This Crispy Parmesan Crust Chicken Sheet Pan Dinner is a one-pan wonder, featuring juicy chicken with a golden, cheesy crust and a medley of perfectly roasted vegetables—all ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
4 boneless, skinless chicken breasts
½ cup all-purpose flour
2 eggs, beaten
¾ cup panko breadcrumbs
¼ cup traditional breadcrumbs
½ cup finely grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper, to taste
2 cups baby potatoes, halved
1 cup carrots, sliced
1 cup broccoli florets
1 red bell pepper, sliced
3 tbsp olive oil
Instructions
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Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
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Season chicken with salt and pepper.
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Set up three bowls: one with flour, one with beaten eggs, one with mixed breadcrumbs and Parmesan.
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Dredge chicken in flour, then egg, then breadcrumb mixture. Place on one side of sheet pan.
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Toss vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread on remaining side of pan.
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Bake for 25–30 minutes, flipping vegetables halfway.
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Broil for 2–3 minutes for extra crispiness, if desired.
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Let rest 5 minutes before serving