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Parmesan Crusted Chicken Sheet Pan Dinner

A cozy and comforting meal featuring crispy chicken breasts with a golden parmesan crust served alongside seasonal roasted vegetables.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts about 1 1/2 to 2 pounds; pound to even thickness if needed.
  • 1 cup grated Parmesan cheese use finely grated for a finer crust; Pecorino Romano works for a sharper bite.
  • 1 cup panko breadcrumbs swap for crushed crackers or gluten-free crumbs if preferred.
  • 2 cloves garlic, minced roasted garlic adds a dreamy, mellow flavor.
  • 2 tablespoons fresh parsley, chopped or 1 tablespoon dried.
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 unit zest of 1 lemon optional but brightens the dish.
  • 2 large eggs, beaten for that golden, adhesive crust.
  • 3 tablespoons olive oil plus a drizzle for the pan; avocado oil is fine for higher-heat roasting.
  • 1 pound mixed vegetables includes baby potatoes halved, cherry tomatoes, green beans, or asparagus.
  • Salt and black pepper to taste.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or a light layer of olive oil.
  2. In a shallow bowl, whisk the eggs with a tablespoon of water and a pinch of salt.
  3. In another bowl, combine Parmesan, panko, garlic, parsley, oregano, lemon zest, a pinch of salt, and black pepper.
  4. Pat chicken dry, then season both sides with salt and pepper. Dip each breast into the egg wash, letting excess drip off, then press into the Parmesan-panko mix.
  5. Arrange the coated chicken on one side of the sheet pan. Toss your chosen vegetables with olive oil, salt, and pepper and spread them on the other side of the pan.
Cooking
  1. Roast in the preheated oven for 18–22 minutes. After 12 minutes, check vegetables and stir gently.
  2. The chicken is done when the crust is golden and an instant-read thermometer reads 165°F.
  3. For extra crunch, switch to broil for the last 1–2 minutes, watching closely to avoid burning.
  4. Let the chicken rest for 5 minutes before slicing.

Notes

This is a flexible family recipe. Use chicken thighs for more juiciness; adjust cook time until the internal temp reaches 165°F. Refrigerate leftovers in an airtight container for up to 3 days. To reheat, use a 375°F oven for 8–10 minutes.