Parmesan Crusted Chicken Sheet Pan Dinner Recipe
A delicious and easy Parmesan Crusted Chicken Sheet Pan Dinner featuring crispy, cheesy chicken breasts baked alongside perfectly seasoned baby potatoes, carrots, and broccoli for a wholesome, one-pan meal perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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
- 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.
- Prepare the Vegetables: 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, salt, and pepper. Spread them evenly on the baking sheet, leaving space for the chicken breasts.
- Make the Parmesan Crust: In a shallow bowl, combine grated Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper. In a separate bowl, beat the eggs thoroughly.
- Coat the Chicken: Dip each chicken breast first into the beaten eggs, then press firmly into the Parmesan breadcrumb mixture to ensure a thorough coating on all sides for maximum crispiness and flavor.
- Add Chicken to the Sheet Pan: Arrange the coated chicken breasts on the baking sheet beside the seasoned vegetables. Drizzle 2 tablespoons of olive oil evenly over the chicken breasts to help achieve a golden, crispy crust as they bake.
- Bake: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (75°C) and the vegetables are tender.
- Serve and Enjoy: Allow the dish to rest and cool for a few minutes before serving. Optionally garnish with freshly chopped parsley or additional grated Parmesan cheese for extra flavor and presentation.
Notes
- Use panko breadcrumbs for an even crispier crust.
- Cut potatoes into smaller pieces to ensure even cooking.
- For extra crunch, broil the chicken for the last 2-3 minutes of baking.
- Let the chicken rest a few minutes before slicing to retain juiciness.
- Swap vegetables with bell peppers, asparagus, or zucchini for variety.
- Add a pinch of cayenne or paprika to the crust for a spicy kick.
- Use gluten-free breadcrumbs for a gluten-free option.
- Substitute Parmesan with nutritional yeast for a dairy-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in a 350°F (175°C) oven for 10 minutes or microwave for 1-2 minutes.
- You can freeze cooked chicken (without vegetables) for up to 2 months; reheat in oven for best texture.
Keywords: Parmesan crusted chicken, sheet pan dinner, one pan meal, chicken breast recipe, baked chicken, healthy chicken dinner, easy weeknight dinner
