Parmesan Crusted Chicken (Printable Version)
Tender chicken coated with Parmesan and herbs, served alongside roasted mixed vegetables.
# Ingredients Required:
→ Poultry
01 -
4 skinless, boneless chicken breasts
→ Coating Mixture
02 -
100 grams grated Parmesan cheese
03 -
100 grams panko bread crumbs
04 -
1 teaspoon garlic powder
05 -
1 teaspoon Italian seasoning
06 -
Salt and freshly ground black pepper, to taste
→ Oils and Seasoning
07 -
2 tablespoons extra virgin olive oil
08 -
1 tablespoon fresh lemon juice (optional)
→ Vegetables
09 -
400 grams mixed vegetables (broccoli, cherry tomatoes, bell peppers, or green beans)
# Guide to Cooking:
01 -
Set the oven to 200°C (400°F) to preheat thoroughly.
02 -
In a shallow bowl, combine grated Parmesan, panko bread crumbs, garlic powder, Italian seasoning, salt, and pepper evenly.
03 -
Brush chicken breasts with olive oil, then press both sides firmly into the Parmesan mixture to ensure an even crust.
04 -
Place the coated chicken breasts on one side of a large sheet pan in a single layer.
05 -
Toss mixed vegetables with olive oil, salt, and pepper, then spread them evenly on the other side of the sheet pan.
06 -
Roast in the oven for 20 to 25 minutes until the chicken registers an internal temperature of 74°C (165°F) and vegetables are tender with slight caramelization.
07 -
Optionally, drizzle fresh lemon juice over the chicken and vegetables just before serving to enhance the flavor.
# Extra Suggestions:
01 -
To achieve a crispier crust, lightly toast the bread crumbs before mixing with Parmesan cheese.
02 -
Ensure chicken reaches an internal temperature of 74°C (165°F) for safe consumption.
03 -
Adjust vegetable quantity according to preference and serving size.