Parmesan Crusted Chicken Sheet Pan Dinner
Crispy Parmesan panko chicken breasts roasted with baby potatoes, carrots and broccoli.
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.
Notes
Substitutions: Use regular breadcrumbs for panko and sweet potatoes, green beans or cauliflower for the vegetables.
Tips: Pound the chicken to an even thickness and press the crumbs on firmly.
Storage: Refrigerate in an airtight container for 3 to 4 days and reheat at 400 degrees F on a rack.