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:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easier cleanup.
- 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.
- 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.
- 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.
- 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?