why make this recipe
Sheet Pan Baked Parmesan Chicken and Veggies is a simple and delicious meal that you can prepare with minimal effort. It combines tender chicken breasts with bright, healthy vegetables, making it perfect for a weeknight dinner. The flavors meld together beautifully, and the cleanup is a breeze since everything cooks on one pan. Plus, it’s a great way to get your protein and veggies in one go!
how to make Sheet Pan Baked Parmesan Chicken and Veggies
Ingredients:
- 4 medium boneless skinless chicken breasts
- 2 large eggs
- 3 tablespoons milk
- 3/4 cup grated Parmesan cheese
- 1/4 cup panko or breadcrumbs
- 2 teaspoons garlic powder
- 1 pound baby potatoes, quartered
- 1 pound broccoli florets
- 4 tablespoons butter, melted
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried crushed rosemary
Directions:
- Preheat the oven to 425 degrees F.
- In a shallow dish, whisk together the eggs and milk. In a separate shallow dish, combine the panko or breadcrumbs, Parmesan cheese, and 1 teaspoon of garlic powder.
- Dip the chicken breasts in the egg mixture, then coat them in the Parmesan mixture, and lay them on a large sheet pan.
- In a small bowl, melt the butter and combine it with the dried herbs and remaining garlic powder.
- Place the potatoes beside the chicken and toss them with half of the butter mixture. Bake for 15 minutes.
- Remove from the oven, flip the chicken, and add the broccoli to the pan. Toss the broccoli with the remaining butter mixture.
- Bake for an additional 15 minutes.
how to serve Sheet Pan Baked Parmesan Chicken and Veggies
This dish is best served hot right out of the oven. You can plate the chicken and veggies together for a colorful and appealing meal. A light salad or some crusty bread on the side will complement this dish nicely.
how to store Sheet Pan Baked Parmesan Chicken and Veggies
To store leftovers, let the chicken and veggies cool completely. Place them in an airtight container and store in the fridge for up to 3 days. You can reheat the leftovers in the oven or microwave until warmed through.
tips to make Sheet Pan Baked Parmesan Chicken and Veggies
- Make sure to season the chicken with salt and pepper for added flavor.
- If you want a crunchier texture, bake the chicken and veggies for a few extra minutes.
- You can substitute other vegetables like carrots or bell peppers if you prefer.
variation
You can easily customize this recipe by using different herbs or adding spices to the breadcrumb mixture. Try adding a bit of lemon zest for a fresh twist or mix in some chili flakes for heat.
FAQs
Can I use frozen veggies for this recipe?
Yes, you can use frozen broccoli or other vegetables. Just make sure to adjust the cooking time if needed.Is this recipe gluten-free?
To make it gluten-free, use gluten-free breadcrumbs instead of regular panko or breadcrumbs.What can I pair with this dish?
This chicken and veggie combination pairs well with rice, quinoa, or a side salad for a balanced meal.
Sheet Pan Baked Parmesan Chicken and Veggies
Ingredients
Main Ingredients
- 4 medium boneless skinless chicken breasts
- 2 large eggs
- 3 tablespoons milk
- 3/4 cup grated Parmesan cheese
- 1/4 cup panko or breadcrumbs
- 2 teaspoons garlic powder Divided into two measurements
Vegetables
- 1 pound baby potatoes, quartered
- 1 pound broccoli florets
Herbs and Seasoning
- 4 tablespoons butter, melted
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried crushed rosemary
Instructions
Preparation
- Preheat the oven to 425 degrees F.
- In a shallow dish, whisk together the eggs and milk.
- In a separate shallow dish, combine the panko or breadcrumbs, Parmesan cheese, and 1 teaspoon of garlic powder.
- Dip the chicken breasts in the egg mixture, then coat them in the Parmesan mixture, and lay them on a large sheet pan.
- In a small bowl, melt the butter and combine it with the dried herbs and remaining garlic powder.
Cooking
- Place the potatoes beside the chicken and toss them with half of the butter mixture. Bake for 15 minutes.
- Remove from the oven, flip the chicken, and add the broccoli to the pan. Toss the broccoli with the remaining butter mixture.
- Bake for an additional 15 minutes.