Why You’ll Love This Recipe
This recipe is simple, quick, and uses minimal ingredients with maximum flavor. It’s perfect for weeknight dinners, meal prep, or when you need a healthy meal that doesn’t skimp on taste. The crispy Parmesan coating on the chicken adds texture and richness, while the Brussels sprouts bring natural sweetness and crunch when roasted.
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)
Parmesan cheese (grated)
garlic (minced)
olive oil
Italian seasoning
salt
black pepper
paprika (optional, for color and flavor)
lemon wedges (optional, for serving)
Directions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the halved Brussels sprouts with olive oil, half the garlic, salt, pepper, and a sprinkle of Parmesan.
- Arrange the Brussels sprouts on one side of the baking sheet.
- Season the chicken with salt, pepper, Italian seasoning, and paprika if using.
- Press grated Parmesan onto both sides of the chicken to form a crust.
- Place the chicken on the other side of the baking sheet.
- Drizzle everything with a little more olive oil and bake for 25-30 minutes, flipping the chicken halfway through, until the chicken is golden and cooked through and the Brussels sprouts are tender and browned.
- Serve with fresh lemon wedges for a bright finish.
Servings and timing
This recipe serves 4 people.
Cooking time: 25-30 minutes
Prep time: 10 minutes
Variations
- Use chicken thighs instead of breasts for extra juiciness.
- Add sliced red onions or baby carrots to roast with the Brussels sprouts.
- Toss Brussels sprouts with a little balsamic vinegar before roasting for extra flavor.
- Use dairy-free Parmesan or nutritional yeast for a dairy-free option.
- Serve over quinoa, rice, or mashed potatoes for a heartier meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer to keep the chicken crispy, or microwave for a quick option.
Freeze cooked chicken separately for up to 2 months. Reheat in the oven until hot and crispy.
FAQs
Can I make this recipe ahead of time?
Yes, prep everything in advance and store it in the fridge until ready to bake.
How do I get the chicken crispy?
Make sure the chicken isn’t too wet before pressing on the Parmesan, and bake it uncovered for maximum crispiness.
Can I use frozen Brussels sprouts?
Fresh is best for roasting, but if using frozen, thaw and pat dry to prevent sogginess.
What kind of Parmesan should I use?
Freshly grated Parmesan works best for flavor and texture. Avoid pre-shredded blends with additives.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free—just check that your Parmesan is certified gluten-free.
Can I use other vegetables?
Yes, broccoli, cauliflower, or green beans can be swapped in or added with the Brussels sprouts.
Can I cook everything in a skillet instead?
Yes, sear the chicken first, then add the sprouts and finish in the oven or continue on the stovetop with a lid.
What’s the internal temperature for cooked chicken?
Cook until the internal temperature reaches 165°F (74°C).
Can I make this in an air fryer?
Yes, cook the chicken and Brussels sprouts in batches in the air fryer at 375°F for 15-20 minutes.
Does this meal work for meal prep?
Absolutely. Portion it into containers and store in the fridge for quick, balanced meals during the week.
Conclusion
Parmesan Chicken & Brussels Sprouts is a simple yet flavorful dish that brings crispy, cheesy chicken and perfectly roasted veggies together on one sheet pan. It’s quick to make, easy to clean up, and sure to become a favorite go-to for busy weeknights or meal prep success.
PrintParmesan Chicken & Brussels Sprouts
Parmesan Chicken & Brussels Sprouts is a crispy, cheesy, and flavorful one-pan meal featuring juicy chicken and caramelized roasted Brussels sprouts. It’s an easy, wholesome dinner perfect for weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- Lemon wedges (optional, for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a bowl, toss Brussels sprouts with 1 1/2 tablespoons olive oil, half the garlic, salt, pepper, and a sprinkle of Parmesan. Spread on one side of the baking sheet.
- Season chicken with salt, pepper, Italian seasoning, and paprika if using.
- Press Parmesan onto both sides of the chicken to form a crust.
- Place chicken on the other side of the baking sheet and drizzle with remaining olive oil.
- Bake for 25–30 minutes, flipping chicken halfway through, until golden and cooked through (165°F internal temperature).
- Serve with lemon wedges for added brightness.
Notes
- Pat chicken dry for a crispier Parmesan crust.
- Add red onions or carrots with Brussels sprouts for more variety.
- Toss sprouts in balsamic vinegar before roasting for a tangy twist.
- Use dairy-free Parmesan or nutritional yeast for a dairy-free version.
- Works great for meal prep and reheats well in the oven or air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
