Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a quick and easy meal that’s perfect for busy weeknights. The chicken is juicy and tender, topped with a crispy, flavorful Parmesan crust, and surrounded by roasted vegetables, all cooked to perfection on one sheet pan. Minimal prep and clean-up, yet full of flavor!
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 eggs, beaten
- 2 tbsp olive oil (for drizzling)
- 1 lb baby potatoes, halved
- 1 lb broccoli florets
- 1 red bell pepper, sliced
- 1 tbsp olive oil (for vegetables)
- 1/2 tsp garlic powder (for vegetables)
- Salt and pepper, to taste (for vegetables)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the chicken: In a shallow bowl, mix together Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper. In a separate bowl, beat the eggs.
- Coat the chicken: Dip each chicken breast in the beaten eggs, then press it into the Parmesan mixture, coating both sides. Place the chicken breasts on one side of the sheet pan.
- Prepare the vegetables: In a large bowl, toss the baby potatoes, broccoli, and red bell pepper with olive oil, garlic powder, salt, and pepper. Spread the vegetables on the other side of the sheet pan.
- Drizzle olive oil over the chicken breasts and vegetables for extra crispiness.
- Bake for 25-30 minutes, or until the chicken is golden brown, cooked through (internal temperature of 165°F), and the vegetables are tender and slightly crispy.
- Serve: Let the chicken rest for a few minutes before serving with the roasted vegetables.
Notes
- Feel free to switch up the vegetables based on your preference or what’s in season.
- If your chicken breasts are large, you can cut them in half to ensure even cooking.