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Parmesan crusted chicken with roasted vegetables on a sheet pan
ChefMaster Emily

Parmesan Crusted Chicken Sheet Pan Dinner

This Parmesan Crusted Chicken Sheet Pan Dinner is crispy, juicy, and easy—a one-pan meal with golden parmesan chicken and perfectly roasted vegetables. Ideal for busy weeknights!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 chicken breasts boneless, skinless
  • 1 cup grated parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 eggs beaten
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 4 cups assorted vegetables chopped (e.g. bell peppers, zucchini, red onion, broccoli)

Equipment

  • Sheet Pan

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil.
  2. In one shallow bowl, beat the eggs. In another, mix parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
  3. Dip chicken breasts into egg wash, then coat in parmesan mixture. Press to adhere well.
  4. Place breaded chicken on one side of sheet pan. Toss chopped vegetables with olive oil, salt, and pepper, then spread on the other side.
  5. Bake for 25 minutes, until chicken is golden and cooked through (internal temp 165°F), and vegetables are tender.

Notes

Swap breadcrumbs for crushed cornflakes for crunch, or change up veggies to your taste. Great for meal prep and easy to reheat!