Description
This Sheet Pan Crispy Parmesan Garlic Chicken recipe offers a deliciously easy weeknight dinner with perfectly breaded chicken breasts, crispy roasted baby potatoes, and tender asparagus all cooked on one pan for minimal cleanup. The chicken is coated with a flavorful mix of panko breadcrumbs, parmesan cheese, Italian seasoning, and garlic powder, ensuring a golden crunchy crust. Roasting everything together at a high temperature results in juicy chicken and perfectly roasted vegetables.
Ingredients
Scale
Chicken
- 4 chicken breasts, about 2 pounds
- Salt and pepper, to taste
- 2 eggs
- ¼ cup milk
- 1 cup panko breadcrumbs
- 1 cup parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
Vegetables
- 1 pound baby potatoes, halved
- 1 bunch asparagus
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 425 degrees Fahrenheit. Prepare a sheet pan by spraying it with cooking spray or lining it with parchment paper to prevent sticking. Set aside while you prepare the ingredients.
- Prepare the Breading Stations: In a shallow dish, whisk together the eggs and milk to create an egg wash. In another shallow dish, combine the panko breadcrumbs, grated parmesan cheese, Italian seasoning, and garlic powder. This mixture will be used to coat the chicken for a flavorful and crispy crust.
- Season and Bread the Chicken: Season the chicken breasts generously with salt and pepper. Dip each chicken breast first into the egg wash, letting any excess drip off, then coat thoroughly with the breadcrumb and parmesan mixture. Place the breaded chicken breasts evenly spaced on the prepared sheet pan.
- Prepare the Vegetables: Divide the asparagus and halved baby potatoes into two medium-sized bowls. Season each with salt and pepper, then toss with olive oil to coat evenly. Arrange the baby potatoes on the sheet pan next to the chicken breasts, leaving space for the asparagus which will be added later.
- Bake and Add Asparagus: Bake the chicken and potatoes in the preheated oven for 15 minutes. After 15 minutes, carefully flip the chicken breasts over to ensure even crisping on both sides. Add the asparagus to the sheet pan. Return to the oven and bake for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender and golden.
Notes
- Originally Posted on January 16, 2019
- Updated on June 20, 2023
- For best results, use a meat thermometer to check chicken doneness at 165°F.
- You can substitute the asparagus with other vegetables like green beans or broccoli if preferred.
- To make this recipe gluten-free, replace panko breadcrumbs with gluten-free breadcrumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: sheet pan dinner, parmesan chicken, garlic chicken, roasted asparagus, roasted baby potatoes, easy chicken recipe, one pan dinner