Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a fuss-free, family-friendly meal that combines juicy, boneless chicken breasts with a crispy Parmesan crust, all roasted alongside fresh vegetables on a single sheet pan. Perfect for busy weeknights, this recipe promises minimal cleanup while delivering impressive flavor and balanced nutrition in every bite.
Ingredients
Units
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 small red onion, cut into wedges
Parmesan Crust
- 3/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (panko or regular)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Dredging & Cooking
- 2 large eggs
- 2 tablespoons olive oil (plus extra for drizzling)
Instructions
- Preheat Oven and Prepare Pan Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prep the Vegetables Arrange the broccoli florets, bell pepper slices, yellow squash, and red onion wedges on one half of the sheet pan. Drizzle with 1 tablespoon of olive oil, seasoning with a pinch of salt and pepper. Toss to coat and spread them out in an even layer.
- Prepare Parmesan Crust In a medium bowl, mix together the Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper until thoroughly combined.
- Coat the Chicken In a shallow bowl, whisk the eggs. Pat the chicken breasts dry with paper towels. Dip each chicken breast into the eggs, then press into the Parmesan-breadcrumb mixture, coating well on both sides. Place chicken breasts on the empty half of the prepared baking sheet.
- Bake the Sheet Pan Dinner Lightly drizzle the coated chicken breasts with a little olive oil. Bake in the preheated oven for 20–25 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender and slightly caramelized.
- Serve Remove from the oven and let the chicken rest for 2–3 minutes before slicing. Serve chicken with roasted vegetables on the side, garnishing with extra Parmesan and freshly chopped parsley if desired.
Notes
- Swap in your favorite seasonal veggies like zucchini, carrots, or asparagus.
- Use chicken thighs if you prefer juicier meat, but adjust cooking time as needed.
- For extra crispiness, broil the sheet pan for 2–3 minutes at the end of baking.
- Leftovers keep well in the fridge for up to 3 days and are great for lunch boxes.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 390
- Sugar: 4g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 150mg
