Parmesan Crusted Chicken Sheet Pan Dinner

Looking for a quick, delicious, and satisfying meal that requires minimal cleanup? The Parmesan Crusted Chicken Sheet Pan Dinner is just what you need. This one-pan wonder combines juicy chicken breasts with crisp vegetables, all topped with a flavorful Parmesan crust. It’s perfect for busy weeknights when you want a home-cooked meal without spending hours in the kitchen.

Sheet pan dinners have become a favorite for many home cooks due to their simplicity and convenience. By using a single sheet pan, you not only save time on preparation and cleanup but also allow the flavors of the ingredients to meld beautifully as they roast together.

How to Prep the Chicken and Vegetables

• Chicken: Pat the chicken breasts dry with paper towels to ensure a crispy crust. If needed, use a meat mallet to pound them to an even thickness for uniform cooking.
• Vegetables: Wash and cut the vegetables into uniform sizes to ensure they cook evenly. Halve the baby potatoes, and slice the bell peppers.

Tips for Perfect Seasoning

• Season Generously: Ensure all surfaces of the chicken and vegetables are well-seasoned to enhance flavor.
• Mix Coating Ingredients Well: Combine the Parmesan, breadcrumbs, and herbs thoroughly to ensure an even coating.

Step-by-Step Recipe Instructions

1. Prepping the Chicken

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Coating: In a mixing bowl, combine the grated Parmesan, panko breadcrumbs, parsley, garlic powder, onion powder, oregano, basil, paprika, black pepper, and salt.
3. Coat the Chicken: Brush the chicken breasts with olive oil. Press each chicken breast into the Parmesan mixture, ensuring it is well-coated on all sides.

2. Preparing the Vegetables

1. Season Vegetables: Toss the halved baby potatoes, broccoli florets, and sliced bell peppers with olive oil, salt, and pepper in a separate mixing bowl.

3. Making the Parmesan Crust

1. Coat the Chicken: Once the chicken is coated, place it on a sheet pan lined with parchment paper or lightly greased.
2. Arrange Vegetables: Arrange the seasoned vegetables around the chicken on the sheet pan.

4. Assembling the Sheet Pan

1. Place in Oven: Arrange the chicken and vegetables on the sheet pan, ensuring there’s enough space for air to circulate around the ingredients.
2. Bake: Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (74°C), and the Parmesan crust should be golden and crispy.

5. Baking Instructions

1. Check Doneness: If necessary, use a meat thermometer to check the chicken’s internal temperature.
2. Broil (Optional): For extra crispiness, broil for an additional 2-3 minutes, keeping a close eye to prevent burning.

Tips for the Perfect Sheet Pan Dinner

• Achieving a Crispy Crust: Make sure the chicken is patted dry and coated evenly. The combination of Parmesan and panko breadcrumbs creates a crispy, flavorful crust.
• Ensuring Even Cooking: Arrange the chicken and vegetables in a single layer on the sheet pan. Overcrowding can lead to uneven cooking.

Common Mistakes to Avoid

• Overcrowding the Pan: Give the chicken and vegetables enough space to cook evenly. Overcrowding can result in steaming rather than roasting.
• Using Unevenly Cut Vegetables: Cut vegetables into uniform sizes to ensure they cook at the same rate. This prevents some vegetables from being undercooked while others are overdone.

Variations and Customizations

Adding Different Vegetables

• Carrots and Zucchini: Add sliced carrots or zucchini for extra flavor and nutrition.
• Asparagus: Fresh asparagus spears can be a great addition to the vegetable mix.

Using Alternative Coatings

• Spicy Coating: Add red pepper flakes or hot sauce to the Parmesan mixture for a spicy kick.
• Herb Variations: Experiment with different herbs like thyme or rosemary to change up the flavor profile.

Serving Suggestions

• How to Serve the Dish: Serve the Parmesan Crusted Chicken and vegetables directly from the sheet pan for a casual, family-style meal. Garnish with extra parsley or a sprinkle of Parmesan cheese if desired.
• Accompaniments and Sides: This dish pairs well with a simple side salad, garlic bread, or a light lemon vinaigrette.

Storing and Reheating

Proper Storage Methods

1. Cool and Store: Allow leftovers to cool completely before transferring to an airtight container.
2. Refrigeration: Store in the refrigerator for up to 3-4 days.

Reheating Instructions

1. Oven Reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes until heated through.
2. Microwave: If using a microwave, cover with a microwave-safe lid or wrap and heat for 2-3 minutes, checking periodically.

Health Considerations

Nutritional Benefits of the Dish

• Protein-Rich: Chicken is an excellent source of lean protein, which is essential for muscle repair and overall health.
• Fiber and Vitamins: Vegetables provide dietary fiber, vitamins, and minerals, contributing to a balanced diet.

How to Make a Lighter Version

• Lower-Fat Coating: Use less cheese or substitute part of the Parmesan with a lower-fat cheese.
• Additional Vegetables: Increase the amount of vegetables to reduce the proportion of chicken, making the dish more veggie-centric.

Frequently Asked Questions

1. Can I use boneless, skinless thighs? Yes, you can use chicken thighs instead of breasts. Just adjust the cooking time if needed, as thighs might take a bit longer.
2. What’s the best way to ensure the chicken is fully cooked? Use a meat thermometer to check that the internal temperature of the chicken has reached 165°F (74°C).
3. Can I make this dish ahead of time? While it’s best enjoyed fresh, you can prep the ingredients and assemble the sheet pan a day in advance. Store in the refrigerator until ready to bake.
4. How do I make this recipe gluten-free? Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
5. What can I use if I don’t have Parmesan cheese? If Parmesan isn’t available, you can use Pecorino Romano or a different hard cheese that grates well.

Conclusion

The Parmesan Crusted Chicken Sheet Pan Dinner is a flavorful, easy-to-make meal that delivers on both taste and convenience. With its crispy Parmesan crust and perfectly roasted vegetables, it’s a satisfying option for busy weeknights or weekend family dinners. By utilizing a single sheet pan, you save time on cleanup and make mealtime a breeze. Give this recipe a try, and enjoy a delicious, home-cooked meal with minimal effort!

Yield: 4

Parmesan Crusted Chicken Sheet Pan Dinner

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Looking for a quick, delicious, and satisfying meal that requires minimal cleanup? The Parmesan Crusted Chicken Sheet Pan Dinner is just what you need. This one-pan wonder combines juicy chicken breasts with crisp vegetables, all topped with a flavorful Parmesan crust. It's perfect for busy weeknights when you want a home-cooked meal without spending hours in the kitchen.

Prep Time 15 minutes

Cook Time 40 minutes

Ingredients

• For the Chicken:
• 1 1/2 lb chicken breast (about 3-4 pieces)
• 2 T olive oil
• 2 garlic cloves, minced
• 1/3 c grated parmesan
• 1/3 c breadcrumbs
• 1/2 tsp cracked pepper
• 1/2 – 3/4 tsp sea salt
• For the Potatoes:
• 2 lb red potatoes, but into bite sized pieces , (if small quartered, larger potatoes will be cut into 6ths or 8ths even)
• 1 – 2 garlic clove, minced
• 2 T olive oil
• 2 T grated parmesan
• salt and pepper to taste
• For the Green Beans:
• 1 lb fresh green beans, ends trimmed
• 1 T olive oil
• 1 garlic clove, minced
• 1 T parmesan (optional)
• salt and pepper to taste

Instructions

• Preheat oven to 425°F.

• Line a sheet pan with parchment for easier cleaning or spray with cooking oil. In a medium bowl, toss all ingredients for potatoes together and stir well to evenly coat. Spread the potatoes on 1/3 of the pan and place in oven for about 10-15 minutes. (if you like your potatoes nice and browned, go with the extra five minutes.)

• While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat all the chicken well. Remove the pan with the potatoes and add the chicken. Place in oven while you toss everything together for the green beans and add them to the pan.

• Bake for about 25 minutes or until chicken reaches an internal temperature of 165°F. For extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes if desired.

• Remove from oven and allow to cool several minutes before serving. Enjoy!

Notes

• The biggest thing that will vary this recipe for most of us will be the thickness and size of your chicken breasts. While the going time for a chicken breast at 425°F is about 25 minutes, not all pieces of chicken are created equal. If your chicken seems super large or thick, plan for some extra time.
• Salt and pepper is really however you prefer. I always season my chicken with a decent amount of pepper and a pinch of salt or so. You don’t have to go all in from the get fo, feel free to add in more at the end!
• The bottom of the chicken is not as crispy as the top will get. You can use a rack on your sheet pan to allow any moisture to fall below versus staying on the chicken.
• You can add other herbs or seasoning to the dish. I like to toss in some Italian seasoning or even just some oregano to the chicken and potatoes sometimes. About 1/2 – 1 teaspoon is great.

Nutrition Information:

Amount Per Serving: Calories: 600