Description
This Parmesan-Crusted Chicken Sheet Pan recipe is an easy and delicious weeknight meal. Featuring crispy, golden chicken with a savory Parmesan crust and roasted vegetables, this dish offers comfort and flavor in one sheet pan. Perfect for busy nights, minimal cleanup, and a guaranteed crowd-pleaser!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, sliced (optional, for garnish)
- 1 cup cherry tomatoes, halved (optional, for serving)
- 1 cup broccoli florets (optional, for serving)
- 1 cup baby potatoes, halved (optional, for serving)
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or grease it with cooking spray.
- In a shallow bowl, mix the grated Parmesan, breadcrumbs, garlic powder, oregano, basil, salt, and pepper.
- Drizzle olive oil over each chicken breast, then dip into the Parmesan mixture, coating both sides evenly.
- Arrange the coated chicken breasts on the prepared sheet pan.
- Add the vegetables (broccoli, cherry tomatoes, and potatoes) around the chicken, drizzle with more olive oil, and season with salt and pepper.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C), and the vegetables are tender.
- Optionally, garnish with lemon slices before serving.
Notes
- Vegetable substitutes: You can swap broccoli, potatoes, or tomatoes with other vegetables like carrots, zucchini, or bell peppers.
- For extra flavor, mix Parmesan with mozzarella or add red pepper flakes for a spicy version.
- Chicken thighs can be used as a substitute for chicken breasts. They may require additional cooking time
- Prep Time: 10min
- Cook Time: 30min
- Category: Dinner
- Method: Baking
- Cuisine: American
