Parmesan Crusted Chicken Sheet Pan Dinner Recipe

If you’re in the mood for a meal that’s as cozy as it is crisp, the Parmesan Crusted Chicken Sheet Pan Dinner is the answer to your busy evening prayers. Tender chicken breasts get a flavorful upgrade with a golden, cheesy crust, surrounded by a colorful medley of roasted vegetables all cooked together on a single pan. This dish will bring out everyone’s inner foodie—whether you’re feeding a family or simply want to treat yourself to a weeknight dinner that tastes far more complicated than it is. It’s the ultimate combination of ease, nutrition, and the kind of taste you’ll crave again and again!

this Recipe

Ingredients You’ll Need

Let’s talk about simplicity with brilliant results—these ingredients are everyday staples, but together they create a meal that’s all about bold flavor and perfect textures. Each element plays a part in making sure your Parmesan Crusted Chicken Sheet Pan Dinner is nothing short of spectacular.

• Chicken Breasts: Go for boneless and skinless—these are perfect for soaking up all the flavor and staying juicy while baking.
• Parmesan Cheese: Freshly grated parmesan creates that ideal nutty, crisp topping—don’t settle for pre-shredded if you can help it.
• Panko Breadcrumbs: These breadcrumbs are lighter and crunchier than traditional ones, providing unbeatable texture for the crust.
• Egg: Beaten egg acts as the perfect glue to help all that cheesy goodness stick to the chicken.
• Garlic Powder: Adds a gentle bite and beautiful aroma to both the chicken and vegetables.
• Paprika: This subtle, smoky spice brings out warmth and color.
• Salt and Pepper: Essential flavor boosters—don’t skip or skimp here!
• Baby Potatoes: They roast up so buttery and tender on the pan with minimal effort.
• Fresh Broccoli Florets: Their slightly crisp texture complements the tender chicken perfectly while adding a vibrant green hue.
• Olive Oil: Helps everything get beautifully golden and keeps both veggies and chicken juicy.
• Fresh Parsley (for garnish): A pop of freshness and color right before serving.

How to Make Parmesan Crusted Chicken Sheet Pan Dinner

Step 1: Preheat and Prep Your Sheet Pan

Start by heating your oven to 425°F (218°C) so it’s good and hot, ensuring your veggies and chicken will get that crave-worthy roasted finish. Line a large sheet pan with parchment paper or foil for easy cleanup—trust me, future you will be grateful for this step! If you like extra crunch, you can spray your pan lightly with oil before arranging everything.

Step 2: Prepare the Parmesan Crust

In a shallow bowl, mix together the panko breadcrumbs, freshly grated parmesan, garlic powder, paprika, salt, and pepper. This is where the magic happens—the blend becomes the crispy, golden crown for your chicken. In a separate bowl, lightly beat your egg, which will act as the glue. Set both bowls beside your sheet pan for an easy assembly line.

Step 3: Coat the Chicken

Take each chicken breast and dip it into the beaten egg, making sure it’s coated on all sides. Next, press it into the parmesan breadcrumb mixture so you get a nice, even crust. Place your coated chicken breasts on one side of the prepared sheet pan, leaving space for vegetables on the other.

Step 4: Toss and Arrange the Veggies

In a large bowl, toss your halved baby potatoes and fresh broccoli florets with olive oil, garlic powder, salt, and pepper until everything is evenly coated. Spread them out on the other half of the sheet pan—you want a single layer so they roast, not steam. The potatoes will get crispy edges, and the broccoli will develop little caramelized spots that are totally irresistible.

Step 5: Bake to Golden Perfection

Slide the whole sheet pan into your preheated oven and bake for about 25–30 minutes, or until the chicken is cooked through (165°F at the thickest part) and the crust is deeply golden. If you want extra crunch, finish under the broiler for 2 minutes at the end. The veggies should be tender and just a bit crisp at the edges.

How to Serve Parmesan Crusted Chicken Sheet Pan Dinner

Garnishes

Just before serving, sprinkle plenty of fresh chopped parsley or a few leaves of basil over the dish. Not only does this add an inviting hit of color, but those fresh herbs offer a bright, slightly peppery note that livens up every bite of Parmesan Crusted Chicken Sheet Pan Dinner.

Side Dishes

While this meal is hearty on its own, a crisp green salad with a lemony vinaigrette pairs beautifully and adds a refreshing balance. Warm dinner rolls or garlic bread are always a welcome addition to help soak up any flavorful pan juices left behind.

Creative Ways to Present

For a dinner party, try arranging slices of chicken atop the roasted veggies, family-style, right on the sheet pan for dramatic effect. Or, portion onto colorful plates and scatter a little extra parmesan on top. Another fun approach: serve the components on a wooden platter so everyone can build their own perfect bite!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Parmesan Crusted Chicken Sheet Pan Dinner, let it cool to room temperature before placing everything in airtight containers. Store in the fridge for up to 3 days—the chicken and veggies will keep their flavor well.

Freezing

If you’d like to save a portion for later, freeze individual servings wrapped tightly in plastic wrap and foil, then pop into freezer bags. The chicken will freeze beautifully for up to a month. For best results, freeze the chicken and vegetables separately.

Reheating

To recapture that crispy crust, reheat the chicken in a preheated oven at 350°F (about 10–12 minutes), or even use an air fryer if you have one. Microwave the veggies or pop them into the oven as well. Avoid microwaving the chicken alone, as it can make the parmesan crust soggy.

FAQs

Can I make Parmesan Crusted Chicken Sheet Pan Dinner with chicken thighs?

Absolutely! Boneless, skinless thighs work perfectly and will add an extra layer of juiciness. Just adjust cooking time as needed since thighs may take a few extra minutes in the oven.

What other vegetables can I use?

Feel free to swap in carrots, Brussels sprouts, or even sliced bell peppers depending on what’s in season or hanging out in your fridge. The spirit of this dish is flexibility!

How do I keep the crust from falling off?

The key is coating the chicken thoroughly in egg before pressing it into the parmesan-breadcrumb mixture; then, handle gently as you transfer to the pan. If any crumbs fall off, just sprinkle them lovingly over the top before baking.

Can I prep this Parmesan Crusted Chicken Sheet Pan Dinner ahead?

Yes! You can coat the chicken and chop your veggies up to 12 hours ahead. Store them separately in the fridge, then assemble and bake just before you’re ready to eat for freshest results.

Is this recipe gluten-free?

Swap the panko for your favorite gluten-free breadcrumb and you’ve got yourself a totally gluten-free Parmesan Crusted Chicken Sheet Pan Dinner. Just double-check labels on everything else!

Final Thoughts

There you have it—every reason to make this Parmesan Crusted Chicken Sheet Pan Dinner as soon as possible! It’s an easy, color-packed meal that never fails to impress (or satisfy). Once you try it, you might find yourself making it on repeat—don’t be surprised if it becomes a new family tradition!

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