Delicious Sheet Pan Parmesan Chicken and Veggies Recipe

This sheet pan Parmesan chicken and veggies recipe is a crowd-pleasing dish that combines juicy chicken breasts with a medley of colorful and nutritious vegetables. The chicken is coated in a flavorful Parmesan and herb crust, while the vegetables are roasted to perfection. Perfect for busy weeknights or casual gatherings, this easy recipe is sure to become a family favorite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups baby potatoes, halved
• 2 cups whole baby carrots
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
2. In a shallow dish, combine the breadcrumbs, Parmesan cheese, basil, oregano, garlic powder, salt, and black pepper.
3. Coat each chicken breast in the breadcrumb mixture, pressing gently to adhere the coating.
4. Place the coated chicken breasts on one side of the prepared sheet pan.
5. In a large bowl, toss the baby potatoes, baby carrots, bell peppers, zucchini, and red onion with olive oil. Season with salt and pepper.
6. Spread the vegetables evenly on the other side of the sheet pan, leaving some space between them.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Remove from the oven and sprinkle chopped fresh parsley over the chicken and vegetables before serving.

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