Parmesan Chicken And Veggies Recipes

ONE PAN GARLIC PARMESAN CHICKEN AND VEGETABLE BAKE RECIPE BY TASTY

One Pan Garlic Parmesan Chicken And Vegetable Bake Recipe by Tasty image

Here's what you need: chicken breasts, small broccoli crowns, medium red potatoes, olive oil, sea salt, black pepper, onion powder, paprika, garlic, parmesan cheese

Provided by Camille Bergerson

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 chicken breasts
2 small broccoli crowns
4 medium red potatoes
¼ cup olive oil
2 teaspoons sea salt
2 teaspoons black pepper
2 teaspoons onion powder
1 teaspoon paprika
2 cloves garlic, crushed
⅓ cup parmesan cheese, grated

Steps:

Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.
Place two whole chicken breasts in the middle of the sheet tray. Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
In a small bowl, blend the salt, pepper, onion powder, and paprika.
Evenly sprinkle the spice mixture over the veggies and both sides of the chicken. (TIP! Save any excess spice mix for next time.)
Preheat oven to 400˚F (200˚C).
Lightly mix the veggies on the pan with your hands to coat with the spices.
Rub the top of the chicken breast with crushed garlic, then sprinkle the parmesan cheese evenly over the chicken and vegetables.
Bake for 20-25 minutes, or until the chicken's internal temperature reaches 165ºF (75ºC).
Enjoy!

Nutrition Facts : Calories 883 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 14 grams, Protein 63 grams, Sugar 6 grams

PARMESAN CHICKEN

Parmesan Chicken image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

PARMESAN CHICKEN WITH ARTICHOKE HEARTS

Parmesan Chicken with Artichoke Hearts image

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. -Carly Giles, Hoquiam, Washington

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive oil, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
1/2 cup white wine or reduced-sodium chicken broth
2 garlic cloves, chopped
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices
2 green onions, thinly sliced

Steps:

Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 667mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges

PARMESAN-CRUSTED CHICKEN THIGHS

Parmesan-Crusted Chicken Thighs image

Juicy chicken thighs are topped with a Parmesan-panko mixture, which ensures a crispy, crunchy crust. I normally prefer to use freshly grated Parmesan cheese in my dishes, however I find the shaker-style grated Parmesan works best in this recipe.

Provided by France C

Categories Baked Chicken Thighs

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

nonstick cooking spray
¼ cup grated Parmesan cheese
¼ cup panko bread crumbs
¾ teaspoon garlic powder
4 (6 ounce) bone-in, skin on chicken thighs
salt and freshly ground black pepper to taste
¼ cup mayonnaise

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 420.1 calories, Carbohydrate 5.7 g, Cholesterol 115.4 mg, Fat 30.2 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 283.2 mg, Sugar 0.3 g

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