Description
A simple, one-pan meal featuring tender chicken breasts coated in a savory Parmesan and Panko crust, roasted alongside healthy broccoli and carrots.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup Panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp olive oil
- 2 cups broccoli florets
- 2 medium carrots, sliced into coins
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Pound chicken breasts to an even thickness of approximately 3/4 inch using a meat mallet.
- In a shallow bowl, mix Panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Brush chicken breasts with olive oil, then press them firmly into the breadcrumb mixture until fully coated.
- Toss broccoli and carrots with 2 tablespoons of olive oil, salt, and pepper on the baking sheet.
- Place the breaded chicken in the center of the pan, surrounding them with the vegetables.
- Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
- Allow the chicken to rest for 5 minutes before serving.