Name: Parmesan Crusted Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large chicken breasts, cut into halves (to make 4 pieces); 1/2 cup (50 g) grated Parmesan cheese; 1/2 cup (60 g) panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 2 cups baby potatoes, quartered; 1 cup broccoli florets; 1 cup baby carrots, halved lengthwise; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; Salt and black pepper, to taste

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A simple, flavorful sheet pan meal featuring tender chicken coated in crispy Parmesan breadcrumbs, paired with roasted vegetables for a fuss-free, complete dinner.

Why You'll Love This Recipe

This Parmesan Crusted Chicken Sheet Pan Dinner is the ultimate weeknight savior that doesn't sacrifice flavor for convenience. With just one pan to clean, you'll appreciate how quickly this balanced meal comes together while still delivering restaurant-quality taste. The chicken develops a golden, crispy crust that seals in moisture, while the vegetables roast to perfection alongside, absorbing all the aromatic flavors. It's customizable, family-friendly, and perfect for meal prep—a recipe that deserves a permanent spot in your dinner rotation.

Ingredients

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

Chicken breasts serve as the protein foundation of this dish, becoming wonderfully tender inside while developing a crispy exterior during roasting. For best results, use pieces of similar thickness so they cook evenly.

Parmesan cheese creates that irresistible savory crust with a nutty, umami flavor that browns beautifully in the oven. Freshly grated works best for maximum flavor and proper melting.

Panko breadcrumbs provide the exceptional crunch that makes this coating so satisfying. They're lighter and airier than regular breadcrumbs, creating a more delicate and crispy texture.

Garlic powder infuses both the chicken coating and vegetables with aromatic depth without the risk of burning that comes with fresh garlic. It distributes evenly throughout the coating for consistent flavor.

Italian seasoning brings a balanced blend of Mediterranean herbs that complement both the chicken and vegetables perfectly. It's a convenient way to add complex herbal notes with just one ingredient.

Paprika adds a subtle warmth and beautiful color to the Parmesan crust, enhancing the golden-brown appearance while contributing a gentle, sweet-peppery flavor.

Olive oil serves multiple purposes in this recipe, helping the coating adhere to the chicken, promoting browning, and preventing the vegetables from drying out during roasting.

Baby potatoes provide hearty satisfaction with their creamy interior and slightly crisp exterior when roasted. Their small size means they cook relatively quickly alongside the chicken.

Broccoli florets add vibrant color, nutrition, and textural contrast, with their tips becoming deliciously crispy and caramelized during roasting.

Baby carrots bring natural sweetness that intensifies in the oven, offering a perfect complement to the savory chicken while adding beautiful color to the meal.

Directions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, toss the baby potatoes, broccoli florets, and baby carrots with olive oil, garlic powder, salt, and black pepper. Spread them evenly on one side of the sheet pan.
In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper.
Brush the chicken pieces with olive oil, then dredge them in the Parmesan breadcrumb mixture, pressing gently to coat.
Place the coated chicken pieces on the other side of the sheet pan. Drizzle any remaining olive oil over the chicken and vegetables.
Bake for 25-30 minutes, or until the chicken is golden brown and has an internal temperature of 165°F (74°C). Stir the vegetables halfway through cooking for even roasting.
Remove the sheet pan from the oven. Serve the crispy Parmesan-crusted chicken alongside the roasted vegetables for a complete, satisfying meal.

Servings and Timing

This recipe yields 4 servings, making it perfect for a family dinner or meal prep for a couple with leftovers. The total time from start to finish is approximately 45 minutes, with 15 minutes of preparation and 30 minutes of cooking time. Each serving contains approximately 380 calories, offering a balanced meal with protein, vegetables, and moderate carbohydrates.

Variations

Mediterranean Version: Add halved cherry tomatoes, sliced red onion, and bell peppers to the vegetable mix. Sprinkle with crumbled feta cheese during the last 5 minutes of baking.

Herb-Forward: Enhance the crust with fresh herbs like chopped rosemary, thyme, and parsley mixed into the Parmesan coating.

Spicy Option: Add crushed red pepper flakes or cayenne to the breadcrumb mixture and serve with a side of sriracha mayo for dipping.

