Description
This Parmesan-Crusted Chicken Sheet Pan recipe is the perfect weeknight meal, offering a delicious and healthy combination of crispy chicken, roasted vegetables, and a flavorful Parmesan crust. With minimal prep time and only one pan to clean, it’s a go-to dish for busy families. The chicken is tender on the inside, crispy on the outside, while the roasted veggies add balance and nutrition to this easy-to-make dinner
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)
Instructions
-
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 Parmesan cheese, breadcrumbs, basil, oregano, garlic powder, salt, and pepper.
-
Coat each chicken breast in the Parmesan mixture, pressing gently to ensure it sticks.
-
Place the coated chicken on one side of the prepared baking sheet.
-
Toss the baby potatoes with 1 tablespoon olive oil and season with salt and pepper. Arrange on the other side of the sheet.
-
Drizzle the remaining olive oil over the broccoli and tomatoes, seasoning with salt and pepper, and add to the sheet pan.
-
Roast for 25-30 minutes or until the chicken reaches 165°F (75°C) and the vegetables are tender.
-
Garnish with fresh parsley before serving.
Notes
-
You can substitute chicken breasts with boneless, skinless chicken thighs for juicier meat.
-
Feel free to swap the vegetables (zucchini, bell peppers, or asparagus) to fit your taste.
-
Add crushed red pepper flakes to the Parmesan mixture for a spicy kick.
-
Try mixing in mozzarella or Romano cheese for different flavors.
- Prep Time: 10min
- Cook Time: 30min
- Category: Dinner
- Method: Baking
- Cuisine: American