Parmesan Crusted Chicken Sheet Pan Dinner

A simple and flavorful one-pan meal featuring crispy, golden Parmesan-crusted chicken paired with perfectly roasted vegetables. This easy weeknight dinner is packed with protein, fiber, and tons of flavor, making it a family favorite!

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• 2 tablespoons milk
• 2 tablespoons olive oil

For the Vegetables:

• 1 cup baby potatoes, halved
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Prepare the Parmesan Crust

1. In a shallow bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, oregano, basil, smoked paprika, salt, and black pepper.
2. In another bowl, whisk together the eggs and milk.
3. Dip each chicken breast first into the egg mixture, then coat it thoroughly with the Parmesan mixture, pressing gently to adhere.
4. Set aside the coated chicken on a plate.

Step 3: Prepare the Vegetables

1. In a large mixing bowl, toss the baby potatoes, broccoli, bell peppers, and zucchini with olive oil, garlic powder, thyme, salt, black pepper, and red pepper flakes.
2. Spread the seasoned vegetables evenly on one side of the prepared baking sheet.

Step 4: Assemble the Sheet Pan

1. Place the coated chicken breasts on the other side of the baking sheet.
2. Drizzle the top of the chicken with a little olive oil to help with crisping.

Step 5: Bake

1. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
2. Halfway through the baking time, flip the vegetables to ensure even roasting.

Step 6: Broil for Extra Crispiness (Optional)

For an extra crispy finish, turn on the broiler for the last 2-3 minutes of cooking. Keep an eye on it to prevent burning.

Step 7: Serve

Let the chicken rest for a few minutes before slicing. Serve with the roasted vegetables and enjoy!

Tips for Success

• Even Cooking: Pound chicken breasts to an even thickness for consistent cooking.
• Extra Crunch: Use freshly grated Parmesan cheese rather than pre-packaged for better texture and flavor.
• Vegetable Variations: Swap in Brussels sprouts, carrots, or asparagus based on your preferences.
• Make it Gluten-Free: Use gluten-free breadcrumbs or almond flour instead of panko.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F (175°C) for about 10 minutes or until heated through.
• Freeze: The cooked chicken can be frozen for up to 2 months. Reheat in the oven to maintain crispiness.

Serving Suggestions

• Serve with a side of garlic butter rice or quinoa for a heartier meal.
• Drizzle with a touch of lemon juice or a light yogurt-based sauce for added freshness.

This Parmesan Crusted Chicken Sheet Pan Dinner is a fuss-free, delicious meal that brings crispy, cheesy goodness to your dinner table—all in one pan!