Chicken Parm with Roast Vegetables

This delightfully tasty dish offers up a hearty and fulfilling plate of food that’s an alternative to the typical pairing of Chicken Parm with Pasta or Fries. The perfectly cooked, crispy Chicken Parm is topped over a medley of Roast Vegetables including Carrots, Potatoes, Onions, and Brussel Sprouts. We add a touch of vibrant Yoghurt Sauce to brighten up the whole dish, resulting in a hearty, tasty, and (somewhat) healthy dinner!

How to make Chicken Parm with Roast Vegetables

All the elements of this recipe are very easy to make. The only kicker, however, is if you are preparing everything from scratch (including the Chicken Parm) it’s going to take a little while. I’d suggest allowing about 1 ½ hours all up to ensure you’ve got more than enough time to prepare the dish

There are three main components to the dish that we’ll walk you through in this recipe. The Chicken Parm, the Roast Vegetables, and the Yoghurt Sauce. We’ll kick things off with the Chicken Parm which is the most labor-intensive step

Making a perfect Chicken Parm from scratch

Everyone loves a good Chicken Parm, and they are so fun to make at home. Personally, I find nothing beats the flavor of a perfectly fried homemade Chicken Parm. A classic Chicken Parm is a piece of Chicken Breast that’s been pounded out, crumbed with Breadcrumbs and fried until crispy. The Chicken is then topped with a Tomato Sauce and Mozzarella and broiled until the Cheese is all gooey and melty

The first step is to make the Tomato Sauce. It’s very easy to make too. Fry off some Onions or Shallots in a frying pan then add some Tomato Paste and Canned Tomatoes. Allow it to simmer for about 10 – 15 minutes until thickened. Set the Sauce aside to cool

The second step in making a homemade Chicken Parm is preparing the Chicken. You’ll want to use medium sized Chicken Breasts and pound them out until they’re a uniform thickness using a flat, heavy object. Rolling Pins are a favorite, as are heavy Saucepans. I’ve also been known to use a Wine Bottle on occasion, which does the job!

Create a breading station by filling three bowls. The first with seasoned AP Flour, the second with an Egg Wash, and the last with Breadcrumbs. Coat the Chicken in Flour, then Egg wash, then finish with the Breadcrumbs

Cooking the Chicken

The Chicken is then shallow fried in Oil until golden-brown and crispy on both sides. The frying should take about 4 – 5 minutes on each side but just keep checking the doneness as you cook. You want a brilliant golden-brown color

Once the Chicken is cooked you can begin to build the Chicken Parm. Spoon over a generous amount of the Sauce we made earlier, covering as much of the Surface as possible. Then, add slices of Mozzarella Cheese on top of the sauce, again blanketing the Chicken

Place the prepared Chicken Parms on a sheet pan and put them directly under the broiler in your oven over the highest temperature. Cook them until the Cheese melts and begins to slightly char and brown in parts. It’s now done! You can remove the Chicken Parms from the oven and slice them up ready for serving

The second element for this dish, the Vegetables

The unsung hero in our Chicken Parm with Roast Vegetables recipe must be the Veggies themselves. Often considered an afterthought, or simply filler on a plate, these Veggies are absolutely loaded with flavor

Roasting Vegetables is the absolute best way to get the most amount of flavor out of them. Prepare the Vegetables but roughly cutting them up into chunks (we simply cut the Brussel Sprouts in half) and season well with Olive Oil and Salt. Try to keep the size of the Vegetables relatively uniform so they cook at the same time

Roast them in the oven for about 25 – 30 minutes until completely cooked and tender. The Potatoes may take a little longer, so what you can do is add them separately to their own tray and cook them 10 minutes earlier

Once cooked, remove the Vegetables and taste for seasoning. They may need a sprinkle more Salt, but it’s best to taste them before adding any extra seasoning

The final step – a bright and vibrant Yoghurt Sauce

This may seem like an optional step, but I highly recommend you complete the Chicken Parm with Roast Vegetables dish by including this Yoghurt Sauce. It brightens up the whole dish, and adds a nice, creamy component to the Vegetables

It’s so easy to make as well. Simply mix Greek Yoghurt with Lemon Juice, Lemon Zest, finely chopped Garlic, and Salt in a bowl. Taste it for seasoning and adjust to your preferences and it’s done. I recommend making the Yoghurt Sauce in advance and storing it in the refrigerator until you’re ready to eat

If you’re in a pinch you can use ready-made Chicken Schnitzels

A nice little hack is using ready-made Chicken Schnitzels. All you’ll need to do is fry them up, add the toppings and broil them and you’ve instantly got Chicken Parm!

