Parmesan Crusted Chicken Sheet Pan Dinner Recipe
This homemade Parmesan Crusted Chicken Sheet Pan Dinner is packed with flavor—crispy Parmesan crust, tender chicken, olive oil, and roasted vegetables.
Equipment
- Large rimmed sheet pan
- Parchment paper or foil
- Mixing bowls (2)
- Measuring cups and spoons.
- Silicone spatula or spoon
- Meat thermometer (optional but helpful)
Ingredients
- 4 boneless skinless chicken breasts (about 1 ½ pounds)
- ¾ cup freshly grated Parmesan cheese
- ½ cup breadcrumbs panko or regular
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound baby potatoes halved
- 2 cups broccoli florets
Optional Ingredients:
- Lemon wedges for serving
- Fresh parsley for garnish
- Red pepper flakes for heat
- Swap vegetables like green beans carrots, or Brussels sprouts
Instructions
Step 1: Preheat and Prep the Pan
- Preheat your oven to 400°F (205°C). Line a large sheet pan with parchment paper or foil to keep cleanup easy and stress-free.
Step 2: Season the Vegetables
- In a bowl, toss the potatoes and broccoli with olive oil, salt, and pepper. Spread them evenly on the sheet pan, giving them space so they roast instead of steam.
Step 3: Create the Parmesan Crust
- In another bowl, mix Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper. The mixture should smell savory and slightly nutty.
Step 4: Coat the Chicken
- Brush the chicken breasts lightly with olive oil, then press them firmly into the Parmesan mixture. You want a thick, even coating that sticks.
Step 5: Arrange Everything Together
- Nestle the coated chicken breasts among the vegetables on the sheet pan. This allows the flavors to mingle as everything roasts.
Step 6: Roast to Golden Perfection
- Bake for 25–30 minutes, flipping vegetables halfway through. The chicken is done when the crust is golden and the internal temperature reaches 165°F.
Step 7: Finish and Rest
- Remove the pan from the oven and let the chicken rest for a few minutes. This keeps it juicy and tender.