Description
This Parmesan Crusted Chicken Sheet Pan Dinner is an easy, one-pan meal perfect for busy nights. Juicy, crispy-coated chicken bakes alongside roasted potatoes and vegetables for a wholesome, minimal-effort dish.
Ingredients
Scale
For the Parmesan Crusted Chicken:
- 2 boneless, skinless chicken breasts
- ½ cup grated Parmesan cheese
- ½ cup Panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 egg
- 1 tablespoon olive oil
For the Roasted Vegetables:
- 2 cups baby potatoes, halved
- 2 cups broccoli florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil. Lightly grease with olive oil to prevent sticking.
- Prepare the chicken coating: In a shallow bowl, whisk the egg. In another bowl, mix the Parmesan cheese, breadcrumbs, garlic powder, onion powder, and Italian seasoning.
- Coat the chicken: Pat the chicken breasts dry, then dip each piece into the egg mixture, making sure it’s fully coated. Press into the Parmesan breadcrumb mixture, ensuring an even crust on all sides.
- Arrange on the sheet pan: Place the coated chicken breasts on one side of the prepared sheet pan.
- Prepare the potatoes: Toss the halved baby potatoes in a bowl with olive oil, salt, black pepper, and garlic powder. Spread them on the other side of the sheet pan. Bake for 15 minutes.
- Add the broccoli and continue baking: Remove the pan from the oven, add the broccoli to the sheet pan, and drizzle with a little more olive oil and seasoning. Return to the oven and bake for another 15–20 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
- Let the chicken rest and serve: Allow the chicken to rest for 5 minutes before slicing. Serve hot with the roasted potatoes and broccoli for a complete meal.
Notes
- If the Parmesan crust isn’t as crispy as you’d like, broil the chicken for 1–2 minutes at the end of cooking.
- Swap out broccoli for other quick-roasting vegetables like zucchini, bell peppers, or asparagus.
- For extra flavor, add a squeeze of fresh lemon juice over the chicken before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg