If you’re searching for a dinner that’s both effortless and packed with flavor, this Parmesan Crusted Chicken Sheet Pan with Roasted Potatoes and Broccoli Recipe is pure magic. Imagine tender chicken breasts enveloped in a crispy, garlicky Parmesan crust paired perfectly with golden baby potatoes and vibrant roasted broccoli—all baked together on one pan for easy cleanup and maximum deliciousness. It’s the kind of meal that feels fancy but comes together effortlessly, making weeknight dinners feel like a celebration.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry, this recipe calls for simple pantry staples and fresh veggies. Each item plays a crucial role: the Parmesan and herbs create a crispy, flavorful crust, while the potatoes and broccoli offer contrasting textures and bright colors to the plate.
- Boneless, skinless chicken breasts: The lean protein base, perfect for crisping up under the Parmesan coating.
- Grated Parmesan cheese: Adds a rich, nutty flavor and crisp texture to the chicken crust.
- Breadcrumbs: Helps bind the Parmesan coating while giving extra crunch.
- Garlic powder: Brings a subtle garlicky aroma without overpowering the dish.
- Onion powder: Adds depth and a gentle sweetness.
- Dried oregano and basil: These classic herbs infuse a Mediterranean touch.
- Salt and black pepper: Essential seasonings that elevate every ingredient.
- Olive oil: Used for roasting and drizzling—keeps everything moist and golden.
- Baby potatoes: Small and tender, they roast beautifully and soak up flavors.
- Broccoli florets: Adds freshness and a pop of green with a satisfying crunch.
How to Make Parmesan Crusted Chicken Sheet Pan with Roasted Potatoes and Broccoli Recipe
Step 1: Preheat and Prepare
The journey to this delicious sheet pan meal begins by heating your oven to 400°F (200°C). This temperature is perfect to roast the potatoes so they start tenderizing before the chicken joins the party.
Step 2: Roast the Potatoes
Place baby potatoes on one half of a large sheet pan, drizzle them with olive oil, and sprinkle with salt and pepper. Toss to coat them evenly. Pop them into the oven for 15 minutes to get those edges golden and soft inside.
Step 3: Mix the Parmesan Coating
While the potatoes roast, combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, oregano, basil, salt, and pepper in a shallow dish. This dry mixture creates the irresistible crust that clings to each chicken breast.
Step 4: Coat the Chicken
Press each chicken breast firmly into the Parmesan mixture, making sure every inch is well-coated for maximum crunch. Lay the coated chicken on the empty side of your sheet pan.
Step 5: Add Oil and Prepare for Roasting
Drizzle olive oil over the coated chicken breasts. This step helps the crust crisp up beautifully and keeps the chicken juicy while baking.
Step 6: Add Broccoli to the Pan
After the potatoes have roasted for 15 minutes, remove the pan, add broccoli florets to the potatoes, drizzle with olive oil, and season with salt and pepper. Toss to combine so everything cooks evenly.
Step 7: Bake Everything Together
Return the sheet pan to the oven and bake for another 20 to 25 minutes. The chicken should reach an internal temperature of 165°F (75°C), the potatoes become tender, and the broccoli roasting to a perfect crisp-tender bite.
Step 8: Let it Rest and Serve
Once cooked, let the chicken and veggies rest on the pan for a few minutes. This helps the juices settle and prevents drying out. Now your sheet pan dinner is ready to be enjoyed!
How to Serve Parmesan Crusted Chicken Sheet Pan with Roasted Potatoes and Broccoli Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a bright finish to the dish and complement the Parmesan crust beautifully. A squeeze of lemon over the broccoli and chicken brings out even more flavor and adds a zesty twist.
Side Dishes
This dish is a complete meal on its own, but if you want to elevate it, serve it alongside a crisp green salad or a simple garlic butter rice. Both options contrast perfectly with the roasted elements on your sheet pan.
