Easy Sheet Pan Parmesan Crusted Chicken Recipe with Roasted Veggies (One-Pan Dinner Idea)

As a busy mom and wife, I’m always on the lookout for quick, delicious meals that don’t require hours in the kitchen—or a mountain of dishes afterward.

This Sheet Pan Parmesan Crusted Chicken has become one of my go-to dinners. It’s simple enough for a weeknight but feels fancy enough for a special occasion. With just a few ingredients and one pan, I can have a flavorful, wholesome meal on the table that my family loves. Plus, you can easily swap the veggies for whatever you have on hand—because who has time for extra grocery runs?

What you’ll need for this recipe:

Proteins and Dairy

• Chicken breasts

• Parmesan cheese

• Eggs

Pantry Staples

• Breadcrumbs

• Garlic powder

• Salt

• Black pepper

• Olive oil

Vegetables

• Cherry tomatoes

• Broccoli, green beans, or zucchini (or another veggie of your choice)

Optional

• Lemon wedges for serving

This list makes it super easy to grab everything you’ll need without worrying about exact amounts until you’re ready to cook!

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Easy Sheet Pan Parmesan Crusted Chicken Recipe with Roasted Veggies (One-Pan Dinner Idea)

Yield 4

Author Kim Alexander

Prep time

10 Min

Cook time

27 Min

Total time

37 Min

Cook modePrevent screen from turning off

Ingredients

• 2 large chicken breasts, pounded to an even thickness
• 1/2 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs (seasoned or plain)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup cherry tomatoes
• 1-2 cups broccoli florets, green beans, or zucchini slices
• 2 tablespoons olive oil
• Lemon wedges, for serving (optional)

Instructions

1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it.
2. In a bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper.
3. Dip each chicken breast into the beaten eggs, then press into the Parmesan breadcrumb mixture until fully coated.
4. Place the coated chicken breasts on the sheet pan. Arrange the cherry tomatoes and your chosen vegetables (broccoli, green beans, or zucchini) around the chicken.
5. Drizzle the olive oil over the veggies and sprinkle with salt and pepper to taste.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Serve warm with a squeeze of lemon for extra flavor, if desired.

Notes

1. Pound the Chicken Evenly: For quicker and more even cooking, pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
2. Prevent Soggy Coating: To keep the crust crispy, pat the chicken dry with paper towels before dipping it into the egg wash.
3. Customize the Veggies: Don’t limit yourself to just one veggie—mix and match! Sweet potatoes, bell peppers, or Brussels sprouts are great additions.
4. Go for Fresh Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor than pre-shredded versions.
5. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer and check for an internal temperature of 165°F (74°C).
6. Broil for Extra Crispiness: If you like a golden, crispy topping, switch the oven to broil for the last 1-2 minutes, keeping a close eye to prevent burning.

Notes

• Meal Prep Tip: This dish reheats beautifully. Store leftovers in an airtight container and reheat in the oven or air fryer to keep the crust crispy.
• Make it Gluten-Free: Use gluten-free breadcrumbs or almond flour for the coating.
• Time Saver: Pre-cut veggies or buy pre-trimmed broccoli and green beans to cut down prep time.

Nutrition Facts

Calories

350

Fat

16 g

Sat. Fat

5 g

Carbs

15 g

Fiber

2 g

Net carbs

13 g

Sugar

3 g

Protein

35 g

Sodium

772 mg

Cholesterol

174 mg

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