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Parmesan Crusted Chicken Sheet Pan Dinner

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This Parmesan Crusted Chicken Sheet Pan Dinner is an easy, flavorful, and satisfying meal that combines crispy, cheesy chicken breasts with roasted vegetables—all cooked together on one sheet pan. Perfect for busy weeknights with minimal cleanup.

Ingredients

4 chicken breasts

1 cup grated Parmesan cheese

1 cup bread crumbs (preferably panko)

1 tsp garlic powder

1 tsp Italian seasoning

Salt and pepper, to taste

2 tbsp olive oil

4 cups mixed vegetables (such as broccoli, cherry tomatoes, bell peppers, or green beans)

1 tbsp lemon juice (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a shallow bowl, combine the grated Parmesan, bread crumbs, garlic powder, Italian seasoning, salt, and pepper.
  3. Brush the chicken breasts with olive oil, then press them into the Parmesan mixture, coating both sides evenly.
  4. Arrange the coated chicken breasts on one side of a large sheet pan.
  5. Toss your chosen vegetables with olive oil, salt, and pepper, and spread them out on the other side of the sheet pan.
  6. Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
  7. Optional: Squeeze fresh lemon juice over the chicken and vegetables before serving for a zesty finish.

Notes

  • Swap chicken breasts for thighs for darker meat.
  • Use seasonal vegetables like asparagus, carrots, or zucchini.
  • Add crushed red pepper flakes for heat.
  • Use gluten-free bread crumbs or crushed nuts for a gluten-free option.
  • Mix in fresh herbs like thyme or rosemary into the Parmesan coating for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep crust crispy; avoid microwaving.

Nutrition

Find it online: http://recipesbyjanet.com/parmesan-crusted-chicken-sheet-pan-dinner/