Tips for Experienced Cooks
For a flavorful twist, consider adding a pinch of smoked paprika to the breadcrumb mixture. It'll add a subtle smokiness that complements the Parmesan and herbs beautifully. Also, ensure that the oven-safe skillet is preheated in the oven before adding the chicken, as this can lead to a crisper coating. Additionally, when roasting the vegetables, try adding a drizzle of honey along with the balsamic vinegar before baking for a beautiful caramelization and a hint of sweetness.
Step 1: Prepare the breading
Preheat the oven to 400°F. In a shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper.
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 2: Dredge the chicken
Place the flour in another shallow dish and the beaten eggs in a third shallow dish. Dredge each chicken breast in the flour, shaking off any excess, then dip in the egg mixture, and finally coat with the breadcrumb mixture, pressing the mixture onto the chicken to help it adhere.
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
Step 3: Brown the chicken
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side, or until golden brown.
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
Step 4: Bake the chicken
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
Step 5: Prepare the roasted vegetables
In a large bowl, toss together the cherry tomatoes, broccoli florets, red onion, garlic, balsamic vinegar, salt, and pepper. Spread the vegetables out on a baking sheet and roast for 10-15 minutes, or until tender and lightly browned.
- 1 pint cherry tomatoes
- 2 cups broccoli florets
- 1 red onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 6: Serve
Serve the chicken with the roasted vegetables on the side.
Meat, Eggs, & Dairy
- 4 whole chicken breast
Pantry Items
- 1/2 cup parmesan cheese
- 2 whole egg
- 1 cup whole wheat breadcrumbs
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
Fresh Produce & Herbs
- 2 cups cherry tomato
- 2 cups broccoli floret
- 1 whole red onion
Seasonings & Spices
- 4 cloves fresh garlic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper