This Parmesan Crusted Chicken Sheet Pan Dinner is the perfect one-pan solution for busy weeknights! Featuring tender, juicy chicken breasts coated in a crisp parmesan crust and surrounded by colorful, roasted vegetables, this recipe is easy, flavorful, and satisfying. It’s a wholesome meal that looks as good as it tastes, and cleanup is a breeze since everything is cooked on one pan!
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal dishes for an easy cleanup.
- Crispy and Flavorful: The parmesan crust is delightfully crispy, while the chicken stays tender and juicy.
- Customizable Veggies: Use whatever vegetables you have on hand.
- Healthy and Balanced: Packed with protein, veggies, and just the right amount of indulgence.
Ingredients
Here are the stars of this recipe. The full list and measurements can be found in the recipe card below:
- Chicken Breasts: Boneless, skinless chicken breasts are ideal for even cooking and a juicy texture.
- Parmesan Cheese: Adds a nutty, salty crust with a golden finish.
- Panko Breadcrumbs: Creates an extra-crispy coating that pairs perfectly with the parmesan.
- Vegetables: A medley of your favorites—think broccoli, cherry tomatoes, and bell peppers for a mix of flavors and colors.
- Olive Oil: Helps the vegetables roast to perfection and ensures the chicken coating sticks.
- Seasonings: Garlic powder, paprika, salt, and pepper for bold, balanced flavors.
Steps
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Prepare the Coating: Mix parmesan, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a bowl.
- Coat the Chicken: Brush chicken breasts with olive oil, then press them into the parmesan mixture, ensuring an even coat.
- Arrange on the Pan: Place the coated chicken breasts on one side of the sheet pan. Spread the vegetables on the other side, drizzle with olive oil, and season with salt and pepper.
- Bake: Roast in the oven for 25-30 minutes, flipping the vegetables halfway through. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Broil (Optional): For extra crispiness, broil for 2-3 minutes at the end.
Variations
- Different Proteins: Swap chicken breasts for thighs or even salmon fillets.
- Gluten-Free: Use gluten-free breadcrumbs instead of panko.
- Seasonal Veggies: Incorporate seasonal produce like zucchini in summer or Brussels sprouts in winter.
- Spicy Twist: Add a pinch of cayenne or chili flakes to the breadcrumb mixture for heat.
Tips and Tricks
- Pound chicken breasts to an even thickness for consistent cooking.
- Cut vegetables into uniform sizes so they cook evenly.
- Don’t overcrowd the pan; leave some space between the chicken and veggies for better roasting.
How to Serve
Pair this dish with a simple side salad or crusty bread to round out the meal. A squeeze of fresh lemon over the chicken just before serving brightens up the flavors!
Make Ahead and Storage
- Make Ahead: Bread the chicken earlier in the day and store it in the fridge until ready to bake. Prep vegetables in advance, too.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
FAQs
Can I use frozen chicken breasts?
Yes, but make sure they’re fully thawed and patted dry before coating.
What other cheeses work for the crust?
Try Pecorino Romano or Asiago for a different flavor twist.
Can I double the recipe?
Absolutely! Just use two sheet pans to avoid overcrowding.
Parmesan Crusted Chicken Sheet Pan Dinner
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner, Sheet Pan Recipes
- Method: Baking
- Cuisine: American
Description
This Parmesan Crusted Chicken Sheet Pan Dinner is the perfect one-pan solution for busy weeknights! Featuring tender, juicy chicken breasts coated in a crisp parmesan crust and surrounded by colorful, roasted vegetables, this recipe is easy, flavorful, and satisfying. It’s a wholesome meal that looks as good as it tastes, and cleanup is a breeze since everything is cooked on one pan!
Ingredients
-
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (about 3-4 pieces)
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons olive oil
-
For the Vegetables:
- 1 1/2 pounds baby potatoes, halved
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Prepare the Coating: Mix parmesan, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a bowl.
- Coat the Chicken: Brush chicken breasts with olive oil, then press them into the parmesan mixture, ensuring an even coat.
- Arrange on the Pan: Place the coated chicken breasts on one side of the sheet pan. Spread the vegetables on the other side, drizzle with olive oil, and season with salt and pepper.
- Bake: Roast in the oven for 25-30 minutes, flipping the vegetables halfway through. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Broil (Optional): For extra crispiness, broil for 2-3 minutes at the end.
Notes
- For extra flavor, squeeze lemon juice over the chicken and vegetables before serving.
- You can swap the vegetables for other favorites like zucchini, carrots, or broccoli.
- Use a meat thermometer to ensure perfectly cooked chicken every time
Nutrition
- Serving Size: 1 chicken breast + vegetables
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg