Parmesan Crusted Chicken Sheet Pan Dinner – Crispy, Golden, and Easy

When it comes to no-fuss meals that deliver big flavor, a Parmesan Crusted Chicken Sheet Pan Dinner is hard to beat. Crispy, cheesy chicken cutlets roast alongside a medley of vegetables — all in one pan — for a satisfying, hands-off dinner that’s as convenient as it is delicious.

Inspired by Italian flavors and weeknight simplicity, this dish features juicy boneless chicken coated in a savory Parmesan and breadcrumb crust that bakes to golden perfection. Paired with roasted vegetables that caramelize beautifully in the oven, this is the kind of dinner you’ll crave over and over again.

It’s great for busy evenings, easy cleanup, and feeding the whole family with minimal prep.

Ingredients Overview

Here’s what you’ll need for this well-balanced and flavor-packed dinner.

For the Chicken:

• Boneless, Skinless Chicken Breasts or Cutlets: Slice into thin cutlets if starting with full breasts for even cooking. Thighs can be used but may take slightly longer.

• Parmesan Cheese: Finely grated Parmesan forms the base of the crust. Choose high-quality aged Parmigiano-Reggiano for the best flavor and crispiness.

• Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and crispier than traditional ones. They help achieve that crave-worthy golden crust.

• Eggs: Used to help the breading adhere to the chicken.

• Flour: Lightly dredging the chicken in flour helps create a base for the egg wash and breading to stick.

• Seasonings: Garlic powder, Italian seasoning, salt, and black pepper round out the flavor.

For the Vegetables:

• Broccoli Florets: Roast beautifully and crisp around the edges.

• Cherry Tomatoes: Add a juicy, slightly sweet contrast.

• Baby Potatoes: Thin-skinned potatoes like Yukon golds roast up creamy inside and crisp outside.

• Olive Oil: For tossing and roasting the vegetables.

• Salt & Pepper: Essential for seasoning the veggies before baking.

Optional Add-Ins:

• Bell peppers, zucchini, or asparagus can be added based on the season.

• A sprinkle of red pepper flakes on veggies adds a bit of heat.

Ingredient Swaps:

• Gluten-Free: Use gluten-free panko and flour.

• Dairy-Free: Replace Parmesan with dairy-free cheese or nutritional yeast.

• Low-Carb: Skip the potatoes and increase the green vegetables.

Step-by-Step Instructions

1. Preheat the Oven
   Set your oven to 425°F (218°C) and line a large sheet pan with parchment paper or foil for easy cleanup.

2. Prepare the Chicken

   • Slice chicken breasts in half horizontally to create thin cutlets.

   • Season lightly with salt and pepper.

3. Set Up the Breading Station

   • Bowl 1: 1/2 cup all-purpose flour seasoned with a pinch of salt and garlic powder.

   • Bowl 2: 2 beaten eggs.

   • Bowl 3: 3/4 cup grated Parmesan mixed with 3/4 cup panko, 1 tsp Italian seasoning, and black pepper.

4. Bread the Chicken
   Dredge each piece of chicken in the flour, dip into the egg, and then press firmly into the Parmesan mixture, coating both sides evenly.

5. Arrange Chicken on the Sheet Pan
   Place breaded chicken pieces on one half of the prepared sheet pan.

6. Prepare the Vegetables

   • In a bowl, toss vegetables with olive oil, salt, pepper, and any optional seasonings.

   • Spread them on the other half of the sheet pan, making sure they’re in a single layer for even roasting.

7. Bake
   Bake for 25–30 minutes, flipping the chicken and stirring vegetables halfway through. Chicken should be golden and reach an internal temp of 165°F. Potatoes should be fork-tender.

8. Broil for Extra Crispness (Optional)
   For an extra crispy crust, broil the sheet pan for the last 2–3 minutes — watch closely to avoid burning.

9. Serve Immediately
   Garnish with fresh parsley or a squeeze of lemon for brightness.

Tips, Variations & Substitutions

• Pound Chicken Evenly: If your chicken pieces are uneven, lightly pound them with a meat mallet to ensure uniform cooking.

• Don’t Overcrowd the Pan: Use two sheet pans if needed. Crowding leads to steaming instead of roasting.

• Make It Spicier: Add a pinch of cayenne to the breadcrumb mixture or red pepper flakes to the vegetables.

• Add a Sauce: Serve with a side of marinara, garlic aioli, or a simple lemon-butter drizzle.

• Use Thighs for Extra Juiciness: Chicken thighs stay moist and offer a richer flavor, but will require a few more minutes in the oven.

• Parmesan Crust Tip: Don’t skimp on pressing the breadcrumb-Parmesan mix onto the chicken. It helps develop the crunch and keeps it intact during baking.

Serving Ideas & Occasions

This dish is incredibly flexible and perfect for:

• Busy Weeknights: Quick to prep and clean up.

• Family Dinners: Crowd-pleasing and nutritious.

• Meal Prep: Store leftovers in containers for a delicious lunch.

• Casual Entertaining: Dress it up with a side salad and crusty bread.

Pairing Suggestions:

• Lemon-garlic green beans or roasted Brussels sprouts

• A glass of chilled white wine (like Sauvignon Blanc)

• Warm ciabatta or focaccia

• A bright arugula salad with balsamic glaze

Nutritional & Health Notes

This sheet pan dinner is a great all-in-one meal:

• High Protein: Chicken provides lean protein that’s filling and supports muscle repair.

• Healthy Fats: Olive oil and Parmesan add richness without excess.

• Fiber & Vitamins: Broccoli and potatoes offer dietary fiber, vitamin C, and potassium.

• Lower Carb Option: Skip the potatoes or swap in roasted cauliflower for a keto-friendly version.

To reduce calories or sodium:

• Use low-sodium Parmesan or reduce the cheese by half.

• Choose leaner cuts and serve with extra roasted veggies instead of starches.

---

FAQs

Q1: Can I use frozen vegetables for the sheet pan?
Yes, but thaw and pat dry first. Wet vegetables won’t roast well and can make the dish soggy.

Q2: What if my chicken isn’t browning?
Try broiling the last 2–3 minutes, or use a wire rack on the sheet pan to let air circulate beneath the crust.

Q3: Can I make this dish ahead?
You can prep and bread the chicken, chop the vegetables, and refrigerate them separately for up to 24 hours. Assemble and bake when ready.

Q4: What type of Parmesan should I use?
Finely grated Parmesan works best. Avoid pre-shredded cheese with anti-caking agents, as it won’t melt or crisp properly.

Q5: How do I keep the crust from falling off?
Press the breading firmly into the chicken, let it rest for 5–10 minutes before baking, and avoid flipping too often.

Q6: Can I air-fry this recipe?
Yes! Air-fry breaded chicken cutlets at 400°F for 12–14 minutes, flipping halfway. Roast the veggies separately or air-fry in batches.

Q7: Is this dish freezer-friendly?
While best fresh, you can freeze the breaded (but unbaked) chicken on a tray, then transfer to a bag. Bake directly from frozen, adding 5–10 extra minutes.

Print