Parmesan Crusted Sheet Pan Chicken Dinner
A quick and easy sheet pan meal with crispy Parmesan-crusted chicken and roasted vegetables. Minimal cleanup and maximum flavor!
Ingredients
- 1.5 lbs thin-sliced boneless, skinless chicken breasts
- 1 large head broccoli cut into florets
- 1 red bell pepper sliced
- 3 tbsp olive oil
- 0.5 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp salt plus more for veggies
- 0.25 tsp black pepper plus more for veggies
- lemon wedges for serving (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
- Step 2: Toss the broccoli florets and red bell pepper with 1 tablespoon olive oil, pinch of salt, and pinch of black pepper. Spread them on one half of the baking sheet.
- Step 3: In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Step 4: Pat the chicken breasts dry. Brush both sides with the remaining 2 tablespoons olive oil and press each side into the breadcrumb mixture to coat thoroughly.
- Step 5: Place the breaded chicken on the other half of the baking sheet, keeping space between pieces.
- Step 6: Bake for 18-22 minutes, or until chicken reaches 165°F and crust is golden. Vegetables should be tender-crisp.
- Step 7: Let chicken rest a few minutes, then serve immediately. Squeeze fresh lemon juice over if desired.
Notes
Add red pepper flakes to the breading for extra flavor. Use finely grated Parmesan for better adhesion. Regular breadcrumbs work but won’t be as crispy as panko.
