One Pan Crispy Parmesan Paprika Chicken with Vegetables
Crispy, parmesan-coated chicken baked with colorful peppers, broccoli, and baby potatoes for an easy one-pan dinner.
Equipment
- 9x12-inch baking pan
- Mixing Bowls
- Measuring cups and spoons
- Knife
- Cutting Board
- Cooking spray
- Meat Thermometer
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 2 teaspoons paprika
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 eggs, beaten
- 1 cup chopped broccoli
- 1 cup chopped red and yellow pepper
- 1 cup baby red potatoes, chopped 1/4-inch
- 1 tablespoon olive oil
- additional salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Lightly spray a 9x12-inch baking pan with cooking spray and set aside.
- In a small bowl, whisk together the grated Parmesan, paprika, flour, 1 teaspoon salt, 1/4 teaspoon pepper, and garlic powder until evenly combined.
- Place the beaten eggs in a separate shallow bowl. Dip each chicken breast first in the eggs, then press into the Parmesan-flour mixture to fully coat. Arrange the coated chicken in the prepared baking pan.
- In a large bowl, combine the chopped broccoli, chopped red and yellow peppers, and chopped baby red potatoes. Toss with 1 tablespoon olive oil and season with additional salt and pepper to taste.
- Spread the seasoned vegetables around the chicken in the baking pan so everything is in a single layer as much as possible.
- Bake for 40–45 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Let the dish rest for a few minutes before serving.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F.
- Cut potatoes into uniform pieces for even cooking.
- Press the Parmesan mixture firmly onto the chicken to help it adhere.