One-Pan Crispy Parmesan Garlic Chicken with Veggies

Let’s be honest: weeknight dinners can feel like a chore. But what if you could whip up something crispy, cheesy, and completely satisfying—all on a single baking tray? These One-Pan Crispy Parmesan Garlic Chicken Cutlets are here to save your sanity and your dishes!

They’re crispy, juicy, full of garlicky flavor, and made even better with roasted veggies that cook right alongside the chicken. That means fewer dishes, faster cleanup, and a dinner that looks like you tried way harder than you did.

So, What Are Garlic Parmesan Chicken Cutlets?

Think of them as your new favorite comfort food—thin slices of chicken breast coated in garlicky panko breadcrumbs, plenty of Parmesan cheese, and baked (not fried!) until perfectly golden. And since we’re all about easy wins, we’re roasting the veggies right next to them for a complete meal in one go. You’ll feel like a weeknight wizard.

Why You’ll Be Obsessed

• One pan. One tray. One cleanup. Done
• That crispy golden crust? Absolute magic
• Roasted veggies join the party—no need for sides on the stove.
• Kid-approved, adult-devoured.
• It’s meal prep heaven. Bake once, eat twice (or thrice)

Let’s Make It!

Step 1: Season the Chicken

Pat those cutlets dry like a pro. Sprinkle with salt, pepper, and a little garlic powder. Beat the egg in a shallow bowl and set it aside.

Step 2: Breading Time

In a bowl, mix together your panko, Parmesan, Italian seasoning, and one tablespoon of olive oil. This combo makes the coating crispy and extra flavorful.

Step 3: Coat the Cutlets

Dip each chicken piece into the beaten egg (don’t forget to let the excess drip off), then press into the breadcrumb mixture until fully coated. Feel free to press down for max crunch.

Step 4: Tray Assembly

Preheat your oven to 425°F (220°C). Lightly grease a big baking sheet. Lay your cutlets on one side. On the other hand, toss all your veggies with olive oil, garlic powder, salt, and pepper, then spread them out.

Step 5: Bake!

Drizzle that last tablespoon of olive oil over the chicken. Pop everything in the oven for 20–25 minutes until the cutlets are golden and the veggies are roasted to perfection. Flip the veggies halfway if you’re feeling fancy.

Step 6: Serve It Up

Let everything cool for a couple of minutes (if you can wait). Sprinkle chopped parsley over the top, grab some tongs, and serve straight from the tray. No extra dishes. You’re welcome.

Pro Tips from the Kitchen

• Panko is your crunch BFF—don’t sub it unless you have to.
• Add lemon zest to your breading for a citrusy twist.
• Want more kick? A pinch of chili flakes does the trick.
• Broil for the last 2 minutes if you love that ultra-crisp finish.
• Leftovers make a killer lunch. Pack with extra veggies or wrap in a tortilla!
  

Ready for More One-Pan Magic?

If you’re loving the ease of these Garlic Parmesan Chicken Cutlets, wait till you try our Sheet Pan Chicken Cutlets—another no-mess, flavor-packed dinner that bakes everything together in under 30 minutes! From crispy edges to juicy centers and perfectly roasted sides, one-pan meals like these prove that convenience and taste can go hand-in-hand. Bookmark this recipe, and keep your weeknight dinners simple, satisfying, and seriously delicious!

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