If you’re craving crispy, buttery chicken atop a rainbow of roasted vegetables, you’re about to fall in love. This Parmesan Crusted Chicken Sheet Pan Dinner delivers everything you dream of in a weeknight meal—juicy chicken, a golden savory crust, and caramelized veggies—all baked together on one pan for maximum ease. The beauty of this recipe is in its simplicity, letting each ingredient shine, while the Parmesan crust ties it all together with rich, irresistible flavor. You’ll come back to this one again and again, whether you’re cooking for a family or just want fantastic leftovers!
Ingredients You’ll Need
The magic of this dish is that it’s built on simple, grocery staples—each bringing its own little bit of magic in flavor, texture, or color. Don’t skip or swap them without a peek at the notes, as every choice here makes the Parmesan Crusted Chicken Sheet Pan Dinner unforgettable.
- Chicken breasts: Boneless, skinless chicken breasts provide a juicy canvas for that gorgeous golden crust.
- Parmesan cheese: Freshly grated Parmesan adds nutty richness and helps the crust brown up beautifully.
- Panko breadcrumbs: These crunchy Japanese breadcrumbs keep the coating extra light and crispy.
- Eggs: Whisked eggs help all the toppings stick to the chicken and add tenderness.
- Italian seasoning: A mixed blend of herbs brightens and livens up every bite.
- Salt and black pepper: Essential for seasoning both the chicken and veggies to perfection.
- Garlic powder: Adds a little extra depth and aroma that plays so well with the Parmesan.
- Olive oil: A drizzle keeps everything juicy and helps veggies roast up caramelized.
- Red bell pepper: Sliced for sweetness and color pop.
- Zucchini: Roasted rounds add moisture and a tender bite to the pan.
- Red onion: Softens into slightly sweet ribbons, great for contrast.
- Baby potatoes: Roasted until golden, they round out your meal as a built-in side.
- Fresh parsley: Chopped and sprinkled at the end for a final burst of freshness.
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
Step 1: Prep Your Pan and Veggies
Start by lining a large sheet pan with parchment paper or foil for easy cleanup. Chop your vegetables—potatoes, bell pepper, zucchini, and onion—into bite-sized pieces. Toss them right on the pan with olive oil, a sprinkle of salt and pepper, and half the Italian seasoning. Spread them out into a single, even layer so everything roasts rather than steams.
Step 2: Mix the Parmesan Coating
In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, the rest of the Italian seasoning, garlic powder, and a generous pinch of salt and black pepper. This mixture will become your magic crust, coating the chicken and turning beautifully golden and crisp while it bakes.
Step 3: Coat the Chicken
Pat your chicken breasts dry with paper towels for maximum crunch factor. Dip each breast into the whisked eggs, then press firmly into the Parmesan coating, making sure each piece gets well covered. Place the coated chicken breasts on top of your arranged veggies, leaving a bit of space around each for heat to circulate.
Step 4: Bake Everything Together
Slide the pan into a preheated oven, and let the whole dinner roast away. The chicken takes on a crunchy, cheesy crust while the veggies soften and caramelize underneath. In about 25–30 minutes, the chicken should be golden and cooked through, and the vegetables tender—your kitchen will smell amazing!
Step 5: Finish and Serve
Pull your Parmesan Crusted Chicken Sheet Pan Dinner out and give it a few minutes to rest. Sprinkle chopped fresh parsley over the top, slice the chicken if you like, and serve up generous portions of both the crispy chicken and the caramelized veggies. Dinner is ready—no extra pans required!
How to Serve Parmesan Crusted Chicken Sheet Pan Dinner
Garnishes
A shower of fresh parsley is non-negotiable—the color pops, and the light herbal flavor brings everything to life. For an extra flourish, add a squeeze of lemon or even a few shavings of extra Parmesan right before serving. Both heighten the flavor and make your Parmesan Crusted Chicken Sheet Pan Dinner feel restaurant-worthy.
Side Dishes
This recipe is a complete meal, but if you’re feeding a crowd or love a spread, a crisp green salad or garlicky bread pairs perfectly. The freshness complements the rich chicken crust, and a basket of bread is ideal for soaking up any extra juices from the pan.
