Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a simple, one-pan meal perfect for busy weeknights. The crispy Parmesan coating adds a delicious crunch to tender, juicy chicken, while roasted carrots and broccoli provide a flavorful and nutritious balance. With minimal prep and cleanup, this dish is beginner-friendly and packed with wholesome ingredients for a quick and satisfying meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (or panko for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup baby carrots, halved lengthwise
- 1 cup broccoli florets
Instructions
- Preheat the oven: Set the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Prepare the Parmesan coating: In a shallow dish, mix the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper until well combined.
- Coat the chicken: Brush the chicken breasts with olive oil on both sides, then press them firmly into the Parmesan mixture, ensuring they are evenly coated. Place the coated chicken on one side of the prepared baking sheet.
- Prepare the vegetables: Toss the baby carrots and broccoli florets with the remaining olive oil, salt, and black pepper. Spread them evenly around the chicken, ensuring they are in a single layer to roast properly.
- Bake the dish: Place the sheet pan in the preheated oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C). If needed, broil for 2 minutes at the end for an extra crispy crust.
- Rest and serve: Remove the sheet pan from the oven and let the chicken rest for a few minutes before slicing. Serve warm with your favorite sides or dipping sauces.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- If using chicken thighs, adjust the cooking time by adding 5 more minutes.
- For even cooking, cut all vegetables into similar-sized pieces.
- To prevent dryness, do not overbake the chicken. Use a meat thermometer for accuracy.
- Storage tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 420
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 95mg