Parmesan Crusted Chicken Sheet Pan Dinner (Crispy, Juicy & One-Pan Wonder)

Looking for a simple dinner that’s satisfying, full of flavor, and easy to clean up? This Parmesan Crusted Chicken Sheet Pan Dinner is a weeknight hero. Crispy, golden chicken breasts coated in a cheesy herb crust are roasted alongside tender vegetables — all on one sheet pan. It’s family-friendly, endlessly customizable, and ready in about 40 minutes from start to finish.

Inspired by Italian comfort food flavors, this dish layers textures and tastes: the crunch of Parmesan and panko, the savory notes of garlic and herbs, and the natural sweetness of roasted vegetables. It’s a meal you can prep quickly and feel good about serving any night of the week.

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Ingredients Overview: What You’ll Need & Why

Each ingredient in this recipe is chosen to create harmony between flavor, texture, and balance. Here’s a closer look:

Boneless, Skinless Chicken Breasts

Lean and high in protein, chicken breasts are perfect for sheet pan cooking. When sliced or pounded to even thickness, they roast quickly and evenly without drying out.

Panko Breadcrumbs

These light, airy Japanese-style breadcrumbs toast up beautifully in the oven and provide a crisp crust that’s hard to beat.

Parmesan Cheese (Freshly Grated)

Parmesan adds nutty, salty richness and helps create that signature crust. Always use freshly grated for the best melt and flavor.

Garlic Powder & Onion Powder

These dry spices build flavor into the breading without the risk of burning, which can happen with fresh garlic on high oven heat.

Italian Seasoning

This classic blend of dried herbs like oregano, thyme, and basil complements the Parmesan and adds depth to the chicken and vegetables.

Olive Oil

Used to coat both the chicken and vegetables. Helps the crust brown and adds richness.

Baby Potatoes

Roast perfectly alongside the chicken and provide comforting starch. Choose red or yellow baby potatoes and halve them for faster cooking.

Carrots

Naturally sweet and sturdy enough to roast alongside potatoes and chicken without overcooking.

Broccoli

Roasts quickly and adds color and texture contrast. The florets get deliciously crisped around the edges.

Salt & Pepper

The most basic but essential seasoning, bringing out the full flavor of each component.

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Step-by-Step Instructions: How to Make It

1. Preheat and Prepare

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

If you have a wire rack, place it over the sheet pan — this helps the chicken crisp on both sides, but it’s optional.

2. Make the Parmesan Breading

In a shallow bowl, combine:

• 1 cup panko breadcrumbs

• ½ cup freshly grated Parmesan

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp Italian seasoning

• ½ tsp kosher salt

• ¼ tsp black pepper

• 1–2 tbsp olive oil (to help the crust brown evenly)

Mix until the breadcrumb mixture is evenly moistened.

3. Prepare the Chicken

Pat 2 large boneless, skinless chicken breasts dry. If they’re very thick, cut them in half horizontally to make cutlets or pound them to ¾-inch thickness.

Brush each piece lightly with olive oil or mayonnaise, then press both sides firmly into the Parmesan mixture to coat. Arrange chicken on one side of the sheet pan or on the wire rack if using.

4. Prepare the Vegetables

In a large bowl, toss:

• 1 lb baby potatoes, halved

• 2 carrots, peeled and sliced into sticks or coins

• 2 cups broccoli florets

Drizzle with 2 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and a pinch of Italian seasoning. Toss well, then arrange on the other side of the sheet pan around the chicken.

5. Roast

Roast for 25–30 minutes, flipping the vegetables halfway through if needed. The chicken should reach an internal temperature of 165°F (74°C) and be golden and crispy.

If the crust isn’t quite crisp enough, broil for 2–3 minutes at the end — keep an eye on it so it doesn’t burn.

6. Rest and Serve

Let the chicken rest for 5 minutes before slicing. This helps the juices redistribute and keeps the chicken moist.

Serve straight from the pan or plate with a garnish of fresh herbs and an optional squeeze of lemon.

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Tips, Variations, and Substitutions

Smart Tips for Success

• Pound chicken to even thickness for faster, more even cooking.

• Use a wire rack if you want super crisp crust on both sides of the chicken.

• Don’t skip the oil in the breadcrumbs — dry crumbs won’t brown properly in the oven.

Flavor Variations

• Add lemon zest to the breadcrumb mixture for brightness.

• Swap the herbs: Use rosemary or thyme for a rustic variation.

• Spice it up: Add a pinch of cayenne pepper or crushed red pepper to the crust.

Substitutions

• Gluten-Free: Use gluten-free panko or crushed rice cereal.

• Dairy-Free: Substitute nutritional yeast for Parmesan.

• Low-Carb: Swap out potatoes for cauliflower or green beans.

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Serving Ideas & Occasions

This meal is beautifully balanced on its own, but you can dress it up or down depending on the occasion.

Serving Suggestions

• A crisp green salad with lemon vinaigrette adds freshness.

• A side of garlic bread rounds out the Italian-inspired theme.

• Drizzle with balsamic glaze for a sweet-savory finish.

When to Serve

• Busy weeknights – Quick prep, minimal cleanup.

• Meal prep – Packs well and reheats beautifully.

• Dinner with friends – Easy to double and serve buffet-style.

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Nutritional & Health Notes

This dish balances lean protein, fiber-rich veggies, and satisfying fats. It’s naturally gluten-free with a simple swap and can be adjusted for various dietary needs.

Highlights per Serving (Approximate):

• Protein: 30g from chicken and cheese

• Carbs: Complex carbs from potatoes and carrots

• Healthy fats: Olive oil and Parmesan add flavor and satiety

• Vitamins: Broccoli and carrots provide vitamin A, C, and potassium

• Low sugar: No added sugars or sauces

To lighten it up, reduce oil slightly and serve with more greens. For added fiber, use whole wheat panko if available.

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Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs are a fantastic option. They’re more flavorful and stay juicy even if slightly overcooked. Adjust cooking time by 5–7 minutes longer if needed.

2. What vegetables roast best with this dish?

Potatoes, carrots, and broccoli are classic, but you can also use Brussels sprouts, zucchini, or red onion. Softer veggies like zucchini should be added halfway through roasting to prevent overcooking.

3. Can I prep this ahead of time?

Absolutely. You can bread the chicken and store it in the fridge (covered) for up to 8 hours before baking. The veggies can also be chopped and tossed with oil ahead of time.

4. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven or air fryer for best texture. The crust may soften in the microwave.

5. Can I freeze this dish?

You can freeze the breaded, uncooked chicken — freeze on a tray until solid, then transfer to a bag. Cook from frozen at 400°F for 35–40 minutes. The vegetables are best prepared fresh.

6. What kind of Parmesan is best?

Always use freshly grated Parmesan from a wedge. Pre-grated Parmesan often has anti-caking agents that prevent it from melting and browning properly.

7. Do I need to flip the chicken during baking?

No — as long as the breading is applied well and you’re roasting at the right temperature, the bottom will cook through. For even browning, a wire rack helps but isn’t essential.

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