Chicken Parmesan Vegetables: A Delicious and Healthy Recipe

Chicken Parmesan Vegetables: Imagine the comforting flavors of classic chicken parmesan, but now bursting with vibrant, fresh vegetables! This isn’t just another weeknight dinner; it’s a culinary adventure that brings together the best of both worlds. Are you ready to ditch the heavy breading and embrace a lighter, healthier, and equally delicious take on a beloved Italian-American favorite?

Chicken parmesan, with its roots tracing back to Italian eggplant parmesan, has become a staple in American households. The dish evolved as Italian immigrants adapted traditional recipes to the ingredients available in their new home. While the original is undeniably satisfying, sometimes we crave something that feels a little less indulgent and a little more…green! That’s where this Chicken Parmesan Vegetables recipe shines.

People adore chicken parmesan for its rich tomato sauce, the satisfying crunch of the breaded chicken, and the gooey, melted mozzarella. This version captures all those essential elements while adding a medley of colorful vegetables that not only enhance the flavor profile but also boost the nutritional value. Think tender zucchini, sweet bell peppers, and maybe even some earthy mushrooms, all coated in that familiar parmesan goodness. It’s a symphony of textures and tastes that will leave you feeling satisfied and energized. Plus, it’s surprisingly easy to make, making it perfect for busy weeknights or a relaxed weekend meal. So, let’s get cooking!

this Recipe

Ingredients:

• For the Chicken:
• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups Italian seasoned breadcrumbs
• 1 cup grated Parmesan cheese, divided (½ cup for breadcrumbs, ½ cup for topping)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup olive oil, for frying
• For the Sauce:
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• For the Vegetables:
• 1 large zucchini, cut into ½-inch thick rounds
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 8 ounces cremini mushrooms, quartered
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• For Assembling:
• 8 ounces mozzarella cheese, shredded
• Fresh basil leaves, for garnish (optional)

Preparing the Chicken

Okay, let’s get started with the chicken! This is the heart of our Chicken Parmesan, so we want to make sure it’s perfectly crispy and flavorful.

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even ½-inch thickness. This helps it cook evenly and makes it more tender. Don’t go too crazy, you don’t want to tear the chicken!
2. Set up the Breading Station: In three separate shallow dishes, prepare the following:
   • Dish 1: All-purpose flour
   • Dish 2: Beaten eggs
   • Dish 3: Italian seasoned breadcrumbs mixed with ½ cup grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and pepper. Make sure it’s all mixed well!
3. Bread the Chicken: Dredge each chicken breast in the flour, making sure to coat it completely. Shake off any excess flour. Then, dip it into the beaten eggs, ensuring it’s fully coated. Finally, dredge it in the breadcrumb mixture, pressing gently to help the breadcrumbs adhere. You want a nice, even coating.
4. Rest the Chicken: Place the breaded chicken breasts on a wire rack for about 10-15 minutes. This helps the breading set and prevents it from falling off during frying.

Making the Tomato Sauce

While the chicken is resting, let’s whip up a simple but delicious tomato sauce. This sauce is the perfect complement to the crispy chicken and melted cheese.

1. Sauté the Garlic: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
2. Add the Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the dried basil, dried oregano, sugar, salt, and pepper.
3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together. Taste and adjust seasonings as needed. I sometimes add a pinch of red pepper flakes for a little kick!

Roasting the Vegetables

Now, let’s get those veggies ready! Roasting them brings out their natural sweetness and adds a lovely caramelized flavor.

1. Prepare the Vegetables: In a large bowl, combine the zucchini, bell peppers, red onion, and mushrooms.
2. Season the Vegetables: Drizzle the vegetables with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss well to ensure all the vegetables are evenly coated.
3. Roast the Vegetables: Spread the vegetables in a single layer on a large baking sheet. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.

Frying the Chicken

Time to fry the chicken! This is where the magic happens and we get that golden-brown, crispy crust.

1. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat. The oil should be hot enough to sizzle when you add a breadcrumb.
2. Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
3. Drain the Chicken: Remove the fried chicken breasts from the skillet and place them on a wire rack lined with paper towels to drain off any excess oil.

Assembling and Baking

Almost there! Now we’re going to assemble everything and bake it to melty, cheesy perfection.

