Parmesan-Crusted Chicken Sheet Pan

Why You’ll Love This Recipe

This sheet pan dinner is all about bold flavor and easy cleanup. The Parmesan coating gives the chicken a crunchy, savory crust without deep frying, while roasting everything together on one pan saves time and dishes. It’s wholesome, customizable, and ready in under an hour. Plus, the roasted vegetables soak up all the delicious juices and seasoning from the chicken, making every bite satisfying.

Ingredients

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

boneless, skinless chicken breasts or thighs
grated Parmesan cheese
breadcrumbs (preferably panko for extra crunch)
garlic powder
onion powder
Italian seasoning
eggs
salt
black pepper
olive oil
assorted vegetables (e.g., broccoli, bell peppers, zucchini, red onions, carrots)

Directions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
2. In a shallow bowl, beat the eggs with a pinch of salt and pepper.
3. In another bowl, mix Parmesan cheese, breadcrumbs, garlic powder, onion powder, and Italian seasoning.
4. Dip each piece of chicken in the egg mixture, then coat thoroughly with the Parmesan mixture, pressing to adhere.
5. Place the chicken on one side of the sheet pan.
6. Toss the vegetables in olive oil, salt, and pepper, then spread them out on the other side of the sheet pan.
7. Bake for 25–30 minutes, flipping the vegetables halfway through. The chicken should be golden and cooked to an internal temperature of 165°F (74°C).
8. For extra crispiness, broil for 2–3 minutes at the end, watching carefully to avoid burning.
9. Remove from the oven, let rest for a few minutes, and serve warm.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Spicy Version: Add a pinch of cayenne pepper or crushed red pepper flakes to the Parmesan coating.
• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
• Low-Carb: Skip the breadcrumbs and use finely ground almonds or almond flour instead.
• Different Proteins: Try the same method with boneless pork chops, fish fillets, or tofu slices.
• Different Veggies: Use sweet potatoes, Brussels sprouts, asparagus, or whatever’s in season.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through to maintain crispiness, or use an air fryer for best texture. Avoid microwaving if you want to keep the crust crunchy. Leftovers can also be sliced and used in sandwiches or salads.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work great and stay juicy. Adjust the cooking time slightly if needed.

How do I keep the crust from falling off?

Press the Parmesan coating firmly onto the chicken and avoid moving it too much during baking.

What kind of Parmesan cheese should I use?

Use freshly grated Parmesan for the best flavor and texture. Avoid powdered Parmesan from a can.

Can I prep this ahead of time?

Yes, you can bread the chicken and chop the veggies in advance. Store them separately in the fridge until ready to bake.

Is this recipe kid-friendly?

Absolutely. The crispy chicken and roasted veggies are appealing to kids, especially with a dip like ranch or ketchup.

How do I know the chicken is done?

Use a meat thermometer. Chicken is fully cooked when it reaches 165°F (74°C) internally.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze the cooked chicken. Reheat in the oven for best results. Vegetables may not reheat well from frozen.

What dipping sauces go well with this?

Ranch, honey mustard, garlic aioli, or marinara sauce all pair well with the Parmesan crust.

Can I use an air fryer instead of the oven?

Yes, you can cook the chicken in the air fryer at 375°F for about 15–18 minutes, flipping halfway through.

How do I make it extra crispy?

Use panko breadcrumbs and broil for the last couple of minutes of baking, keeping a close eye to avoid burning.

Conclusion

Parmesan-Crusted Chicken Sheet Pan is a simple, satisfying dinner that’s big on flavor and low on fuss. With a crisp, cheesy coating on tender chicken and perfectly roasted vegetables, it’s a wholesome meal the whole family will love. Whether you’re feeding a crowd or meal prepping for the week, this one-pan recipe is a guaranteed hit.

Parmesan-Crusted Chicken Sheet Pan

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Parmesan-Crusted Chicken Sheet Pan is a crispy, cheesy one-pan meal featuring golden chicken and roasted vegetables, perfect for an easy and flavorful weeknight dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sheet Pan
• Cuisine: American

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 2 eggs
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil
• 4 cups assorted vegetables (e.g., broccoli, bell peppers, zucchini, red onions, carrots), chopped

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Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
2. In a shallow bowl, beat the eggs with a pinch of salt and pepper.
3. In another bowl, mix Parmesan cheese, breadcrumbs, garlic powder, onion powder, and Italian seasoning.
4. Dip each piece of chicken in the egg mixture, then coat thoroughly with the Parmesan mixture, pressing to adhere.
5. Place the coated chicken on one side of the sheet pan.
6. Toss the chopped vegetables in olive oil, salt, and pepper, then spread them out on the other side of the sheet pan.
7. Bake for 25–30 minutes, flipping the vegetables halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C).
8. For extra crispiness, broil for 2–3 minutes at the end, watching carefully to avoid burning.
9. Remove from the oven, let rest for a few minutes, and serve warm.

Notes

• Use freshly grated Parmesan for best flavor and texture.
• To make gluten-free, use gluten-free breadcrumbs.
• For extra crispiness, broil at the end but watch closely.
• Reheat leftovers in the oven or air fryer to keep the crust crispy.
• Great for meal prep or using leftovers in salads and sandwiches.

Nutrition

• Serving Size: 1 plate
• Calories: 480
• Sugar: 5g
• Sodium: 740mg
• Fat: 24g
• Saturated Fat: 7g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 45g
• Cholesterol: 165mg