Chicken · 35 min
Parmesan & Parsley Crusted Chicken with Roasted Romaine Lettuce
- 35 min
- 2–6 servings
- 463 kcal / serving
Juicy chicken fillets get a crunchy herb crust as romaine roasts alongside them, edges browning for contrast. The sheet-pan method makes this a quick, hands-on weeknight option with straightforward flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ lbchicken breasts, boneless skinless
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 ozParmesan cheese
- ⅛ cuppine nuts
- 1 headromaine lettuce
- lemons
From the pantry: black pepper, extra virgin olive oil, panko bread crumbs, salt
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · salad spinner (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 headromaine lettuce
- lemons
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- 1 ozParmesan cheese
Pantry & dry goods
- ⅛ cuppine nuts
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| pine nuts | ⅛ cup | ¼ cup | 0.375 cup |
| romaine lettuce | 1 head | 2 heads | 3 heads |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Slice the chicken horizontally to form thin fillets, then season with salt and pepper and place on a baking sheet.
- Wash and dry the parsley; strip leaves from the stems and finely chop the leaves.
- Grate 1/4 cup Parmesan cheese and peel and mince the garlic.
- In a small bowl, mix the parsley, Parmesan, garlic, bread crumbs, and olive oil until well combined; pat this crust onto each chicken fillet.
- Start baking the chicken for about 5 minutes while you prepare the romaine.
- Wash, dry, and quarter the romaine lengthwise; place it on the sheet with the chicken and season with salt and pepper.
- Return the sheet to the oven and roast until the chicken is cooked through and the romaine edges brown, about 5–10 more minutes.
- Cut 1/2 lemon into wedges to serve alongside the dish.
- Arrange the chicken and romaine on plates, garnish with lemon wedges, and sprinkle the romaine with pine nuts for serving.
Two tips
- Leftovers can be refrigerated for up to 2 days; reheat gently.
- If you don’t have pine nuts, skip them and top with a bit more Parmesan instead.
Nutrition per serving
- Calories
- 463 kcal
- Protein
- 37 g
- Carbs
- 20 g
- Fat
- 28 g
- Fiber
- 8 g
- Sodium
- 141 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.