Description
A crispy, cheesy Chicken Parmesan paired with roasted vegetables, baked together on a single sheet pan for a simple and delicious weeknight meal.
Ingredients
- 2 chicken breasts (about 1 to 1 1/4 lb total)
- 1 cup bread crumbs (Panko for extra crunch or whole-wheat)
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce (no-sugar-added or homemade)
- 1 cup shredded mozzarella cheese
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- Italian seasoning (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment or lightly oil it.
- Toss the sliced zucchini, chopped bell pepper, and broccoli florets with olive oil, salt, pepper, and optional Italian seasoning. Spread into a single layer on the sheet pan.
- Combine bread crumbs and grated Parmesan cheese on a plate, and season with salt and pepper.
- Pat chicken breasts dry, then dip each into the breadcrumb-Parmesan mixture until evenly coated.
- Place the coated chicken breasts on the sheet pan with the veggies, allowing air circulation.
- Bake for 20 minutes until golden and veggies start to brown.
- Spoon about 1/2 cup marinara sauce over each chicken breast, then top with shredded mozzarella.
- Return to the oven and bake for an additional 10 minutes, until chicken is cooked through (165°F/74°C) and cheese is bubbly.
- Serve hot with roasted veggies.
Notes
For gluten-free, swap breadcrumbs for gluten-free options. For lower fat, use part-skim mozzarella and less olive oil. Pound chicken for even cooking.