If you’re looking for a dinner that combines crispy, cheesy chicken with colorful veggies—all in one pan with minimal cleanup—let me introduce you to my absolute favorite Parmesan Crusted Chicken Sheet Pan. This recipe transforms simple kitchen staples into a golden, flavor-packed meal that’s as easy as it is impressive. The crisp Parmesan coating seals in juicy chicken beneath, while potatoes and carrots roast to tender perfection beside it. Best of all, everything cooks together in under an hour, making this a dream-come-true for busy weeknights or relaxed Sunday suppers alike.
Ingredients You’ll Need
At the heart of every Parmesan Crusted Chicken Sheet Pan are a handful of humble ingredients—each one playing a starring role in texture, color, or taste. From creamy mayo for luscious coating to that signature Parmesan crunch, you’ll be amazed at how these kitchen basics shine together. Here’s what you need (along with my favorite tips for each!):
- Chicken breasts or thighs: Go for boneless, skinless pieces—they cook evenly and soak up all that flavor while keeping things juicy.
- Mayonnaise: This sounds unusual, but it keeps the chicken super moist and helps the seasonings and crunchy coating stick beautifully.
- Garlic powder: Just a teaspoon adds a subtle warmth and depth; feel free to bump it up if you love garlic.
- Italian seasoning: Adds that classic herby note that pairs perfectly with chicken and Parmesan—try to use a good-quality blend.
- Parmesan cheese: The secret to that nutty, crispy crust—grate it fresh if you can for the best melt and flavor.
- Panko breadcrumbs: These Japanese-style crumbs create an airy, extra-crunchy exterior that regular breadcrumbs simply can’t match.
- Salt and black pepper: Measured to taste for balanced flavor; don’t skip the seasoning, especially on the chicken.
- Baby potatoes: Halved so they cook quickly and become tender inside with perfectly roasted edges.
- Baby carrots or sliced carrots: These bring sweetness and color—a cheerful contrast to the golden chicken.
- Olive oil: Helps those veggies caramelize and get that irresistible roasted look and taste.
- Dried thyme or rosemary: Just a little dried herb brings so much cozy, earthy flavor to the vegetable side of your sheet pan.
How to Make Parmesan Crusted Chicken Sheet Pan
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 425°F (220°C) and lining a large sheet pan with parchment paper or lightly greasing it. This not only prevents sticking (and dreaded scrubbing later!) but also makes sliding the chicken and veggies onto your plate an absolute breeze. Gather all your ingredients, wash those veggies, and get set up—you’ll be amazed at how quickly things come together once you start.
Step 2: Make Your Flavorful Coatings
In a small bowl, stir together mayo, garlic powder, and Italian seasoning. This creamy trio becomes the bed for your crust, sticking perfectly to each chicken piece. In a separate shallow bowl, mix together the grated Parmesan cheese and crunchy panko breadcrumbs—this combo is what turns your chicken into pure, golden bliss once baked.
Step 3: Season, Slather, and Crust the Chicken
Pat each chicken breast or thigh dry with paper towels and season both sides with salt and pepper. Spread a generous but even layer of your mayo mixture onto the top of each piece. Next, press the mayo-coated side firmly down into the Parmesan-panko mixture; this helps the crust really stick and form that classic, craggly exterior everyone loves in Parmesan Crusted Chicken Sheet Pan recipes.
Step 4: Toss and Arrange the Vegetables
Now for the veggies: in a big bowl, toss the potatoes and carrots with olive oil, salt, pepper, and your dried thyme or rosemary. Once they’re all glistening and herby, arrange them on one side of your prepared pan. Nestle your crusted chicken pieces (crust side up, of course) on the other side—make sure there’s a little breathing room so the heat can work its roasting magic.
Step 5: Bake to Golden Perfection
Slide your loaded sheet pan into the hot oven and bake for 25–30 minutes. Chicken should be golden-brown with a crisp top, and a thermometer inserted in the thickest part should read 165°F. Potatoes and carrots should be fork-tender and caramelized in spots. For an extra crunch, broil everything for 1–2 minutes at the end—you won’t believe how stunning and inviting your Parmesan Crusted Chicken Sheet Pan looks right out of the oven!
How to Serve Parmesan Crusted Chicken Sheet Pan
Garnishes
A shower of fresh chopped parsley or basil adds a burst of color and a little herby spark on top of the warm crust. For extra zing, a wedge of lemon on the side is always welcome—the juice brightens up every bite of chicken and veggies.
