Description

Parmesan Crusted Chicken Sheet Pan is a delightful one-pan meal that combines juicy chicken breasts with a crispy, cheesy crust and vibrant roasted vegetables. Perfect for busy weeknights or family gatherings, this dish is quick to prepare and offers a delicious blend of flavors that will satisfy everyone at the table. With minimal cleanup and the option to customize with your favorite veggies, it’s a go-to recipe you’ll want to make again and again.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup freshly grated Parmesan cheese
1 cup panko breadcrumbs
3 tbsp olive oil (divided)
1 tsp garlic powder
2 cups broccoli florets
1 cup cherry tomatoes

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, and a pinch of salt.
Dip each chicken breast in 1 tablespoon of olive oil, then coat with the breadcrumb mixture.
On a large sheet pan, arrange broccoli florets and halved cherry tomatoes. Drizzle with remaining olive oil and sprinkle with salt and pepper; toss to coat.
Place coated chicken breasts on the sheet pan among the vegetables.
Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C). Let rest for 5 minutes before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with vegetables (300g)
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 40g
Cholesterol: 110mg

Keywords: For added flavor, sear the chicken in a skillet for 2-3 minutes on each side before transferring it to the sheet pan. Customize your vegetable selection; consider adding bell peppers or zucchini for extra color and nutrition.