Sheet Pan Crispy Parmesan garlic Chicken with Roasted Potatoes and Asparagus Recipe
This Sheet Pan Crispy Parmesan Garlic Chicken recipe offers a deliciously easy and flavorful meal with perfectly crispy chicken breasts coated in a savory parmesan and panko breadcrumb crust, accompanied by roasted baby potatoes and fresh asparagus. It’s a simple, one-pan dinner that’s perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 4 chicken breasts, about 2 pounds
- Salt and pepper, to taste
- 2 eggs
- ¼ cup milk
- 1 cup panko breadcrumbs
- 1 cup parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
Vegetables
- 1 pound baby potatoes, halved
- 1 bunch asparagus
- 2 tablespoons olive oil
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425 degrees Fahrenheit. Spray a sheet pan with cooking spray or line it with parchment paper to prevent sticking. Set aside.
- Prepare Breading Mixtures: In a shallow dish, whisk together the eggs and milk to create an egg wash. In another shallow dish, combine the panko breadcrumbs, grated parmesan cheese, Italian seasoning, and garlic powder.
- Season and Coat Chicken: Season the chicken breasts with salt and pepper. Dip each chicken breast into the egg mixture, then dredge it thoroughly in the panko and parmesan mixture to coat completely. Place the coated chicken breasts on the prepared sheet pan.
- Prepare Vegetables: Divide the asparagus and halved baby potatoes into two separate medium bowls. Season both with salt and pepper and toss each with olive oil to coat evenly.
- First Bake: Arrange the baby potatoes next to the chicken on the sheet pan. Place the sheet pan in the preheated oven and bake for 15 minutes.
- Flip Chicken and Add Asparagus: After 15 minutes, carefully flip the chicken breasts over to ensure even cooking and crispiness. Add the asparagus to the sheet pan alongside the chicken and potatoes.
- Final Bake and Serve: Return the sheet pan to the oven and bake for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender. Remove from oven and serve immediately.
Notes
- For best results, use a meat thermometer to check that the chicken has reached 165°F.
- Baby potatoes can be swapped for fingerling or red potatoes if desired.
- You can substitute the asparagus with green beans or broccoli based on preference.
- Use fresh parmesan cheese for more robust flavor.
- Make sure to pat the chicken dry before seasoning and breading to ensure the coating sticks well.
- This dish can be prepped in advance by assembling the chicken and veggies on the sheet pan, then refrigerating until ready to bake.
Keywords: sheet pan chicken, crispy parmesan chicken, garlic chicken, one pan dinner, roasted potatoes and asparagus, easy chicken recipe