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Parmesan Crusted Chicken Sheet Pan Dinner

This Parmesan Crusted Chicken Sheet Pan Dinner is the ultimate one-pan wonder—tender, juicy chicken with a golden cheesy crust, roasted alongside seasoned veggies. Quick, flavorful, and ready in 45 minutes, it's a no-fuss favorite for busy nights or easy meal prep. One pan, big flavor, and minimal cleanup!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian herbs
  • 2 tbsp olive oil divided
  • Salt and pepper to taste
  • 2 cups broccoli florets
  • 1 red bell pepper sliced
  • 1 zucchini sliced into half moons

Method
 

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
  2. In a bowl, mix Parmesan, panko, garlic powder, and Italian herbs.
  3. Brush each chicken breast with 1 tbsp of olive oil. Season with salt and pepper.
  4. Press the Parmesan mixture onto the tops of the chicken until fully coated.
  5. Toss veggies with the remaining olive oil, salt, and pepper. Arrange around the chicken.
  6. Bake for 25–30 minutes or until chicken reaches 165°F internal temp and crust is golden.
  7. Optional: Broil for 2 minutes at the end for extra crispy top.

Notes

Parmesan Crusted Chicken Sheet Pan Dinner – Helpful Tips

Cooking Tips & Techniques
Pound chicken breasts to an even thickness for quick, even roasting and ultra-crispy crust.
Use a mix of grated Parmesan, panko breadcrumbs, and Italian seasoning for a crunchy, golden topping.
Lightly coat the chicken with mayo or Dijon mustard before pressing on the crust—this helps it stick and adds flavor.
Arrange vegetables in a single layer around the chicken for even roasting—toss with olive oil, salt, and pepper.
Bake at 400°F–425°F until chicken is golden and internal temp reaches 165°F, and veggies are tender and caramelized.
Serving Suggestions
Serve with a squeeze of lemon and a sprinkle of fresh parsley for brightness.
Pair with a side salad, garlic bread, or roasted baby potatoes for a heartier meal.
Add a drizzle of balsamic glaze or serve with a dipping sauce like ranch or honey mustard.
Perfect for a one-pan family dinner, meal prep, or easy weeknight cooking.
Serve leftovers sliced on sandwiches, in wraps, or over pasta or salad.
Make-Ahead & Storage
Make-Ahead: Bread the chicken and prep the veggies a few hours ahead—store separately in the fridge until ready to bake.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken (without veggies) up to 2 months; reheat for quick meals.
Reheat: Reheat in the oven or air fryer at 350°F for 8–10 minutes to restore crispiness.
Tasty Variations to Try
Garlic Herb Version: Add minced garlic and chopped fresh rosemary to the crust mixture.
Spicy Kick: Mix crushed red pepper flakes or cayenne into the breadcrumb blend.
Low-Carb Option: Use crushed pork rinds or almond flour instead of breadcrumbs.
Veggie Swap: Try asparagus, Brussels sprouts, zucchini, or bell peppers—whatever’s in season.
Cheese Twist: Mix in sharp cheddar or crumbled feta with the Parmesan for bold flavor.