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
Scale
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
