Description
Parmesan Crusted Chicken Sheet Pan Dinner: Your easy weeknight meal with juicy chicken, tender veggies & crispy cheese. Quick to cook, simple cleanup!
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken breasts (about 3–4 breasts), sliced horizontally if thick
- 1 large head broccoli, cut into florets
- 2 bell peppers (any color), cored and sliced into strips
- Flavor Makers:
- 3 tbsp olive oil, divided
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder, divided
- ½ tsp onion powder, divided
- 1 tsp dried oregano, divided
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- Optional Extras:
- 1 cup cherry tomatoes (optional)
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat & Prep:: Okay, first things first, let’s get that oven roaring! Crank it up to 400°F (200°C) and line a big ol’ baking sheet with parchment paper. Seriously, don’t skip the parchment paper, unless you *enjoy* scrubbing. I learned that the hard way, remember? While it’s heating, grab your chicken and pat it super dry with paper towels. This is crucial for that lovely crispy crust we’re aiming for. If it’s wet, it’ll steam, not crisp, and we don’t want sad, soggy chicken, do we?
- Season the Chicken:: Now, let’s get that chicken tasting amazing. In a medium bowl, toss your chicken pieces with a tablespoon of olive oil, half of the garlic powder, onion powder, oregano, a good pinch of salt, and a generous crack of black pepper. Make sure every piece is nicely coated. This is where the magic starts to happen! Sometimes I just use my hands, getting a little messy, but it feels more connected to the food, you know? Just remember to wash them well afterward, oops!
- The Parmesan Crust:: Time for the star of the Parmesan Crusted Chicken Sheet Pan Dinner! In a shallow dish, mix your grated Parmesan cheese with the remaining garlic powder, onion powder, and oregano. Now, take each piece of seasoned chicken and press it firmly into the Parmesan mixture, making sure both sides are generously coated. You want a good, thick layer of cheese! I always get a little too excited here and end up with parmesan everywhere, but it’s worth it for that golden, crunchy exterior.
- Veggie Prep & Pan Assembly:: Next up, the veggies! In a separate large bowl, toss your broccoli florets and bell pepper strips with the remaining olive oil, a pinch of salt, and some black pepper. Give them a good mix until they’re all shiny and coated. Now, arrange your Parmesan crusted chicken on one side of the prepared baking sheet, leaving a bit of space between pieces. Then, spread your seasoned veggies on the other side. Try not to overcrowd the pan; we want everything to roast, not steam. If it’s too squished, grab a second sheet pan, honestly, it makes all the difference!
- Roast to Perfection:: Pop that sheet pan into your preheated oven. Let it roast for about 20-25 minutes. Around the halfway mark, I like to give the veggies a little toss, just to ensure even cooking and browning. Keep an eye on the chicken; you’re looking for that gorgeous golden-brown, crispy Parmesan crust and for the chicken to be cooked through (internal temperature of 165°F or 74°C). The smell at this point? Oh my goodness, it’s heavenly! It fills the whole house with garlicky, cheesy goodness.
- Finishing Touches & Serve:: Once everything is perfectly cooked and looking delicious – chicken crispy, veggies tender-crisp – pull that beautiful Parmesan Crusted Chicken Sheet Pan Dinner out of the oven. If you’re using cherry tomatoes, you could toss them in during the last 10 minutes of cooking. Let it rest for a couple of minutes, then sprinkle with fresh parsley if you’re feeling fancy. Honestly, it just makes it look so much brighter! Serve it up hot and enjoy the fruits of your not-so-laborious labor. This dish just makes me smile every time.