Creative Ways to Present
Serve the chicken breasts whole for dramatic effect, or slice them on a bias and fan them over the roasted veggies on each plate. For gatherings, you can cut the chicken into strips and pile everything onto a big platter—bright, inviting, and perfect for family-style dining.
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Crusted Chicken Sheet Pan Dinner keeps really well. Store the cooled chicken and vegetables in separate airtight containers in the fridge for up to three days. Keeping them separate helps preserve that lovely crust.
Freezing
If you want to freeze, wrap the cooked, cooled chicken breasts tightly and store in a sealed bag or container. The veggies can be frozen too, but may lose some texture on reheating—though the flavors will still hold up! Both will keep for about two to three months in the freezer.
Reheating
To preserve the crunch, reheat chicken in a toaster oven or regular oven at 350°F until hot. This keeps the coating crisp. Veggies can be reheated in the oven or quickly sautéed in a skillet. Microwave reheating works in a pinch, but the coating will be less crisp.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful. Simply adjust the baking time to ensure they’re fully cooked—the crust will still be delicious and golden.
What can I do if I don’t have panko breadcrumbs?
Regular breadcrumbs work in a pinch, but panko will give you that extra-light crunch. For a gluten-free option, try crushed rice cereal or gluten-free breadcrumbs instead.
How can I tell when the chicken is done?
Use a meat thermometer to check—chicken is safe at 165°F internally. The crust should also look golden and crisp, with juices running clear if you slice into it.
Do I have to use all the listed vegetables?
Nope—this recipe is flexible! Swap in what you have on hand, like broccoli florets, carrots, or even mushrooms. Just cut veggies to a similar size so they roast evenly alongside the chicken.
Is it okay to make Parmesan Crusted Chicken Sheet Pan Dinner ahead for meal prep?
Definitely! This is a meal-prepper’s dream: make a big batch, portion into containers, and enjoy flavorful lunches or quick dinners throughout your week.
Final Thoughts
Trust me, this Parmesan Crusted Chicken Sheet Pan Dinner is the kind of recipe you’ll keep coming back to whenever you need something easy, cozy, and crowd-pleasing. The crispy cheese crust, tender chicken, and caramelized veggies just make everyone’s day better. Give this recipe a try and let it work its weeknight magic—you’ll be hooked in no time!
Print
Parmesan Crusted Chicken Sheet Pan Dinner Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main-course
- Method: Baking
- Cuisine: American, Italian-inspired
- Diet: Low Lactose
Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a weeknight hero—juicy chicken breasts coated in a crispy, cheesy Parmesan crust and roasted alongside tender vegetables, all baked together on one pan for minimal fuss and easy cleanup. It’s a balanced meal full of texture and flavor, perfect for feeding the family or meal prepping for busy nights.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
For the Vegetables:
- 2 cups broccoli florets
- 2 cups baby potatoes, halved
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish (Optional):
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Preheat the Oven & Prepare Pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with oil to prevent sticking.
- Prepare the Coating: Combine the Parmesan, panko breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper in a shallow bowl. In another shallow bowl, whisk the eggs well.
- Bread the Chicken: Pat the chicken breasts dry with paper towels. Dip each breast into the egg, letting excess drip off, then press into the Parmesan coating, evenly covering both sides. Gently press to adhere the crust.
- Arrange on the Pan: Place the breaded chicken breasts on one side of the prepared sheet pan. Drizzle or brush them with olive oil for extra crispiness.
- Prepare the Vegetables: In a large bowl, toss broccoli florets, baby potatoes, and bell pepper with olive oil, salt, and pepper until evenly coated. Spread the vegetables out beside the chicken on the sheet pan in an even layer.
- Bake: Place the sheet pan in the preheated oven and bake for 25–30 minutes, flipping the vegetables halfway through, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the crust is golden and crispy. The vegetables should be fork-tender and lightly browned.
- Garnish & Serve: Sprinkle chopped parsley over the cooked chicken and squeeze lemon wedges over the top, if desired. Serve immediately for best texture.
Notes
- You can swap in other veggies like zucchini, carrots, or cauliflower based on what you have on hand.
- Thin chicken breasts cook more quickly; if yours are very thick, consider pounding them to an even thickness.
- For extra flavor, add a sprinkle of red pepper flakes to the breading mixture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to maintain crispiness.
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