Name: Parmesan Crusted Chicken Sheet Pan Dinner
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup grated Parmesan cheese; 1 cup panko breadcrumbs; 2 teaspoons Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 large eggs; 2 tablespoons olive oil (plus extra for drizzling); 1 cup cherry tomatoes, halved; 1 cup broccoli florets; 1 cup baby carrots, halved lengthwise; 1 red bell pepper, sliced; Cooking spray; Chopped fresh parsley, for garnish (optional)

Hey y’all! If you’re on the hunt for a dinner that’s easy to prep, packed with savory flavors, and sure to please the whole family, look no further. This Parmesan Crusted Chicken Sheet Pan Dinner combines juicy, tender chicken breasts with a crunchy, cheesy Parmesan crust and a medley of roasted vegetables—all baked to perfection on one pan. It’s your ticket to a no-fuss, delicious meal that’s perfect for busy weeknights, casual gatherings, or even meal prep. Let’s get cooking!

Parmesan Crusted Chicken Sheet Pan Dinner

Why You’ll Love This

One-pan wonder: Minimal cleanup with everything cooked on a single sheet pan.
Bold flavors: Savory Parmesan, aromatic herbs, and tender veggies with every bite.
Quick and easy: Only 15 minutes of prep and the oven does the rest.
Versatile: Easily swap in your favorite vegetables or seasonings.
Family favorite: Crunchy, cheesy, and hearty—always a hit with all ages!

Ingredients

4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 tablespoons olive oil (plus extra for drizzling)
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 cup baby carrots, halved lengthwise
1 red bell pepper, sliced
Cooking spray
Chopped fresh parsley, for garnish (optional)

Directions

Prep and Preheat

Preheat your oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper or foil. Lightly coat with cooking spray.

Prepare Coating Mixture

In a shallow bowl, mix together the grated Parmesan, panko breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
In another shallow bowl, beat the eggs with 2 tablespoons of olive oil until combined.

Coat the chicken

Pat the chicken breasts dry with paper towels. Dip each chicken breast first in the egg mixture, then press into the Parmesan breadcrumb mixture until fully coated.

Arrange and Add Vegetables

Place the coated chicken breasts on one side of the prepared sheet pan. Arrange the cherry tomatoes, broccoli, carrots, and red bell pepper on the other side. Drizzle vegetables lightly with olive oil and sprinkle with a pinch of salt and pepper. Toss to coat and spread evenly.

Bake

Bake in the preheated oven for 22–25 minutes, or until the chicken is golden, crisp, and cooked through (internal temperature should reach 165°F/74°C), and the vegetables are tender.

Finish and Serve

Garnish the chicken and veggies with chopped fresh parsley (if desired). Serve straight from the sheet pan and enjoy your delicious, crispy creation!

Notes

For even cooking, pound chicken breasts to an even thickness before coating.
If your veggies cook faster, remove them and let the chicken finish baking.
Swap panko for regular breadcrumbs if needed, but panko gives a crispier crust.

Variations

Add a squeeze of lemon juice over the chicken before serving for a zesty boost.
Replace chicken breasts with boneless chicken thighs for extra juiciness.
Try other veggies like zucchini, asparagus, or sweet potato cubes.

Required Equipment

Large rimmed sheet pan
Parchment paper or foil
Shallow bowls
Tongs
Sharp knife and cutting board

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 10–12 minutes to maintain crispiness.
Not recommended for freezing as the crispy crust may become soggy.

Serving Recommendations

Serve with a crisp green salad, garlic bread, or over creamy mashed potatoes.
Pair with a chilled glass of white wine or sparkling water with lemon.

Pro Tips

Don’t overcrowd the sheet pan—give each piece of chicken and veggies space to roast for maximum crispiness.
Use freshly grated Parmesan, not the pre-shredded kind, for best melt and flavor.
Let chicken rest for 3–5 minutes after baking for juicier results.

FAQ

Can I use gluten-free breadcrumbs?

Absolutely! Substitute with your favorite gluten-free panko or breadcrumbs for a delicious gluten-free meal.

How do I know if my chicken is cooked through?

Use a meat thermometer—your chicken is done when it reaches an internal temperature of 165°F (74°C).

Can I prep this meal ahead?

You can bread the chicken and chop the vegetables up to a day in advance. Assemble and bake when ready for freshest results.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves: 4

Parmesan Crusted Chicken Sheet Pan Dinner

Why You’ll Love This

Ingredients