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Parmesan Crusted Sheet Pan Chicken

A crispy parmesan crusted chicken dinner with roasted vegetables all made on one easy sheet pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs
  • 1/2 cup freshly grated parmesan
  • 1/2 cup breadcrumbs panko works best
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp mayonnaise
  • salt and pepper to taste
  • 2 cups broccoli florets or green beans
  • olive oil for vegetables

Equipment

  • Sheet pan
  • parchment paper
  • mixing bowl

Method
 

  1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
  2. Mix parmesan, breadcrumbs, garlic powder, and Italian seasoning in a shallow bowl.
  3. Brush the chicken with mayonnaise.
  4. Press the chicken into the parmesan mixture to coat evenly.
  5. Place coated chicken on one side of the sheet pan.
  6. Toss broccoli florets or green beans with olive oil, salt, and pepper.
  7. Spread vegetables on the other side of the sheet pan.
  8. Roast for 22 to 25 minutes until the chicken reaches 165°F internally and the crust is golden brown.
  9. Serve immediately.

Notes

Thin-cut chicken breasts can reduce bake time to 18 to 20 minutes. Broccoli, green beans, or zucchini all work well as sheet pan vegetables. Store leftovers refrigerated for up to 3 days and reheat in the oven or air fryer for best texture.