One Pan Crispy Walnut Herb Chicken and Vegetables

Name: One Pan Crispy Walnut Herb Chicken and Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: 2 pounds boneless skinless chicken breasts; ¼ cup milk; 2 tablespoons Dijon mustard; ⅓ cup panko crumbs; ⅓ cup finely chopped walnuts; 2 tablespoons parmesan; 1 tablespoon dried parsley; 2 teaspoons dried basil; 1 teaspoon dried rosemary; 1 cup thinly sliced baby potatoes; 1 cup sliced carrots; 1 cup broccoli; 1 cubed red bell pepper; 1 cubed yellow bell pepper; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons olive oil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4
Calories
158 kcal
Course
Dinner
Cuisine
American

One Pan Crispy Walnut Herb Chicken and Vegetables

Iris Warren

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One Pan Crispy Walnut Herb Chicken and Vegetables is a delicious meal all made in one pan! The chicken gets coated with a nutty walnut herb coating and is surrounded by tender veggies. This is sure to be a hit!

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Ingredients

Servings

2 pounds boneless skinless chicken breasts
¼ cup milk
2 tablespoons Dijon mustard
⅓ cup panko crumbs
⅓ cup finely chopped walnuts
2 tablespoons parmesan
1 tablespoon dried parsley
2 teaspoons dried basil
1 teaspoon dried rosemary
1 cup thinly sliced baby potatoes
1 cup sliced carrots
1 cup broccoli
1 cubed red bell pepper
1 cubed yellow bell pepper
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil

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Instructions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray with cooking spray. Pound 2 pounds boneless skinless chicken breasts so that they are about ½ thickness.
In a shallow dish, combine ¼ cup milk and 2 tablespoons dijon mustard in a shallow dish stirring with a whisk. Add the chicken to the milk turning to coat.
In another shallow dish, combine the ⅓ cup panko crumbs with ⅓ cup finely chopped walnuts, 2 tablespoons parmesan, 1 tablespoon dried parsley, 2 teaspoons dried basil, 1 teaspoon dried rosemary, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
Remove chicken from milk mixture and completely coat in the crumb mixture.
Lay the chicken on prepared baking sheet. Arrange 1 cup thinly sliced baby potatoes, 1 cup sliced carrots , 1 cup broccoli, 1 cubed red bell pepper and 1 cubed yellow bell pepper around the chicken. Sprinkle with salt and pepper and drizzle in 2 tablespoons olive oil.
Bake for 10 minutes and flip chicken and veggies. Bake for an additional 15 minutes or until chicken is no longer pink and cooked to 165 degrees Fahrenheit.

Nutrition Information

Show Details

Calories 158kcal (8%) Carbohydrates 16g (5%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 3mg (1%) Sodium 348mg (15%) Potassium 399mg (11%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 5532IU (111%) Vitamin C 30mg (33%) Calcium 103mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 158 kcal

% Daily Value*

Calories	158kcal	8%
Carbohydrates	16g	5%
Protein	4g	8%
Fat	9g	14%
Saturated Fat	2g	10%
Cholesterol	3mg	1%
Sodium	348mg	15%
Potassium	399mg	8%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	5532IU	111%
Vitamin C	30mg	33%
Calcium	103mg	10%
Iron	1mg	6%