Parmesan Crusted Chicken Sheet Pan Dinner Recipe
This Parmesan Crusted Chicken Sheet Pan Dinner is a simple yet delicious one-pan meal featuring tender chicken breasts coated in a crispy Parmesan and breadcrumb crust, roasted alongside baby potatoes, carrots, and broccoli. It’s perfect for a healthy, flavorful weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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) to ensure it is hot enough to give the chicken a crisp crust and roast the vegetables perfectly.
- Prepare the vegetable sheet pan: 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. Spread the vegetables evenly on a large rimmed baking sheet.
- Prepare the chicken coating: In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, 2 teaspoons Italian seasoning, garlic powder, salt, and black pepper. In a separate bowl, beat the two eggs.
- Coat the chicken: Dip each chicken breast first into the beaten eggs, making sure it’s fully coated, then dredge it in the Parmesan and breadcrumb mixture, pressing lightly to adhere the crust well. Place the coated chicken breasts on top of the prepared vegetables on the baking sheet.
- Drizzle olive oil and bake: Drizzle the chicken breasts with 2 tablespoons of olive oil to help the crust crisp up and prevent drying. Place the sheet pan in the preheated oven and bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
- Rest and serve: Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute. Serve the Parmesan crusted chicken alongside the roasted vegetables for a wholesome, easy dinner.
Notes
- For extra crispiness, you can broil the chicken for the last 2 minutes, but watch closely to avoid burning.
- Feel free to swap out vegetables with your favorites or seasonal produce.
- Ensure chicken breasts are of even thickness or pound them to ensure even cooking.
- Use panko breadcrumbs for an airier, crunchier crust if preferred over regular breadcrumbs.
- If preparing ahead, you can assemble the dish but bake just before serving to maintain texture.
Keywords: Parmesan crusted chicken, sheet pan dinner, easy chicken recipe, roasted vegetables, healthy chicken dinner