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–+ servings
Parmesan Crusted Chicken Sheet Pan

Parmesan Crusted Chicken Sheet Pan for a Flavorful Dinner

This Parmesan Crusted Chicken Sheet Pan combines crispy chicken with vibrant veggies for an easy, flavorful dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Substitute with chicken thighs for juicier result.
  • 1 cup Grated Parmesan Cheese Use Pecorino as a substitute for sharper flavor.
  • 1 cup Panko Breadcrumbs Use ground almond or gluten-free breadcrumbs for low-carb option.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for more intensity.
  • 1 tablespoon Italian Seasoning Customized blends can be used based on preference.
  • 1 teaspoon Paprika Smoked paprika can be swapped for a smoky flavor.
  • 1 teaspoon Salt Adjust quantities to taste.
  • 1 teaspoon Black Pepper Adjust quantities to taste.
  • 2 large Eggs For a lighter option, Greek yogurt can replace eggs.
  • 2 tablespoons Olive Oil Can be substituted with avocado oil.
For the Vegetables
  • 1 cup Cherry Tomatoes Grape tomatoes can be used as a substitute.
  • 1 medium Zucchini Summer squash can be a good alternative.
  • 1 medium Bell Peppers Any color of bell pepper can be used interchangeably.
  • 1 cup Baby Carrots Regular carrots cut into smaller pieces are suitable.

Equipment

  • Sheet pan
  • Mixing bowls
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a large sheet pan.
  2. In a bowl, combine Parmesan cheese, panko, garlic powder, Italian seasoning, paprika, salt, and pepper.
  3. Beat the eggs and olive oil in a separate bowl until smooth.
  4. Coat each chicken breast with the egg mixture, then dredge in the Parmesan breadcrumb mixture.
  5. Toss vegetables with olive oil, garlic powder, salt, pepper, and Italian seasoning before spreading on the pan.
  6. Bake for 25-30 minutes until the chicken is golden brown and cooked through.
  7. Let the dish rest for a few minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 45gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 50IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Pat chicken dry for better coating adherence and cut vegetables into uniform sizes for even roasting.

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