One-Pan Parmesan Crusted Chicken Sheet Pan Dinner 🍗🥦

Introduction

If you’re looking for a dinner that’s crispy, cheesy, and fuss-free, this One-Pan Parmesan Crusted Chicken Sheet Pan Dinner is about to be your new favorite.

With juicy chicken coated in a crispy parmesan and breadcrumb crust, roasted alongside colorful veggies, this dish is the definition of weeknight comfort food. Not only does it save you time (everything bakes on one pan), but it also makes clean-up a breeze.

Fun fact: Google search data shows that “sheet pan dinners” have surged in popularity by over 70% in the past three years, making them one of the top trending family meal solutions.

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Ingredients List

For the Chicken

• 4 boneless, skinless chicken breasts (or thighs)
• 1 cup grated parmesan cheese
• 1 cup panko breadcrumbs (or Italian breadcrumbs)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• Salt & pepper to taste
• 2 large eggs, beaten
• 2 tablespoons olive oil

For the Vegetables

• 2 cups broccoli florets
• 2 cups baby carrots
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• Salt, pepper & Italian seasoning to taste

Optional Swaps:

• Use chicken tenders instead of breasts for quicker cooking.
• Sub zucchini with asparagus or green beans.
• Add potatoes for a heartier version.

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Timing

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes

Insight: Traditional fried parmesan chicken can take 45–50 minutes (plus frying mess), while this sheet pan method cuts cook time and uses 80% less oil.

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Step-by-Step Instructions

Step 1: Preheat & Prep

• Preheat oven to 400°F (200°C).
• Line a large baking sheet with parchment paper or lightly grease it.

Step 2: Coat the Chicken

• In one bowl, beat the eggs.
• In another bowl, combine parmesan, breadcrumbs, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper.
• Dip each chicken breast into the eggs, then coat in the parmesan-breadcrumb mixture. Press lightly so the crust sticks.

Step 3: Arrange on the Pan

• Place chicken breasts on one side of the sheet pan.
• Toss vegetables with olive oil, salt, pepper, and Italian seasoning. Spread evenly on the other side of the pan.

Step 4: Bake

• Bake for 25–30 minutes, flipping veggies halfway through, until chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Step 5: Serve

• Garnish with fresh parsley and extra parmesan.
• Serve hot with lemon wedges or marinara sauce for dipping.

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Nutritional Information (Per Serving – 4 servings)

• Calories: 420 kcal
• Protein: 38g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 5g
• Sodium: 710mg

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Healthier Alternatives for the Recipe

• Use whole wheat breadcrumbs for more fiber.
• Try almond flour instead of breadcrumbs for a low-carb, keto-friendly version.
• Swap chicken with salmon fillets for a seafood sheet pan dinner.
• Add extra veggies like Brussels sprouts or cauliflower for a nutrient boost.

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Serving Suggestions

• Serve over garlic butter pasta or creamy mashed potatoes.
• Pair with a light side salad for balance.
• Add warm crusty bread to soak up juices.
• For a Mediterranean twist, drizzle with tzatziki sauce.

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Common Mistakes to Avoid

• Overcrowding the pan: Prevents crispiness—use two pans if needed.
• Skipping parchment paper: Chicken crust may stick and break.
• Not preheating the oven: Reduces crispiness of the coating.
• Cutting chicken too thick: Thick cuts may undercook—pound breasts to even thickness.

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Storing Tips for the Recipe

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in an air fryer or oven at 350°F for 10 minutes to keep crust crispy.
• Freeze breaded chicken (before baking) for up to 2 months—bake straight from frozen at 400°F until cooked through.
• Store veggies separately if you want them to stay fresh and crisp.

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Conclusion

This One-Pan Parmesan Crusted Chicken Sheet Pan Dinner is the ultimate weeknight win—crispy chicken, roasted veggies, minimal mess, and maximum flavor. Perfect for busy families or meal prep, it’s a recipe you’ll come back to again and again.

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FAQs

Q1: Can I make this recipe gluten-free?
A1: Yes! Just use gluten-free breadcrumbs or almond flour.

Q2: Can I use chicken thighs instead of breasts?
A2: Absolutely—just adjust cooking time slightly (thighs may take 5 minutes longer).

Q3: Can I meal prep this recipe?
A3: Yes, bread the chicken ahead of time and refrigerate up to 24 hours before baking.

Q4: How do I make the crust extra crispy?
A4: Lightly spray the chicken with olive oil before baking.

Q5: What sauce goes best with this dish?
A5: Marinara, garlic aioli, or ranch dressing are all excellent options.