Crispy Caesar Chicken with Parmesan Roasted Vegetables

This dish takes the classic Caesar flavors and gives them a satisfying, crunchy makeover. Tender chicken cutlets are coated in creamy Caesar dressing and panko breadcrumbs, then baked until golden and crisp. The result is a juicy, flavorful main that’s anything but ordinary.

On the side, roasted carrots and green beans get a delightful upgrade with a crispy Parmesan frico topping. As the cheese bakes, it forms a lacy, golden crust that adds texture and a savory punch. Together, this meal is a complete, crowd-pleasing dinner that comes together easily.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Trim the ends of the green beans and peel the carrots, then cut the carrots into thin sticks or rounds, about 1/4-inch thick. Place the green beans and carrots on the prepared baking sheet. Drizzle with a little olive oil (if desired), season with salt and pepper and toss to coat. Roast for 10 minutes.
3. While the vegetables roast, prepare the chicken. In a shallow bowl, combine the Caesar dressing and Italian seasoning. In another shallow bowl, place the panko breadcrumbs. Season the chicken cutlets with salt and pepper on both sides.
4. Dip each chicken cutlet into the Caesar dressing mixture, coating both sides, then press into the panko breadcrumbs to adhere evenly. Place the breaded cutlets on a separate baking sheet or on one side of the vegetable sheet if space allows.
5. After the vegetables have roasted for 10 minutes, remove the sheet from the oven. Sprinkle the Parmesan cheese evenly over the vegetables. Return the sheet to the oven (add the chicken sheet if using separate pans) and bake for another 10-12 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the Parmesan is melted and golden brown.
6. Remove from the oven. Let the chicken rest for a minute, then serve the crunchy chicken alongside the Parmesan frico roasted vegetables. Enjoy!

Recipe Tips

FAQ

Can I use a different vegetable instead of green beans and carrots?

Yes, you can substitute with other sturdy vegetables like broccoli, cauliflower or asparagus. Adjust roasting time as needed.

Can I make this dish gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your Caesar dressing is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.