Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a crispy, cheesy, and flavorful one-pan meal with tender roasted vegetables. Perfect for a quick and easy dinner, it’s a balanced dish that’s packed with protein and nutrients.
Ingredients
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts (halved)
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg (beaten)
- 2 tablespoons olive oil
- For the Vegetables:
- 2 cups broccoli florets
- 1 cup baby carrots (halved)
- 1 red bell pepper (sliced)
- 1 medium potato (cubed)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the coating: Mix Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper in a bowl.
- Coat the chicken: Dip chicken pieces in the beaten egg, then press into the Parmesan mixture to coat.
- Prepare the vegetables: Toss broccoli, carrots, bell pepper, and potatoes with olive oil, garlic powder, salt, and pepper.
- Arrange on the sheet pan: Place coated chicken on one side and spread the vegetables around it in a single layer.
- Bake: Cook for 25-30 minutes, flipping the chicken halfway. Ensure chicken reaches an internal temp of 165°F (75°C).
- Rest and serve: Let the chicken rest for 5 minutes, then serve with fresh herbs and an extra sprinkle of Parmesan.
Notes
- For extra crispiness, broil the chicken for the last 2-3 minutes.
- Swap vegetables based on preference (zucchini, asparagus, Brussels sprouts).
- Use gluten-free breadcrumbs for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Italian-Inspired