Parmesan Crusted Chicken Sheet Pan Dinner – Crispy, Juicy & One-Pan Easy
Crispy Parmesan crusted chicken baked with seasoned vegetables in a single pan for a flavorful, no-fuss dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
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4 boneless, skinless chicken breasts
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1 cup grated Parmesan cheese
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1 cup panko breadcrumbs
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2 large eggs, beaten
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1 tsp Italian seasoning
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½ tsp garlic powder
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Salt and pepper, to taste
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2 cups baby potatoes, halved
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1 red bell pepper, sliced
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2 cups broccoli florets
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3 tbsp olive oil
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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In one bowl, mix Parmesan, panko, Italian seasoning, garlic powder, salt, and pepper. In another, beat eggs.
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Dip chicken in egg, then coat with the Parmesan mixture. Place on one side of the baking sheet.
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Toss vegetables in olive oil, salt, and pepper. Spread on the other side of the pan.
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Bake for 25–30 minutes, until chicken is golden and cooked through (165°F internal temp).
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Broil for 1–2 minutes if needed for extra crispness. Let rest 5 minutes before serving.
Notes
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Substitute chicken thighs or use gluten-free panko if needed.
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Store leftovers in fridge for 3 days; reheat in oven or air fryer.
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Try with asparagus, sweet potato, or zucchini as veggie swaps.