Print

Parmesan Crusted Chicken Sheet Pan Dinner Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 64 reviews

This Parmesan Crusted Chicken Sheet Pan Dinner combines tender, juicy chicken breasts with a crispy, flavorful Parmesan and breadcrumb crust. Paired with roasted baby potatoes, carrots, and broccoli seasoned with Italian herbs, this all-in-one sheet pan meal is convenient, wholesome, and perfect for a weeknight dinner. It’s a balanced dish that offers protein, vegetables, and satisfying textures without complicated prep or 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. Prep the Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes, baby carrots, and broccoli florets with 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Ensure the vegetables are evenly coated for consistent roasting.
  2. Prepare the Parmesan Crust Mix: In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, 2 teaspoons Italian seasoning, garlic powder, salt, and black pepper. This mixture will form the flavorful crust for your chicken.
  3. Coat the Chicken: Dip each chicken breast into the beaten eggs, allowing any excess to drip off. Then, press each piece into the Parmesan breadcrumb mixture, coating thoroughly on all sides to ensure a crispy, golden crust after baking.
  4. Arrange on the Sheet Pan: Drizzle 2 tablespoons of olive oil over the coated chicken breasts. Place the chicken breasts on a large rimmed sheet pan and spread the prepared vegetables evenly around them, making sure not to overcrowd the pan to promote even cooking and browning.
  5. Bake the Sheet Pan Dinner: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden brown on the edges. If needed, broil for 2-3 minutes at the end for extra crispiness on the chicken crust.
  6. Serve and Enjoy: Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving. This rest period allows the juices to redistribute, ensuring a juicy bite. Plate the chicken with a generous portion of the roasted vegetables and enjoy a delicious, hands-off dinner.

Notes

  • For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed nuts.
  • You can use other vegetables like asparagus or bell peppers depending on your preference and seasonality.
  • Make sure to monitor the chicken’s internal temperature using a meat thermometer to avoid undercooking or overcooking.
  • Leftover chicken and vegetables can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • For extra flavor, add a squeeze of fresh lemon juice or a sprinkle of fresh parsley before serving.

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