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Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan Crusted Chicken Sheet Pan Dinner

Juicy chicken breasts coated in crispy Parmesan and panko breadcrumbs roast alongside seasoned broccoli, bell pepper, and zucchini for a complete one-pan dinner.

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings4
Course: Dinner, Main Course Cuisine: American, Italian-Inspired Calories: 520 Difficulty: BeginnerDiet: High-Protein

Ingredients

Chicken
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
Parmesan Coating
½ cup grated Parmesan cheese
½ cup panko breadcrumbs
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon black pepper
Roasted Vegetables
1½ cups broccoli florets
1 red bell pepper
1 small zucchini
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper

Equipment

  • Large rimmed sheet pan
  • Parchment paper
  • 2 mixing bowls
  • Measuring cups and spoons
  • Tongs or spatula
  • Paper towels
  • Meat thermometer
  • Knife and cutting board

Method

  1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
  2. Cut the broccoli into small florets, the bell pepper into 1-inch pieces, and the zucchini into ½-inch half-moons.
  3. Toss the vegetables with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
  4. Spread the vegetables in a single layer on the prepared sheet pan and roast for 15 minutes.
  5. Mix the Parmesan, panko, Italian seasoning, garlic powder, paprika, salt, and black pepper in a shallow bowl.
  6. Pat the chicken breasts dry with paper towels.
  7. Brush both sides of the chicken breasts with 1 tablespoon olive oil.
  8. Press the Parmesan mixture firmly onto both sides of each chicken breast.
  9. Remove the vegetables from the oven and spread them toward the outer edges of the pan.
  10. Place the coated chicken breasts in the open center area, leaving about 1 inch between each piece.
  11. Bake the chicken and vegetables for 18–22 minutes, until the coating is golden and the vegetables are tender.
  12. Check the thickest part of each chicken breast with a meat thermometer and confirm it reaches 165°F (74°C).
  13. Transfer the chicken to a clean plate and let it rest for 5 minutes.
  14. Slice the chicken against the grain and serve it with the roasted vegetables.

Chef’s Notes

  • Pat the chicken dry before coating so the Parmesan mixture sticks better.
  • Press the coating firmly onto the chicken for a stronger crust.
  • Keep the chicken from sitting directly on the vegetables to help the crust stay crisp.
  • Fresh vegetables give better roasted texture than frozen vegetables.
  • Cooking time can vary with chicken thickness. Always use 165°F (74°C) as the doneness check.
  • Add a squeeze of fresh lemon before serving for a bright finish.