Parmesan Crusted Chicken Sheet Pan Dinner – Crispy, Juicy & One-Pan Easy

Parmesan Crusted Chicken Sheet Pan Dinner is a weeknight favorite that brings together crispy golden chicken, tender vegetables, and bold Italian flavor — all roasted together in a single pan.

With crunchy Parmesan and herbed breadcrumbs forming a savory crust over juicy chicken breasts, this dish feels indulgent without being fussy. It’s a practical, time-saving meal that doesn’t sacrifice taste — ideal for busy families, meal prep, or cozy Sunday dinners.

This recipe borrows from the classic Italian technique of coating meats in seasoned cheese and breadcrumbs, but streamlines everything into one pan, so there’s minimal cleanup and maximum flavor.

Ingredients Overview

This simple dinner uses pantry staples, fresh veggies, and high-quality Parmesan to create a satisfying, balanced meal.

Chicken Breasts

Boneless, skinless chicken breasts are ideal for this recipe. Their lean nature is perfect for a crunchy topping that locks in moisture. Choose similarly sized pieces for even cooking.

Substitute: Boneless chicken thighs can be used for a juicier alternative — adjust cook time slightly.

Parmesan Cheese

Use freshly grated Parmesan for best results — it melts evenly and delivers a sharp, nutty flavor. Pre-grated versions often contain anti-caking agents that won’t crisp up as nicely.

Tip: Avoid powdery Parmesan from a can. Real Parmigiano-Reggiano or Grana Padano will produce the best crust.

Breadcrumbs

Panko breadcrumbs are preferred for their light, airy crunch. They absorb the olive oil and Parmesan beautifully, creating a crisp crust that doesn’t feel heavy.

Variation: For a gluten-free version, use gluten-free panko or crushed rice crackers.

Eggs

Lightly beaten eggs help the crust stick to the chicken, acting as a binder between the meat and the cheese-breadcrumb mixture.

Italian Seasoning

This herb blend — typically oregano, basil, thyme, and rosemary — gives the coating a distinctly Mediterranean aroma. You can add a touch of garlic powder or smoked paprika for extra depth.

Vegetables

Roasted veggies are the unsung heroes of this sheet pan meal. We’re using:

• Baby potatoes – waxy and firm, they roast well and become creamy inside.

• Broccoli florets – roasted until slightly charred for nutty flavor.

• Red bell peppers – add sweetness and color contrast.

Alternatives: Brussels sprouts, zucchini, green beans, or carrots also work well. Just ensure all vegetables are cut to similar size for even roasting.

Olive Oil

Used for roasting and for brushing on the chicken to help the crust adhere. Choose a good quality extra virgin olive oil for the best flavor.

Option: Avocado oil can be used for higher heat tolerance.

Step-by-Step Instructions

1. Preheat the Oven & Prep the Pan

   Start by preheating your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.

2. Make the Parmesan Crust

   In a shallow bowl, mix together:

   • 1 cup grated Parmesan

   • 1 cup panko breadcrumbs

   • 1 tsp Italian seasoning

   • ½ tsp garlic powder

   • Salt and pepper to taste

   In a separate bowl, beat 2 eggs with a splash of water.

3. Bread the Chicken

   Pat the chicken breasts dry with paper towels. Dip each piece into the egg mixture, then press firmly into the Parmesan breadcrumb mix. Make sure each piece is thoroughly coated, then place them on one side of the prepared sheet pan.

   Pro Tip: Press the crust mixture onto the chicken to help it stick — don’t just dust it over.

4. Prep the Vegetables

   Toss chopped potatoes, broccoli, and bell pepper in a bowl with 2–3 tablespoons of olive oil, salt, pepper, and a pinch of Italian seasoning.

   Arrange them on the other side of the baking sheet around the chicken, keeping space between pieces for crispiness.

5. Bake

   Roast in the oven for 25–30 minutes, flipping the vegetables halfway through. Check the internal temperature of the chicken — it should reach 165°F (74°C).

   If the crust needs extra browning, broil for 1–2 minutes at the end, watching carefully to avoid burning.

6. Rest & Serve

   Let the chicken rest for 5 minutes before serving to retain juices. Serve straight from the pan for a rustic, satisfying meal.

Tips, Variations & Substitutions

• Make it Spicy: Add ½ tsp red pepper flakes to the breadcrumb mix for heat.

• Low-Carb Option: Replace breadcrumbs with crushed pork rinds or almond flour.

• Vegetarian Twist: Use thick slices of eggplant or cauliflower in place of chicken, using the same crust mixture.

• Kid-Friendly Version: Slice the chicken into tenders before breading for quicker cook time and easy dipping.

• Air Fryer Hack: You can cook the Parmesan chicken in an air fryer at 390°F for 15–18 minutes, while roasting vegetables in the oven separately.

Serving Ideas & Occasions

This Parmesan Crusted Chicken Sheet Pan Dinner is a satisfying stand-alone meal, but it also pairs beautifully with:

• A light arugula salad with lemon vinaigrette

• Garlic bread or focaccia for a more indulgent spread

• A chilled glass of Pinot Grigio or sparkling water with lemon

It’s perfect for:

• Busy weeknights when you want flavor and ease

• Meal prep — everything reheats well

• Casual dinner parties where presentation matters but fuss doesn’t

• Sunday family dinners with everyone gathered around the table

Nutritional & Health Notes

This recipe offers a well-rounded plate with lean protein, fiber-rich vegetables, and a moderate amount of carbs from potatoes.

• Protein: The chicken delivers over 30g per serving, great for muscle recovery and satiety.

• Healthy Fats: Olive oil and Parmesan add heart-healthy fats.

• Fiber: Vegetables bring in essential fiber for digestion.

For a lighter version, skip the potatoes or swap with roasted cauliflower. For low-sodium diets, use reduced-sodium Parmesan and season lightly.

Portion control is easy with this recipe — just one pan divided into servings makes balancing your plate intuitive.

FAQs

Q1: Can I prep this Parmesan Crusted Chicken ahead of time?

Yes, you can bread the chicken up to 12 hours ahead and refrigerate it on a plate, covered. The veggies can also be chopped in advance and stored in an airtight container. Assemble everything on the pan when ready to bake.

Q2: What other cheeses can I use besides Parmesan?

Try a blend of Parmesan and Asiago for deeper flavor, or Pecorino Romano for a saltier, sharper kick. Avoid soft cheeses, as they won’t create the same crisp crust.

Q3: Why isn’t my crust crispy?

Several things can cause this: overcrowding the pan, using damp breadcrumbs, or not patting the chicken dry. Make sure everything has room to roast, not steam. Also, use a wire rack if needed for extra airflow underneath.

Q4: Can I freeze leftovers?

Yes — slice leftover chicken and freeze in an airtight container for up to 2 months. Reheat in the oven at 375°F until warm and crisp. Avoid microwaving, which softens the crust.

Q5: Is this recipe gluten-free?

Not by default, but it’s easy to adapt. Use gluten-free panko or crushed gluten-free crackers. Always double-check that your Parmesan and seasonings are certified gluten-free.

Q6: Can I add other vegetables?

Definitely. Try sweet potatoes, asparagus, Brussels sprouts, or cherry tomatoes. Adjust the size of the pieces so they roast evenly with the rest of the dish.

Q7: How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispness — avoid the microwave if you want to keep that crunchy crust.

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