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
Units
Scale
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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
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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