Parmesan Crusted Chicken Sheet Pan Dinner
A heartwarming meal featuring tender chicken and perfectly seasoned vegetables, all baked to crispy perfection on a single sheet pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups of broccoli florets
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels to ensure they crisp up beautifully in the oven.
- In a mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Dip each chicken breast into the breadcrumb mixture, pressing firmly to ensure an even coating. Place them on a greased sheet pan.
- Toss the broccoli florets and cherry tomatoes with olive oil, salt, and pepper. Arrange them around the chicken on the sheet pan.
- Slide the sheet pan into the preheated oven and bake for about 25 to 30 minutes or until the chicken is cooked through and the crust is golden brown.
- Once baked, let the chicken rest for 5 minutes. Serve hot alongside your roasted veggies and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg