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Parmesan Crusted Chicken Sheet Pan Dinner – Crispy, Cheesy, and Oven-Roasted

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A crisp, cheesy parmesan crusted chicken paired with roasted veggies — all baked on a single pan for an easy, flavorful dinner.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts

  • 1 cup panko breadcrumbs

  • ¾ cup finely grated parmesan

  • 1 tsp garlic powder

  • ½ tsp paprika

  • 1 egg, beaten

  • 1 lb baby potatoes, halved

  • 2 cups broccoli florets

  • 2 tbsp olive oil

  • Salt and pepper, to taste

  • Lemon wedges (optional)

Instructions

  • Preheat oven to 425°F. Line a sheet pan with parchment or foil.

  • Mix panko, parmesan, garlic powder, paprika, salt, and pepper in a bowl.

  • Dip chicken in egg, then coat in breadcrumb mixture.

  • Place chicken on one side of the sheet pan.

  • Toss vegetables with olive oil, salt, and pepper. Spread on the other side.

  • Bake for 25–30 minutes, until chicken is golden and veggies are tender.

  • Optional: Broil for 1–2 minutes for extra crisp.

  • Serve with lemon wedges and fresh parsley.

Notes

Swap veggies seasonally. Use gluten-free breadcrumbs for a GF version. Store leftovers up to 4 days.

Find it online: https://dishloomz.com/parmesan-crusted-chicken-sheet-pan-dinner-crispy-cheesy-and-oven-roasted/