Ingredients
Scale
Here’s what you’ll need for this delicious Parmesan Crusted Chicken Sheet Pan:
- 4 boneless, skinless chicken breasts: These will be the stars of the dish, soaking up all the flavors.
- 1 cup grated Parmesan cheese: The key to that irresistible crust! It adds a nutty flavor and crunch.
- 1 cup breadcrumbs: Use plain or seasoned breadcrumbs for extra flavor.
- 2 tablespoons olive oil: For drizzling on the chicken and veggies, helping everything roast beautifully.
- 1 teaspoon garlic powder: A must-have for that extra layer of flavor.
- 1 teaspoon Italian seasoning: This blend of herbs brings the dish to life.
- Salt and pepper to taste: Essential for seasoning the chicken and veggies.
- 2 cups mixed vegetables (such as broccoli, bell peppers, and zucchini): Feel free to use your favorites or whatever you have in the fridge!
Instructions
Ready to whip up this fantastic dish? Follow these simple steps to get your Parmesan Crusted Chicken Sheet Pan on the table:
- Preheat Your Oven: Preheat your oven to 400°F (200°C). A hot oven ensures that your chicken cooks evenly and gets that perfect golden crust.
- Prepare the Chicken:
- Pat the chicken breasts dry with paper towels. This helps the coating stick better and ensures the chicken gets that nice, crispy texture.
- In a shallow dish, mix the grated Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. This will be your flavorful coating.
- Coat the Chicken:
- Drizzle olive oil over each chicken breast, making sure it’s evenly coated. This will help the breadcrumb mixture stick and give it that beautiful, crispy texture.
- Dredge each chicken breast in the Parmesan mixture, pressing down slightly to ensure an even coating. Make sure to cover both sides for maximum flavor!
- Prepare the Vegetables:
- Wash and chop your mixed vegetables into bite-sized pieces. This helps them cook evenly alongside the chicken.
- On a large sheet pan, toss the veggies with a drizzle of olive oil, salt, and pepper. Spread them out in a single layer for even roasting.
- Arrange on the Sheet Pan:
- Place the coated chicken breasts on the sheet pan with the vegetables. Leave a bit of space between each piece to allow for even cooking.
- If you like, you can sprinkle a little extra Parmesan over the veggies for added flavor!
- Bake the Chicken and Veggies:
- Bake in the preheated oven for about 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C). The veggies should be tender and slightly caramelized.
- Optional Broiling for Extra Crispiness:
- If you want an extra crispy topping, switch your oven to broil for the last 2-3 minutes of cooking. Just keep an eye on it to avoid burning!
- Rest and Serve:
- Once cooked, remove the sheet pan from the oven and let the chicken rest for a few minutes. This helps retain the juices and keeps the chicken tender.
- Serve the chicken alongside the roasted veggies. You can garnish with fresh herbs like parsley or basil for an extra pop of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 450
- Fat: 22g
- Carbohydrates: 20g
- Protein: 36g