Sheet Pan Parmesan Crusted Chicken and Veggies

Welcome to the easiest, most delicious weeknight dinner you’ll make all month. This Sheet Pan Parmesan Crusted Chicken recipe delivers everything you crave: juicy, tender chicken with a crispy, cheesy, and perfectly seasoned crust, all cooked on one pan with your favorite roasted vegetables. It’s a complete meal with minimal prep and even less cleanup, making it an absolute game-changer for busy families and anyone who loves flavorful, fuss-free cooking. Get ready to put this on your regular dinner rotation!

We’re combining simple, wholesome ingredients to create a dish that tastes like it came from a gourmet kitchen but is secretly one of the simplest meals to prepare. The magic is in the golden-brown crust made from Parmesan, panko breadcrumbs, and a handful of savory spices that locks in the chicken’s juices.

Why This Is the Ultimate Weeknight Dinner

If you’re looking for a recipe that checks all the boxes, this is it. Here’s why you’ll fall in love with this one-pan wonder.

• Minimal Cleanup: Everything cooks on a single sheet pan. Just line it with parchment paper, and you’ll have virtually no dishes to wash.
• Quick and Easy: With only 10 minutes of active prep time, you can have this meal in the oven and relax while it bakes to perfection. It’s perfect for those hectic evenings.
• Incredibly Flavorful: The combination of nutty Parmesan cheese, crispy panko breadcrumbs, and a blend of garlic and herbs creates an irresistibly savory crust that is simply divine.
• Customizable: This recipe is a fantastic template. You can easily swap the vegetables based on what’s in season or what you have in your fridge. Broccoli, asparagus, bell peppers, or zucchini all work beautifully. For a heartier meal, consider adding some roasted butternut squash on the side.

The Key Ingredients for Perfect Parmesan Crusted Chicken

The beauty of this recipe lies in its simplicity. We use pantry staples to create a truly memorable meal. Here’s what you’ll need.

For the Chicken:

• Boneless, Skinless Chicken Breasts: Look for medium-sized breasts and slice them in half horizontally to create thinner cutlets. This ensures they cook quickly and evenly.
• Panko Breadcrumbs: These are the secret to an ultra-crispy crust. They are lighter and airier than regular breadcrumbs, giving you a superior crunch.
• Grated Parmesan Cheese: Use freshly grated Parmesan for the best flavor and melting quality. It creates that signature salty, cheesy crust.
• Olive Oil & Melted Butter: A combination of both provides the best flavor and helps the crust become golden-brown and crispy.
• Seasonings: We’ll use a simple but powerful mix of garlic powder, onion powder, smoked paprika, dried oregano, salt, and freshly ground black pepper.

For the Vegetables:

• Broccoli Florets: A classic pairing that roasts up beautifully, getting tender with slightly crispy edges.
• Cherry Tomatoes: These burst with sweetness when roasted, adding a juicy, vibrant element to the dish.
• Red Onion: Sliced onion adds a savory depth and sweet caramelization.

Feel free to experiment with other vegetables like asparagus, bell peppers, or zucchini. This is a great way to use up whatever you have on hand. If you love chicken and rice dishes, you might also enjoy this recipe for creamy garlic chicken and rice.

Step-by-Step Guide: How to Make Sheet Pan Parmesan Crusted Chicken

Ready to see how easy this is? Let’s walk through the simple steps to get this delicious meal on your table.

1. Prepare the Pan and Veggies

First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the broccoli florets, cherry tomatoes, and sliced red onion with a tablespoon of olive oil, salt, and pepper. Spread them in a single layer on one side of the prepared baking sheet.

2. Create the Parmesan Coating

In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Mix well until everything is evenly distributed. In a separate shallow bowl, whisk together the melted butter and remaining olive oil.

3. Coat the Chicken

Pat the chicken cutlets dry with a paper towel. This helps the coating stick better. First, dredge each chicken cutlet in the melted butter and oil mixture, allowing any excess to drip off. Then, press the chicken firmly into the Parmesan-panko mixture, ensuring it’s generously coated on all sides.

