Description
Parmesan Crusted Chicken Sheet Pan Dinner: your easy weeknight solution! Enjoy juicy chicken, roasted veggies, & crispy cheese, all on one pan for less cleanup.
Ingredients
- Main Players:
- Boneless, Skinless Chicken Breasts (2 large, about 1.5 lbs total)
- Broccoli Florets (4 cups)
- Small Red Potatoes (1 lb, quartered)
- Parmesan Crust Magic:
- Grated Parmesan Cheese (1/2 cup, freshly grated)
- Panko Breadcrumbs (1/4 cup)
- Flavor Foundation:
- Olive Oil (3 tablespoons)
- Garlic Powder (1 teaspoon)
- Italian Seasoning (1 teaspoon)
- Seasoning Staples:
- Salt (to taste)
- Black Pepper (to taste)
- Finishing Touches:
- Fresh Parsley (2 tablespoons, chopped, for garnish)
- Lemon Wedges (for serving)
Instructions
- Prep Your Veggies and Oven:: Alright, first things first, preheat that oven to 400°F (200°C). Then, grab your biggest sheet pan – I usually line mine with parchment paper for easy cleanup, because who needs more dishes? While the oven warms, quarter those red potatoes and chop your broccoli florets. Toss them together in a large bowl with 1 tablespoon of olive oil, half a teaspoon of garlic powder, and a good pinch of salt and pepper. Spread them out on one side of your prepared sheet pan. This is where I sometimes forget to really spread them out, and then they steam instead of roast. Don’t be like me!
- Season the Chicken for Parmesan Crusted Chicken Sheet Pan Dinner:: Now for the star! Pat your chicken breasts *really* dry with paper towels. This is crucial for that crispy crust, honestly. In a shallow dish, mix the Parmesan cheese, panko breadcrumbs, remaining garlic powder, Italian seasoning, and another pinch of salt and pepper. Drizzle the chicken breasts with the remaining 2 tablespoons of olive oil, making sure they’re lightly coated. Then, one by one, press each chicken breast into the Parmesan mixture, ensuring both sides are well coated. It gets a little messy, but it’s worth it!
- Arrange and Roast:: Place the Parmesan-crusted chicken breasts on the other side of the sheet pan, right alongside your seasoned veggies. Try not to overcrowd the pan; give everything a little breathing room so it can crisp up beautifully. Pop that sheet pan into your preheated oven. You’ll start to smell the garlic and Parmesan mingling, and it’s just the best aroma! I always peek in after about 10 minutes, just to make sure things are browning nicely.
- Flip and Finish:: After 15 minutes, carefully flip the chicken breasts and give the vegetables a good stir. This ensures everything cooks evenly and gets that lovely golden brown color. Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the Parmesan crust is golden and crunchy. The potatoes should be tender and the broccoli slightly charred at the edges. Don’t overcook the chicken, hon, or it’ll be dry!
- Rest and Garnish:: Once everything is perfectly cooked, pull the sheet pan out of the oven. This is the hardest part for me – letting it rest! Let the chicken rest on the pan for 5 minutes before slicing. This helps keep all those delicious juices locked in. While it rests, sprinkle generously with fresh chopped parsley. It adds a pop of color and freshness that just makes the Parmesan Crusted Chicken Sheet Pan Dinner sing, honestly!
- Serve Your Parmesan Crusted Chicken Sheet Pan Dinner:: Serve hot, with those fresh lemon wedges on the side for squeezing. A little squeeze of lemon really brightens up all the rich, savory flavors. It’s so satisfying to see this beautiful, flavorful meal come together on just one pan. No fuss, minimal cleanup, and a truly delicious dinner. My kitchen sometimes looks like a war zone after cooking, but with this, it’s usually just the pan and a bowl. Win!