This Parmesan Crusted Chicken Sheet Pan is super simple and packed with flavor! Juicy chicken is coated with crispy Parmesan cheese and baked with veggies all on one pan.
I love how easy clean-up is—just one pan! Plus, the crispy cheese is irresistible. You might end up picking at it while cooking, and I won’t blame you! 😂
This dish is perfect for busy nights. I always serve it with a side salad for a quick meal. It’s a tasty way to enjoy dinner without too much fuss!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you prefer dark meat, such as thighs, they work too! Just cook until they reach the safe temp.
Parmesan Cheese: Grated Parmesan gives fantastic flavor. If you’re looking for a substitute, Pecorino Romano can work well. Just keep in mind it’s saltier, so adjust seasoning accordingly.
Breadcrumbs: I recommend panko breadcrumbs for a super crunchy texture. Regular breadcrumbs are fine too, or you can use crushed crackers for a different twist.
Olive Oil: Olive oil adds flavor and helps the coating crisp up. If you’re out, melted butter or canola oil can substitute as well.
Seasonings: Garlic and onion powder add depth to the coating. You can easily swap these for fresh minced garlic and onion if you prefer a more vibrant flavor.
How Can I Ensure the Chicken is Perfectly Cooked?
The key to juicy chicken is cooking it at the right temperature and for the right amount of time. Remember to preheat the oven first! Follow these tips:
- Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (74°C).
- Arrange the chicken evenly on the baking sheet to allow for even cooking.
- Rest the chicken for a few minutes after taking it from the oven. This helps the juices settle back in!
Parmesan Crusted Chicken Sheet Pan Recipe
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko for added crunch)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Vegetables:
- 1 pound baby red potatoes, cut into quarters
- 1 pound green beans, trimmed
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This meal is quick and easy! It will take about 10 minutes to prepare the ingredients and 40-45 minutes to cook, including roasting time. In total, you can have this delicious dish ready in about 50-55 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, turn your oven on to 400°F (200°C) to get it nice and hot while you prepare everything else. This way, your chicken and potatoes will roast perfectly!
2. Prepare the Coating:
In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. This will create a tasty coating that gives the chicken a nice crunch!
3. Coat the Chicken:
Drizzle the chicken breasts with olive oil and sprinkle them with salt and pepper. Now, take each piece of chicken and coat it with the Parmesan breadcrumb mixture. Press gently so the coating sticks well!
4. Roast the Potatoes:
Grab a large baking sheet and spread the quartered baby red potatoes in an even layer. Toss them with some olive oil, salt, and pepper to get them nicely seasoned. Place the baking sheet in the preheated oven and roast the potatoes for 15 minutes.
5. Add the Chicken:
After 15 minutes, take the baking sheet out (careful, it’s hot!). Now, place the coated chicken breasts on the sheet pan beside the potatoes. Make sure they have enough space to cook evenly.
6. Roast Everything Together:
Put the sheet pan back in the oven and roast for another 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the potatoes should be golden brown and tender.
7. Add the Green Beans:
During the last 5 minutes of cooking, toss the trimmed green beans onto the sheet pan. Give them a light stir to mix with the drippings—this will help them roast beautifully!
8. Serve and Enjoy:
Once everything is cooked through, remove the pan from the oven and let it rest for a few minutes. Before serving, sprinkle some fresh chopped parsley on top for a pop of color and flavor. Dig in and enjoy your tasty Parmesan Crusted Chicken Sheet Pan meal!
Can I Use Other Types of Cheese?
Absolutely! If you don’t have Parmesan on hand, you can substitute with any hard cheese like Pecorino Romano or even a blend of mozzarella and cheddar for a different twist. Just keep in mind that the flavor profile will change slightly, giving your dish a different taste!
How Can I Adjust the Cooking Time for Thicker Chicken Breasts?
If your chicken breasts are thicker than average, you might need to increase the cooking time by an additional 5-10 minutes. Always use a meat thermometer to check for an internal temperature of 165°F (74°C) to ensure they’re fully cooked while staying juicy!
Can I Prep This Meal in Advance?
Yes! You can prepare the chicken breasts with the breadcrumb mixture and cut the veggies a day ahead. Keep them in the fridge in an airtight container. When you’re ready to cook, simply add the potatoes to the pan first, then follow the remaining steps for cooking!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them back in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help retain the crispy coating on the chicken!