4. Assemble and Bake

Arrange the coated chicken cutlets on the empty side of the baking sheet next to the vegetables. Make sure nothing is too crowded to allow for even roasting. Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the crust is golden brown and crispy.

Expert Tips for the Crispiest, Juiciest Chicken

Want to guarantee perfect results every time? Follow these simple tips from a seasoned culinary guide.

• Don’t Crowd the Pan: Use a large enough baking sheet to ensure the chicken and vegetables have space. Overcrowding will cause them to steam instead of roast, preventing that desirable crispiness.
• Use Thin Chicken Cutlets: Slicing the chicken breasts in half horizontally (or pounding them to an even thickness) ensures they cook quickly and at the same rate as the vegetables.
• Freshly Grate Your Parmesan: Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly and tasting as flavorful as a fresh block.
• Pat the Chicken Dry: Removing excess moisture from the chicken is a crucial step for achieving a crust that sticks and gets super crispy.

Variations and Serving Suggestions

While this Sheet Pan Parmesan Crusted Chicken is a complete meal on its own, you can easily customize it or pair it with other dishes.

Creative Variations:

• Spicy Kick: Add 1/4 to 1/2 teaspoon of red pepper flakes to the breadcrumb mixture for a little heat.
• Lemon Herb: Add the zest of one lemon to the breadcrumb mix and squeeze fresh lemon juice over the chicken and veggies after baking for a bright, fresh flavor.
• Different Veggies: Asparagus, bell peppers, zucchini, green beans, or even baby potatoes (par-boiled first) are excellent substitutes.

What to Serve With It:

This dish is fantastic as is, but if you want to stretch the meal further, serve it with a side of quinoa, fluffy rice, or a simple green salad. For a comforting pairing, a creamy pasta like Marry Me Tortellini would be a decadent and delicious choice.

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Storing and Reheating Leftovers

Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. For the best results when reheating, use an air fryer or a conventional oven at 375°F (190°C) for 5-10 minutes. This will help re-crisp the Parmesan crust. Microwaving is not recommended as it can make the coating soggy.

We Hope You Love This Recipe!

This Sheet Pan Parmesan Crusted Chicken is a true testament to the fact that simple, wholesome ingredients can create an extraordinarily delicious meal. It’s a recipe we’re confident your entire family will love. If you make it, please leave a comment below and let us know how it turned out! For more easy and delicious recipes, be sure to follow us on Pinterest.

FL Recipes

Sheet Pan Parmesan Crusted Chicken and Veggies

An incredibly easy and flavorful Sheet Pan Parmesan Crusted Chicken recipe! Juicy chicken with a crispy, cheesy crust is baked with roasted vegetables for a complete one-pan meal perfect for any weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 large boneless, skinless chicken breasts sliced horizontally into 4 thin cutlets
• 1 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp butter melted
• 3 tbsp olive oil divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 head broccoli cut into florets
• 1 pint cherry tomatoes
• 1/2 red onion cut into wedges

Equipment

• 1 Large Baking Sheet
• 2 Shallow Dishes or Bowls

Method

 

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, toss the broccoli florets, cherry tomatoes, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on one half of the prepared baking sheet.
2. In a shallow dish, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. In a separate bowl, whisk together the melted butter and remaining 2 tablespoons of olive oil.
3. Pat the chicken cutlets dry. Dredge each piece first in the butter/oil mixture, then press firmly into the panko-Parmesan mixture to coat all sides.
4. Place the coated chicken on the empty half of the baking sheet next to the vegetables. Bake for 20-25 minutes, until the chicken is cooked through (165°F or 74°C) and the crust is golden brown and crispy.
5. Remove from the oven and serve immediately. Garnish with fresh parsley if desired.

Nutrition

Calories: 550kcalProtein: 45gFat: 28gFiber: 5g

Notes

Tip 1: Don't overcrowd the pan! Use a large sheet pan to ensure everything roasts instead of steams, which is key for a crispy crust.
Tip 2: Slicing chicken breasts into thinner cutlets helps them cook faster and more evenly, preventing dry chicken.
Tip 3: Reheat leftovers in an air fryer or oven to bring back the crispiness.

Keyword easy chicken recipe,one pan meal,parmesan crusted chicken,sheet pan chicken

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