Why You’ll Love This Recipe
This recipe is a delicious and efficient way to enjoy a well-balanced meal with protein and vegetables in every bite. The chicken is coated in a savory Parmesan breadcrumb mixture that gets beautifully crisp in the oven, while the Brussels sprouts become caramelized and tender. It’s all baked on a single sheet pan, which means less cleanup and more time enjoying your meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
Brussels sprouts (trimmed and halved)
olive oil
garlic (minced)
Parmesan cheese (grated)
breadcrumbs (preferably panko for extra crunch)
dried Italian seasoning
salt
black pepper
optional: lemon wedges and chopped parsley for serving
Directions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a small bowl, combine Parmesan, breadcrumbs, Italian seasoning, salt, and pepper.
- Pat the chicken dry and brush both sides with olive oil, then press into the Parmesan mixture to coat evenly. Set aside.
- In a separate bowl, toss Brussels sprouts with olive oil, minced garlic, salt, and pepper.
- Spread the Brussels sprouts on one side of the baking sheet, cut side down. Place the coated chicken on the other side.
- Bake for 25–30 minutes, flipping the chicken halfway through, until the chicken is golden and cooked through (internal temperature of 165°F or 74°C) and Brussels sprouts are tender with crispy edges.
- Optional: Broil for 1–2 minutes for extra crispiness.
- Serve hot, garnished with lemon wedges and fresh parsley if desired.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Variations
- Spicy Version: Add red pepper flakes or cayenne pepper to the breadcrumb mixture.
- Gluten-Free: Use gluten-free breadcrumbs or crushed pork rinds.
- Cheesy Twist: Add shredded mozzarella or provolone to the chicken in the last 5 minutes of baking.
- Herb Upgrade: Mix in fresh rosemary or thyme with the Brussels sprouts for extra flavor.
- Add a Carb: Add cubed sweet potatoes or baby potatoes to the sheet pan for a heartier meal.
- Lemon Garlic Style: Toss everything with lemon zest and extra garlic before baking for a zesty punch.
- Air Fryer Option: Cook chicken and sprouts separately in the air fryer for quicker crisping.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a 350°F (175°C) oven for 10–12 minutes until hot and crisp, or microwave for 1–2 minutes (note: breading may soften).
For best results, reheat in an air fryer or skillet to maintain crispiness.
Freezing is not recommended, as the breading and Brussels sprouts may become soggy.
FAQs
Can I use frozen Brussels sprouts?
Fresh is best for roasting, but if using frozen, thaw and pat them dry before baking.
What’s the best cut of chicken to use?
Boneless thighs or breasts both work. Thighs tend to stay juicier, while breasts are leaner.
Can I prepare this ahead of time?
Yes, you can prep everything and refrigerate the tray until ready to bake. Let it come to room temperature before placing it in the oven.
Is this recipe low-carb?
Not as written, but you can make it low-carb by using almond flour or crushed pork rinds instead of breadcrumbs.
How do I make the coating stick better?
Press the chicken firmly into the coating after brushing with olive oil. You can also lightly beat an egg and dip the chicken in it before dredging.
What can I use instead of Parmesan?
Grana Padano or Pecorino Romano are good substitutes with similar texture and flavor.
Can I add other vegetables?
Yes, asparagus, green beans, or cauliflower roast well alongside Brussels sprouts.
What should I serve this with?
It’s great on its own or with a side of mashed potatoes, rice, or a light salad.
How do I get extra crispy chicken?
Use panko breadcrumbs and broil for the last minute or two of cooking for added crispiness.
Can I cook this in an air fryer?
Yes, cook the chicken and sprouts separately in batches at 375°F (190°C) for 15–20 minutes.
Conclusion
Parmesan Chicken & Brussels Sprouts is a simple yet satisfying sheet pan meal that’s full of crispy, savory flavor. With just a handful of ingredients and easy steps, it’s a dinner you can count on when you want something both delicious and nutritious. Perfectly golden chicken and roasted veggies—all in one pan—make this recipe a weeknight favorite you’ll turn to again and again.
PrintParmesan Chicken & Brussels Sprouts
Parmesan Chicken & Brussels Sprouts is a crispy, cheesy one-pan meal featuring juicy chicken coated in savory Parmesan breadcrumbs and roasted Brussels sprouts. It’s a wholesome and flavorful dish perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 lb Brussels sprouts (trimmed and halved)
- 3 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko)
- 1 teaspoon dried Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: lemon wedges and chopped parsley for serving
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a small bowl, mix Parmesan, breadcrumbs, Italian seasoning, salt, and pepper.
- Pat the chicken dry and brush both sides with 1 tablespoon olive oil. Press into the Parmesan mixture to coat evenly. Set aside.
- In a bowl, toss Brussels sprouts with remaining olive oil, minced garlic, salt, and pepper.
- Spread Brussels sprouts on one side of the baking sheet, cut side down. Place the coated chicken on the other side.
- Bake for 25–30 minutes, flipping chicken halfway through, until the chicken is golden and cooked through (165°F or 74°C) and sprouts are crisp-tender.
- Optional: Broil for 1–2 minutes for extra crispiness.
- Serve hot, garnished with lemon wedges and chopped parsley if desired.
Notes
- Add red pepper flakes or cayenne to breadcrumb mixture for heat.
- Use gluten-free breadcrumbs or crushed pork rinds for GF version.
- Add shredded mozzarella in last 5 minutes for cheesy variation.
- Include cubed potatoes or sweet potatoes for a heartier meal.
- Reheat in air fryer or oven to maintain crispiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
