Creamy Parmesan Chicken and Roasted Vegetable Symphony

Bynews dail

Jan 29, 2025

Creamy Parmesan Chicken with Roasted VegetablesIngredients:
For the Chicken:
1 boneless, skinless chicken breast (4-6 ounces) 1/4 cup grated Parmesan cheese 1 tablespoon olive oil Salt and pepper, to tasteFor the Roasted Vegetables:
1 cup broccoli florets 1 cup carrots, peeled and sliced 1 cup zucchini, sliced 2 tablespoons olive oil 1/4 teaspoon Italian seasoning Salt and pepper, to tasteFor the Sauce:
1/2 cup heavy cream 2 tablespoons grated Parmesan cheese 1/4 teaspoon garlic powder Salt and pepper, to tasteInstructions:
1.
Prepare the chicken:
Preheat oven to 400°F (200°C).
In a shallow dish, combine the chicken breast, Parmesan cheese, olive oil, salt, and pepper.
Toss to coat.
Place the chicken on a baking sheet lined with parchment paper.
2.
Roast the vegetables:
In a separate bowl, toss the broccoli, carrots, zucchini, olive oil, Italian seasoning, salt, and pepper.
Spread the vegetables on a second baking sheet lined with parchment paper.
3.
Bake:
Place both the chicken and vegetable baking sheets in the oven.
Roast the chicken for 15-20 minutes, or until cooked through.
Roast the vegetables for 15-20 minutes, or until tender.
4.
Make the sauce:
In a small saucepan, combine the heavy cream, Parmesan cheese, garlic powder, salt, and pepper.
Bring to a simmer over medium heat, stirring constantly.
Cook for 5-7 minutes, or until the sauce has thickened.
5.
Assemble the dish:
Remove the chicken and vegetables from the oven.
Place the chicken on a plate and top with the sauce.
Arrange the roasted vegetables around the chicken.
Serve immediately.
Tips:
For a crispy chicken breast, cook it under a broiler for the last 2-3 minutes.
Add other roasted vegetables, such as bell peppers or mushrooms, to the dish.
Garnish the dish with fresh parsley or basil for extra flavor.

Creamy Parmesan Chicken and Roasted Vegetable Symphony

Bynews dail

By news dail

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