Parmesan Crusted Chicken Sheet Pan Dinner is the kind of meal that feels special without any fuss. It’s crunchy, golden chicken with tender roasted veggies, all cooked together on one pan. The prep is simple, the cleanup is quick, and the results taste like a cozy weeknight win.
If you’re craving a meal that’s balanced, flavorful, and reliable, this is it. You’ll get juicy chicken, crisp edges, and a savory Parmesan crust in every bite.
Why This Recipe Works
This recipe combines a seasoned Parmesan coating with a hot oven to create a crisp, flavorful crust that seals in moisture. Roasting everything on one pan keeps the process easy and the flavors cohesive.
The vegetables cook alongside the chicken, soaking up the garlicky, cheesy goodness. A short list of pantry ingredients delivers big flavor without extra steps. It’s a dependable method with a high success rate, even for beginners.
What You’ll Need
- Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds), pounded to even thickness
- Vegetables: 1 pound baby potatoes (halved), 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small red onion (wedges)
- Parmesan Coating: 1 cup finely grated Parmesan cheese, 1/2 cup panko breadcrumbs, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Wet Mix: 2 tablespoons Dijon mustard, 2 tablespoons mayonnaise (or Greek yogurt), 1 tablespoon olive oil
- For the Veggies: 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, pinch of red pepper flakes (optional)
- Finishing: Lemon wedges and chopped fresh parsley for serving
- Equipment: Large rimmed sheet pan, parchment paper (optional), meat mallet or rolling pin, mixing bowls
How to Make It
- Prep the pan and oven: Preheat the oven to 425°F (220°C).
Line a large rimmed sheet pan with parchment for easy cleanup.
- Even out the chicken: Place chicken breasts between two sheets of parchment or plastic wrap. Gently pound to about 3/4-inch thickness so they cook evenly.
- Mix the wet coating: In a small bowl, whisk together Dijon, mayonnaise, and olive oil until smooth. This helps the crust stick and keeps the chicken moist.
- Make the Parmesan crust: In another bowl, combine Parmesan, panko, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper.
Stir to blend.
- Season and dress the veggies: On the sheet pan, toss potatoes, broccoli, bell pepper, and red onion with olive oil, salt, pepper, and red pepper flakes. Spread into a single layer, leaving space for the chicken.
- Coat the chicken: Brush the wet mix over both sides of each chicken breast. Press each piece into the Parmesan mixture, coating both sides.
Place on the sheet pan, nestling among the vegetables.
- Roast: Bake for 18–22 minutes, rotating the pan halfway. The chicken is done when the internal temperature reaches 165°F and the crust is golden.
- Optional broil: For extra color, broil for 1–2 minutes at the end, watching closely to prevent burning.
- Rest and finish: Let the chicken rest for 5 minutes. Squeeze fresh lemon over the pan and sprinkle with parsley before serving.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: You can freeze cooked chicken for up to 2 months.
The veggies may lose texture, so freeze them only if needed.
- Reheat: Warm in a 350°F oven for 10–12 minutes until hot. For a quick option, use the microwave in short bursts, then crisp the chicken under the broiler for 1 minute.
- Meal prep tip: Slice the chicken for bowls or wraps and store separately from the veggies to keep the crust from softening.
Why This is Good for You
Parmesan adds protein and calcium while boosting flavor without heavy sauces. The chicken provides lean protein that keeps you satisfied.
Roasting vegetables preserves texture and nutrients while using minimal oil. Compared to breaded, deep-fried versions, this sheet pan method keeps the fat in check. It’s a balanced meal with protein, fiber, and complex carbs in one pan.
Common Mistakes to Avoid
- Skipping the pounding step: Uneven chicken leads to dry edges and undercooked centers.
Even thickness matters.
- Overcrowding the pan: Piled-up veggies will steam instead of roast. Use a large pan or two medium pans.
- Using shredded Parmesan: Finely grated Parmesan sticks better and crisps more evenly. Shredded strands can slide off.
- Under-seasoning: The crust and veggies both need salt and spices for balanced flavor.
- Baking too long: Watch for 165°F.
Overcooking dries out the chicken and darkens the crust.
- Skipping the rest: A quick 5-minute rest keeps the chicken juicy and the crust set.
Alternatives
- Protein swaps: Use chicken thighs (bone-in thighs need 30–35 minutes; add veggies halfway) or turkey cutlets. For fish, try cod or halibut and reduce cook time to 12–15 minutes.
- Veggie variations: Try asparagus, green beans, cauliflower, or zucchini. Add quick-cooking veggies in the last 10 minutes to avoid overcooking.
- Gluten-free: Swap panko for gluten-free breadcrumbs or crushed pork rinds.
Ensure your Dijon is gluten-free.
- Dairy-free: Use a dairy-free Parmesan-style cheese or a mix of fine almond flour and nutritional yeast for a savory crust.
- Flavor twists: Add lemon zest to the crust, swap Italian seasoning for Cajun spice, or stir a little honey into the wet mix for sweet-heat.
- Sauce ideas: Serve with a light garlic yogurt sauce, marinara, pesto, or a squeeze of lemon and a drizzle of olive oil.
FAQ
Can I use chicken tenders instead of breasts?
Yes. Chicken tenders cook faster—start checking at 12–14 minutes. Keep the coating light so it doesn’t overwhelm the smaller pieces.
How do I keep the crust from falling off?
Pat the chicken dry, use the wet mix as “glue,” and press the Parmesan mixture firmly onto both sides.
Don’t move the chicken around once it’s on the pan, and let it rest after baking.
What if I don’t have panko?
You can use regular breadcrumbs, crushed crackers, or even crushed cornflakes for extra crunch. Adjust salt if your substitute is salty.
Can I make this ahead?
Yes. Coat the chicken and prep the veggies up to 12 hours ahead.
Store separately in the fridge. Bake just before serving for the crispiest texture.
How do I know when the veggies are done?
They should be tender with browned edges. Potatoes are the slowest; if they’re large, cut them smaller or give them a 10-minute head start before adding the chicken.
Is mayonnaise necessary?
No.
You can use Greek yogurt or a bit more olive oil. Mayo adds richness and helps with browning, but the recipe works without it.
Can I air fry this?
Yes, in batches. Air fry the chicken at 400°F for 10–12 minutes, flipping halfway.
Cook vegetables separately until tender and crisp, shaking the basket as needed.
What’s the best Parmesan to use?
Use finely grated Parmigiano Reggiano if possible. Pre-grated is fine, but avoid the powdery shelf-stable kind—it won’t crisp as nicely.
Wrapping Up
This Parmesan Crusted Chicken Sheet Pan Dinner is crisp, juicy, and full of weeknight-friendly flavor. It’s simple to prep, easy to customize, and leaves you with just one pan to wash.
Keep it in your rotation for those nights when you want comfort and crisp edges without the hassle. A squeeze of lemon, a sprinkle of parsley, and dinner is done. Enjoy it as-is or make it your own with the swaps above.