You’ll just need to watch the quality of the Chicken Schnitzels. Likely if you get your hands on some that have been made fresh by the local butcher it’s going to be a good result. I find this step is great as it’ll cut out a good 30 minutes from the overall prep time for this dish. Definitely worth it if you can source some good quality Chicken Schnitzels

Chicken Parm with Roast Vegetables Recipe

Ingredients

Yoghurt Sauce Ingredients

• ¾ cup Greek Yoghurt
• Juice of 1 Lemon
• Zest of ½ a Lemon
• 2 Garlic Cloves, finely diced
• Pinch of Salt
  
  

Chicken Parm Ingredients

• 1 tbsp. Olive Oil
• 1 Shallot or ½ Yellow Onion, finely diced
• 2 Garlic Cloves, finely diced
• 1 tbsp. Tomato Paste
• 14 oz / 400g Canned Tomatoes
• 2 Chicken Breasts
• 1 cup AP Flour
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 3 Eggs, whisked
• 1 cup Breadcrumbs
• Salt
• 2 cups of Frying Oil (eg: Canola or Vegetable Oil)
• 100g / 3.5 oz. Mozzarella Cheese
  
  

Roast Vegetables Ingredients

• 3 Large Potatoes, diced
• 2 Red or Yellow Onions, quartered
• 2 Carrots, peeled and roughly chopped
• 1 cup Brussel Sprouts
• Olive Oil
• Salt
  
  

Instructions

1. Combine the Yoghurt Sauce Ingredients together in a bowl and taste for seasoning. Set aside / refrigerate until ready to serve
2. Heat the Olive Oil in a saucepan over medium heat then add the Shallots. Cook for 5 minutes until tender, then add the Tomato Paste and Canned Tomatoes. Simmer for 10 minutes until thickened. Remove from heat and set aside
3. Lay the Chicken Breasts out on a large flat surface and pound with a heavy blunt object (kitchen mallet, rolling pin, wine bottles work well) until they’re an even thickness
4. Set aside three bowls, filling the first with AP Flour, Onion Powder, Garlic Powder, and 1 tsp. of Salt. Fill the second with whisked Eggs and the final with Breadcrumbs and a pinch of Salt
5. Coat the Chicken in Flour, then, Egg, and finally Breadcrumbs, ensuring an even coating during each step and set aside
6. Fill a large frying pan / cast iron pan with Frying Oil and set over a medium heat. Once hot, carefully place the Chicken into the pan and cook for 4 – 5 minutes on each side until golden-brown (internal temperature of the Chicken at 160F). Remove from pan and season with Salt
   
   

Roasting the Vegetables

7. Scatter the Potatoes onto a large sheet pan and season with 1 tbsp. of Salt and 1 tbsp. of Olive Oil then place in the oven set at 400F and roast for 35 – 40 minutes until golden-brown
8. Add the remaining vegetables onto a separate sheet pan and season again with Salt and Oil. Place them onto a separate rack in the oven about 15 minutes after the Potatoes have been added and roast for 20 – 25 minutes until cooked and tender. Once cooked, set all Vegetables aside
   
   

Finishing the Chicken Parm and serving

9. Spoon a generous amount of the Tomato Sauce we made earlier over the top of one side of the crumbed Chickens, covering the entire surface
10. Place slices of Mozzarella on top and then broil over high heat for 5 minutes, or until the cheese has melted and begins to turn golden-brown. Remove from oven and slice the Chicken
11. To plate, add a generous amount of the Vegetable mixture to individual serving bowls. Spoon over some Yoghurt Sauce and top with sliced Chicken Parm
    
    

Recipe Notes

• While there are a few steps involved in this dish, you can prepare elements in advance such as the Yoghurt Sauce and Tomato Sauce
• To save some time you can use ready-made Chicken Schnitzels instead of making them from scratch
  
  

This amazing Chicken Parm with Roast Vegetables dish topped with a vibrant Yoghurt Sauce offers a fresh and tasty take on a classic serving of Chicken Parm. The inclusion of the wonderful Roast Vegetables and Yoghurt Sauce offers a lighter, healthier alternative to the dish, and they compliment the crispy Chicken so well

For more fun recipes such as this one, check out these tasty recipes of ours:

• Chicken Schnitzel Salad with Roast Vegetables
• Short Rib Baked Ziti
• Steak and Butter Poached Lobster
• Easy Tom Yum Soup
  
  

Happy Cooking!