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To make Parmesan Crusted Chicken Sheet Pan, you need a few key ingredients. These items create a tasty dish that is easy to prepare. Here’s what you will need: - 4 boneless, skinless chicken breasts - 1 cup freshly grated Parmesan cheese - 1 cup panko breadcrumbs - 2 teaspoons garlic powder - 1 teaspoon Italian seasoning - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - 2 tablespoons extra virgin olive oil - 1 lemon, zested and juiced - 1 cup cherry tomatoes, halved - 2 cups broccoli florets Each ingredient plays a role in building flavor and texture. The chicken breasts are the main protein. Parmesan cheese gives a rich, salty taste. Panko breadcrumbs add a nice crunch. Garlic powder, Italian seasoning, and smoked paprika bring warmth and depth. Olive oil helps everything brown nicely. Finally, lemon and veggies brighten up the dish, making it colorful and fresh. Now you are ready to gather your ingredients. Enjoy the process of cooking! {{ingredient_image_2}} First, set your oven to 400°F (200°C). This temperature helps the chicken cook evenly. Next, grab a large sheet pan and line it with parchment paper. This step makes cleanup easier and helps the food cook well. In a big bowl, mix together 1 cup of grated Parmesan cheese, 1 cup of panko breadcrumbs, 2 teaspoons of garlic powder, 1 teaspoon of Italian seasoning, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Stir until everything is well blended. Now, take your chicken breasts and pat them dry with paper towels. This is very important! A dry surface helps the crust stick better. Season both sides of the chicken with salt and freshly cracked black pepper. Drizzle 2 tablespoons of olive oil over the chicken, rubbing it in well for an even coat. Next, roll each chicken breast in the Parmesan mixture. Make sure to coat every side well, pressing the mix onto the chicken for a strong crust. Place the coated chicken in the center of your lined sheet pan. Now, add 1 cup of halved cherry tomatoes and 2 cups of broccoli florets around the chicken. Drizzle a bit of olive oil on the veggies and sprinkle them with salt, pepper, and some lemon zest for added freshness. Squeeze half a lemon over the chicken for a zesty flavor. Then, slide the sheet pan into your preheated oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The crust should look golden brown and crispy. The veggies will be tender and have a nice caramelized edge. Once done, take the pan out and let the chicken rest for a few minutes before slicing into it. Enjoy your delicious meal! To get that lovely crust, start by drying the chicken. Pat it with paper towels. This step helps the coating stick well. If the chicken is wet, it will not get crispy. Once dry, season both sides with salt and black pepper. Next, roll each chicken breast in the Parmesan mixture. Press down firmly to ensure the coating sticks. The more you press, the better the crust will be! You can boost the flavor with some extra seasonings. Try adding dried thyme or oregano to the breadcrumb mix. This simple change can make a big difference. You can also switch up the cheese. If you want a different taste, use Asiago or Manchego. These cheeses melt well and add unique flavors. For a bright touch, garnish your dish with chopped parsley. This adds color and freshness. You can also serve lemon wedges on the side. A squeeze of lemon enhances the flavors of the chicken and veggies. As for side dishes, consider serving with a simple green salad or mashed potatoes. These sides balance the meal and keep it light. Enjoy your delicious chicken! Pro Tips Pat the Chicken Dry: Ensure the chicken breasts are patted dry before seasoning to help achieve a crispy crust. Use Fresh Ingredients: Always opt for fresh Parmesan and vegetables for enhanced flavor and texture. Let it Rest: Allow the chicken to rest for a few minutes after baking to retain its juices and improve tenderness. Customize Veggies: Feel free to substitute or add other vegetables like bell peppers or zucchini for variety. {{image_4}} You can switch up the veggies in this dish. Try using bell peppers, zucchini, or asparagus. They all add great flavor and texture. Seasonal options work well, too. In summer, use fresh corn or green beans. In fall, consider squash or Brussels sprouts. If you want to use different meats, go for turkey or pork. They both work well with the Parmesan crust. For a plant-based option, try tofu or tempeh. Just press them to remove excess moisture, then coat them like chicken. Adding herbs can change the taste of your dish. Try fresh basil, parsley, or thyme for a fresh twist. You can also jazz it up with sauces or marinades. A splash of balsamic vinegar or a hint of mustard can add zest. Mix and match to find your favorite combination! To keep your leftovers fresh, use airtight containers. Glass containers work well. You can also use plastic ones with tight lids. Store the chicken and vegetables together or separately. It’s up to you! In the fridge, your Parmesan crusted chicken will last about three to four days. To freeze your dish, let it cool down first. Cut the chicken into pieces, if necessary. Wrap each piece in plastic wrap. Then place them in a freezer bag. Squeeze out as much air as possible. Your chicken can last up to three months in the freezer. When ready to eat, thaw the chicken overnight in the fridge. For reheating, place the chicken in the oven at 350°F (175°C) for about 15-20 minutes. This helps keep the crust crispy. Enjoy your meal again! Yes, you can use frozen chicken. However, you must thaw it first. The best way to thaw chicken is in the fridge overnight. If you need it faster, place the chicken in a sealed bag and submerge it in cold water for about an hour. Never thaw chicken at room temperature. This can lead to harmful bacteria growth. If you do not have panko, several options work well. You can use regular breadcrumbs, crushed crackers, or even cornflakes. Each option adds a different texture. If you want a gluten-free choice, try ground almonds or gluten-free breadcrumbs. These substitutes can still give you a nice crunch. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don't have a thermometer, look for visual signs. The chicken should be golden brown and the juices should run clear. Also, the meat should feel firm to the touch. If it’s still pink, it needs more time to cook. This blog post guided you through making a delicious Parmesan-crusted chicken. We covered the key ingredients, step-by-step instructions, and useful tips. Remember to dry the chicken for a perfect crust and explore different seasoning options for added flavor. You can easily switch ingredients or adjust for your taste. Proper storage ensures you enjoy leftovers, too. With these guidelines, you can create a dish that pleases anyone. Dive into your cooking adventure and enjoy each bite!

Parmesan Crusted Chicken Sheet Pan Delight

A delicious and easy sheet pan meal featuring chicken breasts coated in a crispy Parmesan crust, served with roasted cherry tomatoes and broccoli.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup freshly grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • to taste salt and freshly cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 piece lemon, zested and juiced
  • 1 cup cherry tomatoes, halved
  • 2 cups broccoli florets

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  • In a spacious mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, smoked paprika, along with the salt and pepper. Stir until all ingredients are evenly mixed.
  • Pat the chicken breasts dry using paper towels. Season both sides generously with salt and freshly cracked black pepper. Drizzle olive oil over the chicken, making sure to rub it in evenly.
  • Roll each chicken breast in the Parmesan breadcrumb mixture, ensuring they are thoroughly coated.
  • Place the coated chicken breasts in the center of the prepared sheet pan. Arrange the halved cherry tomatoes and broccoli florets around the chicken. Drizzle the vegetables lightly with olive oil, and season them with additional salt, pepper, and a sprinkle of lemon zest.
  • Squeeze the juice of half a lemon over the chicken breasts before placing the entire sheet pan into the preheated oven.
  • Bake for 25-30 minutes, or until the chicken achieves an internal temperature of 165°F (74°C), and the crust is golden brown and crispy.
  • Once done, carefully remove the sheet pan from the oven and let the chicken rest for a few minutes before slicing it into pieces.

Notes

For added flavor, garnish with freshly chopped parsley and lemon wedges before serving.
Keyword chicken, easy dinner, Parmesan, sheet pan