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 dish or bowl, combine the grated Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, black pepper, and salt. Stir well to ensure everything is evenly mixed.1 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt
- Drizzle about 1 tablespoon of olive oil over the chicken pieces. Toss to coat them lightly. Then, add the chicken to the Parmesan-bread crumb mixture. Toss gently until each piece of chicken is thoroughly coated.1.5 lbs boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil
- In a separate large bowl, toss the broccoli florets, red bell pepper, yellow bell pepper, and red onion wedges with the remaining 1 tablespoon of olive oil. Ensure the vegetables are evenly coated.1 lb broccoli florets, 1 red bell pepper, 1 yellow bell pepper, 1 medium red onion, 1 tablespoon olive oil
- Spread the coated chicken pieces 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. Try not to overcrowd the pan, as this can lead to steaming rather than roasting. If necessary, use two baking sheets.
- Place the baking sheet(s) in the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and golden brown, and the vegetables are tender-crisp and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
- Carefully remove the baking sheet from the oven. Serve the Parmesan Crusted Chicken Sheet Pan Dinner immediately, enjoying the incredible flavors and textures that have come together so effortlessly.
Notes
This recipe is a great weeknight meal as it requires minimal cleanup and is ready in under an hour.
