Parmesan Crusted Chicken Sheet Pan Dinner (Easy, Crispy & Ready in 40 Minutes)

Looking for a weeknight dinner that’s flavorful, fuss-free, and family-friendly? This Parmesan Crusted Chicken Sheet Pan Dinner checks all the boxes. Golden, crispy chicken breasts coated in a cheesy herb crust, roasted to perfection on a single pan alongside tender vegetables — it’s the kind of meal that makes weeknights feel special without the stress of extra cleanup.

This sheet pan dinner draws inspiration from classic Italian flavors: Parmesan, garlic, herbs, and olive oil. It’s one of those recipes that feels comforting and elegant at the same time — and the fact that it all comes together on one tray makes it a practical favorite. Whether you’re cooking for picky kids, hosting a casual dinner, or just trying to keep things simple without compromising flavor, this dish delivers.

Let’s break down the ingredients, technique, and tips so you can make this easy sheet pan dinner perfectly every time.

---

Ingredients Overview: What You’ll Need & Why

Understanding each ingredient helps make the dish shine. Here’s a breakdown of what goes into your Parmesan crusted chicken sheet pan dinner and the role each component plays:

Chicken Breasts

Boneless, skinless chicken breasts work best here. They’re lean, quick to cook, and provide a mild flavor that soaks up seasoning well. Pound them slightly for even thickness and quicker roasting.

Parmesan Cheese (Freshly Grated)

Parmesan adds a salty, nutty flavor and creates a crispy, golden crust when roasted. Freshly grated Parm is crucial — the pre-shredded version doesn’t melt or brown as nicely due to anti-caking agents.

Panko Bread Crumbs

Panko gives the crust that signature crunch. Compared to regular breadcrumbs, it’s lighter and airier, allowing for better texture. It toasts beautifully in the oven.

Garlic Powder & Onion Powder

These add savory depth to the breading without overpowering the chicken or vegetables. A dry spice blend keeps the prep simple and avoids burning in the oven.

Italian Seasoning

A balanced blend of basil, oregano, rosemary, and thyme — perfect for giving the dish those Mediterranean undertones.

Olive Oil

Used to coat the vegetables and help the breading brown. Choose extra virgin olive oil for richer flavor.

Baby Potatoes

Red or gold baby potatoes roast evenly and develop a tender inside with a crisp outside. Their earthy flavor complements the cheesy chicken.

Carrots

Sliced into sticks or coins, carrots add sweetness and color. They also hold up well in the oven without turning mushy.

Broccoli Florets

A perfect green balance to the starch and protein. Broccoli gets lightly crisped at the edges, offering a nice contrast in texture.

Salt & Pepper

Basic seasoning, but essential. Salt enhances all the flavors while pepper adds just a touch of heat.

---

Step-by-Step Instructions: From Prep to Plate

1. Prep the Pan and Oven

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. A wire rack can be added if you want extra-crispy chicken.

2. Prepare the Parmesan Crust

In a shallow bowl, combine:

• 1 cup panko breadcrumbs

• ½ cup freshly grated Parmesan cheese

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

Drizzle 1–2 tablespoons of olive oil into the mixture and stir. This helps the crust brown and adhere better to the chicken.

3. Coat the Chicken

Pat the chicken breasts dry. If they’re large, consider slicing them horizontally into cutlets or pounding to ¾-inch thickness.

Brush each breast lightly with olive oil or mayonnaise, then press both sides into the breadcrumb-Parmesan mixture, coating thoroughly.

Place chicken on one side of the sheet pan.

4. Prep the Vegetables

In a bowl, toss:

• 1 lb baby potatoes (halved)

• 2 carrots (peeled and sliced)

• 2 cups broccoli florets

Drizzle with 2 tbsp olive oil, salt, pepper, and a sprinkle of Italian seasoning.

Spread the vegetables around the chicken, keeping broccoli mostly separate (it roasts faster).

5. Roast the Sheet Pan

Place in the oven and roast for 25–30 minutes. Chicken should reach an internal temp of 165°F (74°C) and be golden brown on top.

If needed, broil for an additional 2–3 minutes to crisp the crust further.

6. Rest and Serve

Let the chicken rest 5 minutes before slicing. This keeps it juicy and flavorful. Serve directly from the sheet pan or plate it beautifully with a sprinkle of extra Parmesan and fresh herbs.

---

Tips, Variations, and Substitutions

Tips for Success

• Pound your chicken: Even thickness ensures uniform cooking and prevents dryness.

• Use a rack: Elevating chicken on a wire rack helps air circulate and keeps the crust from getting soggy.

• Don’t overcrowd the pan: Space between items = better browning.

Dietary Variations

• Low-Carb: Swap potatoes for cauliflower or green beans.

• Dairy-Free: Use dairy-free Parmesan-style cheese (brands like Violife work well).

• Gluten-Free: Replace panko with gluten-free breadcrumbs or crushed rice cereal.

Flavor Twists

• Add lemon zest to the breadcrumb mix for brightness.

• Spice it up with a pinch of red pepper flakes.

• Swap broccoli for zucchini or Brussels sprouts depending on the season.

---

Serving Ideas & Occasions

This Parmesan crusted chicken sheet pan dinner is as versatile as it is delicious.

Perfect For:

• Busy weeknights – One pan, minimal cleanup.

• Meal prep – Make ahead and portion for lunches.

• Family dinners – Kid-friendly and satisfying.

• Casual guests – Feels fancy without fuss.

Serving Suggestions:

• Add a simple green salad with lemon vinaigrette.

• Serve with a side of garlic bread or crusty rolls.

• A drizzle of balsamic glaze or squeeze of lemon adds extra flavor.

---

Nutritional & Health Notes

This meal offers a balanced plate with:

• Lean protein from chicken

• Healthy fats from olive oil

• Fiber and nutrients from carrots, potatoes, and broccoli

Key Benefits:

• High in protein to support muscle repair and keep you full.

• Lower in carbs if you skip potatoes or reduce portion.

• Rich in vitamin A and C thanks to carrots and broccoli.

• Low sugar and free from processed additives.

To reduce sodium, opt for a lower-salt Parmesan or skip added salt in the veggies. You can also use skinless chicken thighs if you prefer more moisture and flavor.

---

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs are juicier and work beautifully in this recipe. Just note they may need an extra 5–7 minutes to cook through depending on thickness.

2. What vegetables roast well with the chicken?

Root vegetables like carrots, parsnips, and sweet potatoes work great. For quicker-cooking veggies (zucchini, asparagus), add them halfway through cooking so they don’t burn.

3. How do I keep the crust from getting soggy?

Make sure to pat the chicken dry, coat with a light layer of oil or mayo, and use a wire rack if possible. Don’t overcrowd the pan and avoid excess moisture in the breadcrumbs.

4. Can I prepare this ahead of time?

Yes! You can bread the chicken and chop the veggies up to 24 hours in advance. Keep everything refrigerated until ready to roast. It’s also meal-prep friendly for lunches.

5. What kind of Parmesan is best?

Always go for freshly grated Parmesan from a wedge. Pre-shredded cheese doesn’t melt or crisp well and may taste waxy due to anti-caking agents.

6. Is this recipe freezer-friendly?

The chicken can be breaded and frozen raw. Flash freeze on a baking tray, then transfer to a freezer bag. Roast directly from frozen, adding 10–12 minutes to cook time. Vegetables are best added fresh.

7. Can I add sauce to the chicken?

Absolutely! A light drizzle of marinara or garlic butter works great once it’s out of the oven. Avoid saucing before baking or you’ll lose the crispy crust.

Print