Dinner doesn’t get easier — or more delicious — than this Parmesan Crusted Chicken Sheet Pan Dinner. Crispy-on-the-outside, juicy-on-the-inside chicken breasts are coated with a flavorful Parmesan and breadcrumb crust, then roasted alongside seasoned vegetables for a complete meal that comes together on a single pan.
It’s the kind of weeknight recipe that feels comforting and indulgent, yet still balanced and wholesome. Bonus: less mess and easy cleanup!
Why You’ll Love This Recipe
- 🧀 Crunchy, cheesy chicken that’s never dry
- 🥦 Includes your protein + veggies = one-pan wonder
- ⏱️ Ready in under 40 minutes
- 🧽 Minimal dishes, maximum flavor
- 👨👩👧👦 Family-friendly and meal-prep approved
Ingredients (U.S. Standard Measurements – Serves 4)
For the Chicken:
- 2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 cutlets)
- ½ cup grated Parmesan cheese
- ½ cup Italian-style breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt & pepper to taste
- 1 large egg, beaten
- 1 tablespoon olive oil
For the Vegetables:
- 2 cups baby potatoes, halved
- 1½ cups broccoli florets
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- Salt & pepper to taste
- Optional: extra Parmesan for sprinkling
Instructions
Step 1: Prep the Oven & Pan
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil and lightly grease.
Step 2: Bread the Chicken
In one shallow bowl, whisk the egg. In another, combine Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
Dip chicken cutlets into egg, then coat in the breadcrumb-Parmesan mixture. Place on one side of the baking sheet.
Step 3: Toss the Veggies
In a large bowl, toss potatoes, broccoli, and bell pepper with olive oil, garlic powder, salt, and pepper. Arrange them on the other side of the pan.
Step 4: Roast
Bake for 25–30 minutes, flipping veggies halfway through, until the chicken is golden and cooked through (internal temp should reach 165°F) and veggies are tender.
Optional: Broil the last 2–3 minutes for extra crisp on the chicken.
Step 5: Serve
Sprinkle with more Parmesan if desired and serve warm. Add lemon wedges or fresh parsley for a pop of freshness.
Tips & Tricks
- Slice potatoes thinly so they roast in the same time as chicken.
- Use panko for extra crunch, or gluten-free breadcrumbs if needed.
- Swap veggies: try green beans, asparagus, zucchini, or carrots.
- Add a drizzle of balsamic glaze or garlic herb butter for extra flair.
- Double the batch for easy leftovers — it reheats beautifully.
Nutrition Facts (Estimated per serving – serves 4)
- Calories: 420
- Protein: 35g
- Carbs: 22g
- Fat: 22g
- Fiber: 4g
- Sodium: 530mg
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