Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a flavorful, all-in-one meal featuring crispy Parmesan-coated chicken breasts paired with roasted baby potatoes, carrots, and broccoli. The recipe is easy to prepare, uses simple ingredients, and delivers a comforting yet healthy dinner with minimal cleanup.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (60g) breadcrumbs or panko
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 2 tbsp olive oil
For the Vegetables:
- 1 lb (450g) baby potatoes, halved
- 1 cup (150g) baby carrots
- 1 cup (120g) broccoli florets
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot for roasting the chicken and vegetables evenly.
- Prepare the Breading Mixture: In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper. Mix these dry ingredients thoroughly to evenly distribute the flavors.
- Prepare the Egg Wash: In a separate bowl, beat the two large eggs until smooth. This will act as the adhesive for the breading on the chicken.
- Bread the Chicken: Dip each chicken breast first into the beaten eggs, ensuring it is fully coated, then dredge it thoroughly in the Parmesan and breadcrumb mixture. Press the mixture onto the chicken to form an even, crusty coating.
- Prepare the Vegetables: In a large bowl, toss the halved baby potatoes, baby carrots, and broccoli florets with olive oil, Italian seasoning, salt, and pepper until they are well coated.
- Arrange on Sheet Pan: Place the breaded chicken breasts on a large sheet pan. Arrange the seasoned vegetables evenly around the chicken to allow for even roasting.
- Drizzle Olive Oil on Chicken: Drizzle 2 tablespoons of olive oil over the top of the breaded chicken breasts to help them crisp and brown nicely during baking.
- Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through with an internal temperature of 165°F (75°C), and the vegetables are tender and golden.
- Serve: Remove from the oven and let rest for a few minutes before serving. Plate the Parmesan crusted chicken breasts alongside the roasted vegetables for a complete meal.
Notes
- You can substitute panko breadcrumbs for regular breadcrumbs for a crunchier crust.
- Make sure the chicken breasts are evenly sized for uniform cooking.
- If vegetables have different cooking times, cut them accordingly or start roasting harder vegetables like potatoes first.
- For a low-carb option, omit the breadcrumbs and Parmesan crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Parmesan crusted chicken, sheet pan dinner, roasted vegetables, easy chicken dinner, one pan meal