Tuesday, April 10, 2018

One Pan Crispy Garlic Parmesan Chicken with Veggies

Crispy chicken along with some of that delicious crunch on the veggies makes for a delicious meal.

The best kinds of recipes are ones that you can throw into a pan and bake. I am easily thrilled when a recipe contains zucchini and/or squash. I cannot get enough of these veggies and would eat them with every meal. I have had zucchini in spaghetti and bbq pulled chicken. Just give me all the zucchini! I love that this recipe took the excess coating for the chicken and tossed it with the veggies, so that nothing went to waste.

What you need:
  • 4 boneless skinless chicken breasts
  • Salt and pepper
  • 4 Tbsp. butter
  • 1/2 cup Italian bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • 1/2 tsp. garlic powder
  • 2 Tbsp. olive oil
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1/2 lb. baby red potatoes, quartered
  1. In a shallow dish or bowl, melt butter. In another shallow dish or plate, mix together bread crumbs, Parmesan, and garlic powder.
  2. Season chicken with salt and pepper. Then dredge in butter and then Parmesan mixture. Reserve what is left of the Parmesan mixture.
  3. Place in a lightly greased 9x13-inch pan.
  4. In a medium bowl, toss zucchini, squash, and potatoes with olive oil. Season with salt and pepper and toss with remaining Parmesan mixture.
  5. Add all around chicken in pan.
  6. Bake in a preheated 350 degree oven for 30 to 40 minutes or until chicken is cooked through and potatoes are fork tender.
Recipe from The Recipe Critic

Crispy chicken is the best chicken and I also love this Crispy Chinese Lemon Chicken - perfect for spring with the bright lemon flavor. A slightly different recipe but still lemony and crispy is this recipe for Crispy Lemon Parmesan Oven-Fried Chicken Tenders from Whole and Heavenly Oven.


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