Parmesan Crusted Natural Chicken Breast Recipe
Herb smashed potatoes, summer vegetable calabacitas, dijon pan sauce
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Ingredients
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For the Chicken
For the Herb Smashed Potatoes
For the Summer Vegetable Calabacitas
For the Dijon Pan Sauce
Method
For the Chicken
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). In a bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper. Coat each chicken breast with olive oil, then dredge in the breadcrumb mixture, pressing to adhere.
- 2
Bake the Chicken
Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the chicken is cooked through and the crust is golden brown.
For the Herb Smashed Potatoes
- 3
Cook the Potatoes
Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- 4
For the Summer Vegetable Calabacitas
- 5
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Then add zucchini, yellow squash, and red bell pepper. Season with salt and black pepper.
- 6
Cook Until Tender
Sauté the vegetables until tender and slightly caramelized, about 8-10 minutes. Remove from heat.
For the Dijon Pan Sauce
- 7
Make the Sauce
In the same skillet used for the vegetables, add chicken broth and bring to a simmer. Stir in Dijon mustard and heavy cream. Cook for an additional 2-3 minutes until slightly thickened. Season with salt and pepper to taste.