Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a simple, flavorful one-pan meal perfect for busy weeknights. Juicy chicken breasts are coated in a crispy parmesan crust and roasted alongside tender vegetables for a balanced dinner with minimal cleanup.
Ingredients
4 boneless, skinless chicken breasts (even thickness)
1 cup freshly grated parmesan cheese
¾ cup panko breadcrumbs
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon paprika
¾ teaspoon salt
½ teaspoon black pepper
1½ pounds Yukon gold potatoes, cut into chunks
2 cups broccoli florets
Instructions
Preheat the oven to 400°F and line a large sheet pan with parchment paper.
Pat the chicken breasts dry and lightly brush them with olive oil.
In a shallow bowl, mix parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.
Press each chicken breast into the parmesan mixture until fully coated.
Toss potatoes and broccoli with remaining olive oil, salt, and pepper.
Spread vegetables evenly on the sheet pan and place the coated chicken on top or between them.
Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F.
Optional: Broil for 2 minutes at the end for extra crispiness.
Rest for 5 minutes before serving.
Notes
Use freshly grated parmesan for a crispier crust and better flavor.
Avoid overcrowding the sheet pan to ensure proper roasting instead of steaming.
Cut vegetables evenly so everything cooks at the same pace.
Let the chicken rest before slicing to keep it juicy.
For extra crunch, spray the crust lightly with oil before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings