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.
