Parmesan Crusted Chicken with Roasted Vegetables

You know those nights when you just want dinner to be easy, delicious, and not leave you with a mountain of dishes? That’s exactly why I fell in love with this Parmesan Crusted Chicken Sheet Pan Dinner years ago. I still remember the first time I threw everything on one pan – the way the parmesan crust got golden and crispy while the veggies roasted to perfection underneath. It’s become my go-to “I’m tired but still want something amazing” meal. The best part? You probably have most of these ingredients in your kitchen right now. Trust me, once you try this combo of crunchy parmesan chicken and caramelized roasted veggies, you’ll be hooked just like I was!

Why You’ll Love This Parmesan Crusted Chicken Sheet Pan Dinner

Oh, where do I even start with why this recipe is a total game-changer? Let me count the ways:

• One pan magic – Dinner and cleanup done in a flash (my kind of cooking!)
• That crispy parmesan crust – It shatters beautifully with every bite
• Perfectly roasted veggies – They soak up all those delicious chicken juices
• Weeknight superhero – Ready in under 40 minutes start to finish
• No fancy skills needed – Just press, bake, and enjoy!

Seriously, it’s like getting restaurant-quality flavor with zero effort. My family goes wild for this every single time!

Ingredients for Parmesan Crusted Chicken Sheet Pan Dinner

Here’s everything you’ll need to make this crispy, cheesy masterpiece – and trust me, every ingredient plays a special role!

• 4 boneless, skinless chicken breasts (about 6 oz each – look for evenly sized ones so they cook at the same rate)
• 1 cup grated parmesan cheese (freshly grated preferred – that pre-shredded stuff just doesn’t melt the same way)
• 1/2 cup breadcrumbs (I like Italian-seasoned, but plain works too – panko gives extra crunch!)
• 1 tsp garlic powder (the secret flavor booster – don’t skip!)
• 1 tsp paprika (smoked paprika adds amazing depth if you have it)
• 2 cups broccoli florets (cut into bite-sized pieces – about 1 small crown)
• 2 cups baby potatoes, halved (those cute little red ones are my favorite)
• 2 tbsp olive oil (divided – we’ll use some for coating and some for drizzling)
• 1 tbsp fresh parsley, chopped (for that pretty green finish)

See? Nothing fancy – just good, simple ingredients that work magic together!

How to Make Parmesan Crusted Chicken Sheet Pan Dinner

Alright, let’s get down to business! This is where the magic happens – turning simple ingredients into a crispy, golden dinner that’ll have everyone asking for seconds. I’ve made this dozens of times, and here’s exactly how I get perfect results every time.

Step 1: Prep the Coating

First things first – grab a shallow dish (I use a pie plate because it’s the perfect size) and let’s make that amazing parmesan crust. Mix together the grated parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper. Give it a good stir with a fork to break up any clumps. The smell alone will make you hungry! Tip: If you’re feeling fancy, add a pinch of Italian seasoning or red pepper flakes for extra flavor.

Step 2: Coat the Chicken

Here’s where you’ll want to put some muscle into it! Brush each chicken breast with olive oil (both sides, please!), then press them firmly into the breadcrumb mixture. I mean really press – you want that coating to stick like glue! Flip and repeat until they’re completely covered. Pro tip: Let them sit for 5 minutes after coating – it helps the crust stay put during baking.

Step 3: Arrange and Bake

Now for the sheet pan symphony! Line your baking sheet with parchment paper (game-changer for cleanup) and arrange the coated chicken in the center. Scatter those halved potatoes and broccoli florets around – drizzle them with the remaining olive oil and a pinch of salt. Make sure nothing’s overcrowded – we want crispy, not steamed! Pop it in a preheated 400°F oven (middle rack position is perfect) for about 25 minutes. The chicken’s done when it hits 165°F inside (a meat thermometer is your best friend here), and the crust is golden brown. Finish with that fresh parsley for a pop of color!

Tips for Perfect Parmesan Crusted Chicken Sheet Pan Dinner

Listen, I’ve burned my fair share of sheet pan dinners before getting this recipe just right! Here are my hard-earned secrets:

• Parchment is your BFF – No sticking, no scrubbing, just easy cleanup
• Flip those veggies halfway – Gives them that perfect caramelized crunch on all sides
• Don’t crowd the pan – Leave space between pieces or everything steams instead of crisps
• Temp check! – 165°F at the thickest part means juicy, safe chicken every time
• Let it rest – 5 minutes post-bake = crust stays crisp instead of sliding off

Trust me, these little tricks make all the difference between “meh” and “WOW!”

Ingredient Substitutions & Notes

Life happens, and sometimes you gotta swap ingredients – no shame in that! Here’s how to adapt this recipe when your fridge isn’t cooperating:

• Breadcrumbs – Panko gives extra crunch, or crush up crackers in a pinch
• Veggies – Zucchini, bell peppers, or carrots work beautifully instead of broccoli
• Parmesan – Pecorino Romano makes a tasty substitute if you’re out of parmesan
• Chicken – Thighs work great too (just add 5 extra minutes cooking time)

The key is keeping the ratios similar – this recipe’s flexible enough to handle your creative twists!

Serving Suggestions for Parmesan Crusted Chicken Sheet Pan Dinner

Oh, let me tell you how I love to serve this beauty! That crispy chicken deserves some equally amazing sides. My family goes wild when I pair it with garlic bread (to soak up those delicious pan juices) or a simple arugula salad with lemon vinaigrette. Sometimes I’ll even whip up some quick roasted cherry tomatoes if we’re feeling fancy. The best part? Everything’s already on one pan, so sides can be as simple or elaborate as you want!

Storage and Reheating

Here’s the good news – leftovers taste almost as amazing as fresh! Store any extra chicken and veggies in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, skip the microwave (unless you like soggy crust – yuck!). Instead, pop everything back on a sheet pan at 350°F for about 10 minutes to revive that perfect crispiness. That crust comes back to life beautifully!

Nutritional Information

Here’s the scoop on what you’re eating (because I know you’re curious!): Each serving clocks in around 420 calories with 38g protein. Remember, these are estimates – your actual numbers might dance a bit depending on your exact ingredients. The cheese and olive oil bring most of the fat (18g per serving), while those smart veggie choices keep carbs reasonable at 25g. Not bad for such a satisfying meal!

FAQs About Parmesan Crusted Chicken Sheet Pan Dinner

I’ve gotten so many great questions about this recipe over the years – let me answer the ones that pop up most often!

Can I use chicken thighs instead of breasts?
Absolutely! Thighs work wonderfully and stay super juicy. Just add about 5 extra minutes to the cooking time since they’re thicker. The crust gets extra crispy on thighs too – one of my favorite variations!

How do I prevent a soggy crust?
Three secrets: 1) Really press that coating on firmly, 2) Don’t overcrowd the pan (give each piece breathing room), and 3) Use parchment paper to prevent steaming. Oh, and let the chicken rest after baking – that crust firms up perfectly!

Can I prep this ahead of time?
You bet! Coat the chicken up to 4 hours before baking (keep it refrigerated). The veggies are best prepped fresh though – they get watery if cut too early.

What’s the best way to reheat leftovers?
That crispy crust deserves the oven treatment! 350°F for about 10 minutes brings it back to life. Microwaving makes it soggy – trust me, I learned the hard way!

Try this recipe tonight and share your results! Snap a pic of that golden crust and tag me – I love seeing your kitchen creations!

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