Parmesan Crusted Chicken Sheet Pan Dinner
A simple and delicious weeknight meal featuring crispy, golden-brown chicken breasts coated in Parmesan and spices, complemented by colorful seasonal vegetables.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup Parmesan cheese, grated
- 1 cup breadcrumbs (Panko works great for extra crunch) Consider substituting with crushed crackers for unique texture.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika (smoked or sweet)
- Salt and pepper, to taste
For the Vegetables
- 1 pound seasonal vegetables (like broccoli, bell peppers, or zucchini)
For Garnishing
- to taste Fresh parsley Optional for garnishing
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Pat the chicken breasts dry with paper towels to remove excess moisture.
- Drizzle olive oil over the chicken, ensuring each piece is lightly coated. Dip each chicken breast into the breadcrumb mixture, pressing it gently to ensure a thick coating.
- On a large sheet pan, arrange the coated chicken breasts towards the center. Surround them with your chosen vegetables, tossed in a bit of olive oil, salt, and pepper.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until the chicken has reached an internal temperature of 165°F and the veggies are tender and slightly caramelized.
- Remove from the oven, let it rest for a few minutes, and garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven to maintain crispiness.