Quick and Easy Weeknight Dinner

Oven Roasted Parmesan Chicken Breast With Asparagus and Roasted Potatoes

Disclaimer: I am not a chef.
I don’t use precise measurements.
I do make food that is toddler approved – so this recipe is not without its merits.

First, the greatest thing about this recipe is that it takes a whole 10ish minutes of prep work, (like my timing there?) and around 40-45 minutes of cook time. That will vary due to the size of your chicken breasts, but more on that later.

I love to cook, but with apartment life being what it is and having a tiny kitchen, spending time in our wee food closet is not something I want to do a lot of at the moment. So quick, easy, and tasty dinners are this mamas favorite!

Second, this recipe is pretty darn versatile. If your family doesn’t love asparagus, like mine does, then swap it out for any other roasted veggie. Broccoli would be amazing, brussels sprouts, cauliflower, or even carrots. As far as the amount needed, you know your family best and that will be the determining factor. I know that two large chicken breasts is plenty for the 5 of us. The three big kids (6, 5, and 3) usually split one, then EM and I split the second with some left over to give to whichever kid is particularly hungry that night.

Now to cut to the chase, this recipe is super simple!

Step 1. Pour yourself a glass of wine!
I chose this Rose by Avaline (not sponsored just super yum!), light, crisp, and refreshing – perfect for a poultry dish.

Step 2. Preheat your oven to 425F and prep your baking sheet(s) with either parchment paper or a cooking spray.

Now this is where I need to either invent a giant baking sheet, or someone needs to post a link of one below in the comments.
One sheet dinners are not easy when you have a big family, so two sheets it is!

Step 3. Prep your veggies.
I like to use baby golden potatoes and cut them into quarters. Red roasting potatoes work as well. Pop them in a bowl and toss with olive oil, salt, and pepper. Next, prep your asparagus.
We use 2 lbs, but again, my kids REALLY like it! I remove the tough bottom part of the stem, then place them on a baking sheet, drizzle olive oil, season with salt and pepper, and the juice of half of a fresh lemon.
Save the other half for later.
Cook time will vary – the harder the vegetable you choose, the longer it will take, but for the asparagus 15 minutes is all you need.

Step 4. Prep your chicken breast.
I used two large chicken breast – you use as many as you need to feed your family.
I like to cut off any weird skin that may be left on it, or other weird looking chicken bits. Clearly I know all the technical terms. Pound them a bit to flatten them some. Pat dry, and season both sides with salt and pepper. I find that salt really brings out the flavor in chicken so I am generous, but that is a personal preference.

Step 5. In a shallow dish combine bread crumbs, garlic powder, Italian seasoning, and grated parmesan cheese. I used whatever breadcrumbs we had in the pantry. It was a mixture of “traditional” bread crumbs and Panko. If you have Italian breadcrumbs then you can forego the added Italian seasoning.

Now here is where I don’t measure.

I used about 1/2 to 3/4 of a cup of grated Parmesan cheese. It was all I had left – next time, I’d use a full cup. I added all of the garlic powder I had left, which was likely .5 of a tsp. I’d personally kick that up a notch to a full tsp because this mama loves her garlic. Thankfully, this is one of those dishes you can make with whatever you have on hand – so don’t be afraid to improvise. As far as the Italian seasoning I added about 1tbs.

Step 6. In another shallow dish combine two beaten eggs with about a 1/4 cup of milk. To be honest I just splashed that bad boy in there and didn’t exactly measure, but it looked to be about 1/4 of a cup.

Step 7. Dredge the seasoned chicken breast into the egg and milk mixture then directly into the breadcrumbs. After you fully cover both sides, place them on your baking sheet. Add your potatoes around your chicken, leaving enough space between each piece to allow for browning.

Step 8. Bake for 30 minutes.

Step 9. After 15-30 minutes add your asparagus, or other vegetable into the oven.
Due to the size of our family and amount of food needed, I used a second baking sheet and placed it on the rack below.
If you use a harder veg, like the carrot, add your veggies earlier on, after 15 minutes of baking, to allow for them to finish at the same time as your chicken, while you will want to wait until 30 minutes in to add your asparagus.

Step 10. Once your chicken reaches an internal temp of 165F, it’s time to eat! Depending on the size of your breasts it may take closer to the 45 full minutes, while others may take a bit less.
Have a thermometer on hand.

Right before serving I grated some fresh lemon zest over my asparagus to add some brightness to the dish. Now all you have to do is, serve, enjoy, and watch the food disappear!