Crispy parmesan baked chicken milanese & veggies is a delicious pan sheet dinner. Keto chicken parmesan baked with baby potatoes and green beans in a flavorful garlic butter sauce.
Who can resist this fantastic sheet pan meal! I can’t. It is quick and so easy to make.
Chicken Milanese
Chicken Milanese is an Italian famous dish, thinly sliced chicken are dredged in egg and parmesan cheese breadcrumbs and then pan-fried until crispy.
This recipe is my twist on this classic Italian dish. I didn’t use the breadcrumbs to make chicken parmesan keto and gluten free. And I baked it with veggies to have a complete dinner. So you don’t need to stand near the stove to deep fry the breaded chicken and later waste time to make a side dish. Sounds good? And believe me, the whole family will gobble up the entire sheet in minutes. It is seriously good!
oven baked chicken
The healthiest way to cook chicken breasts is to bake them in the oven. It is always a great alternative to deep-fried chicken if you are trying to lose weight.
However, some people are skeptical about baking chicken because it can become dry if not baked correctly. If you are one of them, don’t be! The egg wash and parmesan coating will seal the moisture inside the chicken. It will be juicy and absolutely delicious!
how to make oven baked chicken Milanese
- Combine egg, minced garlic, dried parsley, lemon juice, salt and pepper. Marinate chicken in the egg mixture for 15 minutes.
- Mix together almond flour, parmesan cheese and Italian seasoning. You can substitute almond flour with bread crumbs if desired.
- Dredge each chicken breast in parmesan mixture.
- Bake in the oven for 25-30 minutes or until the internal temperature reaches 165˚F (74˚C). Chicken Milanese will be juicy and will have crispy edges if cooked correctly. If you like dark meat, use chicken thighs instead.
Pan sheet dinner
Who doesn’t like effortless pan sheet dinner? It is perfect for busy weeknights. Roasted potatoes and green beans go really well with Chicken Milanese. Make sure to use BABY potatoes otherwise they might be still hard when chicken is done. For a low carb dinner, substitute potatoes with cauliflower or broccoli. Other options:
- Asparagus
- Brussels sprouts,
- Mushrooms
- Sweet potatoes.
This is going to be a huge hit at the dinner table because it is outrageously good! The entire family will love it!
How to store crispy parmesan baked chicken milanese & veggies
If you have any leftovers, put them in an airtight container and refrigerate for 3-4 days. Serve the leftover chicken parmesan with pasta or salad like this Mediterranean fattoush.
More Chicken Breast recipes
If you make Crispy parmesan baked chicken milanese & veggies be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
Crispy Parmesan Baked Chicken Milanese & Veggies
Ingredients
For The Chicken:
- Large egg-1
- Lemon juice-3 tablespoons
- Garlic cloves minced-1 tablespoon
- Dried parsley-½ teaspoon
- Salt-½ teaspoon
- Ground black pepper-½ teaspoon
- Almond flour-½ cup
- Italian seasoning-½ teaspoon
- Fresh grated Parmesan cheese-½ cup
- Chicken breasts boneless and skinless- 4
- Basil leaves or parsley chopped-1 tablespoon
For The Veggies:
- Baby potatoes quartered- 1 lb (500 g), about 8-10 potatoes
- Unsalted butter melted-½ cup
- Garlic cloves minced-1 tablespoon
- Salt and pepper- as needed
- Green beans cut into thirds- l lb ( 500 g)
Instructions
- Preheat your oven to 400°F (200°C). Grease a large baking tray with cooking oil spray or brush with oil lightly. Keep aside.
- Whisk together the egg, lemon juice, 1 tablespoon garlic, dried parsley, salt and pepper.
- Place the chicken breasts into the bowl with egg mixture, mix to coat evenly, cover with plastic and refrigerate for 15 minutes or overnight if time allows.This helps to develop a deeper flavor.
- Combine almond flour, parmesan cheese and Italian seasoning in another bowl.
- Dredge each chicken breast in the parmesan mixture, pressing to evenly coat.
- Arrange the chicken breasts on the prepared tray and spray them with oil spray.
- Mix butter, salt, pepper and garlic in a small bowl. Put potatoes into a zip-log bag and add half of the garlic butter. Shake to coat evenly. Arrange the potatoes on the tray around the chicken in a single layer.
- Bake for 25 minutes in the preheated oven to 400°F (200°C).
- Remove the baking tray from the oven. In the same zip-log bag mix together the green beans and the remaining garlic butter. Push potatoes to one side and place the green beans around the chicken on the other side of the tray. Return to the oven and broil for 10 minutes over medium heat or until the chicken is golden brown and potatoes are tender.
- Garnish with chopped basil leaves or parsley. Serve immediately and enjoy!
Nutrition
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