Description
Parmesan Crusted Chicken creates a simple, satisfying weeknight dinner that brings serious flavor to your table without complicated prep work. Crispy chicken coated in parmesan and herbs roasts alongside tender vegetables for a complete meal that comes together faster than ordering takeout.
Ingredients
Scale
Proteins:
- 2 large boneless skinless chicken breasts
Cheese & Dry Coating:
- ½ cup Parmesan cheese
- ¼ cup breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
Vegetables & Extras:
- 1 cup baby carrots
- 1 red bell pepper
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Fresh parsley
- Lemon wedges
Instructions
- Heat the oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
- Combine ½ cup Parmesan, ¼ cup breadcrumbs, 1 tsp garlic powder, ½ tsp paprika, ¼ tsp black pepper, and ½ tsp salt in a shallow dish for the crispy coating.
- Pat your chicken breasts dry and slice each into two thinner pieces to ensure even cooking.
- Brush each chicken piece with 1 tablespoon olive oil, ensuring complete surface coverage.
- Roll each oiled chicken piece in the Parmesan mixture, pressing gently to help the coating adhere completely.
- Arrange the coated chicken on one half of the prepared sheet pan, leaving space for vegetables.
- Toss 1 cup baby carrots, 1 sliced red bell pepper, and 1 cup broccoli florets with 1 tablespoon olive oil and a pinch of salt and pepper.
- Spread the seasoned vegetables on the other half of the sheet pan next to the chicken.
- Slide the sheet pan into the preheated oven and roast for 22-25 minutes until chicken reaches 165°F internal temperature.
- For extra crispiness, switch the oven to broil and cook for an additional 2 minutes, watching carefully to prevent burning.
- Remove from oven and let rest for 3 minutes before garnishing with chopped fresh parsley.
- Serve immediately with lemon wedges for a bright, zesty finish.
Notes
- Always use a meat thermometer to check chicken’s internal temperature, ensuring it reaches 165°F for safe consumption.
- Pat chicken breasts dry before coating to help the Parmesan mixture adhere better and create a crispier crust.
- Chop vegetables into similar-sized pieces so they cook evenly and finish roasting at the same time.
- For a gluten-free version, swap breadcrumbs with almond flour or crushed pork rinds to maintain the crispy texture.
- Prep Time: 10 minutes
- Cook Time: 25-27 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg