• Lisa Jarvis

One Pan Parmesan Chicken with Roasted Brussels Sprouts


You know I love a one-pan dinner recipe! You’ll love this for a weeknight! The chicken was tender and juicy and the Parmesan topping was delicious! If you aren’t a fan of Brussels sprouts, you can choose a different veggie to roast with it, but man this hit the spot!

Here’s what you need:

1/3 cup grated Parmesan cheese

3 T olive oil

4 T Panko bread crumbs

zest of one lemon

1/8 t salt

4 chicken breast cutlets

1 to 1 1/2 lb Brussels sprouts, halved

1/2 t minced garlic

salt to taste

one lemon cut in wedges


Preheat the oven to 425. Mix the first five ingredients in a bowl. Brush both sides of the chicken with olive oil. Place the chicken on a large baking sheet. Top each piece of chicken evenly with the Parmesan mixture. Place the Brussels sprouts and garlic in a bowl. Drizzle with a little olive oil and stir to coat. Salt and pepper to taste. Place them on the baking sheet around the chicken. Lay the lemon wedges around on the baking sheet. Cook for 18-20 minutes or until chicken has reached an internal temperature of 165. Enjoy!



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