Sheet Pan Crispy Parmesan Garlic Chicken
6 Chicken Breast Halves
Salt and Pepper, to taste
1/4 Cup Milk
1-2 Cups Fresh Breadcrumbs (from 3-4 Slices Martin’s Butter Bread)
2 Cups Parmesan Cheese, grated
1 Tablespoon Italian Seasoning
1 1/2 Teaspoons Garlic Powder, divided
1/2 Teaspoon Paprika (optional)
1 Pound Baby Potatoes, quartered
1 Bunch Asparagus, cut into thirds
2 Tablespoons Olive Oil
1/2 Lemon, juice and zest
Preheat oven to 425 degrees F. Spray a sheet pan with cooking spray or line with parchment paper. Set aside.
Toast Butter Bread slices lightly in the oven or toaster until crisp. (Alternately, you can let the slices sit for 1-2 hours or overnight until slightly dried out.) Use a food processor to pulse into fine breadcrumbs. (Each slice should be about ½ cup of breadcrumbs.)
Prepare vegetables: chop baby potatoes into quarters and slice asparagus into thirds.
In a shallow dish, whisk together egg and milk. In another shallow dish add breadcrumbs, parmesan cheese, Italian seasoning, and 1 tsp. garlic powder.
Season chicken with salt and pepper, then dredge them in the egg mixture, then coat them in the panko mixture. Arrange onto prepared sheet pan.
Place the quartered potatoes next to the chicken on the sheet pan. Drizzle the potatoes with olive oil and season generously with salt and pepper, ½ tsp. garlic powder, and paprika (if desired). Toss to coat.
Bake chicken and potatoes for 15 minutes, then remove from oven and flip the chicken breasts. Add the chopped asparagus to the sheet pan, drizzle with olive oil and season with salt and pepper and a bit of lemon zest; toss to coat. Return to oven and continue baking for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees F.
Serve, with a squeeze of fresh lemon juice over the asparagus. Enjoy!
Recipe adapted from: https://therecipecritic.com