Parmesan Crusted Chicken Sheet Pan Dinner Recipe
If you’re searching for an easy, healthy, and delicious dinner option for your family, look no further than this Parmesan Crusted Chicken Sheet Pan Dinner. This dish is perfect for busy weeknights, as it requires minimal prep and time in the kitchen. You can easily make this dish nutritious and satisfying, with scrumptious flavors that the entire family will love.
Why You’ll Love This Casserole
This Parmesan Crusted Chicken is a fantastic combination of flavors and textures. The crispy, cheesy topping pairs beautifully with the juicy chicken and roasted vegetables. It’s not just delicious, though. This meal supports health and wellness with whole ingredients and offers a complete dinner on one sheet pan, meaning less clean-up for you.
Additionally, it’s adaptable! You can customize the vegetables based on seasonal availability or family preferences, making it versatile for any time of year. Not to mention, the leftovers (if any!) taste even better the next day, making it a win-win for lunch or dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- 1/4 cup olive oil
- 2 cups asparagus, trimmed
- 2 cups cherry tomatoes, halved
- Fresh parsley for garnish (optional)
Directions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Prepare the chicken: Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, and garlic powder.
- Make the crust mixture: In a shallow dish, combine panko breadcrumbs, Parmesan cheese, dried Italian herbs, and a pinch of salt. Pour in the olive oil and mix until the crumbs are evenly coated.
- Coat the chicken: Dip each chicken breast into the breadcrumb mixture, pressing down gently to ensure an even coating. Place the chicken breasts on one side of the prepared sheet pan.
- Prepare the vegetables: In a bowl, toss the asparagus and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Arrange the vegetables on the other side of the sheet pan.
- Bake: Place the sheet pan in the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Broil for crispiness: For an extra crispy topping, switch the oven to broil for the last 2-3 minutes of cooking—watch carefully to avoid burning!
- Serve: Garnish with fresh parsley if desired. Enjoy your delicious and healthy Parmesan Crusted Chicken Sheet Pan Dinner!
Tips for Success
- Marinate for flavor: For an extra flavor boost, consider marinating the chicken in some olive oil, lemon juice, and herbs for a few hours before cooking.
- Veggie variations: Feel free to swap out or add any vegetables, such as bell peppers, zucchini, or Brussels sprouts, according to your family’s taste.
- Prep ahead: You can prepare both the chicken and vegetables ahead of time, storing them covered in the refrigerator until ready to bake.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through, ensuring the chicken remains moist.
Nutritional Highlights
This sheet pan dinner is packed with protein from the chicken and vitamins from the nutritious vegetables. It’s a low carb meal that is also gluten-free if you choose to substitute the breadcrumbs with a gluten-free version.
You might also enjoy exploring other quick and easy meals, such as easy sheet pan dinners, or check out these delicious healthy meals that can be prepared with minimal fuss.
For additional ideas, consider trying our healthy family dinner recipes that everyone will love.
Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients
Chicken and crust ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup panko breadcrumbs Gluten-free version can be used for gluten-free option.
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- to taste Salt and pepper
- 1/4 cup olive oil For both chicken coating and vegetables.
Vegetables
- 2 cups asparagus, trimmed
- 2 cups cherry tomatoes, halved
- optional Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, and garlic powder.
- In a shallow dish, combine panko breadcrumbs, Parmesan cheese, dried Italian herbs, and a pinch of salt. Pour in the olive oil and mix until the crumbs are evenly coated.
- Dip each chicken breast into the breadcrumb mixture, pressing down gently to ensure an even coating. Place the chicken breasts on one side of the prepared sheet pan.
- In a bowl, toss the asparagus and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Arrange the vegetables on the other side of the sheet pan.
Cooking
- Place the sheet pan in the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- For an extra crispy topping, switch the oven to broil for the last 2-3 minutes of cooking—watch carefully to avoid burning!
Serving
- Garnish with fresh parsley if desired and enjoy your delicious and healthy Parmesan Crusted Chicken Sheet Pan Dinner!
Notes
Conclusion
This Parmesan Crusted Chicken Sheet Pan Dinner embodies simplicity without sacrificing flavor. Whether you’re looking to impress guests or just want a cozy family meal, this recipe is sure to become a staple in your meal planning.
Embrace the ease and satisfaction of meals made on a single sheet pan, allowing you to spend less time in the kitchen and more time with your loved ones. Enjoy cooking!