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- 4 boneless, skinless chicken breasts - 1 cup breadcrumbs (preferably panko) - 1/2 cup grated Parmesan cheese - Garlic powder, Italian seasoning, salt, and black pepper - 2 large zucchinis, sliced into half-moons - 1 red bell pepper, sliced - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - 1 cup marinara sauce (for serving) - Fresh basil leaves (for garnish) I love how simple and fresh this recipe is. You need four chicken breasts. They should be boneless and skinless for the best results. Panko breadcrumbs give a great crunch. Mix them with half a cup of grated Parmesan cheese. Add garlic powder, Italian seasoning, salt, and black pepper for flavor. For the veggies, grab two large zucchinis and slice them into half-moons. A red bell pepper adds a nice sweetness and color. Use one cup of cherry tomatoes, halved, to enhance the dish's freshness. Don’t forget the olive oil! Just one tablespoon will help the veggies roast nicely. Finally, you’ll want marinara sauce for serving. A small handful of fresh basil leaves makes for a beautiful garnish. This dish is both colorful and tasty. All the ingredients come together to create a meal that is fun to prepare and delightful to eat. 1. First, preheat your oven to 425°F (220°C). This ensures even cooking. 2. Next, line a large baking sheet with parchment paper. This helps with easy cleanup. 3. In a shallow dish, mix the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. This creates a tasty coating. 1. Pat the chicken breasts dry with paper towels. This helps the coating stick well. 2. Dip each chicken breast into the breadcrumb mixture. Press down to coat each piece fully. This gives a nice crunch. 1. Arrange the coated chicken breasts in the center of the baking sheet. 2. In a large bowl, toss the sliced zucchinis, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread these around the chicken on the sheet pan. The veggies add color and flavor. 3. Bake in the preheated oven for 25-30 minutes. Look for golden brown chicken. The internal temperature should reach 165°F (75°C) for safety. 4. After baking, remove the sheet pan from the oven. Spoon marinara sauce over each chicken breast. Return to the oven for 5 more minutes to warm the sauce. 5. Serve hot, garnished with fresh basil leaves. This adds a nice touch of flavor and color. To make your chicken crispy, use panko breadcrumbs. Panko adds a great crunch. It’s lighter and flakier than regular breadcrumbs. This will make a big difference in texture. For the best coating, dry the chicken breasts first. Pat them with paper towels before dipping. This helps the breadcrumbs stick better. Dip the chicken in the breadcrumb mix, pressing down firmly. Make sure each piece is fully coated. This ensures every bite is crispy. When picking veggies, choose those that roast well. Zucchini, bell peppers, and cherry tomatoes are great choices. They add color and flavor. Try to cut them into even sizes. This helps them cook evenly. Toss the veggies in olive oil and seasoning before baking. Spread them out on the pan. This allows each piece to get that nice roasted flavor. If they’re too crowded, they might steam instead of roast. For side dishes, a simple salad works well. A fresh green salad adds crunch. Garlic bread is also a tasty addition. It pairs nicely with the chicken and sauce. When serving, add marinara sauce on top of the chicken. This adds moisture and flavor. For extra flair, sprinkle fresh basil on top. It brightens up the dish and adds freshness. {{image_2}} For gluten-free options, you can use ground almonds or gluten-free breadcrumbs. These will give you great texture without the gluten. If you want a vegetarian dish, swap the chicken for tofu or eggplant. Tofu absorbs flavors well and gives a nice crunch when baked. Eggplant offers a meaty texture that works great with the other flavors. To boost flavor, try adding spices like paprika or crushed red pepper. These will add warmth and a hint of heat to your dish. You can also consider using other cheeses. Mozzarella is a classic choice, but goat cheese or feta can add a unique twist. Each cheese brings its own flavor profile that can change the whole dish. When it comes to veggies, feel free to mix it up with seasonal choices. Asparagus and carrots make excellent additions in spring. In the fall, consider adding butternut squash or Brussels sprouts. Adding colorful veggies not only makes the dish look great but also adds more nutrients. Don’t hesitate to play with different textures too, like crunchy bell peppers or soft tomatoes. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. This keeps them fresh. Use glass or plastic containers with tight lids. They help prevent spills and odors. You can freeze both cooked and uncooked versions. To freeze cooked chicken, let it cool completely. Wrap it tightly in plastic wrap. Then put it in a freezer bag. For uncooked chicken, coat it with the breadcrumb mix first. Store it in a freezer-safe container. When you're ready to eat, thaw the chicken in the fridge overnight. For quick meals, you can cook it straight from frozen. Just add a few extra minutes to the cooking time. In the fridge, your dish lasts about 3 to 4 days. If you freeze it, the chicken can last up to 3 months. Always check for signs of spoilage. If chicken smells bad or looks off, throw it away. Keeping an eye on your food helps you stay safe and healthy. It takes about 25 to 30 minutes to bake the Crispy Chicken Parmesan. You need to check the chicken's doneness by using a meat thermometer. The internal temperature should reach 165°F (75°C). When the chicken is golden brown, it is ready. Yes, you can prepare this dish ahead of time. You can coat the chicken and cut the veggies in advance. Store them in the fridge for up to a day. When you are ready to bake, just follow the cooking steps. This method saves time on busy days. You can use both store-bought and homemade marinara sauce. If you choose store-bought, look for a brand with fewer additives. Homemade sauce can offer more flavor and freshness. You can easily make it by simmering crushed tomatoes with garlic and herbs. This blog post showed how to create a tasty Crispy Chicken Parmesan dish. We covered all you need, from key ingredients to easy steps. I shared tips for extra crispiness and ways to mix it up for different diets. Storing leftovers properly keeps your meal fresh and safe. With this guide, you can impress others and enjoy a great meal. Keep experimenting with flavors and make this dish your own!

Crispy Chicken Parmesan Veggie Sheet Pan

Indulge in a delicious and healthy meal with this Crispy Chicken Parmesan Veggie Sheet Pan recipe! This easy-to-follow dish combines perfectly baked chicken breasts with colorful veggies, all flavored with seasonings and topped with marinara sauce. In just 35 minutes, you can enjoy a wholesome dinner that pleases everyone. Click through now to discover the full recipe and enjoy a taste sensation that's quick and satisfying!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup breadcrumbs (preferably panko for extra crispiness)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large zucchinis, sliced into half-moons

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

1 tablespoon olive oil

1 cup marinara sauce (for serving)

Fresh basil leaves (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a shallow dish, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.

      Pat the chicken breasts dry with paper towels. Dip each chicken breast into the breadcrumb mixture, pressing down to ensure they are fully coated.

        Arrange the coated chicken breasts in the center of the prepared baking sheet.

          In a large bowl, toss the sliced zucchinis, red bell pepper, and cherry tomatoes with olive oil, and season with salt and pepper. Spread the vegetables around the chicken on the baking sheet.

            Bake in the preheated oven for about 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).

              Once baked, remove the sheet pan from the oven and spoon marinara sauce over each chicken breast, then return to the oven for an additional 5 minutes to warm the sauce.

                Serve hot, garnished with fresh basil leaves for a pop of color and flavor.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4