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A full sheet pan dinner featuring Parmesan crusted chicken with vegetables

Parmesan Crusted Chicken Sheet Pan Dinner

This easy Parmesan Crusted Chicken Sheet Pan Dinner features juicy chicken breasts coated in a savory Parmesan-Panko mixture, roasted alongside a colorful medley of vegetables for a complete and delicious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • oven
  • large rimmed baking sheet
  • parchment paper
  • shallow dish or plate
  • large bowl

Ingredients
  

Main Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tsp garlic powder divided
  • 1 tsp onion powder divided
  • 1 tsp dried Italian seasoning divided
  • 3 tbsp olive oil divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Vegetables

  • 4 cups broccoli florets fresh or thawed frozen
  • 2 large bell peppers any color, cored and cut into 1-inch pieces
  • 1 small red onion cut into wedges or thick slices
  • 1 pint cherry tomatoes left whole
  • Fresh parsley finely chopped, for garnish

Instructions
 

Preparation

  • Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  • Combine Parmesan, panko, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow dish.

Cooking

  • Drizzle chicken with 1 tbsp olive oil, then dredge in the Parmesan breadcrumb mixture, coating evenly.
  • Place coated chicken on one side of the prepared baking sheet, leaving space between pieces.
  • In a large bowl, toss broccoli, bell peppers, and red onion with 2 tbsp olive oil, remaining garlic powder, Italian seasoning, 1/4 tsp salt, and a pinch of black pepper.
  • Spread seasoned vegetables on the other side of the baking sheet in a single layer.
  • Roast for 15 minutes in the preheated oven.
  • Remove from oven, add cherry tomatoes to the vegetables, and continue roasting for 10-15 minutes until chicken is cooked through (165°F/74°C) and vegetables are tender-crisp.

Serving

  • Remove from oven, garnish with fresh parsley, and serve immediately.

Notes

For extra flavor, you can marinate the chicken in a little olive oil and herbs for 30 minutes before coating. Adjust spice levels to your preference. Ensure vegetables are in a single layer for optimal roasting. Chicken should reach an internal temperature of 165°F (74°C) for safe consumption.