Parmesan Crusted Chicken Sheet Pan Dinner
Okay, so you know those busy Tuesday evenings when you’re eyeing the clock, wondering if cereal counts as a balanced dinner (it does, but let’s aim higher)? That’s exactly when I started making this Parmesan Crusted Chicken Sheet Pan Dinner. One chaotic night, my youngest was setting up a Lego obstacle course for the cat, and I had, oh, about 25 minutes to come up with something that didn’t involve a “just cheese” sandwich. This dish pretty much saved my sanity that night, and honestly, it’s been in heavy rotation ever since. Also, kitchen confession: the first time I tried making this, I nearly forgot to preheat the oven—don’t do that. The kids still remember the “crispy chicken that was cold inside.” Oops.
Why I Keep Coming Back to This Dinner
I make this when I want one pan to wash (or, you know, when the sink is already totally full), and the family goes a bit mad over it because it’s got that cheesy, crunchy top. The breadcrumbs sometimes fall everywhere (I gave up trying to keep the counter neat; embrace the mess, I say). Also, I love that I can just chuck whatever veg I have knocking about in the crisper around the chicken. Bonus: the leftover bits are fantastic cold, though honestly, they rarely last to see another day.
What You’ll Need (or What I Happen to Have on Hand)
- 4 chicken breasts (or chunky thighs—thighs stay juicier, but breasts cook faster, so it’s dealer’s choice)
- 1 big handful grated Parmesan (my aunt swears by the real deal from the deli, but the green can works in a pinch, promise)
- 1 cup panko breadcrumbs (I’ve used regular breadcrumbs, crushed crackers in a desperate moment. All totally fine!)
- 2-3 tablespoons olive oil (any neutral oil does the trick, or melted butter for bonus flavor)
- 1 teaspoon garlic powder (sometimes I chuck in a bit of onion powder, too)
- Salt and pepper. Not much to say here—just season your chicken!
- 2-3 cups assorted veggies—broccoli, carrots, baby potatoes, zucchini, whatever’s wilting in your fridge
- (Optional) A sprinkle of paprika or Italian seasoning—my neighbor adds a spoon of mustard to the crumb mix, and it’s actually pretty great
How I Actually Pull This Off
- Heat the oven to 220°C (about 425°F). It really needs to be hot, so the chicken crisps instead of just steaming. Don’t make my cold chicken mistake.
- Prep your sheet pan. Chuck some parchment paper down (if you’ve got it; if not, just drizzle a bit more oil straight on the tray—scrubbing day-old cheese bits is no fun).
- Mix the coating. Grab a wide bowl, dump in your breadcrumbs, Parmesan, garlic powder, any seasoning you like, and a glug of olive oil. Mix it up—looks weird, kind of lumpy, but that’s right.
- Season the chicken. Salt and pepper both sides. I tend to get distracted here, so sometimes one side is heavier—still tastes just fine, I promise.
- Coat the chicken. Press each piece into the crumb mix until it’s wearing a nice, cheesy jacket. Press it in; crumbs will fall everywhere. It’s inevitable.
- Add the veggies. Scatter them around the pan, toss with a tiny bit more oil, salt, and pepper. I usually sneak a broccoli floret here (raw veggies are underappreciated; don’t @ me).
- Bake for 22–28 minutes. Chicken should be crispy and brown on top. The first time I made this, I hovered and opened the oven so many times it added ten minutes to the cook time—try to resist poking too much.
- If your veggies are chunkier (chunkier than a British chip), maybe give them a 5–7 minute head start in the oven, but honestly, I usually can’t be bothered.
- Eat. I let it rest for a hot minute, but mostly because I’ve burned the roof of my mouth too many times.
Notes from My Own (Sometimes Messy) Kitchen
- If you use thighs, check for doneness—they can be a bit trickier than breasts.
- Parmesan can make things sticky where it hits the pan; just soak it straight after dinner unless you want to chip it off tomorrow (voice of experience).
- Chicken can be sliced or pounded thinner if you’re low on time. Or patience. Both, sometimes.
Stuff I’ve Tried (And the One That Flopped)
- Sweet potato chunks instead of regular potato—bit sweet for my tastes, but my friend’s kid loved it.
- Chucking in red onion wedges—very good; they go caramel-y.
- Tried marinating the chicken in yogurt; it went a little soggy for me. Maybe I messed it up, but I wouldn’t do it again.
What You Need (And Some Workarounds)
- A big old sheet pan. Don’t have one? Just use two smaller baking trays; they barely fit in my tiny oven, but you do what you gotta.
- Parchment paper or foil. Or just oil the pan a bit.
- Mixing bowl, any kind will do.
How to Store Leftovers (If There Are Any)
Pop any extras in a tub and stick them in the fridge. They’re good cold or reheated for up to two days—though honestly, in my house, it never lasts more than a day! On toast the next morning? I’ve done it. Pretty decent, actually.
Eating Time (a.k.a. Serving Suggestions)
Serve it as is, or with a squeeze of lemon over the top—my youngest insists on ketchup, and I try not to judge. Sometimes I scatter fresh herbs if I’m feeling fancy. Once, I made a quick garlic mayo, but that’s only when no one’s in a hurry. We usually crowd around the pan and pick at the crispy bits; it’s sort of a tradition (well, unspoken rule).
What I’ve Learned (Sometimes the Hard Way)
- Don’t rush the breading step. I got lazy once, and the crumbs just fell right off during baking. Now I press them in like I mean it.
- Skip the urge to pile everything on top of each other. Crowded pans make for soggy chicken. Give ‘em some breathing room.
Actual Questions People Have Asked Me (or Yelled Down the Hall)
- Can I use frozen chicken? I mean, technically…but it gets watery. Thaw it if you can! Or add a bit more bake time, but watch out for soggy crumbs.
- Does this work with pork? Yep, totally. (Boneless chops, same process.)
- Why aren’t my crumbs sticking? Are you pressing enough? Sometimes a bit more oil helps. Or maybe you’re just doing fine and it’s one of those things—crumbs have a mind of their own.
- Is it weird to eat this cold the next day? Not at all—I think this actually tastes better the next day, but that might be just me.
- What if I hate Parmesan? Cheddar works, or even a mix—once I used feta and it was…interesting, not bad but pretty salty.
And oh—if you get interrupted in the middle of making this (kids, cat, existential crisis about dinner), it’s honestly forgiving enough that you can just pick back up where you left off. That’s probably why I keep making it!
Ingredients
- 4 boneless skinless chicken breasts
- 3/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 cup baby carrots
- Salt and black pepper to taste
Instructions
-
1Preheat oven to 425°F (220°C) and lightly grease a large sheet pan with 1 tablespoon olive oil.
-
2In a shallow bowl, combine grated Parmesan, panko breadcrumbs, garlic powder, Italian herbs, salt, and black pepper.
-
3In another bowl, beat the egg. Dip each chicken breast into the egg, then coat generously with the Parmesan mixture.
-
4Arrange coated chicken breasts on the prepared sheet pan. Toss the broccoli, red bell pepper, and baby carrots with remaining olive oil, salt, and pepper, then scatter around the chicken.
-
5Bake for 28-30 minutes or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
