This One Pan Baked Parmesan Chicken and Vegetables is a flavor-packed, fuss-free dinner that’s ready in just 30 minutes. Juicy chicken breasts, coated in a golden parmesan crust, nestle alongside tender, roasted vegetables for a meal that’s as satisfying as it is wholesome. The savory, cheesy aroma fills your kitchen, while the vibrant colors of crisp broccoli, sweet carrots, and earthy potatoes promise a feast for the eyes and palate.
Every bite delivers a perfect balance of textures—crispy edges, succulent chicken, and soft, caramelized veggies. With minimal prep and cleanup, this dish is a weeknight lifesaver that doesn’t skimp on flavor or nutrition. It’s comfort food that feels indulgent yet nourishing, making it a win for busy cooks and hungry families alike.
Ingredients for One Pan Baked Parmesan Chicken and Vegetables
- 6 Tablespoons butter (melted for coating)
- 1 cup Italian seasoned bread crumbs (or panko for extra crunch)
- 1 cup grated Parmesan cheese (freshly grated preferred for better flavor)
- ½ teaspoon garlic powder
- 6 boneless, skinless chicken breasts (uniform size for even cooking)
- 8 baby red potatoes, diced (or sweet potatoes as a substitute)
- 1 pound asparagus, cut into bite-sized pieces (trim ends before cutting)
- 2 Tablespoons olive oil
- Salt and pepper, to taste
- 1 Tablespoon fresh parsley, chopped (optional for garnish)
Step-by-Step Instructions
- Preheat your oven to 400 degrees F. Prepare a baking sheet pan by spraying it with nonstick cooking spray; set aside.
- In a shallow dish, melt the butter. In another shallow dish, combine the breadcrumbs, Parmesan cheese, and garlic powder.
- Dip each chicken breast into the melted butter, then coat thoroughly with the breadcrumb mixture. Place the coated chicken breasts on the prepared baking sheet.
- In a large bowl, toss the diced red potatoes and asparagus pieces with olive oil. Spread these vegetables loosely around the chicken on the baking sheet. Season the entire pan with salt and pepper to taste.
- Bake for 20 minutes, or until the chicken is cooked through (internal temperature should reach 165 degrees F) and the vegetables are tender.
- Remove from the oven and, if desired, garnish with fresh parsley before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your One Pan Baked Parmesan Chicken and Vegetables with a drizzle of lemon garlic aioli or a spoonful of marinara sauce for a tangy twist. For a creamy option, try a dollop of tzatziki or ranch dressing. If you’re feeling adventurous, sprinkle some crumbled feta or sun-dried tomatoes on top before serving for added flavor and texture.
Serve It Up: Presentation and Pairing Tips
This dish is a complete meal on its own, but you can make it even more special by serving it with a side of garlic bread or a light mixed green salad. For a refreshing drink pairing, try a glass of crisp white wine or sparkling water with lemon. Arrange the chicken and vegetables on a large platter, garnish with fresh parsley, and let the vibrant colors shine!
Leftovers Made Easy: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and vegetables on a baking sheet and warm in a 350°F oven for 10-15 minutes, or until heated through. For a quicker option, microwave individual portions on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
Mix It Up: Recipe Variations to Try
Swap out the asparagus for broccoli florets or green beans if you prefer. You can also use chicken thighs instead of breasts for a juicier option. For a gluten-free version, replace the breadcrumbs with crushed gluten-free crackers or almond flour. Feel free to experiment with different herbs like oregano or thyme to customize the flavor.
Time-Saving Hacks for Busy Cooks
To save time, prep your vegetables and coat the chicken the night before, then store them separately in the fridge. When ready to cook, simply assemble and bake! If you’re short on time, use pre-diced potatoes or pre-cut asparagus from the grocery store. A nonstick baking sheet or parchment paper can also make cleanup a breeze.
One Pan Baked Parmesan Chicken and Vegetables Recipe
Ingredients
- 6 Tablespoons butter
- 1 cup Italian seasoned bread crumbs
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 6 boneless, skinless chicken breasts
- 8 baby red potatoes, diced
- 1 pound asparagus, cut into bite-sized pieces
- 2 Tablespoons olive oil
- salt and pepper, to taste
- 1 Tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400 degrees F.
- Spray a baking sheet pan with nonstick cooking spray; set aside.
- In a shallow dish, melt butter.
- In another shallow dish combine breadcrumbs, Parmesan cheese, and garlic powder.
- Dip chicken into butter and coat in crumb mixture; place in prepared pan.
- In a large bowl, toss red potatoes and asparagus in olive oil and spread loosely around chicken in pan. Add salt and pepper to taste.
- Bake for 20 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley, if desired.