Why You’ll Love This Recipe

This Parmesan-Crusted Chicken Sheet Pan is not only super tasty but also incredibly convenient. With everything cooked on one sheet pan, you’ll save time on both preparation and clean-up. The crispy, cheesy chicken is a hit with both adults and kids, and the roasted vegetables complement the dish perfectly. Plus, it’s a healthier alternative to fried chicken, with all the crispy goodness and none of the mess.

Ingredients

4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1/2 cup breadcrumbs (preferably panko)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons olive oil
2 cups baby potatoes, halved
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 tablespoon fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, dried basil, dried oregano, garlic powder, salt, and pepper.
Coat each chicken breast in the Parmesan mixture, pressing gently to ensure the mixture sticks to the chicken.
Place the coated chicken breasts on one side of the prepared baking sheet.
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread them out on the baking sheet on the other side of the chicken.
Drizzle the remaining tablespoon of olive oil over the broccoli florets and cherry tomatoes, then season with salt and pepper. Add them to the sheet pan with the chicken and potatoes.
Roast in the oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Garnish with fresh parsley before serving.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Chicken Thighs: You can substitute the chicken breasts with boneless, skinless chicken thighs for a juicier option.
Vegetable Swap: Feel free to use other vegetables such as zucchini, bell peppers, or asparagus depending on your preferences.
Spicy Version: Add some crushed red pepper flakes to the Parmesan mixture for a spicy kick.
Cheese Variations: Try mixing in some shredded mozzarella or Romano cheese with the Parmesan for a different flavor profile.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the chicken and vegetables on a baking sheet and warm them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.

FAQs

Can I use skin-on chicken for this recipe?

Yes, you can use skin-on chicken, but the cooking time might be a bit longer. You’ll also need to adjust the roasting time to ensure the skin crisps up.

Can I make this recipe ahead of time?

Yes, you can prep the chicken and vegetables the night before, store them in the fridge, and bake them the next day. This makes it even easier to get dinner on the table quickly.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check for the correct temperature.

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken, but if you need to use frozen chicken breasts, ensure they are completely thawed before coating them in the Parmesan mixture.

How can I make this dish gluten-free?

To make this recipe gluten-free, simply use gluten-free breadcrumbs or ground almonds in place of regular breadcrumbs.

Can I add more cheese to this recipe?

Yes, feel free to add more cheese if you want an extra cheesy crust! Just be mindful that it may add more calories.

What other vegetables work well with this recipe?

Other vegetables like carrots, Brussels sprouts, or sweet potatoes would also work wonderfully in this dish. Just make sure to adjust the cooking times as needed.

How do I prevent the chicken from becoming too dry?

To prevent dry chicken, make sure not to overcook it. Use a meat thermometer to ensure it reaches 165°F (75°C), and avoid leaving it in the oven too long.

Can I make this recipe without Parmesan cheese?

If you don’t have Parmesan, you can substitute with another hard cheese like Pecorino Romano, or even try using a dairy-free cheese if you’re following a dairy-free diet.

Can I make this recipe in a cast-iron skillet instead of a sheet pan?

Yes, you can use a cast-iron skillet to cook this dish. Just be sure to arrange the chicken and vegetables in a single layer and keep an eye on the cooking time.

Conclusion

This Parmesan-Crusted Chicken Sheet Pan is a simple yet flavorful dinner that will become a family favorite in no time. With crispy chicken, perfectly roasted vegetables, and minimal cleanup, it’s the ultimate weeknight meal. Whether you’re looking for a quick dinner option or a tasty way to use up some vegetables, this recipe has you covered. Plus, with the versatility to swap out ingredients and make it your own, you’ll never get bored of this dish.