Parmesan Crusted Chicken with Maple Carrots
A delightful combination of crispy Parmesan-crusted chicken paired with sweet maple-glazed roasted carrots, perfect for a comforting meal.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl medium
- 1 Oven preheated to 400°F
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 1 cup freshly grated Parmesan cheese
- 1 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Maple Carrots
- 1 lb carrots peeled and sliced
- 2 tbsp olive oil
- 1/4 cup pure maple syrup
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F. Season the chicken breasts with salt and pepper. In a bowl, combine Parmesan cheese, breadcrumbs, garlic powder, and Italian seasoning. Coat each chicken breast with the mixture, pressing to adhere.
- Peel and slice the carrots evenly. Toss them in a bowl with olive oil, maple syrup, salt, and pepper until well-coated.
- Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is golden brown and cooked through.
- Spread the prepared carrots on another baking sheet. Roast in the oven alongside the chicken for 25-30 minutes, stirring halfway through, until tender and caramelized.
Serving
- Once both the chicken and carrots are done, serve them together on a plate. The chicken should be crispy and the carrots sweet and glazed.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Notes
Pro Tips: For extra crunch, double-dip the chicken in the Parmesan mixture. Ingredient Substitutions: Use panko breadcrumbs for a lighter texture. How to Serve: Pair with a simple green salad. Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Make-Ahead Tips: Prep the coating and carrots in advance to save time.