Baked Chicken Cutlets with Veggies

When I think about the perfect weeknight meal, Baked Chicken Cutlets with Veggies immediately comes to mind. It’s one of those recipes that not only fills the belly but also warms the heart. Picture a bustling kitchen, the aroma of tender chicken wafting through the air, mixed with the medley of colorful veggies. I often find myself in the kitchen after a long day, eager to create something both satisfying and nourishing. This recipe is my go-to because it’s simple yet feels like a special occasion. The joy of preparing it comes not just from the act itself but from the anticipation of gathering around the table with loved ones. As the cutlets bake to perfection, I can’t help but feel the excitement build, knowing that this meal will leave everyone smiling.

What’s In This Baked Chicken Cutlets with Veggies

Bringing together a stellar mix of ingredients, this recipe combines simple yet flavorful components that work harmoniously. The chicken forms the star of the show, while the veggies provide freshness and crunch. Each ingredient plays a role in not just flavor but also in texture, making every bite a delightful experience.

• 1 lb chicken breast cutlets (about 4 thin chicken cutlets) – The main protein source, juicy and tender, perfect for baking.
• 3 tbsp flour – Helps create a base for the coating, adding a slight crunch.
• 1/2 tsp garlic powder – A flavorful addition that enhances the chicken’s taste.
• 1/4 cup parmesan – This cheese adds a savory depth and an irresistible crust.
• 1/4 cup Italian seasoned bread crumbs – Provides the perfect crispy texture.
• 2 eggs, sliced – Binds the coating ingredients together.
• 1 cup broccoli florets – Bright and nutritious, adding a great crunch.
• 1 cup zucchini squash, chopped to thick bite-sized pieces – Adds moisture and sweetness.
• 1/4 red onion, roughly chopped – Contributes a sweet and tangy flavor.
• 1 cup mushrooms, sliced – Earthy and rich, they complement the other veggies well.
• 1/2 cup grape tomatoes – Burst with sweetness, adding a pop of color.
• 1 tbsp olive oil – Helps to roast the veggies and adds healthy fats.
• 1/4 tsp salt – Enhances the flavors of all ingredients.
• 1/4 tsp pepper – Adds a bit of heat.
• chopped parsley – For garnish, adding freshness and color.
• grated parmesan – To sprinkle on top just before serving for added cheesiness.

Directions for Baked Chicken Cutlets with Veggies

Let’s get cooking! The beauty of this dish lies in its simplicity, and I can’t wait to share how easy it is to make. Follow these steps, and you’ll have a delicious meal waiting for you in no time.

1. Start by gathering three shallow dishes. In the first, combine the flour and garlic powder. This mixture will form the first layer of flavor. In the second dish, scramble the eggs. The eggs act as a binder for the coating. In the third dish, mix together bread crumbs and parmesan until well combined.
2. Next, take each piece of chicken and coat it in the flour mixture, shaking off any excess. This step is crucial for achieving that crispiness.
3. After coating in flour, dip the chicken into the scrambled eggs. Make sure it’s evenly coated, allowing the bread crumbs to stick well.
4. Roll the coated chicken in the bread crumbs and parmesan mixture. Press lightly to ensure the crumbs adhere properly.
5. Preheat your oven to 375°F (190°C) while you prepare the veggies.
6. On a large cookie sheet, lay the prepared chicken breasts on one side. Make sure they have enough space to bake evenly.
7. In a bowl, combine the broccoli, zucchini, red onion, and mushrooms. Spread the veggies out on the other side of the cookie sheet. This way, everything cooks together, and the flavors meld beautifully.
8. Drizzle the veggies with olive oil and season them with garlic powder, salt, and pepper. Toss it all together for even coating.
9. Place the cookie sheet in the oven and bake for about 20 minutes. Keep an eye on the chicken; it should be golden brown and cooked through.
10. After 20 minutes, add the grape tomatoes on top of the veggies and return to the oven for an additional 3 to 5 minutes. This gives the tomatoes a chance to soften without losing their shape.
11. Once everything is cooked, take it out of the oven and let it rest for a minute. Then, garnish with chopped parsley and an extra sprinkle of parmesan if desired. Serve hot and enjoy your homemade meal!

Recipe Notes about Baked Chicken Cutlets with Veggies

Here are some tips to keep in mind when making this delightful dish.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the cooked cutlets for up to 2 months. Reheat them in the oven for the best texture.
• Pairing: Serve with a side salad or garlic bread for a complete meal.
• Variations: Feel free to add or substitute vegetables such as red bell pepper or asparagus based on your preference.
• Serving suggestion: This dish is perfect for meal prep. Make a larger batch and enjoy leftovers throughout the week!

