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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.

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

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

Find it online: https://thefamilycooking.com/parmesan-crusted-chicken-sheet-pan/