Parmesan Crusted Chicken Sheet Pan Dinner

This Parmesan Crusted Chicken Sheet Pan Dinner pairs crispy chicken with roasted broccoli, tomatoes, and onions—ready in under 30 minutes!

Why You’ll Love This Recipe

• Effortless one-pan meal—no extra pots, pans, or dishes
• Crispy, savory Parmesan-panko coating on juicy chicken breasts
• Vibrant medley of oven-roasted veggies with built-in seasoning
• Ready in about 30 minutes from fridge to table
• Easily customizable to suit your family’s taste

Ingredients

• 4 boneless skinless chicken breasts (about 2 lbs)
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, divided
• 1 head broccoli, cut into florets
• 1 pint cherry tomatoes, halved
• 1 small red onion, cut into wedges
• Lemon wedges, for serving

Directions

• 1. Preheat and prep: Position a rack in the center of the oven and heat to 400°F. Line a large rimmed sheet pan with parchment paper or lightly grease with cooking spray.
• 2. Make the Parmesan-panko mixture: In a shallow bowl, whisk together Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, oregano, basil, and a pinch of salt and pepper until evenly combined.
• 3. Season the chicken: Pat chicken breasts dry with paper towels. Drizzle 1 tablespoon olive oil over the breasts, rubbing to coat evenly. Season lightly with salt and pepper.
• 4. Coat the chicken: Dredge each chicken breast in the Parmesan-panko mixture, pressing gently to adhere a thick, even crust. Shake off any excess crumb mixture and arrange the chicken on one side of the prepared sheet pan.
• 5. Dress the vegetables: In a medium bowl, toss broccoli florets, cherry tomato halves, and red onion wedges with the remaining 1 tablespoon olive oil. Season with salt and pepper, then spread the vegetables in a single layer on the empty side of the sheet pan.
• 6. Roast: Slide the sheet pan into the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the breadcrumbs are golden brown. The veggies should be tender with lightly charred edges.
• 7. (Optional) Broil for extra crispiness: If you prefer a deeper golden crust on the chicken, switch the oven to broil on high for 1–2 minutes—watch closely to prevent burning.
• 8. Rest and finish: Remove the sheet pan from the oven and let the chicken rest for 5 minutes. Squeeze fresh lemon wedges over the chicken and vegetables before serving.

Pro Tips and Variations

• Even browning: Flip the sheet pan halfway through roasting to ensure uniform color on the veggies.
• Gluten-free option: Swap panko breadcrumbs for gluten-free breadcrumbs or almond flour.
• Add heat: Sprinkle red pepper flakes into the Parmesan mixture or toss veggies with a dash of smoked paprika.
• Herb boost: Stir in 1 tablespoon chopped fresh parsley or basil into the crumb mixture for extra freshness.
• Protein swap: Use bone-in chicken thighs—just increase bake time by 5–10 minutes and check for doneness.

Serving Suggestions

• Serve alongside a simple green salad dressed with lemon vinaigrette.
• Pair with crusty garlic bread to soak up any pan juices.
• Drizzle a spoonful of pesto or balsamic glaze over the finished dish.
• Offer warmed tortillas for DIY chicken-vegetable wraps.

Storage/Reheating

• Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
• Freezer: Freeze portions in a freezer-safe container for up to 2 months; thaw overnight in the fridge.
• Reheat: Warm in a 350°F oven for 10–12 minutes or until heated through, which helps maintain crispiness. Microwave reheating works in a pinch but may soften the crust.

FAQs

Can I use chicken tenders or thighs instead of breasts?
Yes. Chicken tenders will cook more quickly—check for doneness around 12–15 minutes. Bone-in thighs take longer, about 30–35 minutes, and benefit from a brief broil at the end for extra crispness.

What can I substitute for panko breadcrumbs?
Regular breadcrumbs, crushed crackers, or finely chopped nuts (like almonds) work in a pinch. Note that texture will vary slightly.

How do I prevent the cherry tomatoes from bursting?
Make sure they’re spread out in a single layer with space between each. If they still burst, keep them on one side of the pan away from direct heat.

Is it safe to broil with parchment paper?
Most parchment is rated up to 425°F, but never leave under a broiler for more than 1–2 minutes. Alternatively, switch to a foil-lined pan for the broil step.

Can I prep this recipe ahead of time?
Yes—coat the chicken in the Parmesan mixture up to 4 hours ahead, cover, and refrigerate. Prep the vegetables just before baking for the best texture.

Conclusion

This Parmesan-crusted chicken sheet pan dinner delivers bright flavors, vibrant color, and incredible ease—ideal for busy weeknights or casual gatherings. With minimal cleanup and maximum taste, it’s sure to become a go-to recipe in your weekly rotation. Enjoy!

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