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
Scale
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.
