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Parmesan Crusted Chicken Sheet Pan

Parmesan Crusted Chicken Sheet Pan

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1.5 cups grated Parmesan cheese divided
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup all-purpose flour
  • 2 large eggs beaten
  • 2 tablespoons olive oil plus more for drizzling
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • Salt to taste
  • 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
  • Lemon wedges for serving (optional)
  • fresh parsley for garnish (optional)

Equipment

  • Large baking sheet
  • - Parchment Paper
  • Shallow Bowls
  • Large Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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

Notes

This recipe is perfect for a quick and delicious weeknight meal with minimal cleanup.
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