Name: Sheet Pan Crusted Chicken Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 2 tbsp Dijon mustard or Greek yogurt; 1 cup panko breadcrumbs or crushed crackers; 1/2 cup grated Parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and pepper to taste; 2 tbsp olive oil or cooking spray; 2 carrots, sliced; 1 zucchini, sliced; 2 bell peppers, sliced; 1 red onion, cut into wedges; 2 tbsp olive oil (for vegetables); 1 tsp dried thyme or Italian seasoning; Salt and pepper to taste (for vegetables)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This one-pan dinner delivers juicy, golden-crusted chicken alongside tender, caramelized vegetables—roasted to perfection. It’s versatile, customizable, and packed with both protein and fiber. The crispy coating on the chicken adds a satisfying crunch, while the roasted veggies soak up delicious seasoning. Best of all, everything cooks together, so cleanup is a breeze.

Ingredients

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

For the crusted chicken:

Boneless, skinless chicken breasts or thighs
Dijon mustard or Greek yogurt (for coating)
Panko breadcrumbs or crushed crackers
Parmesan cheese (grated)
Garlic powder
Paprika
Salt and pepper
Olive oil or cooking spray

For the roasted vegetables:

Carrots (sliced)
Zucchini (sliced)
Bell peppers (sliced)
Red onion (cut into wedges)
Olive oil
Salt and pepper
Dried thyme or Italian seasoning

Directions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
Brush chicken breasts with Dijon mustard or Greek yogurt on all sides.
Press chicken into the breadcrumb mixture to coat thoroughly. Place on one side of the sheet pan.
In a large bowl, toss the vegetables with olive oil, salt, pepper, and herbs. Spread evenly on the other side of the sheet pan.
Lightly drizzle or spray olive oil over the top of the chicken and vegetables.
Bake for 25–30 minutes, or until chicken is golden and cooked through (internal temp should be 165°F) and vegetables are tender and caramelized.
Let rest for 5 minutes before serving.

Servings and timing

This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Add Sweet Potatoes: Include cubed sweet potatoes for a heartier veggie mix.
Spicy Version: Add cayenne pepper to the breadcrumb mixture for a kick.
Different Protein: Use salmon fillets or tofu instead of chicken. Adjust cooking time accordingly.
Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers for the crust.
Low-Carb: Skip the breadcrumb crust and season chicken with herbs and spices before roasting.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 350°F oven for 10–15 minutes or microwave individual portions for 1–2 minutes. For best texture, reheat chicken in the oven or air fryer to maintain crispiness. The vegetables can also be reheated in a skillet for a quick stir-fry-style lunch.

FAQs

Can I use bone-in chicken?

Yes, but increase the baking time by 10–15 minutes and check the internal temperature to ensure it’s fully cooked.

What’s the best type of breadcrumb for a crispy crust?

Panko breadcrumbs provide the crispiest texture, but regular breadcrumbs or crushed crackers also work well.

Can I prep this ahead of time?

Yes, you can prep the crusted chicken and chop the veggies ahead. Store separately in the fridge and bake when ready.

Do I need to flip the chicken or veggies while baking?

No, it’s not necessary, but you can flip the veggies halfway through for even browning if desired.

Can I use frozen vegetables?

Fresh is best for roasting, but you can use frozen—just expect them to release more moisture and be softer in texture.

What other vegetables can I use?

Broccoli, Brussels sprouts, mushrooms, asparagus, or cherry tomatoes are all great options.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the thickest part of the chicken reaches 165°F (74°C).

Can I use pre-shredded Parmesan?

Yes, though freshly grated Parmesan will melt and adhere better to the crust mixture.

Is this recipe good for meal prep?

Absolutely. It stores and reheats well, making it a great option for weekly lunches or dinners.

What dipping sauces pair well with this?

Try honey mustard, ranch, tzatziki, or a simple garlic yogurt sauce for extra flavor.

Conclusion

Sheet Pan Crusted Chicken Roasted Vegetables is a flavorful, balanced meal that comes together with ease. With its crispy chicken, caramelized veggies, and simple cleanup, it’s a dinner win for any day of the week. Whether you’re cooking for family or prepping meals ahead, this recipe is a satisfying and wholesome go-to you’ll make again and again.

Sheet Pan Crusted Chicken Roasted Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sheet Pan Crusted Chicken Roasted Vegetables is a one-pan meal featuring crispy, golden chicken and tender roasted vegetables. It’s wholesome, flavorful, and perfect for busy weeknights or meal prep.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Fat

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease lightly.
In a bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
Brush chicken with Dijon mustard or Greek yogurt on all sides.
Press chicken into breadcrumb mixture until well coated. Place on one side of the sheet pan.
In a large bowl, toss sliced vegetables with olive oil, thyme or Italian seasoning, salt, and pepper.
Spread vegetables on the other side of the sheet pan.
Drizzle or spray olive oil over chicken and vegetables.
Bake for 25–30 minutes, until chicken is golden and cooked through (165°F internal temp) and vegetables are tender and caramelized.
Let rest for 5 minutes before serving.

Notes

Use sweet potatoes, broccoli, or Brussels sprouts for variation.
Add cayenne to the crust for a spicy version.
Substitute salmon or tofu for chicken; adjust bake time.
For gluten-free, use GF breadcrumbs or crushed rice crackers.
Reheat chicken in oven or air fryer for best crispiness.

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 410
Sugar: 6g
Sodium: 480mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 38g
Cholesterol: 100mg