Name: Parmesan Crusted Chicken Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: 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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Introduction

This Parmesan Crusted Chicken Sheet Pan Dinner is an easy, flavorful meal perfect for busy weeknights. Crispy, cheesy chicken pairs beautifully with roasted baby potatoes, carrots, and broccoli—all cooked together on one sheet pan for minimal cleanup.

The image shows a metal tray filled with neatly arranged small pieces of baked chicken, each piece golden-brown with a crispy, seasoned crust and sprinkled with fresh green herbs. Around the chicken, there are three sections of vegetables: bright orange chunks of cooked carrots, vibrant green broccoli florets, and whole roasted small potatoes with light brown skin, some halved to show their soft yellow inside. The food looks warm and fresh, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1/2 cup (50g) grated Parmesan cheese
1/2 cup (60g) breadcrumbs or panko
2 tsp Italian seasoning, divided
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 large eggs, beaten
4 tbsp olive oil, divided
1 lb (450g) baby potatoes, halved
1 cup (150g) baby carrots
1 cup (120g) broccoli florets
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2: In a large bowl, toss the baby potatoes, baby carrots, and broccoli florets with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt, and pepper. Spread the vegetables evenly on the baking sheet, leaving space for the chicken.
Step 3: In a shallow bowl, combine the grated Parmesan, breadcrumbs, 1 teaspoon Italian seasoning, garlic powder, salt, and pepper. In a separate bowl, beat the eggs.
Step 4: Dip each chicken breast into the beaten eggs, then press into the Parmesan breadcrumb mixture until fully coated on all sides.
Step 5: Arrange the coated chicken breasts on the sheet pan alongside the vegetables. Drizzle 2 tablespoons olive oil over the chicken for extra crispiness.
Step 6: Bake for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C), and the vegetables are tender.
Step 7: Let the dish rest for a few minutes before serving. Garnish with fresh parsley or additional grated Parmesan if desired. Enjoy!

Tips & Variations

Use panko breadcrumbs for an extra crispy coating.
Cut the potatoes smaller to ensure even cooking with the chicken.
Broil for the last 2-3 minutes for added crunch on the chicken.
Let the chicken rest before slicing to keep it juicy.
Swap vegetables for bell peppers, asparagus, or zucchini for variety.
Add a pinch of cayenne or paprika to the coating for a spicy kick.
Use gluten-free breadcrumbs for a gluten-free version.
Substitute Parmesan with nutritional yeast for a dairy-free alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes or microwave for 1-2 minutes. Cooked chicken (without vegetables) can be frozen for up to 2 months; reheat in the oven for best texture.

How to Serve

A shiny metal tray holds a meal with three parts: the center has about ten small pieces of golden-brown, slightly crispy fish topped with tiny green herb bits; to the left is a pile of bright orange carrot slices, cut thick and sprinkled with herbs; to the right and behind the fish are steamed green broccoli florets mixed with light brown small round potatoes, some cut in half showing their soft inside. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work well. Just increase the baking time slightly to ensure they cook through.

Can I prepare this ahead of time?

Absolutely. Coat the chicken and chop the vegetables in advance, store separately in the fridge, then assemble and bake when ready.

How do I make sure the chicken stays crispy?

Make sure the chicken is thoroughly coated with Parmesan and breadcrumbs. Using panko and drizzling olive oil before baking also helps create a crispy crust.

Can I air-fry this recipe?

Yes, you can air-fry the chicken at 375°F (190°C) for 12-15 minutes, flipping halfway through. Roast the vegetables separately in the oven for best results.