Parmesan Crusted Chicken Sheet Pan is your new go-to for a delicious and incredibly easy weeknight meal. This recipe simplifies dinner by combining tender chicken and a medley of vegetables all cooked on a single sheet pan, making cleanup a breeze.
Key Ingredients for Parmesan Crusted Chicken Sheet Pan :
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 large eggs, lightly beaten
- 2 tablespoons olive oil, divided
- 1 pound broccoli florets (about 4 cups)
- 1 pint cherry tomatoes, halved (optional)
- 1 red bell pepper, chopped into 1-inch pieces
How to Make Parmesan Crusted Chicken Sheet Pan :
This Parmesan Crusted Chicken Sheet Pan recipe is the ultimate solution for a delicious, satisfying, and ridiculously easy dinner. In just about 30 minutes of active prep and cooking, you’ll have a flavorful meal that’s perfect for busy evenings. The magic lies in the crispy, cheesy chicken coating and the perfectly roasted vegetables that cook alongside, creating a symphony of textures and tastes.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the Chicken Coating: In a shallow dish or pie plate, combine the Panko breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, dried oregano, salt, and pepper. Stir well to combine.
- Coat the Chicken: In a separate shallow dish, lightly beat the two eggs. Dip each piece of chicken into the beaten egg, ensuring it’s fully coated, then press the chicken into the breadcrumb and cheese mixture, coating all sides.
- Prepare the Vegetables: In a medium bowl, toss the broccoli florets, halved cherry tomatoes (if using), and chopped red bell pepper with 1 tablespoon of olive oil, salt, and pepper. Ensure the vegetables are evenly coated.
- Arrange the Sheet Pan: Place the coated chicken pieces on one side of the prepared baking sheet, ensuring they are in a single layer and not overcrowded. This allows them to crisp up properly.
- Add Vegetables to the Sheet Pan: Arrange the seasoned vegetables on the other side of the baking sheet, also in a single layer.
- Drizzle and Bake: Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and golden brown, and the vegetables are tender and slightly caramelized. The exact cooking time may vary depending on the thickness of your chicken pieces and your oven.
- Garnish and Serve: Once cooked, remove the sheet pan from the oven. Garnish with extra chopped parsley and a sprinkle of Parmesan cheese, if desired. Serve immediately.
Why You’ll Love This Parmesan Crusted Chicken Sheet Pan :
You’ll absolutely adore this Parmesan Crusted Chicken Sheet Pan because it delivers an incredibly flavorful Italian-inspired dish with minimal fuss. The star is undoubtedly the crispy, golden Parmesan crust on the chicken, which is a delightful textural contrast to the tender meat within, reminiscent of more involved chicken parmesan recipes but so much simpler. This dish is a budget-friendly champion, significantly cutting down on dining-out expenses while still offering restaurant-quality taste and satisfaction.
The vibrant medley of perfectly roasted vegetables, tender and slightly sweet, complements the savory chicken beautifully, making for a complete and balanced meal that’s both nutritious and delicious. Forget spending hours in the kitchen; this sheet pan wonder comes together in a flash, perfect for busy weeknights. Give this Parmesan Crusted Chicken Sheet Pan a try – you might just find your new favorite weeknight staple!
Storing and Reheating Tips :
- Refrigeration: Allow any leftovers to cool completely before storing. Transfer the Parmesan Crusted Chicken Sheet Pan meal to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating: For the best results, reheat individual portions in a toaster oven or a conventional oven at 350°F (175°C) until warmed through. This helps maintain the crispiness of the chicken coating. Reheating in a microwave is also an option, but the chicken may become softer.
- Freezing: To freeze, cool the meal completely. Portion it into freezer-safe containers or bags. The Parmesan Crusted Chicken Sheet Pan can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts :
This Parmesan Crusted Chicken Sheet Pan is a true weeknight hero, proving that delicious and healthy meals don’t need to be complicated. Give it a try this week and experience the satisfying simplicity for yourself. You won’t be disappointed!
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Parmesan Crusted Chicken Sheet Pan
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a shallow dish or pie plate, combine the Panko breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, dried oregano, salt, and pepper. Stir well to combine.1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, plus more for garnish, 1/4 cup chopped fresh parsley, plus more for garnish, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper
- In a separate shallow dish, lightly beat the two eggs. Dip each piece of chicken into the beaten egg, ensuring it’s fully coated, then press the chicken into the breadcrumb and cheese mixture, coating all sides.1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces, 2 large eggs, lightly beaten
- In a medium bowl, toss the broccoli florets, halved cherry tomatoes (if using), and chopped red bell pepper with 1 tablespoon of olive oil, salt, and pepper. Ensure the vegetables are evenly coated.1 pound broccoli florets, 1 pint cherry tomatoes, halved, 1 red bell pepper, chopped into 1-inch pieces, 2 tablespoons olive oil, divided, Salt and freshly ground black pepper
- Place the coated chicken pieces on one side of the prepared baking sheet, ensuring they are in a single layer and not overcrowded. This allows them to crisp up properly.1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Arrange the seasoned vegetables on the other side of the baking sheet, also in a single layer.1 pound broccoli florets, 1 pint cherry tomatoes, halved, 1 red bell pepper, chopped into 1-inch pieces
- Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and golden brown, and the vegetables are tender and slightly caramelized. The exact cooking time may vary depending on the thickness of your chicken pieces and your oven.2 tablespoons olive oil, divided
- Once cooked, remove the sheet pan from the oven. Garnish with extra chopped parsley and a sprinkle of Parmesan cheese, if desired. Serve immediately.1/4 cup chopped fresh parsley, plus more for garnish, 1/2 cup grated Parmesan cheese, plus more for garnish