Parmesan & Panko Chicken with Roasted Vegetables
For a quick & nutritious family-friendly supper, this parmesan & panko chicken recipe with a side of roasted veggies is a winner. My family loves it every time I make it!
I first tried this recipe when I was working on a partnership with Renee’s Dressing on my DIY Mommy blog. Since then, our family’s been hooked!
I’m always trying to come up with yummy chicken recipes for supper, and this one is a favourite. The parmesan & panko breading gives this chicken so much extra flavour, and the roasted sheet pan veggies are always a delicious addition. (Need more easy sheet pan dinner inspo? Check out this post for a simple sheet pan dinner formula!)
Ingredients
- sweet bell pepper
- asparagus
- sweet potato
- sweet onion
- olive oil
- Panko bread crumbs
- parmesan cheese
- parsley
- ranch dressing
- ground black pepper
- chicken breasts
See recipe card for quantities.
Instructions
Chop all the vegetables into bite-sized pieces, spread them on a cookie sheet, and sprinkle them with the olive oil & salt. Bake in the oven at 375 degrees F for 30 min
Combine the dressing and pepper, and dip the chicken breasts into that mixture. Then, combine the parmesan and panko crumbs and dip the chicken breasts into that. Fry the chicken until golden brown, and then finish baking it in the oven.
Hint: Use an oven-safe pan to fry the chicken, and then you can place the entire pan directly in the oven afterwards to finish cooking the chicken.
Substitutions
- Ranch dressing – instead of ranch dressing, you can use your favourite mayonnaise with whole food ingredients
- Vegetables – sub any of the vegetables for your favourites!
Storage
Store the cooked chicken and vegetables in an air-tight container in the fridge for up to 5 days. These make yummy leftovers!
Top tip
Frying the chicken on both sides before baking helps this panko chicken stay crispy!
Parmesan & Panko Chicken with Roasted Vegetables
Ingredients
Roasted Vegetables
- 1 sweet bell pepper sliced
- 10 stalks asparagus
- 1/2 sweet potato
- 1 sweet onion
- 1 tbsp olive oil extra virgin
- 1 tsp salt
Parmesan & Panko Chicken
- 1 cup Panko bread crumbs
- 1/2 cup parmesan cheese grated
- 2 tbsp parsley chopped
- 1/3 cup ranch dressing
- 1/4 tsp ground black pepper
- 4 chicken breasts boneless, skinless
- 1 tbsp olive oil extra virgin
Instructions
- To make the roasted vegetables, chop all the vegetables into bite-sized pieces, spread them on a cookie sheet, and sprinkle them with the olive oil & salt.
- Mix everything together and bake in the oven at 375 degrees F for 30 min.
- Meanwhile, make the parmesan & Panko chicken by mixing the Panko crumbs, parmesan cheese and chopped parsley in a small bowl.
- In a separate bowl, combine the dressing and the pepper.
- Dip the chicken breasts into the dressing mixture, and then into the Panko mixture and coat them evenly.
- Heat a large oven-safe pan on medium heat and add 1 tablespoon olive oil. Fry the chicken on each side for about 2 minutes or until brown.
- Put the pan in the oven, and finish cooking the chicken for about 20 minutes or until it's done at 375 degrees F.
- Serve the vegetables and chicken together.
Nutrition
These nutrition values are estimates only. Read my full nutrition disclaimer here.
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
