Print

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.

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)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease lightly.
  2. In a bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
  3. Brush chicken with Dijon mustard or Greek yogurt on all sides.
  4. Press chicken into breadcrumb mixture until well coated. Place on one side of the sheet pan.
  5. In a large bowl, toss sliced vegetables with olive oil, thyme or Italian seasoning, salt, and pepper.
  6. Spread vegetables on the other side of the sheet pan.
  7. Drizzle or spray olive oil over chicken and vegetables.
  8. Bake for 25–30 minutes, until chicken is golden and cooked through (165°F internal temp) and vegetables are tender and caramelized.
  9. 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

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