Name: Parmesan Crusted Chicken Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 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; 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

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If you’re anything like me, weeknights call for dinners that are both delicious and effortless—and this Parmesan Crusted Chicken Sheet Pan Dinner Recipe fits the bill perfectly. The crispy, cheesy crust on the chicken paired with roasted veggies all cooked together on one pan means less mess and more flavor. It’s a total game-changer when you want something satisfying but don’t want to spend forever in the kitchen.

What makes this Parmesan Crusted Chicken Sheet Pan Dinner Recipe especially worth your time is how well the ingredients come together with minimal fuss. Whether you’re feeding a family or just want a wholesome meal that feels a bit fancy without the fuss, this recipe works wonderfully. I’ve made it countless times, especially on those busy evenings when you want a complete, tasty dinner on the table fast.

Ingredients You’ll Need

Every ingredient here plays its role beautifully, balancing crispy crust with tender chicken and perfectly roasted veggies. Here’s a quick tip—use fresh Parmesan for the best crust, and try to pick firm baby potatoes for even roasting.

Boneless, skinless chicken breasts: Opt for even-sized breasts so they cook uniformly, making your life easier.
Grated Parmesan cheese: Freshly grated really makes a difference in flavor and texture.
Breadcrumbs (or panko): Panko will give you an extra crunchy crust if you’re craving that.
Italian seasoning: A blend of herbs that adds depth without any extra effort.
Garlic powder: Adds that lovely aroma and subtle punch without overpowering.
Salt: Essential to bring all the flavors together.
Black pepper: Freshly ground pepper gives a nice bit of heat.
Eggs: Help the crust stick and keep the chicken juicy.
Olive oil (for both chicken and veggies): Helps with browning and adds richness.
Baby potatoes (halved): Roasting them halves the cooking time so everything finishes together.
Baby carrots: Sweetness and color make your sheet pan more inviting.
Broccoli florets: Add a green, fresh element that roasts beautifully.

Variations

I love tweaking this Parmesan Crusted Chicken Sheet Pan Dinner Recipe depending on what I have on hand or what season it is. Feel free to make it your own—it’s super versatile!

Variation: Swap baby potatoes for sweet potatoes in the fall for a warming touch. I tried that last autumn, and the sweet potatoes brought a lovely earthiness that balanced the tangy Parmesan crust.
Variation: For a gluten-free version, I use crushed gluten-free crackers or almond meal instead of breadcrumbs—works like a charm!
Variation: Add a squeeze of fresh lemon juice over the chicken and veggies right after baking to brighten up the flavors. I first did this on a whim and now it’s a must-do step.
Variation: If you want to spice things up, sprinkle a pinch of red pepper flakes on the crust mixture before baking. It adds just enough kick without stealing the show.

How to Make Parmesan Crusted Chicken Sheet Pan Dinner Recipe

Step 1: Prep the Chicken and Coating

Start by beating your eggs in a shallow bowl—it’s the glue for that crispy crust we’re after. In another bowl, mix together the Parmesan, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. I usually taste a tiny pinch of this combo just to make sure it’s seasoned right before dredging the chicken.

Step 2: Coat the Chicken

Dip each chicken breast in the beaten eggs, then dredge thoroughly in the Parmesan breadcrumb mixture, pressing it gently onto the chicken so it sticks well. This step is crucial—don’t rush it, because the crust is what makes this dinner special! I like to repeat the egg and coating step one more time for an extra crisp finish.

Step 3: Prepare the Vegetables

On a large sheet pan, toss the halved baby potatoes, baby carrots, and broccoli florets with olive oil, Italian seasoning, salt, and pepper. Make sure everything is evenly coated for perfect roasting. I usually spread them out in a single layer so they roast evenly instead of steaming.

Step 4: Arrange and Bake

Place the coated chicken breasts right on the sheet pan among the veggies. Drizzle a little olive oil over the chicken to help the crust crisp up even more. Pop everything into a preheated oven at 400°F (200°C) for about 25-30 minutes. Check that the chicken’s internal temperature hits 165°F—juicy and safe!

How to Serve Parmesan Crusted Chicken Sheet Pan Dinner Recipe

Parmesan Crusted Chicken Sheet Pan Dinner Recipe - Recipe Image

Garnishes

I love sprinkling fresh chopped parsley or basil over the chicken right before serving—it adds a fresh pop of color and flavor. Sometimes a light drizzle of good quality balsamic glaze can turn this sheet pan dinner into something a little more gourmet without extra effort.

Side Dishes

This dish stands strong on its own, but if you want to go the extra mile, a simple arugula salad with lemon vinaigrette or some crusty bread on the side pairs wonderfully. When I’ve served this at small get-togethers, those light sides balanced the meal perfectly.

Creative Ways to Present

For a special occasion, I like to plate the chicken over a bed of creamy mashed potatoes or even garlic butter noodles. Arrange the roasted veggies artfully around the chicken and finish with a wedge of lemon on the side—looks impressive but is so easy to pull off!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, separating the chicken from the veggies if I can. This helps keep the crust from getting soggy and the veggies from getting mushy. Leftovers taste great the next day for lunch or dinner.

Freezing

If I’m making a big batch, I sometimes freeze the cooked chicken breasts (without the veggies), wrapped tightly in foil and placed in a freezer bag. When defrosted, the chicken re-crisps nicely in a hot oven. Veggies don’t freeze as well, so I usually skip freezing those.

Reheating

To bring leftovers back to life, I reheat the chicken in a 375°F oven for 10-15 minutes so the crust stays crunchy, and I toss the veggies in the microwave or warm them up on the stovetop. Avoid microwaving the chicken alone—it can get a bit rubbery if overheated quickly.

FAQs

Can I use chicken thighs instead of chicken breasts in this Parmesan Crusted Chicken Sheet Pan Dinner Recipe?

Absolutely! Chicken thighs can add extra juiciness and flavor, but keep in mind they may need a bit more time to cook through, depending on their size. I recommend using boneless, skinless thighs and adjusting the baking time accordingly. Just make sure to check the internal temperature for doneness.
What can I substitute if I don’t have Parmesan cheese on hand?

While Parmesan really shines in this recipe, you can substitute with Pecorino Romano for a similar sharp flavor or even a mild Asiago. If you want something less intense, finely grated sharp cheddar could work, but the texture and flavor will be different.
Is this recipe suitable for meal prep?

Definitely! The Parmesan Crusted Chicken Sheet Pan Dinner Recipe stores well in the fridge and makes for great leftovers. It’s perfect for prepping meals to grab and go during busy weeks. Just remember to store the chicken and vegetables separately if possible to maintain the best texture.
Can I add other vegetables to this sheet pan dinner?

Yes! Feel free to add veggies like Brussels sprouts, bell peppers, or green beans. Just consider their roasting times to avoid undercooked or overcooked veggies. You can add quicker-roasting veggies later in the cooking process to keep everything just right.
How can I make the crust extra crispy?

For an extra crispy crust, drizzle a little extra olive oil over the coated chicken before baking, and avoid overcrowding the pan so the hot air can circulate well. You can also broil the chicken for the last 2-3 minutes while watching closely to prevent burning.

Final Thoughts

This Parmesan Crusted Chicken Sheet Pan Dinner Recipe has become a staple in my rotation because it hits all the marks—comfort, simplicity, and that unbeatable crust that keeps everyone coming back for more. I hope you find it as easy and rewarding to make as I do. Give it a try one evening, and I bet it’ll quickly become one of your go-to weeknight dinners too!