Description
Delicious and wholesome Baked Chicken Parmesan & Veggies combines tender, crispy baked chicken breasts topped with melted mozzarella and Parmesan cheese and tangy marinara sauce, paired with a colorful mix of roasted bell peppers, zucchini, cherry tomatoes, and red onions. This easy, one-pan dinner offers balanced nutrition, quick preparation, and comforting flavors, perfect for busy weeknights or family meals.
Ingredients
Scale
Chicken & Protein
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs (optional, use gluten-free for gluten-free option)
Seasonings & Sauces
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 cup marinara sauce
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
Other
- 2 tablespoons olive oil, divided (for brushing chicken and tossing veggies)
Instructions
- Prep the Oven and Ingredients: Preheat your oven to 400°F (200°C). Rinse and pat dry the chicken breasts. Chop bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces for even roasting.
- Season the Chicken: Lightly brush the chicken breasts with olive oil. Season with salt, pepper, Italian seasoning, and minced garlic. For extra crunch, press a thin layer of a mixture of breadcrumbs and Parmesan cheese onto each chicken breast.
- Arrange the Veggies: Toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet or large oven-safe dish to create a colorful base for the chicken.
- Bake the Chicken and Veggies: Place the seasoned chicken breasts on top of the vegetables. Bake in the preheated oven for about 20 minutes until the chicken is nearly cooked through and the vegetables are tender.
- Add Sauce and Cheese: Remove the baking dish from the oven. Spoon marinara sauce generously over each piece of chicken. Then sprinkle shredded mozzarella and extra Parmesan on top.
- Finish Baking: Return to the oven and bake for an additional 8–10 minutes until the cheese is melted, bubbly, golden brown, and the chicken reaches an internal temperature of 165°F (74°C).
Notes
- Evenly pound chicken breasts before seasoning for uniform cooking.
- Use fresh basil or parsley as a garnish after baking to enhance flavor and presentation.
- Do not overcrowd vegetables on the pan to ensure proper roasting and caramelization.
- Bake chicken on a wire rack above vegetables for a crispier crust and to avoid sogginess.
- Watch cheese under the broiler to avoid burning.
- For gluten-free option, substitute breadcrumbs with almond flour or gluten-free panko.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Reheat leftovers in the oven at 350°F (175°C) to retain crispiness or microwave for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
Keywords: Baked Chicken Parmesan, Roasted Vegetables, Healthy Chicken Dinner, One-pan Meal, Italian Chicken Recipe, Family-friendly Dinner, Gluten-free Chicken Parmesan
