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
Notes
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.
