Parmesan Crusted Chicken Sheet Pan Meal
This Parmesan Crusted Chicken Sheet Pan Meal offers a crispy, cheesy crust on juicy chicken breasts roasted alongside a colorful mix of fresh vegetables. Perfect for busy weeknights, it combines simple prep, one-pan cooking convenience, and rich, savory flavors in a wholesome, family-friendly dish.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with appropriate substitutions)
Ingredients
Scale
Chicken and Crust
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil (for brushing chicken)
Vegetables
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 cup sliced bell peppers (any color)
- 1 tbsp olive oil (for tossing vegetables)
- Salt and pepper, to taste
- 1/2 tsp Italian seasoning
Instructions
- Preheat the Oven and Prepare the Pan: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- Mix the Parmesan Crust: In a shallow bowl, combine grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. This mixture forms the flavorful, crispy coating.
- Coat the Chicken: Brush chicken breasts lightly with olive oil, then press each piece into the Parmesan mixture, covering all sides evenly. Place the coated chicken on the prepared baking sheet.
- Prepare the Vegetables: Cut your fresh veggies into bite-sized pieces, toss with olive oil, salt, pepper, and a sprinkle of Italian seasoning. Arrange them around the chicken on the sheet pan.
- Roast Everything Together: Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the crust is golden and crisp. The vegetables should be tender and slightly caramelized.
Notes
- Pat chicken dry before coating to help the crust adhere better.
- Pound chicken breasts to an even thickness for quicker, uniform cooking.
- Space out the chicken and vegetables to ensure even roasting.
- Grate your own Parmesan cheese for best flavor and texture instead of pre-grated.
- Let the chicken rest for 5 minutes after baking to keep juices locked in.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 110 mg
Keywords: Parmesan crusted chicken, sheet pan meal, one-pan dinner, roasted vegetables, quick dinner, family-friendly recipe, gluten-free option