Parmesan Crusted Chicken Sheet Pan Dinner (Crispy, Juicy & One-Pan Wonder)
Crispy, juicy Parmesan crusted chicken baked on a single sheet pan with seasoned vegetables. An easy, flavorful one-pan dinner that’s perfect for busy nights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2–3 servings 1x
Ingredients
-
2 boneless, skinless chicken breasts
-
1 cup panko breadcrumbs
-
½ cup freshly grated Parmesan cheese
-
1 tsp garlic powder
-
½ tsp onion powder
-
1 tsp Italian seasoning
-
½ tsp salt
-
¼ tsp black pepper
-
3 tbsp olive oil (divided)
-
1 lb baby potatoes, halved
-
2 carrots, sliced
-
2 cups broccoli florets
Instructions
-
Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
-
In a bowl, mix panko, Parmesan, garlic powder, onion powder, Italian seasoning, salt, pepper, and 1 tbsp olive oil.
-
Pat chicken dry. Brush with oil or mayo. Press both sides into the breadcrumb mixture. Place on one side of the pan.
-
In another bowl, toss potatoes, carrots, and broccoli with 2 tbsp olive oil, salt, pepper, and a pinch of Italian seasoning.
-
Arrange veggies around chicken. Roast 25–30 minutes, until chicken is golden and reaches 165°F.
-
Broil 2–3 minutes for extra crispness, if desired. Let rest 5 minutes before serving.
Notes
-
Substitute thighs or gluten-free breadcrumbs if needed.
-
Use lemon zest in the breading for brightness.
-
Great for meal prep — leftovers reheat well in the oven.