Crispy Chicken with Roasted Garden Vegetables

• temps actif: 20mins
• temps total: 50mins

Ingrédients

For the Chicken:

4 boneless, skinless chicken breasts

1 cup plain breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

2 eggs

2 tablespoons milk

2 tablespoons olive oil

For the Roasted Vegetables:

1 pound baby red potatoes, halved

2 medium zucchini, sliced

1 red bell pepper, chopped

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried Italian seasoning

2 tablespoons grated Parmesan cheese (for finishing)

Instructions

Preheat oven to 400°F. Lightly grease a large baking dish or sheet pan.

In a bowl, combine breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.

In a separate bowl, whisk together eggs and milk.

Dip each chicken breast into the egg mixture, then coat well in the breadcrumb mixture. Press gently so the coating sticks.

Heat olive oil in a large skillet over medium heat. Brown the chicken on both sides until golden (about 3–4 minutes per side).

Transfer browned chicken to one side of the prepared baking dish.

In a large bowl, toss potatoes, zucchini, and red bell pepper with olive oil, salt, pepper, and Italian seasoning. Spread around the chicken in the pan.

Bake for 25–30 minutes, until the chicken is cooked through and the potatoes are tender.

Sprinkle vegetables with a little extra Parmesan before serving.

Timing

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Approximate Nutrition (per serving)

Calories: ~480

Protein: 42g

Carbohydrates: 32g

Fat: 22g

This is one of those dependable dinners that feels just right any night of the week. Serve it straight from the pan, maybe with a warm roll on the side, and enjoy every bite.

Save this one for your next family supper ❤️