Parmesan Crusted Chicken and Potatoes with Onion & Peppers
Delicious and super easy full meal in one recipe!
Delicious and super easy full meal in one recipe!
- 1 1/2 pounds fingerling potatoes or red skin baby potatoes
- 1 small red bell pepper seeded and cut into thin strips
- 1 italian mild green pepper cubanelle, seeded and thinly sliced
- 1 medium yellow skinned onion thinly sliced
- 4 cloves garlic cracked away from skin
- 1 teaspoon crushed red pepper flakes
- 1/4 cup extra-virgin olive oil divided
- coarse salt and pepper
- 2 cups shredded parmesan available in tubs near deli — make sure to get shredded cheese,
- 4 boneless, skinless chicken breasts (6 to 8-ounce)
- 4 plum roma tomatoes or small vine ripe tomatoes seeded and chopped (or not)
- 15 slice chiffonade (since i forgot the tomatoes i obviously forgot this as well)
- Carbohydrate 40.465885 g
- Cholesterol 158.72 mg
- Fat 27.786515 g
- Fiber 6.21340013480186 g
- Protein 72.072095 g
- Saturated Fat 9.663285 g
- Serving Size 1 1 Serving (618g)
- Sodium 881.743 mg
- Sugar 34.2524848651981 g
- Trans Fat 1.500275 g
- Calories 706 calories
Step-by-step
- Preheat oven to 500 degrees F.
- Cut fingerling potatoes into halves or quarters, depending on thickness—thin, small fingerlings may also be left whole; larger potatoes should be quartered to speed cooking.
- If using small red potatoes, halve or quarter them similarly.
- Cover a large cookie sheet with foil. Place potatoes, peppers, onions, garlic, and crushed red pepper flakes on the cookie sheet.
- Coat the vegetables with 2-3 tablespoons of extra-virgin olive oil.
- Season liberally with salt and pepper.
- Roast for 20-22 minutes, until potatoes are tender and peppers and onions are crisp at the edges. Toss after 15 minutes.
- Transfer cooked potatoes to a serving dish.
- While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove.
- Heat a large nonstick skillet over medium-high heat.
- Pile shredded parmesan cheese onto the waxed paper/foil.
- Season chicken breasts with black pepper (no salt; cheese adds enough salt).
- Press chicken breasts firmly into the cheese, coating both sides.
- Add 1 tablespoon of olive oil to the skillet.
- Cook chicken for 7 minutes per side, until cheese forms a golden casing.
- While chicken cooks, combine chopped tomatoes and basil in a bowl. Season with salt and pepper.
- Drain excess oil from chicken.
- Top chicken with tomato basil sauce and serve with potatoes, peppers, and onions.
Parmesan Crusted Chicken and Potatoes: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That's why I'm always on the lookout for simple, yet satisfying recipes that the whole family will enjoy. This Parmesan Crusted Chicken and Potatoes recipe is my absolute go-to – it's a complete meal in one pan, ready in under an hour, and surprisingly elegant.
The beauty of this dish lies in its simplicity. The crispy parmesan crust on the chicken adds a delightful textural contrast to the tender chicken breast, while the roasted potatoes and peppers offer a satisfying savory base. The vibrant colors of the roasted vegetables add a pop of visual appeal, making it a perfect dish for a weeknight dinner or even a casual weekend gathering. What makes this recipe extra special is that it's incredibly versatile. Feel free to experiment with different types of potatoes, peppers, or even add other vegetables like zucchini or broccoli. The flavour combinations are endless, allowing you to customize this recipe to your liking. It's also a great way to use up leftover vegetables, reducing food waste and saving you time.
Preparation is key. While the cooking time is relatively short, a little bit of prep work goes a long way. Chopping the vegetables beforehand makes the cooking process a breeze. I usually do this while I'm catching up on emails or getting the kids settled after school. The most time-consuming part of the recipe is getting the chicken evenly coated with the parmesan cheese, but even that only takes a few minutes. It is worth it. The golden, crispy crust on the chicken is the star of the show!
Tips and Tricks for Success: Using a very hot skillet is crucial for achieving a perfectly golden-brown crust on the chicken. Don't overcrowd the pan when cooking the chicken; it’s best to cook the chicken breasts in batches if you have more than four.
Serving Suggestions: This dish stands perfectly on its own, but feel free to add a side salad or some crusty bread for a more complete meal. It is also a great way to get some extra greens on the table. The flavors of the dish pair well with a light vinaigrette or a creamy pesto sauce. I personally love it with a simple green salad dressed in a lemon vinaigrette.
Leftovers: If you have leftovers, they’re even better the next day! The flavors meld together beautifully, and the chicken and potatoes remain satisfyingly tender. You can reheat them in the microwave or oven, or even enjoy them cold as a quick lunch.
This Parmesan Crusted Chicken and Potatoes recipe is more than just a meal; it's a testament to the power of simple, flavorful ingredients and efficient cooking techniques. It's a recipe that's become a staple in my household, and I hope it becomes a favorite in yours too.
Beyond the Recipe: This recipe reminds me of simpler times, of cozy nights spent with family, and the satisfaction of creating a delicious and nutritious meal from scratch. It's a reminder that even amidst the chaos of daily life, there's always time to create something special, something delicious, something that nourishes not only our bodies but also our souls.
