Parmesan Crusted Chicken Sheet Pan Recipe

This Parmesan Crusted Chicken Sheet Pan recipe is a simple, flavorful, and well-balanced meal. The tender, juicy chicken breasts are coated with a crispy parmesan and breadcrumb crust, baked alongside colorful roasted vegetables for a complete, no-fuss dinner.

Instructions

1. Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.

2. Prepare the Chicken:

In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper. In another bowl, whisk the egg with Dijon mustard (optional) and set aside.

3. Coat the Chicken:

Dip each chicken breast into the egg mixture, then press it into the Parmesan and breadcrumb mixture to coat evenly. Press down firmly to ensure the coating sticks to the chicken. Set the coated chicken breasts aside on the sheet pan.

4. Prepare the Vegetables:

In a separate bowl, toss the halved baby potatoes, carrots, bell peppers, and zucchini with olive oil, garlic powder, Italian seasoning, salt, and pepper. Arrange the vegetables around the chicken breasts on the sheet pan in a single layer.

5. Bake:

Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C). The vegetables should be tender and slightly caramelized. If the chicken needs extra crispiness, broil for an additional 2-3 minutes.

6. Garnish and Serve:

Remove the sheet pan from the oven. Garnish the Parmesan Crusted Chicken with chopped fresh parsley and serve with lemon wedges for an extra burst of freshness.

Tips for Success

• Even Thickness: For even cooking, make sure your chicken breasts are uniform in thickness. If they’re too thick, you can pound them down with a meat mallet.
• Custom Vegetables: Feel free to substitute or add any of your favorite veggies like broccoli, Brussels sprouts, or mushrooms. Just ensure they’re cut into similar sizes for even cooking.
• Crispy Coating: For an extra crispy coating, you can lightly spray the top of the chicken with cooking spray before baking.

Variations

1. Herb-Crusted Chicken: Add fresh herbs like rosemary, thyme, or basil to the breadcrumb mixture for a more aromatic dish.
2. Spicy Version: For a bit of heat, add crushed red pepper flakes or paprika to the breadcrumb mixture.
3. Cheesy Addition: Mix some shredded mozzarella or cheddar into the breadcrumb mixture for an extra cheesy crust.

FAQs

1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used in place of chicken breasts. Adjust the cooking time, as thighs may take slightly longer to cook through.

2. Can I prepare this dish ahead of time?
You can prep the chicken and vegetables in advance, then store them in the fridge. When ready to bake, simply assemble everything on the sheet pan and pop it in the oven.

3. What should I serve with Parmesan Crusted Chicken?
This is a complete meal, but you can also serve it with a fresh green salad, crusty bread, or a side of pasta.

Conclusion

This Parmesan Crusted Chicken Sheet Pan recipe is a perfect weeknight meal that’s both easy and satisfying. With crispy, cheesy chicken and a medley of roasted vegetables, this dish will become a family favorite. Plus, the one-pan method makes clean-up a breeze!

Yield: 4

Parmesan Crusted Chicken Sheet Pan Recipe

Print

This Parmesan Crusted Chicken Sheet Pan recipe is a simple, flavorful, and well-balanced meal. The tender, juicy chicken breasts are coated with a crispy parmesan and breadcrumb crust, baked alongside colorful roasted vegetables for a complete, no-fuss dinner.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil, divided
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 1 lb baby potatoes, halved
• 1 lb green beans, trimmed
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Parmesan Crust Mixture:
   In a shallow bowl, mix together the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper. Set aside.
3. Coat the Chicken:
   Brush each chicken breast with Dijon mustard on both sides. Then, press each side of the chicken into the Parmesan-breadcrumb mixture, making sure the breasts are fully coated.
4. Prepare the Vegetables:
   In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread the potatoes on one side of the sheet pan in an even layer.
   In the same bowl, toss the green beans with the remaining 1 tablespoon of olive oil, salt, and pepper. Set the green beans aside (they’ll be added later).
5. Bake the Chicken and Potatoes:
   Place the Parmesan-coated chicken breasts on the other side of the sheet pan next to the potatoes. Bake in the preheated oven for 15 minutes.
6. Add the Green Beans:
   After 15 minutes, remove the sheet pan from the oven and add the green beans around the chicken and potatoes. Return the sheet pan to the oven and bake for another 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
7. Broil for Crispiness (Optional):
   If you want a crispier topping on the chicken, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning.
8. Serve:
   Remove the sheet pan from the oven. Garnish the chicken and vegetables with fresh parsley and serve with lemon wedges for a bright pop of flavor.

Notes

Chicken Thickness: If your chicken breasts are thick, consider pounding them to an even thickness to ensure even cooking.

Vegetable Variations: Feel free to substitute or add other vegetables like carrots, zucchini, or asparagus.

Make it Spicy: Add a pinch of red pepper flakes to the Parmesan-breadcrumb mixture for a spicy kick.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.