Parmesan Crusted Chicken Sheet Pan Dinner: Crispy, Flavorful, and Effortlessly Delicious!
When you're in the mood for a dinner that combines ease with incredible flavor, look no further than this Parmesan Crusted Chicken Sheet Pan Dinner. This recipe brings together crispy, cheesy chicken with perfectly roasted vegetables, all cooked on a single sheet pan. It's a complete meal that's both delicious and easy to clean up, making it a perfect choice for busy weeknights or laid-back weekends.
Why You’ll Love This Recipe
Crispy & Flavorful: The Parmesan crust adds a deliciously crispy texture and a burst of savory flavor to the chicken.
One-Pan Wonder: With everything cooked on a single sheet pan, cleanup is a breeze, and you spend less time in the kitchen.
Versatile & Easy: Customize the veggies and seasonings to fit your taste, and enjoy a hassle-free dinner.
Ingredients You’ll Need
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup mayonnaise
2 tablespoons olive oil
1 lemon, sliced (optional, for garnish)
2 cups baby potatoes, halved
1 cup baby carrots
1 cup broccoli florets
Step-by-Step Instructions
Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
Prepare the Chicken: In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, spread the mayonnaise over each chicken breast. This will help the coating stick.
Coat the Chicken: Dip each mayonnaise-coated chicken breast into the Parmesan breadcrumb mixture, pressing down slightly to ensure an even coating. Place the coated chicken breasts on one side of the prepared baking sheet.
Prep the Vegetables: In a large bowl, toss the halved baby potatoes, baby carrots, and broccoli florets with olive oil, salt, and pepper. Spread the vegetables evenly on the other side of the baking sheet.
Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and slightly crispy.
Garnish & Serve: Remove the sheet pan from the oven and let it cool slightly. Garnish the chicken with lemon slices if desired, and serve hot.
Tips for Perfect Parmesan Crusted Chicken
Even Coating: Make sure to press the breadcrumb mixture onto the chicken firmly to get a crispy, even crust.
Vegetable Choices: Feel free to swap out the vegetables based on what you have on hand or your preferences. Bell peppers, zucchini, or sweet potatoes are great alternatives.
Crispier Crust: For an extra crispy crust, broil the chicken for an additional 2-3 minutes after baking.
Serving Suggestions
Side Salad: Pair with a fresh green salad for a light, complementary side.
Dipping Sauce: Serve with a side of marinara or ranch dressing for added flavor.
Additional Sides: Consider serving with a side of garlic bread or a light soup for a more filling meal.
Final Thoughts
This Parmesan Crusted Chicken Sheet Pan Dinner is a fantastic way to enjoy a delicious, crispy meal with minimal effort. The combination of flavorful chicken and perfectly roasted vegetables makes for a satisfying dinner that will quickly become a family favorite. Plus, with just one pan to clean, it’s as easy on your schedule as it is on your taste buds. Try it tonight and enjoy the simplicity and deliciousness of this effortless meal!
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