Description
Discover the perfect weeknight meal with this Parmesan Crusted Chicken Sheet Pan Dinner. Easy, delicious, and ready in no time!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 cup freshly grated Parmesan cheese (avoid pre-shredded for best results)
- 1/2 cup panko breadcrumbs
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Prep the Oven and Pan Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. This high temperature is perfect for achieving that golden, crispy coating on your Parmesan crusted chicken while ensuring the vegetables caramelize beautifully.
- Step 2: Prepare the Vegetables In a large bowl, combine the halved potatoes, broccoli florets, bell pepper, zucchini, and red onion. Add the olive oil, minced garlic, dried rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated. Spread the potatoes across one side of the prepared baking sheet, leaving room for the chicken. Place in the oven for 15 minutes while you prepare the chicken.
- Step 3: Create the Parmesan Coating While the potatoes begin roasting, combine the Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper in a shallow dish. Whisk together until thoroughly mixed. In a separate bowl, beat the eggs with the Dijon mustard until smooth. This mustard addition adds a subtle tanginess that complements the Parmesan beautifully.
- Step 4: Coat the Chicken Pat the chicken breasts dry with paper towels (this helps the coating stick better). Dip each chicken breast into the egg mixture, allowing excess to drip off, then press firmly into the Parmesan mixture, coating all sides. Really press the mixture onto the chicken to ensure it adheres well during baking.
- Step 5: Arrange the Sheet Pan Remove the pan with potatoes from the oven. Push the potatoes to one side and add the remaining vegetables to the pan. Place the coated chicken breasts in the center of the sheet pan, ensuring they don’t touch each other or the vegetables. Drizzle the chicken with the 2 tablespoons of olive oil to help promote browning.
- Step 6: Bake to Perfection Return the pan to the oven and bake for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy. The vegetables should be tender and slightly caramelized. If needed, broil for the final 2 minutes to get an extra crispy top on your Parmesan crusted chicken sheet pan dinner.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg