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Parmesan Crusted Chicken Sheet Pan Meal

Parmesan Crusted Chicken Sheet Pan Meal
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This easy Parmesan Crusted Chicken Sheet Pan Meal combines crispy, golden Parmesan-crusted chicken breasts with perfectly roasted vegetables for a flavorful, balanced, and fuss-free dinner. Ready in under 40 minutes with minimal cleanup, it’s perfect for busy weeknights or anytime you want a wholesome, satisfying home-cooked meal.

Ingredients

Scale

Chicken and Coating

  • 4 skinless, boneless chicken breasts
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup bread crumbs (or gluten-free bread crumbs/nuts for gluten-free option)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or fresh herbs like rosemary or thyme)
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Vegetables

  • 2 cups broccoli florets (or asparagus, zucchini, green beans)
  • 1 cup cherry tomatoes
  • 1 bell pepper, sliced
  • 1–2 tablespoons olive oil
  • Salt and pepper to taste

Optional

  • 1 tablespoon fresh lemon juice
  • Pinch of red pepper flakes or smoked paprika (for spice)
  • Additional fresh herbs for garnish (parsley or basil)

Instructions

  1. Prepare the Chicken: Pat chicken breasts dry with paper towels to remove excess moisture, then rub them lightly with olive oil. This helps the Parmesan mixture adhere well and ensures a crisp finish.
  2. Mix the Parmesan Coating: In a shallow bowl, combine freshly grated Parmesan cheese, bread crumbs, garlic powder, Italian seasoning, salt, and pepper. Mix well to create the flavorful crust mixture.
  3. Coat the Chicken: Press each chicken breast firmly into the Parmesan mixture, coating both sides generously. Place the coated chicken breasts on one side of a lined or lightly greased sheet pan.
  4. Add the Vegetables: On the opposite side of the sheet pan, toss your chosen vegetables with olive oil, salt, and pepper. Spread them out evenly to ensure proper roasting and caramelization.
  5. Bake to Perfection: Preheat the oven to 400°F (200°C). Bake the sheet pan for 20-25 minutes, until the chicken is cooked through with a golden, crispy crust and the vegetables are tender and slightly crispy at the edges.
  6. Optional Final Touch: Remove the sheet pan from the oven and squeeze fresh lemon juice over the chicken and vegetables to brighten and balance the richness of the dish.

Notes

  • Use room temperature chicken to ensure even cooking and keep the coating intact.
  • Do not overcrowd the pan; give vegetables enough space to roast instead of steam for better texture and flavor.
  • Freshly grate Parmesan cheese for the best crust and flavor.
  • For an extra-thick crust, dip chicken breasts in beaten egg before coating with the Parmesan mixture.
  • Let the chicken rest a few minutes after baking to keep it juicy.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Freeze leftovers in a freezer-safe container, layered with parchment paper, for up to 2 months.
  • Reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes to preserve crispiness; avoid microwaving.

Nutrition

Keywords: Parmesan crusted chicken, sheet pan meal, roasted vegetables, easy dinner, quick chicken recipe, gluten-free option, baked chicken

Find it online: https://elenaglam.com/parmesan-crusted-chicken-sheet-pan-meal/