PARMESAN CRUSTED CHICKEN SHEET PAN DINNER

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A Parmesan Crusted Chicken Sheet Pan Dinner is a delicious and easy-to-make meal that combines crispy Parmesan-coated chicken with roasted vegetables, all cooked on one sheet pan for minimal cleanup. Here’s a simple recipe:

Ingredients:

  • Chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • ½ cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 egg, beaten
  • Vegetables:
  • 1 lb baby potatoes, halved
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 tbsp olive oil
  • Salt, pepper, and garlic powder to taste

Instructions:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easier cleanup.
  2. Prepare Chicken:
  • In a shallow bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
  • Dip each chicken breast into the beaten egg, then press it into the Parmesan mixture, coating both sides well. Place the chicken breasts on one side of the sheet pan.
  1. Prepare Vegetables:
  • In a large bowl, toss the potatoes, broccoli, and bell pepper with olive oil, salt, pepper, and a bit of garlic powder.
  • Spread the vegetables on the remaining half of the sheet pan, keeping them in a single layer.
  1. Bake:
  • Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and lightly browned.
  1. Serve: Allow the chicken to rest for a few minutes after baking, then slice and serve with the roasted vegetables.

Enjoy your Parmesan Crusted Chicken Sheet Pan Dinner! Would you like any adjustments or variations to the recipe?

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