Parmesan Crusted Chicken Sheet Pan Dinner Recipe

Sheet pan dinners are the epitome of weeknight convenience. They’re simple to prepare, easy to clean up, and allow for a nutritious, well-rounded meal in a single pan. This Parmesan Crusted Chicken Sheet Pan Dinner elevates the concept with its irresistible crunchy topping, tender chicken, and perfectly roasted vegetables. It’s a dish the whole family will love and one that fits seamlessly into busy schedules.

Why You’ll Love This Recipe

1. Quick and Easy: Minimal prep and cleanup make this a weeknight hero.
2. Flavorful: The Parmesan crust adds a satisfying crunch and rich flavor.
3. Balanced Meal: Protein-packed chicken paired with roasted vegetables.
4. Customizable: Swap vegetables or adjust seasonings to suit your taste.

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Pan

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Line the Sheet Pan: Use parchment paper or lightly grease the pan with non-stick spray.

Step 2: Prepare the Vegetables

1. Dice and Arrange: Place broccoli florets, baby carrots, and diced potatoes in a large bowl.
2. Season: Drizzle with olive oil, then sprinkle garlic powder, onion powder, paprika, salt, and pepper. Toss until evenly coated.
3. Spread on the Pan: Arrange the vegetables on one side of the sheet pan, leaving space for the chicken.

Step 3: Bread the Chicken

1. Prepare Breading Mixture: In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and pepper.
2. Whisk Eggs: In a separate bowl, beat the eggs until smooth.
3. Coat the Chicken: Dip each chicken breast in the egg mixture, then press into the breadcrumb mixture, ensuring a thorough coating.
4. Place on the Pan: Arrange the chicken breasts on the empty side of the sheet pan.

Step 4: Drizzle with Olive Oil

1. Add Oil for Crispiness: Lightly drizzle olive oil over the breaded chicken and vegetables. This helps the crust turn golden brown and ensures even roasting of the veggies.

Step 5: Bake

1. Bake in the Oven: Place the sheet pan in the preheated oven and bake for 25-30 minutes.
2. Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) and that the vegetables are tender and slightly caramelized.

Step 6: Broil for Extra Crispiness (Optional)

1. Broil: If desired, switch the oven to broil for the last 2-3 minutes to give the Parmesan crust an extra golden, crispy finish.
2. Watch Closely: Keep an eye on the pan to prevent burning.

Step 7: Serve

1. Plate the Meal: Divide the chicken and vegetables among plates.
2. Optional Garnish: Sprinkle with fresh parsley or additional grated Parmesan cheese for extra flavor.

Tips for Success

1. Use Evenly Sized Chicken: This ensures even cooking across all pieces.
2. Cut Vegetables Uniformly: Similar-sized pieces roast evenly and finish at the same time.
3. Prep Ahead: Vegetables can be chopped, and the breading mixture prepared in advance for even quicker assembly.
4. Customize the Crust: Add crushed nuts, fresh herbs, or different cheeses to the breading for variation.

Variations

1. Vegetarian Option: Replace chicken with thick slices of zucchini or eggplant for a plant-based twist.
2. Different Vegetables: Use asparagus, bell peppers, or sweet potatoes for variety.
3. Spicy Kick: Add cayenne pepper or chili flakes to the breadcrumb mixture.
4. Gluten-Free: Substitute panko breadcrumbs with gluten-free alternatives.

Serving Suggestions

Pair this Parmesan Crusted Chicken Sheet Pan Dinner with:

• A Fresh Salad: A crisp green salad with a light vinaigrette complements the rich flavors.
• Dinner Rolls: Warm rolls or garlic bread are perfect for soaking up any juices.
• Wine or Drinks: A chilled white wine like Chardonnay or a sparkling water with lemon.

Frequently Asked Questions

Can I Use Bone-In Chicken?

Yes, but adjust the cooking time to ensure the chicken cooks through. Bone-in pieces may require an additional 10-15 minutes.

Can I Make This Ahead?

Yes! Prep the vegetables and bread the chicken in advance, storing them separately in the refrigerator. Assemble and bake when ready.

What Can I Substitute for Parmesan Cheese?

Asiago or Romano cheeses work well as substitutes for Parmesan.

Conclusion

This Parmesan Crusted Chicken Sheet Pan Dinner combines simplicity with gourmet appeal, delivering a hearty and flavorful meal in minimal time. Whether for a family dinner or meal prep, this recipe is a guaranteed success.

Yield: 4

Parmesan Crusted Chicken Sheet Pan Dinner Recipe

Print

Sheet pan dinners are the epitome of weeknight convenience. They’re simple to prepare, easy to clean up, and allow for a nutritious, well-rounded meal in a single pan. This Parmesan Crusted Chicken Sheet Pan Dinner elevates the concept with its irresistible crunchy topping, tender chicken, and perfectly roasted vegetables. It’s a dish the whole family will love and one that fits seamlessly into busy schedules.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Chicken
• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• 2 large eggs, beaten
• For the Vegetables
• 1 lb baby potatoes, halved
• 1 lb green beans, trimmed
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• Optional Garnishes
• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Preheat the Oven

1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper or lightly grease it with nonstick spray.

2. Prepare the Chicken

1. In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper.
2. Place the beaten eggs in another shallow bowl.
3. Dip each chicken breast into the eggs, ensuring it’s fully coated, then press into the breadcrumb mixture. Coat evenly and set aside.

3. Prepare the Vegetables

1. In a large mixing bowl, toss the baby potatoes, green beans, and red bell peppers with olive oil, garlic powder, Italian seasoning, salt, and pepper.
2. Spread the vegetables onto one side of the prepared baking sheet.

4. Arrange and Bake

1. Place the breaded chicken breasts on the other side of the baking sheet.
2. Lightly spray the tops of the chicken with cooking spray to ensure a crispy crust.
3. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.

5. Serve and Garnish

1. Remove the sheet pan from the oven and let it rest for a couple of minutes.
2. Garnish with fresh parsley and serve with lemon wedges for a zesty kick.

Notes

• Vegetable Variations: Swap in zucchini, asparagus, or carrots for a colorful variety.
• Crispier Chicken: Broil the chicken for the last 2-3 minutes of baking.