This Parmesan Crusted Chicken Sheet Pan recipe is your new go-to for a delicious, fuss-free meal that minimizes cleanup. Discover how this simple, flavorful dish transforms a busy weeknight into a culinary triumph.
Key Ingredients for Parmesan Crusted Chicken Sheet Pan
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- ¼ cup chopped fresh parsley, for garnish (optional)
- 1 lb. broccoli florets
- 1 red bell pepper, deseeded and cut into 1-inch pieces
- 1 small red onion, cut into wedges
How to Make Parmesan Crusted Chicken Sheet Pan
This Parmesan Crusted Chicken Sheet Pan is the epitome of easy, delicious, and satisfying weeknight dining. Featuring tender, flavorful chicken and perfectly roasted vegetables, all cooked on a single pan, this dish truly shines. You’ll love the crispy Parmesan crust on the chicken and the convenient, minimal cleanup. Preparation time is approximately 40 minutes.
Step-by-Step Instructions
- Preheat Your Oven and Prep the Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for effortless cleanup, which is a key benefit of this Parmesan Crusted Chicken Sheet Pan recipe.
- Prepare the Chicken Marinade: In a medium bowl, toss the cubed chicken with 1 tablespoon of olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper. Ensure each piece of chicken is lightly coated.
- Create the Parmesan Crust Mixture: In a separate shallow dish or bowl, combine the grated Parmesan cheese and panko breadcrumbs. Stir them together until well mixed.
- Coat the Chicken: One by one, take each piece of seasoned chicken and press it firmly into the Parmesan and breadcrumb mixture, ensuring a generous and even coating on all sides. This creates that signature crispy crust.
- Prepare the Vegetables: In the same bowl you used for the chicken marinade (no need to wash!), toss the broccoli florets, red bell pepper pieces, and red onion wedges with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
- Assemble the Sheet Pan: Arrange the coated chicken pieces on one half of the prepared baking sheet, leaving some space between each piece. Disperse the seasoned vegetables on the other half of the baking sheet.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized. The exact cooking time may vary depending on your oven and the size of your chicken pieces.
- Rest and Serve: Once cooked, remove the sheet pan from the oven. Let the Parmesan Crusted Chicken Sheet Pan rest for a few minutes. Garnish with fresh chopped parsley, if desired, before serving directly from the pan.
Why You’ll Love This Parmesan Crusted Chicken Sheet Pan
You’ll utterly adore this Parmesan Crusted Chicken Sheet Pan for its incredible ease and vibrant flavors. The star of the show is undoubtedly the delightfully crispy, cheesy Parmesan crust that envelops tender, juicy chicken, offering a satisfying crunch with every bite. This method is a far cry from fiddly breading and frying, proving that gourmet taste doesn’t require gourmet effort, and it’s incredibly budget-friendly compared to dining out, saving you money without compromising on deliciousness.
The medley of perfectly roasted vegetables adds a healthy, colorful dimension, providing a delightful contrast to the rich chicken and elevating this dish from a simple meal to a complete, well-rounded feast. It’s so much simpler than making separate components, akin to a roasted chicken dinner but done in a fraction of the time and with a fraction of the mess. Don’t just take our word for it; give this fantastic Parmesan Crusted Chicken Sheet Pan a try tonight!
Storing and Reheating Tips
To store leftover Parmesan Crusted Chicken Sheet Pan, let the food cool completely to room temperature. Once cooled, transfer the chicken and vegetables into an airtight container. Refrigerate promptly. This dish will stay fresh in the refrigerator for up to 3-4 days.
To reheat, you have a couple of excellent options for optimal taste. For the crispiest results, reheat the chicken on a baking sheet in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until warmed through and the crust is re-crisped. You can reheat the vegetables alongside the chicken, or separately if they require a slightly different time. For a quicker alternative, reheat gently in the microwave, though the crust may lose some of its crispiness. If you wish to freeze portions for future meals, cool completely, pack into freezer-safe containers or bags, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating as directed.
Final Thoughts
TheParmesan Crusted Chicken Sheet Pan is a testament to how simple ingredients and a smart cooking method can create an unforgettable meal. We encourage you to bring this delightful, easy recipe into your kitchen; it’s a guaranteed crowd-pleaser and a weeknight savior.
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 effortless cleanup, which is a key benefit of this Parmesan Crusted Chicken Sheet Pan recipe.
- In a medium bowl, toss the cubed chicken with 1 tablespoon of olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper. Ensure each piece of chicken is lightly coated.1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes, 2 tablespoons olive oil, divided, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon dried Italian seasoning, to taste Salt and freshly ground black pepper
- In a separate shallow dish or bowl, combine the grated Parmesan cheese and panko breadcrumbs. Stir them together until well mixed.1 cup grated Parmesan cheese, 0.5 cup panko breadcrumbs
- One by one, take each piece of seasoned chicken and press it firmly into the Parmesan and breadcrumb mixture, ensuring a generous and even coating on all sides. This creates that signature crispy crust.
- In the same bowl you used for the chicken marinade (no need to wash!), toss the broccoli florets, red bell pepper pieces, and red onion wedges with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.1 lb broccoli florets, 1 red bell pepper, deseeded and cut into 1-inch pieces, 1 small red onion, cut into wedges, 2 tablespoons olive oil, divided, to taste Salt and freshly ground black pepper
- Arrange the coated chicken pieces on one half of the prepared baking sheet, leaving some space between each piece. Disperse the seasoned vegetables on the other half of the baking sheet.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized. The exact cooking time may vary depending on your oven and the size of your chicken pieces.
- Once cooked, remove the sheet pan from the oven. Let the Parmesan Crusted Chicken Sheet Pan rest for a few minutes. Garnish with fresh chopped parsley, if desired, before serving directly from the pan.0.25 cup chopped fresh parsley, for garnish