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Layer the Ingredients: In a baking dish (9×13 inch is ideal), spread a thin layer of the tomato sauce. Place the fried chicken breasts on top of the sauce. Spoon more tomato sauce over each chicken breast, covering them generously.
3. Add Cheese and Parmesan: Sprinkle the shredded mozzarella cheese and the remaining ½ cup of grated Parmesan cheese over the sauced chicken breasts.
4. Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and lightly golden brown.

Serving

Finally, the moment we’ve been waiting for! Let’s serve up this delicious Chicken Parmesan with our roasted vegetables.

1. Rest: Let the Chicken Parmesan rest for a few minutes before serving. This allows the cheese to set slightly and prevents it from being too runny.
2. Serve: Serve the Chicken Parmesan hot, alongside the roasted vegetables. Garnish with fresh basil leaves, if desired. You can also serve it with a side of pasta or a simple salad.

Tips and Variations:

• Pounding the Chicken: Pounding the chicken is crucial for even cooking. If you skip this step, the chicken may be dry on the outside and undercooked in the middle.
• Breadcrumb Options: You can use plain breadcrumbs instead of Italian seasoned breadcrumbs, but you’ll need to add more seasoning to the breadcrumb mixture. Consider adding extra garlic powder, onion powder, oregano, basil, and parsley. Panko breadcrumbs will give you an extra crispy coating.
• Cheese Variations: Feel free to experiment with different cheeses. Provolone cheese is a great addition or substitute for mozzarella. A sprinkle of Romano cheese can also add a nice salty flavor.
• Sauce Enhancements: For a richer sauce, add a tablespoon of tomato paste to the saucepan along with the crushed tomatoes and tomato sauce. You can also add a splash of red wine to the sauce while it’s simmering.
• Vegetable Swaps: Don’t be afraid to swap out the vegetables for your favorites. Eggplant, asparagus, and broccoli are all great options.
• Air Fryer Option: For a healthier version, you can air fry the chicken instead of frying it in oil. Preheat your air fryer to 375°F (190°C). Spray the breaded chicken breasts with olive oil spray and air fry for 12-15 minutes, flipping halfway through, or until golden brown and cooked through.
• Make

  

  Conclusion:

  This Chicken Parmesan Vegetables recipe is truly a game-changer, and I wholeheartedly believe it deserves a spot in your regular dinner rotation. Why? Because it effortlessly combines the comforting flavors of classic chicken parmesan with a healthy dose of vibrant, roasted vegetables. It’s a complete meal in one pan, minimizing cleanup and maximizing deliciousness. Forget complicated weeknight dinners; this recipe is all about simplicity without sacrificing flavor. The juicy, tender chicken, coated in crispy parmesan breadcrumbs, pairs perfectly with the slightly sweet and caramelized vegetables. It’s a symphony of textures and tastes that will leave you completely satisfied.

  But the best part? It’s incredibly versatile! Feel free to adapt the vegetables to your liking or whatever you have on hand. Zucchini, bell peppers, onions, broccoli, and even Brussels sprouts work beautifully. For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture or a drizzle of hot sauce before serving. If you’re looking for a vegetarian option, you can easily substitute the chicken with thick slices of eggplant or portobello mushrooms, following the same breading and baking instructions.

  Serving suggestions are endless! I personally love serving this Chicken Parmesan Vegetables dish over a bed of fluffy quinoa or brown rice to soak up all the delicious sauce. A side of crusty bread is also a must for mopping up every last bit of flavor. For a lighter meal, you can enjoy it as is, perhaps with a simple side salad. And if you happen to have any leftovers (though I doubt you will!), they’re fantastic in sandwiches or wraps the next day.

  Don’t be intimidated by the name; this recipe is surprisingly easy to execute. The key is to ensure the chicken is cooked through and the vegetables are tender-crisp. A little bit of olive oil and a generous sprinkle of parmesan cheese go a long way in creating a truly memorable meal. I’ve made this recipe countless times, and it’s always a hit with my family and friends. It’s the perfect balance of healthy and indulgent, making it a guilt-free pleasure.

  So, what are you waiting for? I urge you to give this Chicken Parmesan Vegetables recipe a try. I’m confident that you’ll love it as much as I do. It’s a fantastic way to get your vegetables in while enjoying the comforting flavors of a classic Italian dish. Once you try it, you’ll wonder why you haven’t been making it all along.

