Tired of weeknight dinner dilemmas? Let Parmesan Crusted Chicken Sheet Pan Dinner rescue you! This recipe is your answer to a quick, healthy, and incredibly flavorful meal. Crispy, parmesan-baked chicken paired with perfectly roasted veggies, all on one pan – less mess, less stress, and more smiles around the dinner table. This has become a staple in my house, and I know it will be in yours too.
Why You Will Love This Recipe
My grandmother, Nana Rose, wasn't much for fancy cooking. But she knew how to make a simple meal taste extraordinary. Her secret? Fresh ingredients and a whole lot of love. This Parmesan Crusted Chicken Sheet Pan Dinner reminds me of her. It’s straightforward, honest-to-goodness good food, without any fuss. I remember being a kid & she would have a chicken ready for me after school – she would alway tells me to taste it first and then add the Parmesan cheese to make it more tasteful, that's how I discovered something so simple and so good.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (plain or Italian seasoned)
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Vegetables:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions for Making the Recipe
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Preheat: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
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Prep the Chicken: In a shallow dish, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
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Coat the Chicken: Drizzle chicken breasts with 2 tablespoons of olive oil. Then, press each chicken breast into the Parmesan mixture, ensuring it's evenly coated.
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Prepare the Vegetables: In a large bowl, toss chopped bell peppers, zucchini, red onion, and broccoli florets with 2 tablespoons of olive oil, salt, and pepper.
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Arrange: Spread the vegetables evenly on the prepared sheet pan. Place the Parmesan-crusted chicken breasts on top of the vegetables.
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Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature for chicken: 165°F (74°C).
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Serve: Remove from oven and let rest for a few minutes before serving. Enjoy your delicious Parmesan Crusted Chicken Sheet Pan Dinner!
Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a shallow dish, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.1/2 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 1 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Drizzle chicken breasts with 2 tablespoons of olive oil. Then, press each chicken breast into the Parmesan mixture, ensuring it’s evenly coated.4 boneless, skinless chicken breasts, 2 tablespoons olive oil
- In a large bowl, toss chopped bell peppers, zucchini, red onion, and broccoli florets with 2 tablespoons of olive oil, salt, and pepper.1 red bell pepper, 1 yellow bell pepper, 1 zucchini, 1 red onion, 1 cup broccoli florets, 2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Spread the vegetables evenly on the prepared sheet pan. Place the Parmesan-crusted chicken breasts on top of the vegetables.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature for chicken: 165°F (74°C).
- Remove from oven and let rest for a few minutes before serving. Enjoy your delicious Parmesan Crusted Chicken Sheet Pan Dinner!