Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a quick and delicious meal featuring tender, juicy chicken breasts coated in a flavorful Parmesan crust, roasted alongside a medley of fresh vegetables. Perfect for a hassle-free weeknight dinner, this recipe combines protein and veggies on one pan for an easy cleanup and balanced meal.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Vegetables
- 4 cups mixed vegetables (e.g., broccoli, bell peppers, carrots)
- Olive oil for drizzling
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting.
- Prepare the chicken: Pat the chicken breasts dry thoroughly with paper towels to help the seasoning stick and achieve a crispy crust.
- Season the chicken: Drizzle olive oil over both sides of the chicken breasts, then evenly season with salt, black pepper, and garlic powder.
- Coat with Parmesan: In a bowl, mix the Parmesan cheese with a little extra garlic powder if desired. Press this mixture onto each chicken breast to form a flavorful crust.
- Prepare the vegetables: Chop the mixed vegetables into bite-sized pieces and arrange them around the chicken on a sheet pan. Drizzle the vegetables lightly with olive oil to aid roasting.
- Bake the dinner: Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the Parmesan crust is golden brown. The vegetables should be tender and slightly caramelized.
Notes
- Use a meat thermometer to check the chicken’s internal temperature for perfect doneness.
- Feel free to swap in your favorite veggies such as zucchini, cauliflower, or cherry tomatoes.
- For extra crispiness, broil the chicken for the last 2 minutes of baking but watch carefully to avoid burning.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
