Parmesan Crusted Chicken Sheet Pan Dinner
This simple and healthy one-pan dinner features juicy chicken coated in crispy Parmesan, paired with colorful veggies, making it perfect for busy weeknights.
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.
Notes
For extra crunch, use panko breadcrumbs instead of regular breadcrumbs. Customize the veggies based on what you have. Avoid overcrowding the pan for even cooking.