Sheet Pan Baked Parmesan Chicken and Veggies
A simple and delicious meal featuring tender chicken breasts and healthy vegetables, all cooked on one pan for easy cleanup.
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.
Notes
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.