What to Serve Alongside Baked Chicken Cutlets with Veggies

Pairing your Baked Chicken Cutlets with Veggies with the right sides can elevate your meal experience. Here’s a list of ideas:

• Garlic bread: A crunchy, buttery slice of garlic bread pairs perfectly and soaks up any sauce.
• Simple green salad: A light salad with a tangy vinaigrette complements the chicken beautifully.
• Rice or quinoa: Serve alongside some fluffy rice or a nutty quinoa for a wholesome touch.
• Seasonal roasted vegetables: Enhance the meal’s flavor profile with a mix of seasonal veggies roasted to perfection.
• Pasta: A side of pasta tossed in olive oil and herbs is a delightful addition.
• Occasions: This dish is versatile enough for any occasion, from casual family dinners to festive gatherings.
• Meal prep: Perfect for prepping ahead of time. Assemble everything and pop it in the oven when you’re ready to eat.

FAQ

Conclusion

The Baked Chicken Cutlets with Veggies embodies everything we love about home cooking—simple ingredients coming together to create a heartwarming meal. Whether you’re busy on a weeknight or hosting a special dinner, this recipe will impress. I encourage you to give it a try and savor the flavors. You might just find it becomes a staple in your kitchen, bringing joy to every meal.

Baked Chicken Cutlets with Veggies

The ultimate comfort food, Baked Chicken Cutlets with Veggies combines crispy chicken with vibrant roasted vegetables. It's an easy weeknight dinner that satisfies cravings and brings everyone together. Make it tonight for a delicious meal!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Chicken breast cutlets (about 4 thin chicken cutlets)
• 3 tbsp Flour
• 1/2 tsp Garlic powder
• 1/4 cup Parmesan
• 1/4 cup Italian seasoned bread crumbs
• 2 Eggs sliced
• 1 cup Broccoli florets
• 1 cup Zucchini squash chopped to thick bite-sized pieces
• 1/4 Red onion roughly chopped
• 1 cup Mushrooms sliced
• 1/2 cup Grape tomatoes
• 1 tbsp Olive oil
• 1/4 tsp Garlic powder
• 1/4 tsp Salt
• 1/4 tsp Pepper
• Chopped parsley
• Grated parmesan

Equipment

• Grater
• Oven
• Mixing Bowl
• Chef's Knife
• Baking Sheet

Method

 

1. Start by gathering three shallow dishes. In the first, combine the flour and garlic powder. This mixture will form the first layer of flavor. In the second dish, scramble the eggs. The eggs act as a binder for the coating. In the third dish, mix together bread crumbs and parmesan until well combined.
2. Next, take each piece of chicken and coat it in the flour mixture, shaking off any excess. This step is crucial for achieving that crispiness.
3. After coating in flour, dip the chicken into the scrambled eggs. Make sure it’s evenly coated, allowing the bread crumbs to stick well.
4. Roll the coated chicken in the bread crumbs and parmesan mixture. Press lightly to ensure the crumbs adhere properly.
5. Preheat your oven to 375°F (190°C) while you prepare the veggies.
6. On a large cookie sheet, lay the prepared chicken breasts on one side. Make sure they have enough space to bake evenly.
7. In a bowl, combine the broccoli, zucchini, red onion, and mushrooms. Spread the veggies out on the other side of the cookie sheet. This way, everything cooks together, and the flavors meld beautifully.
8. Drizzle the veggies with olive oil and season them with garlic powder, salt, and pepper. Toss it all together for even coating.
9. Place the cookie sheet in the oven and bake for about 20 minutes. Keep an eye on the chicken; it should be golden brown and cooked through.
10. After 20 minutes, add the grape tomatoes on top of the veggies and return to the oven for an additional 3 to 5 minutes. This gives the tomatoes a chance to soften without losing their shape.
11. Once everything is cooked, take it out of the oven and let it rest for a minute. Then, garnish with chopped parsley and an extra sprinkle of parmesan if desired. Serve hot and enjoy your homemade meal!

Notes

• Tip: If chicken is not already in prepared cutlets, cut each chicken breast horizontally into thin slices about 1/4-1/2 inch thick. Lay the chicken between sheets of plastic wrap and beat each piece to an even 1/4 inch thickness with a meat mallet.
• Tip: You can omit or add vegetables to this mixture to your taste preference. Other veggies that work well are: red bell pepper, yellow squash, asparagus, eggplant, artichokes.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.