  And most importantly, I’d love to hear about your experience! Did you make any modifications? What vegetables did you use? What did your family think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me create even better recipes for you in the future. Happy cooking! I can’t wait to see your culinary creations! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!

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  Chicken Parmesan Vegetables: A Delicious and Healthy Recipe

  Crispy pan-fried chicken breasts coated in Italian breadcrumbs, topped with flavorful homemade tomato sauce, roasted vegetables, and melted mozzarella cheese. A comforting and delicious classic!

  Prep Time30 minutes

  Cook Time45 minutes

  Total Time75 minutes

  Category: Dinner

  Yield: 4 servings

  Save This Recipe

  Ingredients

  • 4 boneless, skinless chicken breasts (6-8 ounces each)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups Italian seasoned breadcrumbs
  • 1 cup grated Parmesan cheese, divided (½ cup for breadcrumbs, ½ cup for topping)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil, for frying
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large zucchini, cut into ½-inch thick rounds
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 8 ounces cremini mushrooms, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces mozzarella cheese, shredded
  • Fresh basil leaves, for garnish (optional)

  Instructions

  1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even ½-inch thickness.
  2. Set up Breading Station: In three separate shallow dishes, prepare the following:
     • Dish 1: All-purpose flour
     • Dish 2: Beaten eggs
     • Dish 3: Italian seasoned breadcrumbs mixed with ½ cup grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and pepper.
  3. Bread the Chicken: Dredge each chicken breast in the flour, then dip it into the beaten eggs, and finally dredge it in the breadcrumb mixture, pressing gently to adhere.
  4. Rest the Chicken: Place the breaded chicken breasts on a wire rack for 10-15 minutes.
  5. Sauté the Garlic: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
  6. Add Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the dried basil, dried oregano, sugar, salt, and pepper.
  7. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. Taste and adjust seasonings as needed.
  8. Prepare the Vegetables: In a large bowl, combine the zucchini, bell peppers, red onion, and mushrooms.
  9. Season the Vegetables: Drizzle the vegetables with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss well to coat.
  10. Roast the Vegetables: Spread the vegetables in a single layer on a large baking sheet. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
  11. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat.
  12. Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
  13. Drain the Chicken: Remove the fried chicken breasts from the skillet and place them on a wire rack lined with paper towels to drain off any excess oil.
  14. Preheat the Oven: Preheat your oven to 375°F (190°C).
  15. Layer the Ingredients: In a baking dish (9×13 inch is ideal), spread a thin layer of the tomato sauce. Place the fried chicken breasts on top of the sauce. Spoon more tomato sauce over each chicken breast, covering them generously.
  16. Add Cheese and Parmesan: Sprinkle the shredded mozzarella cheese and the remaining ½ cup of grated Parmesan cheese over the sauced chicken breasts.
  17. Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and lightly golden brown.
  18. Rest: Let the Chicken Parmesan rest for a few minutes before serving.
  19. Serve: Serve the Chicken Parmesan hot, alongside the roasted vegetables. Garnish with fresh basil leaves, if desired.

  Notes

  • Pounding the chicken ensures even cooking.
  • Use plain breadcrumbs instead of Italian seasoned breadcrumbs, but you’ll need to add more seasoning to the breadcrumb mixture. Consider adding extra garlic powder, onion powder, oregano, basil, and parsley. Panko breadcrumbs will give you an extra crispy coating.
  • Experiment with different cheeses. Provolone cheese is a great addition or substitute for mozzarella. A sprinkle of Romano cheese can also add a nice salty flavor.
  • For a richer sauce, add a tablespoon of tomato paste to the saucepan along with the crushed tomatoes and tomato sauce. You can also add a splash of red wine to the sauce while it’s simmering.
  • Don’t be afraid to swap out the vegetables for your favorites. Eggplant, asparagus, and broccoli are all great options.
  • For a healthier version, you can air fry the chicken instead of frying it in oil. Preheat your air fryer to 375°F (190°C). Spray the breaded chicken breasts with olive oil spray and air fry for 12-15 minutes, flipping halfway through, or until golden brown and cooked through.
  • Chicken Parmesan can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through.