One Pan Crispy Walnut Herb Chicken and Vegetables

By The Recipe Critic
Total Time
35 Mins
Serves
4
Serving Size
1 chicken breast and 1 cup vegetables

DESCRIPTION

Prep Time
10 Mins
Cook Time
25 Mins
Total Time
35 Mins
Calories
441
Total Fat
18
Polyunsaturated Fat
6
Cholesterol
112
Sodium
555
Carbohydrates
22
Dietary Fiber
4
Protein
45
Vitamin D
0 mcg

Ingredients

  • 4 (6-ounce) chicken breast cutlets
  • 1/4 cup whole milk
  • 2 tablespoons Dijon mustard
  • 1/3 cup California walnuts
  • 1/3 cup panko bread crumbs
  • 1 tablespoon dried parsley
  • 2 teaspoons dried basil
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon, plus 1/8 teaspoon kosher salt, divided
  • 1/4 teaspoon, plus 1/8 teaspoon freshly ground black pepper, divided
  • 1 cup baby potatoes, quartered (4 ounces)
  • 1 cup carrots, sliced in half lengthwise
  • 1 cup broccoli pieces
  • 1 red bell pepper, cut into small chunks
  • 1 yellow bell pepper, cut into small chunks
  • 2 tablespoons olive oil

Preparation

1.  Preheat oven to 400°F. Line a large baking sheet with aluminum foil and spray with cooking spray. Set aside.

2.  Pound the chicken breasts so that they are about ½-inch thick. In a shallow dish, combine milk and Dijon mustard stirring with a whisk. Add the chicken to the milk turning to coat. Set aside. 

3.  Pulse walnuts in a food processor until they resemble fine crumbs. 

4.  In another shallow dish, combine finely chopped walnuts with the panko bread crumbs, parsley, basil, Parmesan cheese, rosemary and 1/4 teaspoon salt and 1/4 teaspoon black pepper. 

5.  Remove chicken from milk mixture and dredge in crumb mixture. Lay the chicken on top of the aluminum foil lined baking sheet.

6.  Arrange potatoes, carrots, broccoli and bell peppers around the chicken and sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper. Drizzle olive oil over the chicken and vegetables.

7.  Bake for 15 minutes, then remove from oven and flip chicken and stir veggies. Bake for an additional 15 minutes or until chicken is no longer pink. Serve immediately.