Get ready to transform your weeknight routine with this sensational Parmesan Crusted Chicken Sheet Pan Dinner. This recipe is the answer to the age-old question, “What’s for dinner?” delivering a complete, delicious meal with incredibly easy cleanup. We’re talking juicy chicken with a crispy, cheesy crust, perfectly roasted potatoes, and tender broccoli, all cooked together on a single pan. It’s a game-changer for busy families and anyone who loves flavorful, efficient cooking.
This isn’t just another simple recipe; it’s a method for achieving a perfectly balanced meal with minimal effort. The chicken comes out unbelievably moist on the inside with a crunchy, savory Parmesan and panko crust that is simply irresistible. Forget juggling multiple pots and pans; this all-in-one dinner is your new go-to for a stress-free, crowd-pleasing meal.
Why You’ll Love This One-Pan Wonder
There are countless reasons this Parmesan Crusted Chicken Sheet Pan Dinner will become a staple in your home. Here’s why it stands out:
- Minimal Cleanup: The beauty of a sheet pan dinner is in its simplicity. Everything cooks on one pan, which means less time washing dishes and more time enjoying your evening.
- Perfectly Crispy Crust: By using a combination of Panko breadcrumbs, grated Parmesan, and a touch of olive oil, we create a crust that bakes up golden brown and wonderfully crunchy.
- Balanced and Complete: With protein, vegetables, and carbs all in one dish, you have a wholesome, satisfying meal that covers all your nutritional bases.
- Weeknight Fast: From prep to plate, this entire meal comes together in under an hour, making it ideal for even the busiest of schedules. For another quick weeknight favorite, check out our Garlic Parmesan Chicken Pasta.
The Key Ingredients for Success
The magic of this dish lies in its simple, high-quality ingredients. Let’s break down what you’ll need to create this fantastic meal.
For the Crispy Chicken
The star of the show! The secret is in the coating. We use thin-cut chicken breasts for quick, even cooking. The coating is a simple mix of Panko breadcrumbs for crunch, grated Parmesan for that sharp, nutty flavor, and Italian seasoning for a classic aromatic touch.
For the Roasted Vegetables
We’re using a classic combination of baby potatoes and broccoli florets. The potatoes are tossed with garlic powder and paprika for a savory, slightly smoky flavor, while the broccoli gets a simple seasoning of salt and pepper, allowing its natural sweetness to shine when roasted.
Step-by-Step Guide to the Perfect Parmesan Crusted Chicken Sheet Pan Dinner
Follow these simple steps to culinary perfection. This process is designed to ensure your chicken is crispy and your vegetables are perfectly tender-crisp.
- Prepare the Pan and Potatoes: Start by preheating your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper directly on the sheet pan. Spread them in an even layer and roast for 15 minutes to give them a head start.
- Coat the Chicken: While the potatoes are roasting, prepare the chicken. In a shallow dish, mix together the Panko breadcrumbs, grated Parmesan, Italian seasoning, salt, and pepper. Brush each chicken breast with olive oil, then press each side firmly into the Panko mixture to ensure a thick, even coating.
- Assemble the Sheet Pan: After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side and add the broccoli florets to the other, tossing them with a little olive oil, salt, and pepper. Place the coated chicken breasts in the center of the pan.
- Bake to Perfection: Return the fully assembled sheet pan to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the crust is golden brown and crispy.
Pro-Tips for an Unforgettable Meal
Want to take your sheet pan dinner to the next level? Here are a few expert tips.
- Don’t Crowd the Pan: Use a large sheet pan to ensure there is enough space for the ingredients to roast, not steam. This is crucial for getting crispy potatoes and a crunchy chicken crust.
- Ensure Dry Vegetables: For the best roasting results, make sure your broccoli florets are completely dry before tossing them with oil. Excess moisture will cause them to steam instead of crisp up.
- Grate Your Own Parmesan: For the best flavor and melting quality, use a block of Parmesan cheese and grate it yourself. The pre-shredded kind often contains anti-caking agents that can affect the crust.