Side Dishes
Truth be told, this meal is nearly a complete plate all on its own thanks to hearty veggies and protein-rich chicken. But you can never go wrong with a simple arugula salad, buttered green beans, or a warm loaf of crusty bread to soak up all the savory juices that collect on the pan.
Creative Ways to Present
For a fun family style dinner, bring the entire Parmesan Crusted Chicken Sheet Pan straight to the table for guests to serve themselves. Or, slice the chicken and layer it over the roasted vegetables in wide shallow bowls for a modern, bistro-style vibe. It also makes a fantastic meal prep option—portion leftovers into containers for grab-and-go lunches all week.
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Crusted Chicken Sheet Pan keeps beautifully in the fridge. Simply transfer cooled chicken and veggies to airtight containers and store for up to 4 days, making it a lifesaver for busy weeknight dinners or easy next-day lunches.
Freezing
If you want to freeze, let the chicken and vegetables cool completely first. Wrap them individually or pack into containers, then freeze for up to a month. Keep in mind the crust will lose a bit of crispness after thawing, but the flavors stay delicious.
Reheating
For the best texture, reheat leftovers in the oven at 375°F until warmed through and the coating crisps back up—usually about 10 minutes. The air fryer also works wonders for restoring crunch. If you’re in a hurry, a minute or two in the microwave will do, though the crust will be softer.
FAQs
Can I use chicken thighs instead of breasts for this Parmesan Crusted Chicken Sheet Pan?
Absolutely! Chicken thighs come out even juicier and are slightly more forgiving if you tend to overbake chicken breasts. Just be sure they’re boneless and skinless, and check for doneness at the 25-minute mark since every oven is different.
What vegetables can I substitute or add?
Feel free to swap potatoes and carrots for other favorites like zucchini, bell peppers, green beans, or Brussels sprouts. Just keep veggie pieces about the same size so they roast evenly, and remember that quicker-cooking vegetables should be added halfway through baking.
How do I make this Parmesan Crusted Chicken Sheet Pan gluten-free?
Just use gluten-free panko or another crunchy gluten-free breadcrumb substitute, and you’re set! Double-check your Parmesan cheese and spice blends if you’re sensitive to hidden sources of gluten.
Can I prep the chicken in advance?
Yes! You can coat the chicken with mayo and breadcrumbs up to a day ahead and refrigerate on the sheet pan, covered. When ready to bake, add the veggies, and everything goes straight into the oven—perfect for make-ahead entertaining.
How do I tell when the chicken is cooked through?
The surest way is to use a meat thermometer in the thickest part—the internal temperature should reach 165°F. If you don’t have a thermometer, slice into the center of a piece; the juices should run clear and the flesh should be opaque with no pink in the middle.
Final Thoughts
I can’t wait for you to try this Parmesan Crusted Chicken Sheet Pan—it’s one of those dishes that never fails to impress and always disappears fast! Whether you’re serving it for a laid-back family dinner or prepping for lunches in advance, I’m confident it’ll become a regular in your kitchen too.
Print
Parmesan Crusted Chicken Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Parmesan Crusted Chicken Sheet Pan recipe is a quick and easy one-pan meal that combines juicy chicken with a crispy Parmesan crust, served alongside tender roasted vegetables. Perfect for a simple and delicious weeknight dinner.
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts or thighs
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- Salt and black pepper to taste
For the vegetables:
- 2 cups baby potatoes, halved
- 1 cup baby carrots or sliced carrots
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme or rosemary
Instructions
- Preheat oven: Preheat oven to 425°F (220°C) and prepare a large sheet pan with parchment paper or grease.
- Prepare chicken: Mix mayonnaise, garlic powder, and Italian seasoning. Coat chicken with mixture, then press into Parmesan-panko blend.
- Prepare vegetables: Toss potatoes and carrots with oil, salt, pepper, and herbs.
- Arrange: Place vegetables on one side of the sheet pan and chicken on the other, crust side up.
- Bake: Bake for 25–30 minutes until chicken is cooked through and vegetables are tender. Broil for extra crispiness.
- Serve: Enjoy hot!
Notes
- You can use green beans or zucchini instead of carrots for a quicker cooking time.
- This meal is great for meal prep and reheats well in the oven or air fryer.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
