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Parmesan Crusted Chicken Sheet Pan Dinner

A delicious and easy sheet pan dinner featuring crispy parmesan chicken paired with a medley of vibrant roasted vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken & Coating
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
Vegetable Medley
  • 2 cups mixed vegetables (like broccoli, carrots, and bell peppers)
  • 2 tablespoons olive oil
Finishing Touch
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a shallow bowl, combine the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
Coating Chicken
  1. Coat each chicken breast generously in the breadcrumb mixture, pressing to ensure it clings.
Prep Vegetables
  1. On a large sheet pan, toss the mixed vegetables with olive oil, salt, and pepper.
Baking
  1. Place the coated chicken breasts on the sheet pan with the veggies; arrange them so that they don’t touch.
  2. Bake for 25-30 minutes or until the chicken is fully cooked (reaching 165°F internally) and the coating is golden brown.
Garnish
  1. Garnish with fresh parsley right before serving.

Notes

For extra crispy coating, use Panko breadcrumbs. For variations, substitute chicken with firm tofu for a vegan option, use gluten-free breadcrumbs, or skip breadcrumbs for a keto version.