- Switch Up the Veggies: This recipe is incredibly versatile. Feel free to substitute other hearty vegetables like Brussels sprouts, asparagus, or bell peppers. Just be sure to adjust cooking times accordingly. Love roasted veggies? Try our Mediterranean Roasted Vegetables recipe for another great option.
What to Serve with Your Sheet Pan Dinner
This dish is a complete meal on its own, but if you’re looking to add a little something extra, consider a fresh side salad with a simple vinaigrette. For a heartier meal, a side of warm, crusty Homemade Garlic Knots would be a fantastic addition to soak up any delicious pan juices.
Yes, you can absolutely use boneless, skinless chicken thighs. They may require a few extra minutes of cooking time. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
For an extra crispy crust, ensure your chicken is patted dry before coating. Use Panko breadcrumbs, as they are lighter and crispier than regular breadcrumbs. Finally, don’t crowd the pan; give the chicken space to allow hot air to circulate around it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, place the chicken and vegetables on a baking sheet in a 350°F (175°C) oven or in an air fryer for 5-10 minutes until warmed through.
Yes, it can be a healthy, balanced meal. It includes lean protein from the chicken, complex carbohydrates from the potatoes, and essential nutrients from the broccoli. Using olive oil provides healthy fats, and baking is a healthier cooking method than frying.
Hearty vegetables like broccoli, baby potatoes, Brussels sprouts, bell peppers, and asparagus work beautifully. Denser vegetables like potatoes and carrots should be given a 15-minute head start in the oven to ensure they cook through at the same time as the chicken.
Yes, you can absolutely use boneless, skinless chicken thighs. They may require a few extra minutes of cooking time. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
For an extra crispy crust, ensure your chicken is patted dry before coating. Use Panko breadcrumbs, as they are lighter and crispier than regular breadcrumbs. Finally, don’t crowd the pan; give the chicken space to allow hot air to circulate around it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, place the chicken and vegetables on a baking sheet in a 350°F (175°C) oven or in an air fryer for 5-10 minutes until warmed through.
Yes, it can be a healthy, balanced meal. It includes lean protein from the chicken, complex carbohydrates from the potatoes, and essential nutrients from the broccoli. Using olive oil provides healthy fats, and baking is a healthier cooking method than frying.
Hearty vegetables like broccoli, baby potatoes, Brussels sprouts, bell peppers, and asparagus work beautifully. Denser vegetables like potatoes and carrots should be given a 15-minute head start in the oven to ensure they cook through at the same time as the chicken.
The Recipe
Parmesan Crusted Chicken Sheet Pan Dinner: The Ultimate Weeknight Meal
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Spread them in a single layer and roast for 15 minutes.
- While the potatoes are roasting, combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, and a pinch of salt and pepper in a shallow dish.
- Brush the chicken breasts on all sides with 1 tablespoon of olive oil. Press each breast firmly into the Panko mixture, ensuring an even and generous coating on all sides.
- Remove the baking sheet from the oven. Push the potatoes to one side. Add the broccoli florets to the other side of the pan, tossing with the remaining 1 tablespoon of olive oil, salt, and pepper. Place the Parmesan-crusted chicken in the center of the pan.
- Return the sheet pan to the oven and bake for 20-25 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F), and the vegetables are tender.
- Remove from the oven and serve immediately. Garnish with fresh parsley if desired.
Notes
Tip 2: Grating your own Parmesan cheese from a block will give you a much better flavor and melt than pre-shredded varieties.
Tip 3: You can swap the broccoli and potatoes for other hearty vegetables like Brussels sprouts, carrots, or asparagus. Adjust the initial roasting time based on the vegetable's density.
Share Your Creations!
We are sure this Parmesan Crusted Chicken Sheet Pan Dinner will be a hit! If you make this recipe, don’t forget to leave a comment below and share a photo of your masterpiece on Pinterest! We can’t wait to see your delicious creations.
