Description

Parmesan Crusted Chicken Sheet Pan Dinner is a delightful, one-pan meal that combines juicy chicken breasts with a crispy Parmesan coating and vibrant roasted vegetables. This simple yet satisfying dish is perfect for busy weeknights, offering maximum flavor with minimal clean-up. With its golden crust and colorful veggies, it’s not only a feast for the palate but also for the eyes, making it an instant family favorite.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup freshly grated Parmesan cheese
1 cup panko breadcrumbs
2 tablespoons olive oil (plus extra for veggies)
2 tablespoons fresh herbs (like rosemary or thyme), chopped
4 cups mixed vegetables (carrots, bell peppers, zucchini), chopped

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, mix the grated Parmesan cheese and panko breadcrumbs with salt and pepper. Dip each chicken breast in olive oil then coat with the Parmesan mixture.
Chop your mixed vegetables into bite-sized pieces and toss them in olive oil, salt, and pepper.
Arrange the coated chicken on one side of the baking sheet and the seasoned vegetables on the other.
Bake for about 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
Serve warm, optionally drizzled with balsamic glaze.

Nutrition

Serving Size: 1 plate (approximately 400g)
Calories: 470
Sugar: 4g
Sodium: 590mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg

Keywords: - Swap out Parmesan for pecorino for a different flavor profile.- Use gluten-free breadcrumbs if needed.- Add seasonal veggies like asparagus or cherry tomatoes for added flavor.