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Parmesan Crusted Chicken Sheet Pan Meal

Parmesan Crusted Chicken Sheet Pan Meal

A quick and delicious Parmesan Crusted Chicken Sheet Pan Meal combining crispy, cheesy chicken breasts with roasted fresh vegetables, all cooked together on one pan for easy cleanup and balanced nutrition. Perfect for a flavorful weeknight dinner ready in under 40 minutes.

  • Total Time: 35 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Chicken and Crust

  • 2 boneless skinless chicken breasts
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for crust)

Vegetables

  • 2 cups mixed fresh vegetables (e.g., cherry tomatoes, bell peppers, zucchini, green beans)
  • 1 tablespoon olive oil (for vegetables)
  • Salt and pepper to taste

Finishing Touch

  • Juice of 1/2 lemon

Instructions

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking and make cleanup easier.
  2. Prepare the Parmesan Crust: In a shallow bowl, mix grated parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Drizzle olive oil over the mixture to help it stick and turn golden while baking.
  3. Coat the Chicken: Pat the chicken breasts dry, then press each piece firmly into the parmesan breadcrumb mixture to evenly coat them with the cheesy crust on all sides.
  4. Arrange on the Sheet Pan: Place the coated chicken breasts in the center of the sheet pan. Surround them with your choice of cut fresh vegetables, tossing the veggies with olive oil, salt, and pepper for even roasting.
  5. Bake to Perfection: Bake for 20-25 minutes until the chicken is cooked through and the crust is golden brown while the vegetables are tender and slightly caramelized. Use a meat thermometer to ensure chicken reaches 165°F internally.
  6. Add Fresh Finishing Touch: Once out of the oven, squeeze fresh lemon juice over the entire pan for a bright, fresh lift that balances the savory richness.

Notes

  • Pat chicken dry before coating to ensure crust sticks and crisps well.
  • Use freshly grated parmesan for best melting and browning effect.
  • Avoid overcrowding the pan to allow even roasting and crispy edges.
  • Check internal temperature to avoid overcooking and keep chicken juicy.
  • Let chicken rest for 5 minutes after baking to lock in juices.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 chicken breast with vegetables
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 550 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 45 g
  • Cholesterol: 110 mg

Keywords: Parmesan crusted chicken, sheet pan meal, baked chicken, roasted vegetables, quick dinner, one-pan meal, healthy chicken recipe, gluten free chicken