Low-Carb Adaptation: Replace potatoes with cauliflower florets and use almond flour instead of breadcrumbs for a lower carbohydrate meal.

Lemon-Garlic Twist: Add lemon zest to the Parmesan coating and squeeze fresh lemon juice over everything just before serving.

Ranch-Inspired: Add a tablespoon of ranch seasoning to the breadcrumb mixture for a tangy, herby flavor profile.

Seasonal Vegetable Swap: Substitute seasonal vegetables like asparagus, Brussels sprouts, or butternut squash depending on what's available.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken separate from the vegetables if possible to maintain the best texture.

Freezing: While the chicken can be frozen for up to 2 months, the vegetables may become soggy upon thawing. If freezing, wrap chicken pieces individually in plastic wrap, then aluminum foil to prevent freezer burn.

Reheating in Oven: For the best results, reheat in a 350°F (175°C) oven. Place chicken on a baking sheet and heat for 10-15 minutes until warmed through and re-crisped. Add vegetables for the last 5-7 minutes.

Reheating in Air Fryer: Reheat chicken at 370°F (188°C) for 3-4 minutes for exceptionally crispy results. Vegetables can be reheated for 2-3 minutes.

Microwave Method: If short on time, reheat on 70% power with a damp paper towel covering the food to retain moisture. Note that the crust will lose some crispness.

FAQs

How do I prevent the chicken coating from becoming soggy?

Ensure your oven is fully preheated before baking and don't overcrowd the pan. Leave space between the chicken pieces and vegetables to allow hot air circulation. Also, pat the chicken dry before adding olive oil and coating with the breadcrumb mixture.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully in this recipe. They typically have more flavor and stay juicier, but may require an additional 5-10 minutes of cooking time. Always check for an internal temperature of 165°F (74°C).

What can I use if I don't have panko breadcrumbs?

Regular breadcrumbs will work, though the coating won't be quite as crispy. For a low-carb option, or almond flour can substitute. For a gluten-free version, use gluten-free certified breadcrumbs or crushed cornflakes.

Why are my vegetables burning while the chicken isn't done yet?

Vegetables cook at different rates depending on their size and water content. Cut denser vegetables like potatoes and carrots into smaller pieces than quicker-cooking items like broccoli. If needed, add quick-cooking vegetables to the pan halfway through the cooking time.

Can I prepare this recipe ahead of time?

You can prepare the breadcrumb mixture and cut the vegetables up to a day in advance. However, coat the chicken just before baking to maintain maximum crispiness. Pre-coated chicken can become soggy in the refrigerator.

Is this recipe suitable for meal prep?

Absolutely! This dish reheats well, especially when reheated in an oven or air fryer. Portion into meal prep containers with the chicken and vegetables separated for best results throughout the week.

How can I tell when the chicken is done without a meat thermometer?

While a thermometer is the most reliable method, you can make a small cut into the thickest part of the chicken—the meat should be completely white with no pink and the juices should run clear. The coating should be golden brown and crispy.

What sides pair well with this sheet pan dinner?

This is a complete meal on its own, but it pairs nicely with a simple green salad dressed with lemon vinaigrette, garlic bread, or a light soup as an appetizer. For extra carbs, serve with quinoa or brown rice.

Can I make this dish dairy-free?

Yes, you can substitute nutritional yeast for the Parmesan cheese. It provides a similar savory flavor while remaining dairy-free. Add an extra tablespoon of breadcrumbs to compensate for the binding properties of the cheese.

Why is my Parmesan coating not sticking to the chicken?

Make sure to brush the chicken with enough olive oil before dredging in the breadcrumb mixture. Press the coating firmly onto the chicken, and let it sit for a few minutes before baking to help it adhere. If needed, you can add a thin layer of mayonnaise or mustard before the coating for extra sticking power.

Conclusion

This Parmesan Crusted Chicken Sheet Pan Dinner exemplifies how a few quality ingredients and simple techniques can create a memorable meal with minimal effort. By combining crispy, flavorful chicken with perfectly roasted vegetables all on one pan, you get maximum flavor with minimum cleanup. It's an adaptable recipe that can evolve with the seasons and your family's preferences, making it a reliable staple for busy weeknights or casual entertaining. Master this versatile cooking method, and you'll have countless easy, delicious dinners at your fingertips for years to come.