Description
A comforting and delicious one-pan meal featuring crisp Parmesan-crusted chicken and caramelized vegetables.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 cup grated Parmesan-style cheese (vegetarian or halal-certified), packed
- 1 cup panko breadcrumbs (gluten-free if desired)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Zest of 1 lemon
- 2 tbsp Dijon mustard
- 2 tbsp olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- 1 lb baby potatoes, halved
- 1 lb Brussels sprouts, trimmed and halved
- Fresh parsley or thyme for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
- In a shallow bowl, combine the Parmesan-style cheese, panko breadcrumbs, minced garlic, oregano, smoked paprika, lemon zest, salt, and pepper.
- Brush each chicken breast with Dijon mustard and a drizzle of olive oil, then coat in the crust mixture.
- Toss the potatoes and Brussels sprouts with olive oil, salt, and pepper, then spread on the sheet pan.
- Roast for 20–25 minutes or until chicken is cooked through and vegetables are tender. Broil for 1–2 minutes for extra browning if needed.
- Let chicken rest for 5 minutes before slicing. Garnish with chopped parsley or thyme and serve.
Notes
Pound chicken for even cooking, and use pre-shredded cheese and pre-washed veggies to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American