Parm Crusted Chicken with Roasted Veggies

8 reviews

Crispy and tasty as can be, this parmesan-crusted chicken has everything to please!

Camille U.
Camille U.
835
Very easy

9 minutes

Prep time

50 minutes

Cook time

677 cal.

Per serving

Utensils

Oven, Parchment paper, Baking dish, Knife

recipe

Carrots (fresh)

Step 1

Preheat the oven to 400°F. Peel the carrots & cut them into slices.

Fingerling potatoes
Thyme (dried)

Step 2

On a parchment paper lined baking sheet, add the potatoes & sliced carrots. Add a drizzle of olive oil. Season with salt, pepper & half of the thyme. Mix & bake for 12-15 min at 400°F.

Butter (unsalted)
Parmesan (grated)
Bread crumbs (plain)

Step 3

In a bowl, add the breadcrumbs, parmesan & softened butter. Mix with your hands until the mixture is crumbly. Add the remaining thyme & mix again.

Chicken breast

Step 4

Remove the baking sheet from the oven & add the chicken. Season with salt & pepper. Top the chicken with the crumble mixture. Place back in the oven & bake at 400ºF for 25-30 min or until the chicken is fully cooked.

Step 5

Serve the Parmesan-crusted chicken with the roasted vegetables. Enjoy!

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Nutrition facts

Average estimated amount for one serving

Energy677 cal.
Fat33 g
Carbohydrates53 g
Protein46 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Parm Crusted Chicken with Roasted Veggies" contains 677 Energy, 33 g of Fat, 53 g of Carbohydrates, 46 g of Protein, 6 g of Fiber.

8 reviews
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Parm Crusted Chicken with Roasted Veggies