Hey y’all! If you’re searching for a meal that combines crispy textures with savory flavors and is easy enough for any night of the week, look no further! This Parmesan Crusted Chicken Sheet Pan Dinner is your answer. It’s loaded with flavor, requires minimal prep, and has a deliciously crunchy crust that’s hard to resist. Perfect for family dinners or a casual get-together with friends. Let’s get cooking!
Why You’ll Love This
- Quick and Easy: Ready in under an hour with minimal prep work.
- One-Pan Wonder: Less cleanup with a single sheet pan to wash.
- Flavor Explosion: Packed with cheesy, herby goodness that’s sure to satisfy.
- Healthy and Nutritious: Balanced with protein and veggies for a complete meal.
- Customizable: Easily adapt to suit your taste or dietary needs.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup melted butter
- 2 tablespoons olive oil
- 1 pound baby potatoes, halved
- 1 pound green beans, trimmed
Directions
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Mix the Coating
In a bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
Coat the Chicken
Brush the chicken breasts with melted butter, then press into the cheese mixture until well coated. Place them on the prepared sheet pan.
Prepare the Vegetables
Toss the baby potatoes and green beans with olive oil, salt, and pepper. Arrange them around the chicken on the sheet pan.
Bake to Perfection
Bake for 25-30 minutes, or until the chicken is golden and has an internal temperature of 165°F (74°C), and the vegetables are tender.
Notes
- For an extra crispy crust, broil the chicken for the last 2-3 minutes of baking. Learn more about broiling here.
- Ensure even cooking by cutting vegetables to similar sizes.
- Use a meat thermometer to check the doneness of the chicken. See how here.
Variations
- Spicy Twist: Add 1 teaspoon of cayenne pepper to the cheese mixture for a kick.
- Herb Delight: Try fresh herbs like thyme or rosemary instead of dried Italian seasoning.
- Vegetarian Option: Swap chicken for thick slices of eggplant or portobello mushrooms.
Required Equipment
- Baking sheet pan
- Mixing bowls
- Meat thermometer
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for best results.
Suggested Pairings
Serve this dish with a side of crusty bread or a fresh salad for a complete meal. A glass of chilled white wine pairs beautifully with the Parmesan flavors.
Pro Tips
- Pat the chicken dry before coating for better adhesion of the crust. More tips on proper chicken prep.
- For an even crispier crust, use a wire rack on the sheet pan.
- Let the chicken rest for a few minutes before serving to seal in juices.
FAQ
- Can I use chicken thighs instead of breasts? Yes, chicken thighs offer a richer flavor and can be used, but adjust cooking times as needed.
- What can I substitute for panko breadcrumbs? Regular breadcrumbs or crushed cornflakes can be used as a substitute.
- Is it okay to prepare this dish in advance? Yes, you can coat the chicken and prep the vegetables a few hours ahead, storing separately in the fridge until ready to bake.