Description
Parmesan Crusted Chicken Sheet Pan Dinner brings crispy, golden chicken together with roasted veggies for a super easy weeknight meal that saves me tons of cleanup time. Juicy chicken breasts get coated in a savory parmesan crust while tender vegetables roast right alongside, making dinner a total breeze.
Ingredients
Scale
Main Protein:
- 4 chicken breasts
Supporting Vegetables:
- 2 cups broccoli florets
- 2 cups baby red potatoes
Seasoning and Coating:
- ½ cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (218°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
- Gather 4 boneless, skinless chicken breasts (about 6 ounces each) and pat them completely dry with paper towels to ensure a crispy coating.
- Mix ½ cup grated parmesan cheese, ¼ cup breadcrumbs, 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ¼ teaspoon black pepper in a shallow dish.
- Brush each chicken breast with 2 tablespoons olive oil, then press both sides firmly into the parmesan mixture to create an even, thick coating.
- Chop 2 cups broccoli florets and 1 cup baby carrots into similar-sized pieces to ensure even roasting.
- Arrange the coated chicken breasts and chopped vegetables on the prepared sheet pan, spacing them slightly apart for even cooking.
- Drizzle an additional 2 tablespoons olive oil over the vegetables and sprinkle with salt and pepper to taste.
- Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the breading turns golden brown.
- Let the sheet pan dinner rest for 5 minutes after removing from the oven to allow juices to redistribute.
- Serve immediately, garnishing with fresh chopped parsley if desired for a pop of color and extra flavor.
Notes
- Check chicken thickness to ensure even cooking and prevent dry spots.
- Grate fresh Parmesan for the most robust flavor and better cheese melting.
- Pat chicken and vegetables completely dry before seasoning to help crisp the coating and prevent steaming.
- Use a rimmed baking sheet to catch any juices and prevent oven mess, and arrange ingredients in a single layer for maximum browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 110 mg