I didn't expect a single pan meal could taste this good, but the Parmesan Crusted Chicken Sheet Pan Dinner did it. Juicy chicken breasts get smothered in a cheesy, crunchy layer and bright veggies roast right next to the meat. It's perfect when your day was crazy and you dont have time to clean up a big mess.
You just toss everytihng on one sheet pan, pop it in the oven, and not long after you got dinner ready. No big clean-up, no fuss. The cheese crust gives you that extra crunch while the veggies get soft and a little sweet.
In this recipe we’ll walk you thru mixing the crust, seasoning the chicken, and picking veggies that roast evenly. Even if your oven’s kinda weird, you’ll still end up with a tasty, healthy dinner that your family will finish in seconds.
Introduction to Parmesan Crusted Chicken Sheet Pan Dinner
Sheet pan dinners rock because they keep cooking simple. Everything roasts together so you save time, energy and you dont have 10 pots to wash. Roasting makes flavors more intense when juices mix a bit.
The Parmesan crust is what takes this dish from okay to awesome. It bakes into a crunchy top that snaps when you bite, and that salty cheese hits the tender chicken and soft veggies in the best way.
We’ll show you each step: patting chicken dry so the crumbs stick, mixing cheese and breadcrumbs just right, and choosing seasonal veggies that get tender at the same time.
What You'll Need
- Chicken breasts: aproximately 4 pieces (about 1.5 lbs)
- Grated parmezan cheese: 1 cup
- Breadcrumbs: 1 cup, preferablly panko
- Italian seasoning: 2 teaspoon
- Garlic powder: 1 tspn
- Salt and pepper: to taste
- Olive oil: 2 tblspoons
- Vegetables: like broccoli, bell peppers, carots (aprox 4 cups mixed)
- Fresh herbs for garnish: optional, 1 tblsp
Equipment Needed
- Baking sheet
- Parchment paper or aluminum foil
- Mixing bowl
- Cooking spray (optional)
Preparation Steps
Preheat the Oven
Set your oven to 400°F (200°C). This temp is great for a golden-brown crust on the chicken and perfectly tender veggies.
Prepare the Chicken
Pat chicken breasts dry with paper towels so the crust sticks better. If you want, lightly pound them to even thickness—that helps them cook evenly. Season both sides with salt and pepper.
Mix the Crust
In a mixing bowl, stir together grated parmezan cheese, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. You want a crumbly mix that bakes into a crispy coating. Add more crumbs for a lighter crust or more cheese for extra flavor.
Prepare the Vegetables
Wash and chop veggies into similar sizes so they cook at the same rate. Toss broccoli, bell peppers, and carots in olive oil, salt, and pepper before spreading them on the pan.
Cooking Process
Coating the Chicken
Press each chicken breast into the breadcrumb mixture so it’s well coated. The more contact, the better the crust will stick when it bakes.
Arranging on the Sheet Pan
Line a baking sheet with parchment paper or foil for easy clean-up. Put chicken in the center with space around each piece. Scatter the veggies around the chicken.
Baking Instructions
Bake for about 25–30 minutes, or until the chicken hits 165°F (74°C) inside and the crust is golden. Rotate the pan halfway so everything cooks evenly.
Serving Suggestions
Serve the chicken with garlic mashed potatoes or a simple garden salad. The creamy potatoes go great with the crunchy crust, and a salad makes it feel lighter.
For dipping, marinara sauce or roasted garlic aioli are both awesome. A drizzle of balsamic reduction also tastes nice.
Wine fan? Try a crisp white like Sauvignon Blanc or Pinot Grigio. If you prefer red, a light Pinot Noir works too.
Nutritional Information
This recipe makes about 4 servings. Each serving is around 350 calories, with 30g protein, 15g fat, and 25g carbs plus fiber from the veggies. You get good protein from chicken and vitamins from the vegetables.
Variations of Parmesan Crusted Chicken Sheet Pan Dinner
Different Proteins
Swap chicken for fish fillets, pork chops, or tofu for a vegetarian version. Each turns out a bit different but still tasty with the Parmesan crust.
Vegetarian Options
Use sliced eggplant or zucchini instead of chicken. Add chickpeas or lentils for protein. They soak up the cheesy flavor nicely.
Flavor Variations
Try smoked paprika for smokiness or red pepper flakes for a kick. Play with spices so it fits your taste.
Meal Prep & Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Keep chicken and veggies separate if you can, so they dont get soggy. Portion into containers for grab-and-go lunches.
To reheat, use the oven at 350°F (175°C) for 10–15 minutes. That keeps the crust crispy better than a microwave.
Tips for Success
Make sure chicken is really dry before coating—wet chicken makes a soggy crust. Don’t overcrowd the pan or the food will steam instead of roast. Let chicken rest a few minutes after baking so the juices settle.
FAQs
What can I substitute for breadcrumbs?
Crushed crackers, cornmeal, or gluten-free breadcrumbs all work as alternatives.
Can I use chicken thighs instead of breasts?
Yes, thighs give a richer flavor and stay moist. You might need to adjust cooking time a bit.
How do I know when the chicken is done?
Check with a meat thermometer. It’s done at 165°F (74°C) inside.
Can I prepare the chicken ahead of time?
Definitely! Coat the chicken and refrigerate for a few hours or overnight for even more flavor.
What vegetables are best for this recipe?
Broccoli, bell peppers, carrots, and asparagus are popular, but use any seasonal veggies you like!
Conclusion
This Parmesan Crusted Chicken Sheet Pan Dinner proves you can have big flavor with little effort. Crispy cheese crust, tender chicken, and colorful roasted veggies all in one pan—what’s not to love? Give it a try, add your own twist, and let us know how it turned out below!
Parmesan Crusted Chicken Sheet Pan Dinner
Equipment
- 1 sheet pan
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
- 1 baking spatula
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil Plus more for drizzling on vegetables.
- 2 cups broccoli florets
- 2 cups baby carrots
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- In another bowl, whisk the eggs until fully beaten, then add the olive oil and mix until combined.
- Dip each chicken breast into the egg mixture, allowing the excess to drip off. Then, coat it thoroughly with the Parmesan mixture, pressing down gently to help it stick. Place the coated chicken breasts on one side of the prepared sheet pan.
- On the other side of the sheet pan, arrange the broccoli florets and baby carrots. Drizzle with a little olive oil and season with salt and pepper to taste; toss lightly to coat.
- Bake in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. The vegetables should be tender and slightly caramelized.
- Remove from the oven and let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables.
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