combining classic Italian comfort with fresh, healthy ingredients.

Ingredients

Scale

Chicken

  • 4 boneless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, 1 tsp
  • Italian seasoning, 1 tsp
  • 1 cup marinara sauce, divided
  • 1 cup Italian seasoned breadcrumbs

Cheese

  • 8 oz fresh mozzarella cheese, sliced
  • ¼ cup grated Parmesan cheese

Vegetables

  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, sliced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • ¼ cup grated Parmesan cheese (for veggies)

Herbs and Seasoning

  • Fresh basil leaves, for garnish
  • Additional Italian herbs (optional, for seasoning vegetables)

Instructions

  1. Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels to help the coating adhere. Season both sides lightly with salt, pepper, garlic powder, and Italian seasoning for an instant flavor boost.
  2. Coat with Breadcrumbs and Cheese: Spread a thin layer of marinara sauce onto each chicken breast. Then press each piece into the Italian seasoned breadcrumbs until they are evenly coated, creating a crispy crust that locks in moisture.
  3. Arrange Veggies and Drizzle Oil: On a large baking sheet, toss the chopped bell peppers, zucchini, cherry tomatoes, and red onion with olive oil, salt, pepper, and a sprinkle of grated Parmesan cheese. Spread the vegetables evenly around the chicken breasts to roast together, allowing flavors to mingle.
  4. Bake Until Golden and Juicy: Place the baking sheet in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized at the edges.
  5. Add Cheese and Basil: Remove the pan from the oven. Spoon a bit more marinara sauce over each chicken breast, then top with slices of fresh mozzarella. Return to the oven for an additional 5 minutes or until the cheese melts beautifully. Finish by garnishing with fresh basil leaves before serving.

Notes

  • Even thickness: Pound the chicken breasts to an even thickness for uniform cooking and juiciness.
  • Use fresh veggies: Fresh, firm vegetables roast best and add color and texture.
  • Don’t skip resting: Let the chicken rest a few minutes post-bake to seal in juices.
  • Quality cheese matters: Use fresh mozzarella for ideal melt and creaminess.
  • Roast veggies separately if needed: If your pan is crowded, roast veggies on a separate sheet to avoid steaming.

Nutrition

Keywords: Chicken Parmesan, baked chicken, roasted vegetables, healthy dinner, one-pan meal, Italian, family-friendly

Find it online: https://linacorner.com/baked-chicken-parmesan-veggies/