Parmesan Crusted Chicken Sheet Pan Dinner

Weeknights can be chaotic, and the last thing you want is a pile of dishes after dinner. That’s where this Parmesan Crusted Chicken Sheet Pan Dinner comes in. It’s the perfect balance of crispy, cheesy chicken and roasted vegetables, all baked together on one pan for a hassle-free meal.

I remember the first time I made this dish—I was just starting to cook for myself and needed something simple yet satisfying. This recipe became a go-to because it was easy to prepare, packed with flavor, and felt like a restaurant-quality meal with minimal effort. If you’re new to cooking or just looking for a no-fuss dinner, this recipe is for you!

Why This Recipe is Special

• Beginner-friendly – No complicated techniques or special equipment required.
• One-pan convenience – Less mess, less cleanup, more time to enjoy your meal.
• Crispy, cheesy goodness – The Parmesan crust adds a delicious crunch that makes the chicken extra satisfying.
• Customizable – Swap out the vegetables based on what you have on hand.

Ingredients and Their Role

For the Parmesan Crusted Chicken:

• Boneless, skinless chicken breasts – The star of the dish, providing lean protein.
• Grated Parmesan cheese – Adds a savory, nutty crust with a crispy texture.
• Breadcrumbs (Panko or regular) – Helps create the crunchy coating.
• Garlic powder and onion powder – Enhances the flavor without overpowering the dish.
• Dried Italian seasoning – Brings a classic, herby taste to the coating.
• Eggs – Helps the coating stick to the chicken.
• Olive oil – Helps crisp up the crust while keeping the chicken juicy.

For the Roasted Vegetables:

• Baby potatoes – Provides a hearty, satisfying side that roasts beautifully.
• Broccoli (or other vegetables like zucchini or bell peppers) – Adds freshness, color, and nutrients.
• Olive oil – Ensures the vegetables roast evenly and don’t dry out.
• Salt and black pepper – Essential for seasoning.
• Garlic powder – Adds an extra depth of flavor to the veggies.

Ingredient Substitutions:

• No Parmesan? Use Pecorino Romano for a saltier, sharper flavor.
• Gluten-free option? Swap regular breadcrumbs for crushed gluten-free crackers or almond flour.
• Different veggies? Try Brussels sprouts, carrots, or asparagus.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Pan

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup. Lightly grease it with olive oil to prevent sticking.

Step 2: Coat the Chicken with the Parmesan Crust

In one bowl, whisk the eggs. In another, mix the Parmesan, breadcrumbs, garlic powder, onion powder, and Italian seasoning. Dip each chicken breast into the egg mixture, then press it into the Parmesan mixture to coat it fully. Place the coated chicken on one side of the sheet pan.

Step 3: Prepare the Vegetables

Cut the baby potatoes in half and toss them in a bowl with olive oil, salt, pepper, and garlic powder. Spread them evenly on the other side of the sheet pan. Roast for 15 minutes first, since they take longer to cook than the broccoli.

Step 4: Add the Broccoli and Continue Roasting

After 15 minutes, take the pan out and add the broccoli (or any other quick-cooking veggies). Drizzle with a little olive oil and seasoning, then return the pan to the oven. Bake for another 15-20 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

Step 5: Serve and Enjoy!

Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat tender. Plate it up with the roasted potatoes and broccoli, and enjoy your homemade, crispy Parmesan chicken dinner.

Beginner Tips and Notes

• How to Tell When the Chicken is Done: Use a meat thermometer—once it hits 165°F (75°C), it’s ready! If you don’t have one, cut into the thickest part to check if the juices run clear and there’s no pink inside.
• What If the Crust Isn’t Crispy Enough? If your chicken isn’t as crispy as you’d like, pop it under the broiler for 1-2 minutes at the end of cooking.
• Meal Prepping Tip: Double the batch and store leftovers in airtight containers for up to 3 days in the fridge. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the crust crispy.

Serving Suggestions

• With a Sauce: Drizzle with a little lemon juice or serve with a side of marinara sauce for dipping.
• As a Sandwich: Slice the chicken and stuff it into a toasted bun with lettuce and mayo for a delicious sandwich.
• As a Salad: Chop up the leftovers and toss them into a Caesar or garden salad for a quick lunch.

Conclusion

Cooking a delicious, homemade meal doesn’t have to be complicated—and this Parmesan Crusted Chicken Sheet Pan Dinner proves it. With just one pan, simple ingredients, and a little patience, you can create a crispy, flavorful dish that feels fancy without the effort.

Give it a try, and let me know how it turns out! Did you add your own twist? Drop a comment below—I’d love to hear how you made this dish your own!

FAQ About Parmesan Crusted Chicken Sheet Pan Dinner

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• Longhorn Parmesan Crusted Chicken
• Crockpot Garlic Parmesan Chicken Pasta
• Garlic Parmesan Chicken Pasta

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