PARMESAN CRUSTED CHICKEN SHEET PAN DINNER
Parmesan Crusted Chicken Sheet Pan Dinner is an easy, all-in-one meal that combines juicy chicken with crispy Parmesan crust and a mix of roasted vegetables. Perfect for a quick weeknight dinner with minimal cleanup!
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs preferably panko
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoon olive oil
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 cup cherry tomatoes halved
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, mix Parmesan cheese, breadcrumbs, garlic powder, oregano, salt, and pepper.
- Coat each chicken breast with olive oil, then dip into the Parmesan mixture, pressing lightly to coat both sides.
- Arrange the chicken breasts on a baking sheet lined with parchment paper or foil.
- In a separate bowl, toss the baby carrots, broccoli florets, and cherry tomatoes with olive oil, salt, and pepper.
- Arrange the vegetables around the chicken on the sheet pan.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- You can add other vegetables like bell peppers or zucchini, depending on your preference.
- Make sure to not overcook the chicken; use a meat thermometer for accuracy.
- If you like a crispier crust, broil the chicken for the last 2-3 minutes of cooking.
- This dish can be stored in the fridge for up to 3 days and reheated easily.
- Serve with a side of rice or mashed potatoes for a more filling meal.