Parmesan Crusted Chicken Sheet Pan Dinner
This ultimate weeknight wonder combines crispy, cheesy chicken with perfectly roasted vegetables for a complete meal that comes together on a single pan. Ready in under an hour with minimal cleanup!
Easy Parmesan Crusted Chicken Sheet Pan Dinner Recipe
There’s something magical about a meal that delivers maximum flavor with minimum effort, and this Parmesan Crusted Chicken Sheet Pan Dinner does exactly that. When life gets busy but you still crave a homemade meal that satisfies, this recipe becomes your secret weapon. The combination of crispy, golden Parmesan-coated chicken breasts alongside colorful, caramelized vegetables creates a perfect harmony of textures and flavors that will please even your pickiest eaters.
As we transition into fall, this Parmesan Crusted Chicken Sheet Pan Dinner becomes especially appealing – it offers comfort food vibes while still incorporating plenty of seasonal vegetables. Traditionally, sheet pan dinners have been a go-to for busy families, but this elevated version with its crispy Parmesan crust brings restaurant-quality appeal to your weeknight table.
THIS RECIPE:
- Creates perfectly crispy chicken with a golden Parmesan crust
- Roasts vegetables to caramelized perfection in the same pan
- Uses simple ingredients found in most kitchens
- Requires minimal cleanup with its one-pan approach
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 4 people |
| Yield | 4 chicken breasts with vegetables |
What makes this Parmesan Crusted Chicken Sheet Pan Dinner truly special is its adaptability. You can easily swap in seasonal vegetables based on what’s fresh or what your family prefers. The combination of panko breadcrumbs and Parmesan creates an irresistibly crunchy coating that seals in moisture, ensuring your chicken stays juicy while developing that coveted golden crust. Best of all, everything cooks together, allowing the flavors to mingle while saving you from washing multiple pots and pans.
Ingredients for Parmesan Crusted Chicken Sheet Pan Dinner
The quality of ingredients you choose will significantly impact the final result of your Parmesan Crusted Chicken Sheet Pan Dinner. Since this recipe relies on simple preparation, each component needs to shine on its own merit. Whenever possible, opt for fresh vegetables and high-quality Parmesan cheese that you grate yourself.
For the Parmesan Crusted Chicken:
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons olive oil
For the Roasted Vegetables:
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 2 pounds boneless, skinless breasts | Look for organic, air-chilled chicken for best texture and flavor |
| Parmesan Cheese | 1 cup freshly grated | Purchase a block of aged Parmigiano-Reggiano and grate it yourself |
| Panko Breadcrumbs | 1 cup | Japanese-style panko creates a superior crunch compared to regular breadcrumbs |
| Vegetables | 4-5 cups mixed vegetables | Choose firm, brightly colored vegetables with no soft spots |
| Olive Oil | 5 tablespoons total | Extra virgin olive oil adds better flavor to both chicken and vegetables |
Pro tip: For the most flavorful crust, mix a teaspoon of lemon zest into your Parmesan-breadcrumb mixture. The subtle citrus notes will brighten the entire dish and complement both the chicken and vegetables.
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
Creating this delicious one-pan meal involves a simple two-part process: preparing your Parmesan-crusted chicken and arranging everything on your sheet pan for optimal cooking. The key to success is timing—starting with the potatoes, which need longer to cook, and adding the chicken and remaining vegetables at just the right moment.
Preparing the Parmesan Crust and Chicken:
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a shallow bowl, combine panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, paprika, salt, and pepper. Mix thoroughly to ensure even distribution of seasonings.
- Pat the chicken breasts dry with paper towels. If they’re particularly thick, pound them to an even thickness of about 3/4 inch using a meat mallet.
- Set up your breading station: place the beaten eggs in one shallow bowl and the Parmesan-breadcrumb mixture in another.
- Dip each chicken breast into the beaten eggs, allowing excess to drip off, then press firmly into the breadcrumb mixture, coating all sides evenly.
- Place breaded chicken on a plate and drizzle or spray with 2 tablespoons of olive oil to help achieve a golden crust.
Preparing and Roasting the Sheet Pan Dinner:
- In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Spread potatoes on the prepared baking sheet, cut side down, and roast for 15 minutes (they need a head start).
- Meanwhile, in the same bowl, toss broccoli, bell pepper, and onion with remaining 2 tablespoons olive oil, minced garlic, dried oregano, remaining salt and pepper, and balsamic vinegar if using.
- After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and push the potatoes to one side.
- Arrange the Parmesan-crusted chicken in the center of the pan, then distribute the remaining vegetables around the chicken and potatoes.
- Return the sheet pan to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- For extra crispiness, broil for the final 2-3 minutes, watching carefully to prevent burning.
- Allow the sheet pan dinner to rest for 5 minutes before serving to allow juices to redistribute in the chicken.
Tips for Making Parmesan Crusted Chicken Sheet Pan Dinner
Taking your homemade Parmesan Crusted Chicken Sheet Pan Dinner from good to great requires attention to a few key details. These expert tips will help you achieve restaurant-quality results every time:
- Use a large enough sheet pan – overcrowding leads to steaming rather than roasting, preventing that desired crispiness
- Cut vegetables to uniform sizes to ensure even cooking throughout
- Pat chicken completely dry before breading to help the coating adhere properly
- Press the breadcrumb mixture firmly onto the chicken to create a well-adhered crust
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Breading | Use one hand for wet ingredients and the other for dry | Prevents “breading fingers” and keeps coating mixture dry |
| Temperature | Let chicken sit at room temperature for 15 minutes before cooking | Promotes even cooking from edge to center |
| Pan Selection | Use a heavy-duty, rimmed baking sheet | Distributes heat evenly and contains any juices |
| Arrangement | Leave space between all ingredients | Allows air circulation for proper browning |
When working with the Parmesan coating, adding a small amount (about 1 teaspoon) of cornstarch to your breadcrumb mixture can help create an even crispier texture. Also, for the most flavorful vegetables, wait until they’re just out of the oven before sprinkling them with an additional tablespoon of freshly grated Parmesan – it will melt slightly and add an irresistible umami quality.
Make-Ahead Instructions
This Parmesan Crusted Chicken Sheet Pan Dinner has several components that can be prepared in advance, making weeknight assembly a breeze:
You can bread the chicken up to 24 hours ahead of time. After coating with the Parmesan mixture, place the chicken on a wire rack set over a baking sheet, cover loosely with plastic wrap, and refrigerate. This actually allows the coating to adhere better and creates an even crispier result when baked.
The vegetable mixture can be prepped up to 48 hours in advance. Cut all vegetables as directed, then store in an airtight container in the refrigerator. Keep the seasoning mixture (olive oil, garlic, herbs) separate until ready to cook.
For ultimate convenience, measure and mix the dry Parmesan coating ingredients up to 1 week ahead and store in an airtight container at room temperature.
When ready to cook from these prepared components, simply toss the vegetables with their seasonings, start roasting the potatoes, and proceed with the recipe as written. You may need to add 2-3 extra minutes to the cooking time if starting with refrigerated chicken.
Storing Leftovers
Properly storing leftover Parmesan Crusted Chicken Sheet Pan Dinner helps maintain both safety and flavor quality:
Allow any leftovers to cool completely before refrigerating, but don’t leave them at room temperature for more than 2 hours. For best results, store the chicken and vegetables in separate airtight containers to prevent the chicken’s coating from becoming soggy. Properly stored, leftovers will remain fresh for 3-4 days in the refrigerator.
For optimal food safety, make sure to refrigerate leftovers promptly and reheat them thoroughly to an internal temperature of 165°F (74°C). Glass containers work particularly well for storing this dish as they won’t absorb flavors or stain.
To reheat while maintaining the chicken’s crispy coating, place leftovers on a baking sheet in a 350°F (175°C) oven for 10-15 minutes. Avoid microwaving if possible, as it will make the Parmesan crust soggy.
