This Chicken Parmesan with Vegetables is a yummy twist on a classic favorite. Tender chicken gets a crispy coating and is topped with melted cheese, all paired with colorful veggies!
Honestly, those veggies add a nice crunch and make it feel a bit healthier. Plus, who doesn’t love cheese? I like to serve it with pasta for a comforting meal that everyone enjoys!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this dish as they cook quickly and stay juicy. If you prefer, you can substitute with chicken thighs for more flavor or even use turkey breast if you’re looking for a leaner option.
Marinara Sauce: A good marinara sauce adds significant flavor. If you have it on hand, homemade is always great! You can also swap it with pesto for a unique twist or use a store-bought variety to save time.
Panko Bread Crumbs: Panko provides a nice crunch. If you don’t have panko, regular bread crumbs or crushed crackers can work as substitutions, though you might not get that same light texture.
Cheese: Mozzarella is my go-to choice for its meltiness. Grated Parmesan adds a sharp flavor. If you want a dairy-free option, you can try vegan cheese alternatives that melt well.
Vegetables: Baby red potatoes and green beans are perfect here. You can swap them with other veggies like broccoli, asparagus, or even bell peppers based on what you like or have available.
How do I make sure my chicken is perfectly cooked?
Getting the chicken cooked just right is key for this dish. Here are some tips to help you:
- Before seasoning, pat the chicken dry with paper towels to help the seasoning stick.
- Use a meat thermometer to check the internal temperature should be 165°F (75°C). This guarantees it’s safe to eat and not overcooked.
- Let the chicken rest for a few minutes after removing it from the oven. This helps keep it juicy!
How to Make Chicken Parmesan with Vegetables
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup panko bread crumbs
- 2 tbsp olive oil
- Salt and pepper to taste
For the Vegetables:
- 1 lb baby red potatoes, halved
- 8 oz fresh green beans, trimmed
- 1 tsp Italian seasoning
- Fresh basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 45-50 minutes for cooking. You’ll need about 20 minutes to roast the potatoes first and another 20-25 minutes to bake the chicken. It’s a delightful, full meal that’s sure to impress!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will help ensure everything cooks evenly and deliciously!
2. Prepare the Potatoes:
In a large bowl, toss the halved baby red potatoes with 1 tablespoon of olive oil, Italian seasoning, salt, and pepper. Make sure they are well-coated. Spread the potatoes in a single layer on a large baking sheet. This helps them roast nicely.
3. Roast the Potatoes:
Put the baking sheet in the preheated oven and roast the potatoes for about 20 minutes. They should start to get tender and golden while you prep the chicken.
4. Season the Chicken:
While the potatoes are roasting, season the chicken breasts with salt and pepper on both sides. This adds flavor to your chicken!
5. Mix the Panko Topping:
In a separate bowl, combine the panko bread crumbs, grated Parmesan cheese, and the remaining tablespoon of olive oil. Mix it well until everything is evenly combined and looks crumbly.
6. Add Green Beans and Chicken:
After 20 minutes, take the baking sheet out of the oven. Carefully add the trimmed green beans around the potatoes. Then, place the seasoned chicken breasts on top of the vegetables. Make sure it’s all spread out for even cooking!
7. Add Sauce and Topping:
Spoon the marinara sauce evenly over the chicken breasts. Then, sprinkle the shredded mozzarella cheese and the panko-Parmesan mixture on top of the chicken to create a yummy, crispy layer.
8. Bake Until Done:
Return the baking sheet to the oven and bake for another 20-25 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) and for the breadcrumb topping to be golden brown.
9. Rest and Serve:
Once everything is cooked, let it rest for a few minutes before serving. This helps the flavors come together nicely. If you’d like, garnish your dish with some fresh basil for an extra pop of flavor!
Enjoy your delicious Chicken Parmesan with Vegetables! It’s a wonderful meal that’s sure to be a hit!
## FAQ
Can I Substitute the Chicken for Another Protein?
Absolutely! You can use turkey breasts or even eggplant slices for a vegetarian option. If using turkey, ensure it reaches the same internal temperature of 165°F (75°C) for safety. For eggplant, slice it into 1/2-inch rounds, bread, and bake until tender.
What Vegetables Can I Use Instead of Potatoes and Green Beans?
You can easily switch out the potatoes and green beans for other vegetables such as zucchini, bell peppers, or asparagus. Just ensure they are cut into similar sizes to ensure even cooking. Adjust baking time if necessary; softer vegetables may need less time.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 15-20 minutes or use the microwave for a quicker option while adding a splash of marinara sauce to retain moisture.
Can I Make This Recipe Ahead of Time?
Yes! You can prep everything in advance: assemble the chicken and vegetables with sauce and cheese, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to cook, simply bake as instructed, adding a few extra minutes to the time if baking from cold.
