Ingredients
4 boneless skinless chicken breasts (6 to 8 ounces each)
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
1/2 teaspoon minced garlic
1 teaspoon Italian seasoning
Salt and pepper to taste
4 tablespoons melted butter
1 pound small potatoes, halved or quartered
1 pint cherry tomatoes (optional)
1 medium zucchini or yellow summer squash, diced (optional)
2 cups green beans, trimmed (optional)
2 to 3 tablespoons chopped fresh parsley
Cooking spray
Lemon wedges for garnish (optional)
Instructions
1. Preheat the oven to 400°F. Coat a sheet pan with cooking spray.
2. In a bowl, combine parmesan cheese, breadcrumbs, garlic, Italian seasoning, salt, and pepper.
3. Brush melted butter over each chicken breast and coat them in the breadcrumb mixture.
4. Place the coated chicken breasts on the prepared sheet pan and surround them with the potatoes.
5. (Optional) Add cherry tomatoes, diced zucchini, and green beans to the pan.
6. Drizzle any remaining butter over the potatoes and chicken, seasoning the potatoes with salt and pepper.
7. Bake for 25-30 minutes until the chicken is cooked through and the potatoes are tender.
8. Garnish with parsley and lemon wedges before serving.
Notes
🔪 Ensure chicken breasts are of similar size to achieve even cooking.
🧀 For the best taste, use freshly grated parmesan cheese in the recipe.
🥔 Choose baby Yukon Gold potatoes for optimal flavor, though other small potatoes are suitable.
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Adaptable
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
- Cholesterol: 113mg