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Parmesan Crusted Chicken Sheet Pan

Parmesan Crusted Chicken Sheet Pan

Parmesan Crusted Chicken Sheet Pan recipes are a game-changer for busy weeknights, offering a flavorful and incredibly easy way to get a delicious meal on the table with minimal cleanup. This particular Parmesan Crusted Chicken Sheet Pan recipe delivers perfectly crispy, golden chicken alongside tender, roasted vegetables, all cooked together on a single baking sheet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 pound broccoli florets
  • 1 red bell pepper, seeded and chopped into 1-inch pieces
  • 1 yellow bell pepper, seeded and chopped into 1-inch pieces
  • Fresh parsley, chopped for garnish Optional

Equipment

  • - Baking Sheet
  • - Parchment Paper
  • Medium Bowl
  • 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 medium bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, paprika, black pepper, and salt. Stir until all the ingredients are well mixed.
    1 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, 1/4 teaspoon salt
  3. Add the cubed chicken to the bowl with the Parmesan mixture. Toss gently until each piece of chicken is thoroughly coated with the breadcrumb and cheese mixture.
    1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  4. In a separate large bowl, combine the broccoli florets, chopped red bell pepper, and chopped yellow bell pepper. Drizzle the olive oil over the vegetables and toss to coat them evenly.
    1 pound broccoli florets, 1 red bell pepper, seeded and chopped into 1-inch pieces, 1 yellow bell pepper, seeded and chopped into 1-inch pieces, 2 tablespoons olive oil
  5. Spread the seasoned chicken cubes in a single layer on one half of the prepared baking sheet. Arrange the seasoned vegetables in a single layer on the other half of the baking sheet, making sure not to overcrowd the pan.
  6. Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and golden brown, and the vegetables are tender-crisp and slightly caramelized.
  7. Once cooked, carefully remove the baking sheet from the oven. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve your delicious Parmesan Crusted Chicken Sheet Pan immediately.
    Fresh parsley, chopped for garnish

Notes

Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or toaster oven at 350°F (175°C) for 10-15 minutes for best results.
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