Description
This easy sheet pan recipe features juicy, crispy Parmesan-crusted chicken and perfectly roasted vegetables. A healthy and flavorful one-pan dinner for busy nights!
Ingredients
Scale
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For the Chicken:
- 2 boneless, skinless chicken breasts (cut into cutlets)
- 1 egg (beaten)
- ½ cup grated Parmesan cheese
- ½ cup Italian-style breadcrumbs
- ½ tsp garlic powder
- ½ tsp dried oregano
- 1 tbsp olive oil
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For the Roasted Vegetables:
- 1 cup baby carrots (halved)
- 2 cups broccoli florets
- 1 cup baby potatoes (halved)
- 1 tbsp olive oil
- ½ tsp salt & black pepper
- ½ tsp Italian seasoning
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For Garnish:
- Lemon wedges
- Fresh parsley
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In one bowl, beat the egg. In another, mix Parmesan, breadcrumbs, garlic powder, and oregano.
- Dip each chicken cutlet in egg, then coat with the Parmesan mixture.
- Toss carrots, broccoli, and potatoes with olive oil, salt, and Italian seasoning. Spread them on one side of the sheet pan.
- Place the breaded chicken on the other side of the pan.
- Bake for 20-25 minutes, flipping the chicken halfway through.
- For extra crispiness, broil for the last 2-3 minutes.
- Garnish with lemon wedges and parsley before serving.
Notes
- Use panko breadcrumbs for extra crunch.
- Swap veggies based on preference (zucchini, bell peppers, or asparagus work well).
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American