One Pan Parmesan Chicken and Vegetables - Fast and Easy Dinner Recipe
Easy Healthy Family Dinner Recipes
Ok, this is a recipe I grew up eating. I’ve changed it a little bit by adding the vegetables underneath (because I don’t cook vegetables unless it happens in the same pot as the main course). It’s so so easy and takes hardly any times. Just make sure your chicken is thawed beforehand, or else the breading won’y stick.
First you’re going to need to make the breading. Combine the grated parmesan, pepper, and flour into a large Ziploc. Shake it up and make sure all the parmesan clumps are broken up.
Here I am doing all of that :) Ready for the Food Network over here!
One Pan Cooking!
Next up are the vegetables…and potatoes. I like to cut the potatoes pretty small. They cook a little faster and they’re less of a choking hazard for our one year old.
Add them to the your 9x13. They’ll be your bottom layer. I use this non-stick-cookie-bakin-sheet thing with this recipe too (the brown and orange oven sheet). It helps keep the veggies from sticking and clean up is a breeze.
Next add your onions and carrots. Really just add as much or as little as you want. I love baked carrots and onions, so I used a whole bag of baby carrots and one large sweet onion. Spread them evenly.
Fast and Healthy Dinner
Ok, now you’re going to take about a fourth of your parmesan breading mix and sprinkle it on top of all the vegetables. I use my hands to mix it all up and make sure it’s evenly distributed. (above pic)
Set your veggie mix aside and crack three eggs into a separate container. Mix the eggs up until lemon colored and dip each chicken breast into the egg mixture before dropping the chicken into your bag of parmesan breading.
It’s really gross, but a necessary step.
Shake and shake and shake some more.
Lay the chicken on top of your vegetables in the casserole dish.
Drizzle the melted butter on top as well as the juice of one lemon.
Here’s what it looks like all put together, right before you put it in the oven :)
1 med/large sweet yellow onion (sliced)
1 small bag of baby carrots
3 potatoes (diced)
Salt and pepper to taste
1.5 cups parmesan
1/4 tsp pepper
0.5 cups flour
Put in Ziploc bag.
Whisk three eggs
Dip chicken in egg mixture before dropping in bag to be coated. .
Put in a 9x13 dish
Drizzle on top:
First drizzle 1 stick of melted butter
1 med lemon
Bake at 375 for 1 hour until golden brown. (For me, the chicken was done at around 50 minutes. I took the chicken out and kept it on a plate covered in tin foil. Then covered the casserole dish (with the vegetable mix still inside) with tin foil and baked it for another 20-30 minutes. I like my carrots really soft, and this made them perfect.