Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy, cheesy chicken and roasted vegetables all cooked together on one sheet pan. This Parmesan Crusted Chicken Sheet Pan Dinner is a weeknight lifesaver that’s as wholesome as it is satisfying.

Ingredients

Scale

For the Chicken:

  • 4 boneless skinless chicken breasts (or cutlets)

  • 2 eggs, beaten

  • 1/2 cup all-purpose flour

  • 3/4 cup grated Parmesan cheese

  • 3/4 cup panko breadcrumbs

  • 1 tsp garlic powder

  • 1 tsp Italian seasoning

  • Salt and black pepper to taste

  • 2 tbsp olive oil

For the Vegetables:

  • 2 cups broccoli florets

  • 1 cup cherry tomatoes

  • 1 cup baby potatoes, halved

  • 1 ½ tbsp olive oil

  • Salt and pepper

Instructions

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

  • Slice chicken breasts into cutlets. Season with salt and pepper.

  • Set up 3 bowls: seasoned flour, beaten eggs, and Parmesan-breadcrumb mix.

  • Dredge chicken in flour, dip in egg, and press into Parmesan mix.

  • Place chicken on one side of the sheet pan.

  • Toss veggies in olive oil, salt, and pepper. Arrange on the other half.

  • Bake for 25–30 minutes, flipping chicken and stirring veggies halfway.

  • Broil for 2–3 minutes if desired. Let rest 5 minutes before serving.

Notes

Customize veggies based on what’s in season. Great with a squeeze of lemon or a side of marinara.

Find it online: https://dishloomz.com/parmesan-crusted-chicken-sheet-pan-dinner-crispy-golden-and-easy/