Parmesan crusted chicken sheet pan dinner delivers crisp, cheesy chicken breasts and roasted vegetables on one pan, with a golden Parmesan and panko coating that stays crunchy in the oven. There is no frying and no splatter, just a quick dip in egg and a press into the crumb mixture.
Baby potatoes, carrots and broccoli roast right alongside the chicken, so the whole meal comes out of the oven together. With 20 minutes of prep and about 40 minutes of baking, it is an easy dinner for busy nights and gentle enough for picky eaters.
Table of Contents
Why This Parmesan Crusted Chicken Sheet Pan Recipe Works
The crust is the star. Freshly grated Parmesan, panko, Italian seasoning and garlic powder form a crumb that browns beautifully in a hot hot oven at 425 degrees F. Olive oil drizzled over the top helps it turn golden and crisp without a drop of frying oil.
Layering the pan in stages is what makes the vegetables taste good. Potatoes and carrots take the longest, so they start first. The chicken joins them next, and the broccoli goes on last so it keeps its color and a little bite instead of burning.
Ingredients for Parmesan Crusted Chicken Sheet Pan
- 4 boneless skinless chicken breasts (about 1 1/2 pounds)
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 4 tablespoons olive oil, divided
- 1 pound baby potatoes, halved
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 teaspoon Italian seasoning, for the vegetables
Panko. Its large flakes stay crisper than fine breadcrumbs. Regular breadcrumbs work, but the crust will be softer.
Parmesan. Grated fresh from a wedge, it melts into the crumbs and adds salt, so you need very little salt in the coating.
Eggs. They act as glue so the crumbs stick to the chicken instead of sliding off.
Baby potatoes, carrots and broccoli. Together they make a full meal. Sweet potatoes, green beans or cauliflower can replace any of them.
How to Make Parmesan Crusted Chicken Sheet Pan
1. Heat the oven. Heat the oven to 425 degrees F and line a large rimmed baking sheet with parchment paper or grease it with cooking spray.
2. Start the root vegetables. Toss the potatoes and carrots with 2 tablespoons of the oil, the vegetable Italian seasoning and a pinch of salt and pepper. Spread them on the pan and roast for 15 minutes.
3. Set up the coating. Mix the Parmesan, panko, 2 teaspoons Italian seasoning, garlic powder, salt and pepper in a shallow dish and beat the eggs in a second dish.
4. Coat the chicken. Pat the chicken dry. Dip each breast in the egg, let the extra drip off, then press it into the crumbs until evenly coated.
5. Add the chicken. Move the vegetables to one side of the pan, add the chicken and drizzle the remaining 2 tablespoons of oil over the crumbs.
6. Roast together. Roast for 10 minutes, then scatter the broccoli over the vegetables and roast 12 minutes more, until the crust is golden and the chicken reaches 165 degrees F.
7. Rest and serve. Let the pan sit for 5 minutes so the juices settle, then serve with lemon wedges if you like.
How to Serve Parmesan Crusted Chicken Sheet Pan
Serve the chicken with the roasted vegetables straight from the pan, with lemon wedges or warm marinara for dipping. If you like crispy chicken dinners, try sheet pan chicken fajitas for a different flavor, a Hawaiian chicken sheet pan for something sweeter, breaded chicken Parmesan for a saucy version and crispy air fryer Parmesan crusted chicken when you want it faster.
How to Store and Reheat Parmesan Crusted Chicken Sheet Pan
Refrigerate leftovers in an airtight container within two hours and eat them within 3 to 4 days. Reheat on a rack set in a baking sheet at 400 degrees F for 10 to 12 minutes so the crust stays crisp, because the microwave will soften it. Check that the chicken reaches 165 degrees F when you reheat it.
Tips and Variations for Parmesan Crusted Chicken Sheet Pan
Pound the chicken even. If one end of the breast is much thicker, pound it to about 1 inch so it cooks evenly.
Pat it dry before dipping. A dry surface helps the egg and crumbs cling to the chicken.
Press the crumbs on. Firm pressure is what keeps the coating in place after baking.
Use the oil. Drizzling oil over the crumbs is what browns them, so do not skip it.
Keep raw chicken separate. Use one hand for the egg and chicken and the other for the crumbs, and wash your hands and surfaces afterward. This Texas A&M Fight BAC brochure has general guidance on handling food safely.
Do not crowd the pan. Leave space between the chicken pieces so hot air can reach the crust. Use a second pan if needed.
Change the vegetables. Sweet potato cubes, green beans or cauliflower all work. Cut dense vegetables small and add quick cooking ones at the end.
Add a little heat. A pinch of cayenne or red pepper flakes in the crumbs adds gentle spice.
Frequently Asked Questions About Parmesan Crusted Chicken Sheet Pan
How long does a parmesan crusted chicken sheet pan dinner take?
Plan on about 20 minutes of prep and about 40 minutes in the oven, with the vegetables starting first and the chicken joining them.
Can I use chicken thighs instead?
Yes. Boneless thighs need about 25 to 30 minutes at 425 degrees F. Check that they reach 165 degrees F.
How do I keep the crust from falling off?
Pat the chicken dry, let the extra egg drip off and press the crumbs on firmly. Avoid moving the chicken once it is on the pan.
Can I make this parmesan crusted chicken sheet pan recipe ahead?
You can coat the chicken a few hours ahead and keep it covered in the refrigerator. Add the oil right before baking so the crumbs brown well.
Can I freeze parmesan crusted chicken sheet pan leftovers?
The chicken freezes reasonably well, though the crust softens. Wrap it tightly and reheat it in a hot oven. The vegetables turn soft after freezing, so it is ideal to freeze the chicken alone.
Parmesan Crusted Chicken Sheet Pan Dinner
Equipment
- Large rimmed baking sheet
- Parchment paper
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 1 1/2 pounds total
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tsp Italian seasoning for the coating
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 large eggs beaten
- 4 tbsp olive oil divided
- 1 lb baby potatoes halved
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 tsp Italian seasoning for the vegetables
Instructions
Cooking
- Heat. Heat the oven to 425 degrees F and line a baking sheet with parchment.
- Start vegetables. Toss the potatoes and carrots with 2 tablespoons oil, 1 teaspoon Italian seasoning and a pinch of salt and pepper, then roast 15 minutes.
- Bread chicken. Mix the Parmesan, panko, 2 teaspoons Italian seasoning, garlic powder, salt and pepper, then dip each breast in egg and press into the crumbs.
- Add chicken. Place the chicken on the pan next to the vegetables and drizzle with the remaining 2 tablespoons oil.
- Roast. Roast 10 minutes, add the broccoli, and roast 12 minutes more, until the chicken reaches 165 degrees F.
- Rest. Rest 5 minutes and serve.
