Discover the ultimate Parmesan Crusted Chicken Sheet Pan recipe, designed for effortless weeknight meals. This one-pan wonder delivers crispy, flavorful chicken and perfectly roasted vegetables with minimal cleanup, proving that delicious home-cooked dinners can be incredibly simple.
Key Ingredients for Parmesan Crusted Chicken Sheet Pan
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 ½ cups grated Parmesan cheese, divided
- ½ cup Panko breadcrumbs
- ¼ cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 lb broccoli florets
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- Optional: Lemon wedges for serving, fresh parsley for garnish
How to Make Parmesan Crusted Chicken Sheet Pan
This Parmesan Crusted Chicken Sheet Pan recipe offers a taste sensation with incredible ease. In under 40 minutes, you’ll have tender, juicy chicken coated in a golden Parmesan crust, nestled alongside vibrantly roasted vegetables. The simplicity of this dish, combined with its satisfying textures and rich flavors from the Parmesan and fresh veggies, makes it a guaranteed family favorite. Preparation time is approximately 15 minutes, with a cooking time of 25 minutes.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the Chicken Coating: In a shallow bowl, combine ½ cup of the grated Parmesan cheese, Panko breadcrumbs, Italian seasoning, garlic powder, paprika, salt, and pepper. Stir well to combine.
- Set Up Breading Stations: In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the flour.
- Coat the Chicken: Dredge each piece of chicken in the flour, shaking off any excess. Then, dip the floured chicken into the beaten eggs, ensuring it’s fully coated. Finally, press the chicken pieces into the Parmesan-breadcrumb mixture, coating all sides evenly.
- Prepare the Vegetables: In a large bowl, toss the broccoli florets, red bell pepper, and yellow bell pepper with 2 tablespoons of olive oil, salt, and pepper.
- Assemble the Sheet Pan: Arrange the coated chicken pieces on one half of the prepared baking sheet. Scatter the seasoned vegetables in a single layer on the other half of the baking sheet. Drizzle a little more olive oil over the vegetables if needed.
- Bake: Sprinkle the remaining 1 cup of grated Parmesan cheese over the chicken. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and let it rest for a few minutes. Serve the Parmesan Crusted Chicken Sheet Pan hot, garnished with fresh parsley and with lemon wedges on the side, if desired.
Why You’ll Love This Parmesan Crusted Chicken Sheet Pan
You’ll adore this Parmesan Crusted Chicken Sheet Pan for its incredible crunch and savory Italian-inspired flavors, a delightful alternative to traditional baked chicken breasts. The beauty of this recipe lies in its economic efficiency; creating it at home costs a fraction of dining out or ordering takeout, making it a smart choice for budget-conscious families. The toasted Parmesan crust envelops tender chicken, while the accompanying roasted vegetables add a healthy, vibrant counterpoint, offering a complete and satisfying meal in one go.
Forget spending hours in the kitchen or dealing with a sink full of dirty dishes – this Parmesan Crusted Chicken Sheet Pan is designed for maximum flavor with minimum effort. It’s the perfect solution for those busy weeknights when you crave something delicious and nourishing without the fuss. Give this simple yet impressive dish a try tonight and experience the joy of a perfectly executed sheet pan meal right in your own home!
Storing and Reheating Tips
To store leftover Parmesan Crusted Chicken Sheet Pan, allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. This dish reheats beautifully. For optimal results, reheat in a single layer on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the crust is re-crisped. You can also reheat individual portions in a skillet over medium heat with a touch of oil, or in the microwave, though the crust may become less crisp. For longer storage, you can freeze the cooled chicken and vegetables separately or combined in freezer-safe bags or containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts
This Parmesan Crusted Chicken Sheet Pan truly embodies the spirit of easy, delicious home cooking. It’s a recipe that champions simplicity without compromising on flavor, making it a fantastic addition to your regular meal rotation. We encourage you to gather your ingredients and give it a try – you’ll be delighted by the results!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Parmesan Crusted Chicken Sheet Pan
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a shallow bowl, combine ½ cup of the grated Parmesan cheese, Panko breadcrumbs, Italian seasoning, garlic powder, paprika, salt, and pepper. Stir well to combine.1.5 cups grated Parmesan cheese, 0.5 cup Panko breadcrumbs, 1 teaspoon dried Italian seasoning, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika, Salt, freshly ground black pepper
- In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the flour.2 large eggs, 0.25 cup all-purpose flour
- Dredge each piece of chicken in the flour, shaking off any excess. Then, dip the floured chicken into the beaten eggs, ensuring it’s fully coated. Finally, press the chicken pieces into the Parmesan-breadcrumb mixture, coating all sides evenly.1.5 lbs boneless, skinless chicken breasts or thighs, 0.25 cup all-purpose flour, 2 large eggs, 1.5 cups grated Parmesan cheese, 0.5 cup Panko breadcrumbs
- In a large bowl, toss the broccoli florets, red bell pepper, and yellow bell pepper with 2 tablespoons of olive oil, salt, and pepper.1 lb broccoli florets, 1 red bell pepper, 1 yellow bell pepper, 2 tablespoons olive oil, Salt, freshly ground black pepper
- Arrange the coated chicken pieces on one half of the prepared baking sheet. Scatter the seasoned vegetables in a single layer on the other half of the baking sheet. Drizzle a little more olive oil over the vegetables if needed.1.5 lbs boneless, skinless chicken breasts or thighs, 1 lb broccoli florets, 1 red bell pepper, 1 yellow bell pepper, 2 tablespoons olive oil
- Sprinkle the remaining 1 cup of grated Parmesan cheese over the chicken. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized.1.5 cups grated Parmesan cheese
- Remove from the oven and let it rest for a few minutes. Serve the Parmesan Crusted Chicken Sheet Pan hot, garnished with fresh parsley and with lemon wedges on the side, if desired.fresh parsley, Lemon wedges