Parmesan Crusted Chicken Sheet Pan Dinner: A Crispy, Easy Weeknight Win
Ever have one of those nights where you want something delicious but don’t want to babysit the stove? Enter this Parmesan Crusted Chicken Sheet Pan Dinner—your new best friend for busy evenings. Imagine juicy chicken breasts coated in a golden, crispy parmesan crust, nestled alongside tender roasted veggies, all cooked to perfection on a single pan. Minimal effort, maximum flavor, and even fewer dishes to wash. (Yes, we’re high-fiving over here.)
As a mom of two and a self-proclaimed “lazy gourmet,” I’m all about meals that deliver big taste without the fuss. This recipe is my go-to when life feels like a whirlwind, but my family still deserves a homemade dinner. The secret? A simple parmesan-panko crust that adds crunch without deep-frying, and a mix of colorful veggies that roast into caramelized perfection. Plus, it’s customizable—swap in whatever veggies you have lurking in the fridge. (Looking at you, half-forgotten zucchini.)
Why You’ll Love This Parmesan Crusted Chicken Sheet Pan Dinner
Here’s why this dish earns a permanent spot in my rotation:
- One-pan wonder: Less cleanup = more time for Netflix.
- Kid-approved crunch: Even picky eaters devour the crispy parmesan coating.
- Meal-prep friendly: Cook once, enjoy leftovers for lunch tomorrow.
- Versatile veggies: Use broccoli, bell peppers, or even sweet potatoes—it’s all good.
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 1 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 cups chopped veggies (try broccoli, cherry tomatoes, and red onion)
- 2 tbsp olive oil
- Salt and pepper to taste
Step-by-Step Instructions
- Prep the chicken: Pound chicken breasts to even thickness (about 1/2 inch) for even cooking.
- Make the crust: Mix parmesan, panko, garlic powder, and paprika in a shallow dish.
- Coat and bake: Press chicken into the parmesan mixture, place on a sheet pan with veggies, drizzle with oil, and bake at 400°F for 20–25 minutes.
- Broil (optional): For extra crispiness, broil for 1–2 minutes at the end.
Pro Tips for Success
Want to take this dish to the next level? Try these tricks:
- Don’t skip the pounding: Even thickness = no dry spots.
- Line your pan: Parchment paper or foil makes cleanup a breeze.
- Add a squeeze of lemon: Brightens up the rich parmesan flavor.
FAQs About Parmesan Crusted Chicken Sheet Pan Dinner
Can I use chicken thighs instead?
Absolutely! Thighs work well—just adjust cooking time to 25–30 minutes.
How do I store leftovers?
Keep in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Can I make this gluten-free?
Yes! Swap panko for gluten-free breadcrumbs or crushed pork rinds.
What veggies roast best with this dish?
Quick-cooking veggies like asparagus, zucchini, or bell peppers are ideal. For heartier options, try roasted sweet potatoes.
Can I prep this ahead?
Yes! Coat the chicken and chop veggies up to 24 hours in advance.
Why is my crust not sticking?
Pat chicken dry before coating, and press the mixture firmly onto the meat.
There you have it—a dinner that’s as easy as it is impressive. Whether you’re juggling work, kids, or just a serious craving for crispy parmesan goodness, this sheet pan dinner has your back. Serve it with a simple garlic butter rice or a fresh salad, and pat yourself on the back for nailing mealtime. (And hey, if you sneak an extra piece of chicken straight from the pan, I won’t tell.) For more fuss-free recipes, check out my favorite one-pot meals or this Food Network sheet pan guide for extra inspiration. Happy cooking!
