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Parmesan Crusted Chicken Sheet Pan Dinner

A cozy and crispy homemade meal that combines juicy chicken with a golden Parmesan crust and roasted vegetables, perfect for a comforting family dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts or 6 thighs for more flavor; breasts are lean, thighs are juicier.
  • 1 cup grated Parmesan cheese use Parmigiano-Reggiano for the best nutty lift.
  • 1 cup panko breadcrumbs swap with crushed cornflakes for extra crunch.
  • 2 teaspoons garlic powder fresh grated garlic adds brightness if you prefer.
  • 1 teaspoon smoked paprika regular paprika works fine.
  • 1 teaspoon dried oregano swap spinach for kale in your side salad for a stronger flavor.
  • 1 piece zest of lemon optional, but adds a lovely citrus pop.
  • 2 tablespoons olive oil plus more for drizzling.
  • to taste salt freshly cracked black pepper, to taste.
  • 1 pound baby potatoes halved, or 2 cups Brussels sprouts, halved or a mix of carrots, bell peppers, and red onion for color.
  • to taste fresh parsley chopped, for serving.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
  2. Pat the chicken dry with paper towels and season both sides with salt and pepper.
  3. In a shallow bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, smoked paprika, dried oregano, lemon zest, and a pinch of salt. Stir until uniform.
  4. Drizzle the chicken with 1 tablespoon of olive oil. Press each piece into the Parmesan mixture, coating both sides.
  5. Place the crusted chicken on one side of the sheet pan.
  6. Toss the halved baby potatoes (or chosen vegetables) with the remaining olive oil, salt, pepper, and light Parmesan. Spread them in a single layer on the other side of the pan.
Cooking
  1. Roast in the preheated oven for 20–25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are fork-tender.
  2. At about 15 minutes, rotate the pan and broil for 1–2 minutes to deepen the crust’s color, watching closely.
  3. Remove from the oven and let rest for 5 minutes to set the crust and redistribute juices.
  4. Sprinkle with fresh parsley and serve immediately, perhaps with lemon wedges.

Notes

To store leftovers, place in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes, uncovered.