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Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan Crusted Chicken Sheet Pan Dinner
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★★★★★

5 from 23 reviews

This Parmesan Crusted Chicken Sheet Pan Dinner is a quick and flavorful meal featuring crispy, golden-brown chicken breasts coated in a Parmesan and breadcrumb crust, baked alongside perfectly seasoned baby potatoes, carrots, and broccoli. It’s an easy, wholesome one-pan dinner that balances protein and vegetables, ideal for weeknight meals with minimal cleanup.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (60g) breadcrumbs or panko
  • 2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 2 tbsp olive oil

For the Vegetables:

  • 1 lb (450g) baby potatoes, halved
  • 1 cup (150g) baby carrots
  • 1 cup (120g) broccoli florets
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking and ensure easy cleanup.
  2. Prepare the Vegetables: In a large bowl, toss the baby potatoes, carrots, and broccoli florets with 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, and salt and pepper to your liking. Spread the seasoned vegetables evenly on the baking sheet, leaving enough space for the chicken breasts.
  3. Make the Parmesan Crust: In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper. In a separate bowl, beat the eggs thoroughly.
  4. Coat the Chicken: Dip each chicken breast into the beaten eggs, then press it into the Parmesan breadcrumb mixture, making sure each piece is well coated on all sides for a crispy, flavorful crust.
  5. Add Chicken to the Sheet Pan: Arrange the coated chicken breasts on the sheet pan beside the vegetables. Drizzle 2 tablespoons of olive oil over the chicken breasts to help achieve a golden, crispy finish.
  6. Bake: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked through with an internal temperature of 165°F (75°C) and the vegetables are tender. The crust should be golden brown.
  7. Serve and Enjoy: Let the chicken rest for a few minutes after baking to retain juiciness. Optionally garnish with fresh parsley or additional grated Parmesan. Serve the chicken alongside the roasted vegetables and enjoy your delicious, wholesome meal!

Notes

  • Use panko breadcrumbs for an extra crispy chicken crust.
  • Cut the potatoes into small pieces so they cook evenly with the chicken.
  • For added crispness, broil the chicken for the last 2-3 minutes of baking, watching carefully to avoid burning.
  • Allow chicken to rest a few minutes before slicing to keep it juicy.
  • Vegetable swaps: bell peppers, asparagus, or zucchini work well instead of the suggested veggies.
  • Make it spicy by adding cayenne pepper or smoked paprika to the Parmesan crust mixture.
  • For gluten-free options, substitute breadcrumbs with gluten-free breadcrumbs.
  • For a dairy-free meal, replace Parmesan cheese with nutritional yeast.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze the cooked chicken (without vegetables) for up to 2 months.
  • Reheat leftovers in a 350°F (175°C) oven for about 10 minutes or microwaving for 1-2 minutes for convenience.

Nutrition

Keywords: parmesan crusted chicken, sheet pan dinner, baked chicken breast, healthy chicken recipe, one pan meal, easy dinner, roasted vegetables, parmesan chicken

Find it online: https://islawhite.com/parmesan-crusted-chicken-sheet-pan-dinner/