Freezing Parmesan Crusted Chicken Sheet Pan Dinner
While complete sheet pan dinners are best enjoyed fresh, components can be successfully frozen:
The cooked Parmesan-crusted chicken freezes surprisingly well. Allow the chicken to cool completely, then wrap each piece individually in plastic wrap followed by a layer of aluminum foil or place in a freezer-safe zip-top bag with the air removed. Frozen chicken will maintain quality for up to 2 months.
The roasted vegetables can also be frozen, but they will soften upon reheating. Store them in airtight freezer containers for up to 1 month.
To thaw frozen components, transfer from the freezer to the refrigerator 24 hours before reheating. For best texture, reheat the chicken on a wire rack placed over a baking sheet in a 350°F (175°C) oven for 15-20 minutes until heated through. The vegetables can be reheated in the oven alongside the chicken.
Pro tip: If planning to freeze, consider slightly undercooking the vegetables initially. They’ll maintain better texture when reheated after freezing.
Serving Suggestions
Elevate your homemade Parmesan Crusted Chicken Sheet Pan Dinner with these serving ideas:
For a complete meal requiring minimal additional effort, serve this sheet pan dinner with a simple green salad dressed with lemon vinaigrette. The bright acidity of the dressing complements the rich, savory flavors of the Parmesan chicken.
Enhance the meal with a basket of warm, crusty bread or soft dinner rolls for soaking up the flavorful juices from the roasted vegetables. A touch of compound butter with herbs will make this addition especially memorable.
For beverage pairings, this versatile dish works beautifully with several options. A crisp Pinot Grigio or Sauvignon Blanc complements the Parmesan crust, while a light Pinot Noir brings out the roasted vegetable flavors. For non-alcoholic options, sparkling water with a splash of lemon or a crisp apple cider makes an excellent accompaniment.
Serve this dish family-style right on the sheet pan for a rustic presentation, or plate individually with chicken nestled alongside a colorful arrangement of the roasted vegetables. A final sprinkle of fresh herbs like basil or parsley adds a pop of color and freshness just before serving.
FAQ
Can I use chicken thighs instead of breasts for this Parmesan Crusted Chicken Sheet Pan Dinner?
Yes, boneless, skinless chicken thighs work wonderfully in this recipe and often result in juicier meat. If using thighs, adjust the cooking time accordingly—they typically need about 5-7 minutes less in the oven than breasts. The internal temperature should still reach 165°F (74°C).
What vegetables can I substitute in this sheet pan dinner?
This recipe is incredibly flexible. Good substitutes include cauliflower florets, Brussels sprouts, carrots, sweet potatoes, zucchini, or cherry tomatoes. Just bear in mind that denser vegetables (like carrots or sweet potatoes) need more cooking time, while more delicate options (like zucchini or tomatoes) should be added later in the cooking process to prevent them from becoming mushy.
How can I make this Parmesan Crusted Chicken Sheet Pan Dinner gluten-free?
To make a gluten-free version, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed pork rinds. You can also use almond flour mixed with more Parmesan for a lower-carb, gluten-free alternative that still provides a crispy coating. Always verify that your seasonings and other packaged ingredients are certified gluten-free.
My Parmesan crust isn’t getting as crispy as I’d like. What am I doing wrong?
Several factors can affect crispiness. First, ensure your oven is properly preheated and that you’re cooking at the recommended temperature. Second, make sure you’re not overcrowding the pan—the chicken needs space for air circulation. Third, patting the chicken completely dry before breading helps the coating adhere better. Finally, drizzling or spraying the breaded chicken with olive oil before baking promotes browning and crispiness.
Can I prepare this recipe for meal prep and reheat portions throughout the week?
Absolutely! This Parmesan Crusted Chicken Sheet Pan Dinner is excellent for meal prep. Store portions in compartmentalized containers, keeping the chicken separate from vegetables if possible to maintain the crust’s texture. When reheating, use an oven or toaster oven rather than a microwave for best results. The prepared meals will stay fresh in the refrigerator for 3-4 days.
