Parmesan Crusted Chicken Sheet Pan

$- 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 1/4 cup olive oil - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 1 teaspoon paprika - Salt and pepper to taste - 2 cups broccoli florets - 1 red bell pepper, chopped - 1 lemon (zest and juice) In this recipe, the main ingredients create a tasty and crunchy dish. The chicken breasts are the star, providing a juicy base. Grated Parmesan cheese adds rich flavor. Panko breadcrumbs give a delightful crunch. Olive oil helps the coating stick and adds moisture. The seasonings enhance the flavor. Garlic adds a robust taste, while Italian herbs bring aroma. Paprika gives a hint of warmth, and salt and pepper balance the flavors. For the veggies, broccoli florets add a pop of green and nutrition. Chopped red bell pepper adds sweetness and color. Fresh lemon juice and zest brighten the dish. This combination makes every bite enjoyable and delicious. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This heat helps the chicken get crispy. 2. Line a large baking sheet with parchment paper. It makes cleanup easy. 3. In a mixing bowl, combine: - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs - 1 teaspoon paprika - Salt and pepper to taste Mix until everything is well combined. 1. In a separate bowl, whisk together: - 1/4 cup olive oil - Zest of 1 lemon - Juice of 1 lemon This mixture adds great flavor to the chicken. 2. Dip each chicken breast in the olive oil mix. Let the excess oil drip off. 3. Coat the chicken in the Parmesan mixture. Press gently so it sticks well. 1. In the same bowl used for the breadcrumbs, toss: - 2 cups broccoli florets - 1 chopped red bell pepper Add a bit of olive oil, salt, and pepper. 2. Arrange the coated chicken on one side of the baking sheet. Spread the veggies on the other side. 3. Bake for 25-30 minutes. Check if the chicken is golden and cooked through. The internal temperature should reach 165°F (74°C). The veggies should be tender. - Achieving the perfect golden crust To get that nice golden crust, make sure to press the coating on the chicken. This helps the panko breadcrumbs and Parmesan stick well. A quick tip is to set your oven to the right temperature. I love 400°F (200°C) for a crispy finish. - Ensuring chicken remains tender To keep the chicken tender, don’t overcook it. Use a meat thermometer to check that it hits 165°F (74°C). Brining the chicken in a little saltwater for an hour before cooking works wonders too. It helps lock in moisture. - Garnishing suggestions A sprinkle of fresh parsley adds a lovely touch. You can also use lemon wedges. They not only look good but also add brightness to the dish. - Serving options for the dish Serve the chicken and veggies on a large platter. This makes it easy for everyone to help themselves. You can even add a side of rice or a fresh salad for a complete meal. - Overcooking the chicken Keep an eye on your chicken. If you let it cook too long, it can dry out. I recommend checking it a few minutes before the timer goes off. - Uneven vegetable cooking Cut your veggies evenly. Broccoli and bell peppers need to be about the same size. This way, they cook at the same rate. Toss them in oil and seasoning before spreading them out on the pan. Pro Tips Use Fresh Ingredients: Always opt for fresh chicken and vibrant vegetables to ensure maximum flavor and nutrition in your dish. Customize Your Coating: Feel free to add your favorite spices or herbs to the breadcrumb mixture for a personalized touch that enhances the flavor. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Let It Rest: Allow the chicken to rest for a few minutes after baking; this helps retain its juices, making it more tender and flavorful. {{image_2}} You can switch the cheese in this dish. Try using mozzarella or cheddar instead of Parmesan. Each cheese adds a unique flavor. You can also use regular breadcrumbs if panko is not available. They will still give a nice crunch but may not be as light and airy. If you want to change the veggies, use asparagus, green beans, or carrots. These also roast well in the oven. Seasonal veggies like zucchini or squash can add great taste too. They are fresh and vibrant during summer. To spice things up, add some cayenne pepper or garlic powder to the breadcrumb mix. This will give the chicken a nice kick. You can also use fresh herbs like rosemary or thyme for more flavor. These herbs work well with chicken and add a lovely aroma. To keep your Parmesan crusted chicken fresh, store leftovers in an airtight container. This helps maintain flavor and texture. You can safely refrigerate the dish for up to three days. If you want to enjoy it later, make sure to cool it down before sealing it. For longer storage, freezing is a great option. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. This prevents freezer burn. The dish can freeze well for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it in the oven at 350°F (175°C) for about 20 minutes, or until it's hot throughout. If you plan to use this dish for meal prep, portion the chicken and veggies into single servings. This makes it easy to grab a meal on busy days. You may store the chicken and veggies separately to keep the veggies crisp. You can mix and match with different sides throughout the week! Bake the Parmesan crusted chicken for 25 to 30 minutes at 400°F (200°C). Check for a golden crust and an internal temperature of 165°F (74°C). This ensures the chicken is safe to eat and juicy inside. Yes, you can use chicken thighs instead of breasts. Thighs have more fat, making them juicier. Adjust the baking time to about 30 to 35 minutes, as they may take a bit longer to cook. You can use regular breadcrumbs or crushed crackers. Both will still give a nice crunch. If you want a gluten-free option, try crushed cornflakes or ground nuts. To make this dish gluten-free, use gluten-free breadcrumbs instead of panko. Check your Parmesan cheese to ensure it’s gluten-free as well. This keeps the flavor while meeting dietary needs. Great side dishes include roasted vegetables, mashed potatoes, or a fresh salad. These sides balance the flavors and add color to your plate. Try a lemon vinaigrette for extra zing. This blog post covered a delicious Parmesan crusted chicken recipe. You learned about the key ingredients, including chicken, cheese, and veggies. I gave step-by-step instructions to follow for a tasty meal. You now have tips to create the perfect dish and avoid common errors. Try variations and storage tips to keep your meals fresh. Enjoy making this easy, flavorful recipe again and again. Happy cooking!$

Parmesan Crusted Chicken Sheet Pan

A delicious and easy sheet pan dinner featuring chicken breasts coated in Parmesan and breadcrumbs, served with roasted broccoli and red bell pepper.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 cloves garlic, minced
1 teaspoon dried Italian herbs (oregano, basil, thyme)
1 teaspoon paprika
to taste salt and pepper
0.25 cup olive oil
1 piece lemon, zested and juiced
2 cups broccoli florets
1 piece red bell pepper, chopped

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, minced garlic, dried Italian herbs, paprika, salt, and pepper. Mix well until all the dry ingredients are combined.
In a separate bowl, whisk together the olive oil, lemon zest, and lemon juice. This will add flavor to the chicken.
Dip each chicken breast into the olive oil mixture, allowing any excess to drip off. Then, coat the chicken in the Parmesan breadcrumb mixture, pressing gently to ensure the coating adheres well.
Arrange the coated chicken breasts on one side of the prepared sheet pan.
In the same bowl used for the breadcrumb mixture, toss the broccoli florets and chopped red bell pepper with a bit of olive oil, salt, and pepper, then spread them on the other side of the baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
Once cooked, remove the sheet pan from the oven and let it rest for a couple of minutes before serving.

Notes

Serve the chicken and vegetables on a large platter, garnished with fresh parsley and lemon wedges for an extra pop of color and freshness.

Keyword chicken, easy dinner, Parmesan, sheet pan