Crispy, juicy Parmesan-crusted chicken pairs perfectly with roasted vegetables in this one-pan wonder. Easy to prepare and bursting with flavor, it’s a complete meal that’s as simple as it is satisfying. Perfect for weeknights or when you need a no-fuss dinner that everyone will love!
Why You’ll Love This Recipe?
- Everything cooks on one sheet pan, making cleanup a breeze.
- The Parmesan crust adds irresistible crunch and flavor to the chicken.
- Customizable with your favorite vegetables.
- Perfectly balanced with protein, veggies, and carbs.
- Family-friendly and meal-prep approved!
Ingredients
Here’s a quick look at what you’ll need. The full list of ingredients is at the bottom of the post.
- Boneless, skinless chicken breasts or thighs
- Grated Parmesan cheese
- Panko breadcrumbs
- Fresh or dried herbs like parsley and thyme
- Seasonal vegetables like broccoli, carrots, and baby potatoes
Directions
- Preheat the oven: Set to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
- Prepare the Parmesan mixture: In a bowl, combine Parmesan cheese, panko breadcrumbs, and your choice of herbs.
- Coat the chicken: Dip the chicken in olive oil or an egg wash, then press into the Parmesan mixture to coat evenly.
- Arrange on the sheet pan: Place the crusted chicken in the center of the pan. Surround it with your chosen vegetables, drizzled with olive oil and seasoned with salt and pepper.
- Bake: Roast for 20-25 minutes, flipping the vegetables halfway, until the chicken is golden and the internal temperature reaches 165°F (74°C).
- Serve and enjoy: Garnish with a sprinkle of fresh parsley and serve hot.
Expert Tips and Tricks
- Thin out the chicken: Pound the chicken to an even thickness for faster and more consistent cooking.
- Double-coat for extra crunch: Dip the chicken in the Parmesan mixture twice for a thicker crust.
- Vegetable timing: If using softer veggies like zucchini, add them halfway through the cooking time.
- Crispier crust: For extra crunch, broil the chicken for the last 2 minutes of cooking.
Recipe Variations and Possible Substitutions
- Swap the protein: Use fish fillets or pork chops for a delicious twist.
- Different cheeses: Try Pecorino Romano or cheddar for a new flavor profile.
- Low-carb option: Replace panko with almond flour or crushed pork rinds.
- Vegetable mix: Use Brussels sprouts, asparagus, or sweet potatoes for variety.
Serving and Pairing Suggestions
- Serve with a side of garlic bread or a fresh green salad for a complete meal.
- Pair with a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Add a drizzle of balsamic glaze over the roasted vegetables for a touch of sweetness.
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months, but avoid freezing the vegetables as they may become mushy.
- Reheating: Reheat in the oven at 350°F (175°C) to maintain the chicken’s crispiness.
FAQs
Q1: Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and work beautifully in this recipe.
Q2: What’s the best way to ensure the vegetables cook evenly?
Cut them into similar-sized pieces and toss with olive oil to ensure even roasting.
Q3: Can I prep this meal ahead of time?
Absolutely! Coat the chicken and chop the vegetables the night before. Store separately in the fridge, then assemble and bake when ready.
Q4: How do I know the chicken is cooked?
Use a meat thermometer to check that the internal temperature is 165°F (74°C).
Conclusion
Parmesan Crusted Chicken Sheet Pan Dinner is the ultimate easy and delicious meal that delivers on all fronts—crispy, cheesy chicken and perfectly roasted veggies all in one pan. Whether you’re cooking for a busy family dinner or meal-prepping for the week, this recipe is a lifesaver. Give it a try and enjoy the simplicity of sheet pan magic!
Print
Parmesan Crusted Chicken Sheet Pan Dinner
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sheet Pan
Description
A complete dinner on one pan! Crispy, golden Parmesan-crusted chicken paired with tender roasted vegetables makes this a wholesome, easy-to-make meal perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 2 large eggs, beaten
- 3 cups mixed vegetables (e.g., broccoli, carrots, and bell peppers)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- In a shallow bowl, mix Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, and smoked paprika. In another bowl, beat the eggs.
- Dip each chicken breast in the egg mixture, then coat with the Parmesan mixture, pressing to adhere. Place on one side of the sheet pan.
- Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on the other side of the sheet pan.
- Bake for 25-30 minutes, turning the vegetables halfway, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
- Serve hot with your favorite dipping sauce or a side salad.
Notes
- For even cooking, ensure all vegetables are cut to similar sizes.
- Add a squeeze of lemon juice over the chicken before serving for a bright flavor.
- Substitute panko with regular breadcrumbs if needed.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 420
- Sugar: 3g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 135mg