Easy One-Pan Parmesan Spring Chicken

As the days grow longer and warmer, there’s nothing quite like a meal that captures the freshness of the season. This One-Pan Parmesan Spring Chicken is a true celebration of spring, bringing vibrant colors and incredible flavor to your dinner table with minimal fuss. A beautiful golden parmesan and herb crust keeps the chicken wonderfully moist, while a medley of tender spring vegetables roasts alongside it to perfection. It’s hearty enough for a cool evening yet light enough for a sunny day, making it the perfect, crowd-pleasing dish to refresh your weekly menu.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 lb new potatoes, halved or quartered if large
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh or frozen sweet peas
• 2 tbsp olive oil, divided
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste
• 1 lemon, halved

Instructions

1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. On the baking sheet, toss the new potatoes with 1 tablespoon of olive oil, a generous pinch of salt, and pepper. Arrange them in a single layer and roast for 15 minutes to give them a head start.
3. While the potatoes are roasting, prepare the chicken coating. In a shallow bowl, whisk together the grated Parmesan, panko breadcrumbs, garlic powder, dried oregano, and another pinch of salt and pepper.
4. Pat the chicken breasts dry with a paper towel. Brush them lightly with the remaining 1 tablespoon of olive oil. Dredge each chicken breast in the Parmesan mixture, pressing gently to ensure the coating adheres well on all sides.
5. Carefully remove the baking sheet from the oven. Push the potatoes to one side and add the asparagus to the pan. Place the coated chicken breasts in the center of the pan.
6. Return the pan to the oven and bake for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the crust is golden and crispy.
7. During the last 5 minutes of cooking, scatter the peas over the vegetables on the baking sheet and allow them to cook until tender and bright green.
8. Once everything is cooked, remove the pan from the oven. Squeeze the juice from one half of the lemon over the chicken and vegetables. Cut the other lemon half into wedges for serving. Let the chicken rest for a few minutes before serving everything warm, directly from the pan.

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