Creative Ways to Present
For a fun twist, slice the Parmesan crusted chicken breasts and arrange them over a bed of creamy mashed potatoes, then scatter the roasted broccoli around the plate. This way, each forkful has a bit of everything—heaven on a plate!
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a perfect meal to enjoy the next day.
Freezing
This recipe freezes beautifully. Cool completely, then place portions in a freezer-safe container or bag. Frozen leftovers can last up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To keep the crust crisp, reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes. Avoid microwaving if you want to preserve that delicious crunch and texture.
FAQs
Can I use other vegetables instead of broccoli?
Absolutely! Vegetables like green beans, asparagus, or Brussels sprouts work wonderfully with this recipe. Just adjust roasting time to ensure they cook through without burning.
What can I substitute for Parmesan cheese?
If you’re out of Parmesan, Pecorino Romano is a great alternative that offers a sharp, salty flavor. For a milder taste, try grated Asiago or even a good-quality hard cheese you have on hand.
Is this recipe suitable for meal prep?
Yes! This Parmesan Crusted Chicken Sheet Pan with Roasted Potatoes and Broccoli Recipe is fantastic for meal prepping. It stores well, reheats deliciously, and provides balanced nutrition for several meals.
Can I make this gluten-free?
Definitely. Swap the regular breadcrumbs for gluten-free ones, and make sure no cross-contamination occurs. The rest of the ingredients are naturally gluten-free.
How do I know when the chicken is cooked perfectly?
The best indicator is the internal temperature reaching 165°F (75°C). If you don’t have a meat thermometer, cut into the thickest part to ensure the juices run clear and the meat is no longer pink inside.
Final Thoughts
Give this Parmesan Crusted Chicken Sheet Pan with Roasted Potatoes and Broccoli Recipe a spot on your dinner rotation, and you might just find your new favorite go-to weeknight meal. It’s effortless, flavorful, and so satisfying—the kind of dish that feels like you put in way more time and effort than you actually did. Trust me, once you try this combo, you’ll want to make it again and again!
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Parmesan Crusted Chicken Sheet Pan with Roasted Potatoes and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Parmesan Crusted Chicken Sheet Pan recipe offers a simple yet flavorful one-pan dinner featuring juicy chicken breasts with a crispy Parmesan and breadcrumb crust, roasted baby potatoes, and tender broccoli. It’s an easy, balanced meal perfect for busy weeknights that combines protein, vegetables, and comforting roasted potatoes all baked together for fuss-free cooking and cleanup.
Ingredients
Chicken and Parmesan Crust
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables
- 1 pound baby potatoes
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it’s ready for roasting the vegetables and chicken together.
- Prepare Potatoes: Place the baby potatoes on one half of a large sheet pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then toss to coat evenly for roasting.
- Start Baking Potatoes: Bake the potatoes in the preheated oven for 15 minutes to give them a head start on tenderizing.
- Make Parmesan Mixture: While potatoes bake, combine grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper in a shallow dish for the chicken coating.
- Coat Chicken: Press each chicken breast into the Parmesan breadcrumb mixture, ensuring an even coating. Arrange the coated chicken breasts on the other half of the sheet pan.
- Add Olive Oil to Chicken: Drizzle the chicken breasts with 2 tablespoons of olive oil to help crisp the crust.
- Add Broccoli: After the potatoes have baked 15 minutes, remove the pan from the oven and add broccoli florets to the sheet pan. Drizzle broccoli with 1 tablespoon olive oil, season with salt and pepper, and toss to combine with the potatoes.
- Continue Baking: Return the sheet pan to the oven and bake for an additional 20-25 minutes, until chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
- Rest: Remove the sheet pan from the oven and allow chicken to rest for a few minutes before serving to retain juices.
- Serve: Plate the Parmesan crusted chicken alongside roasted baby potatoes and broccoli for a complete, flavorful sheet pan meal.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked to an internal temperature of 165°F (75°C).
- Baby potatoes can be substituted with fingerling potatoes or small red potatoes.
- For crispier chicken crust, broil for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers in the Parmesan mixture.
