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Parmesan Crusted Chicken Sheet Pan Dinner
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Parmesan Crusted Chicken Sheet Pan Dinner

Crispy Parmesan-crusted chicken breasts roasted alongside colorful vegetables on a single sheet pan for an easy, flavorful weeknight meal with minimal cleanup.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4
Calories: 520kcal

Ingredients

  • For the Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • For the Vegetables
  • 1 pound baby potatoes halved
  • 3 cups broccoli florets
  • 2 bell peppers sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste

Instructions

  • Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
  • In a large bowl, toss the baby potatoes, broccoli florets, and bell peppers with olive oil, minced garlic, Italian seasoning, salt, and pepper.
  • Spread the vegetables evenly around the edges of the prepared sheet pan, leaving space in the center for the chicken.
  • In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper.
  • Brush the chicken breasts lightly with olive oil, then press them into the Parmesan mixture until fully coated on all sides.
  • Place the coated chicken breasts in the center of the sheet pan.
  • Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  • Broil for 2–3 minutes if desired to create an extra golden Parmesan crust.
  • Remove from the oven and let rest for 5 minutes before serving.

Notes

 

  • Freshly grated Parmesan provides the best flavor and texture.
  • Cut vegetables into similar-sized pieces for even roasting.
  • Use a meat thermometer to ensure the chicken reaches 165°F.
  • For a low-carb version, replace potatoes with cauliflower florets.
  • Chicken thighs may be substituted for chicken breasts.

Equipment

  • Large sheet pan
  • Mixing bowls
  • Measuring cups and spoons
  • Parchment paper
  • Meat thermometer

Nutrition

Serving Size: 1 serving
  • Calories: 520
  • Carbohydrates: 22g
  • Protein: 48g
  • Fat: 26g
  • Saturated Fat: 8g
  • Cholesterol: 125mg
  • Sodium: 780mg
  • Potassium: 980mg
  • Fiber: 4g
  • Sugar: 5g
  • Vitamin A: 18% DV
  • Vitamin C: 110% DV
  • Calcium: 35% DV
  • Iron: 12% DV