Parmesan Crusted Chicken Sheet Pan
This Parmesan Crusted Chicken Sheet Pan dish is an easy, flavorful meal featuring juicy chicken breasts coated with a crispy Parmesan crust, baked alongside fresh vegetables for a complete dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko bread crumbs
- 2 teaspoons garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 2 tablespoons olive oil
- 1 lemon, sliced
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- In a shallow bowl, whisk together the eggs and olive oil.
- In another shallow bowl, combine Parmesan cheese, panko bread crumbs, garlic powder, Italian seasoning, salt, and pepper.
- Dip each chicken breast first into the egg mixture, allowing excess to drip off, then coat thoroughly in the Parmesan mixture. Place on the prepared sheet pan.
- Arrange broccoli florets, cherry tomatoes, and lemon slices around the chicken on the sheet pan.
- Sprinkle crushed red pepper flakes over the vegetables if using.
- Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown. Vegetables should be tender.
- Serve immediately, squeezing fresh lemon juice over the chicken and veggies if desired.
Notes
For extra crispiness, broil the chicken for 1-2 minutes at the end of baking, but watch carefully to avoid burning. Serve with a side of garlic mashed potatoes or a fresh green salad.