This Parmesan Crusted Chicken Sheet Pan Dinner is a great choice for busy weeknights. It’s simple to prepare, healthy, and uses just one pan, making cleanup a breeze. The chicken is juicy and flavorful, thanks to the crispy Parmesan coating, while the veggies add color and nutrition to your meal. Plus, it all cooks together, saving you time and effort.
how to make Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (60g) breadcrumbs (or panko)
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 2 tbsp olive oil (for chicken)
- 1 lb (450g) baby potatoes, halved
- 1 cup (150g) baby carrots
- 1 cup (120g) broccoli florets
- 2 tbsp olive oil (for vegetables)
- 1 tsp Italian seasoning (for vegetables)
- Salt and pepper (to taste)
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or grease it with cooking spray.
- In a bowl, toss the baby potatoes, carrots, and broccoli with olive oil, Italian seasoning, salt, and pepper. Spread them on the baking sheet.
- In a shallow bowl, mix the Parmesan, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Beat the eggs in another bowl.
- Dip each chicken breast in the eggs, then coat with the Parmesan mixture.
- Arrange the chicken on the baking sheet with the veggies and drizzle olive oil on the chicken.
- Bake for 20-25 minutes until the chicken is golden and cooked through.
- Let it cool slightly, then serve with garnishes if desired.
how to serve Parmesan Crusted Chicken Sheet Pan Dinner
Serve the Parmesan Crusted Chicken with the roasted baby potatoes, carrots, and broccoli on the side. This dish pairs well with a light salad or your favorite dipping sauce. For added flavor, sprinkle some fresh herbs or a squeeze of lemon juice on top before serving.
how to store Parmesan Crusted Chicken Sheet Pan Dinner
To store leftovers, allow the chicken and veggies to cool completely. Place them in an airtight container and refrigerate for up to 3-4 days. To reheat, simply place them in the oven or microwave until warmed through.
tips to make Parmesan Crusted Chicken Sheet Pan Dinner
- For extra crunch, try using panko breadcrumbs instead of regular breadcrumbs.
- You can customize the veggies based on what you have on hand. Bell peppers, zucchini, or asparagus also work well.
- Make sure not to overcrowd the pan; this helps everything cook evenly and get that nice golden color.
variation
If you want to change things up, you can marinate the chicken in a mixture of olive oil, lemon juice, and herbs before coating it. You can also add cheese on top of the chicken during the last few minutes of baking for an extra cheesy delight.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. However, ensure they are fully thawed before baking for even cooking.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and veggies a day in advance. Store them in the fridge and bake them fresh when you’re ready to eat.
3. Is this recipe healthy?
Yes, this recipe is fairly healthy. It features lean protein from chicken and lots of vegetables. You can modify the amounts of oil and cheese to suit your dietary needs.
Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (or panko) Panko is recommended for extra crunch.
- 2 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs, beaten
- 2 tbsp olive oil (for chicken)
For the Vegetables
- 1 lb baby potatoes, halved
- 1 cup baby carrots
- 1 cup broccoli florets
- 2 tbsp olive oil (for vegetables)
- 1 tsp Italian seasoning (for vegetables)
- Salt and pepper (to taste)
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or grease it with cooking spray.
- In a bowl, toss the baby potatoes, carrots, and broccoli with olive oil, Italian seasoning, salt, and pepper. Spread them on the baking sheet.
- In a shallow bowl, mix the Parmesan, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Beat the eggs in another bowl.
- Dip each chicken breast in the eggs, then coat with the Parmesan mixture.
- Arrange the chicken on the baking sheet with the veggies and drizzle olive oil on the chicken.
Cooking
- Bake for 20-25 minutes until the chicken is golden and cooked through.
- Let it cool slightly, then serve with garnishes if desired.
