Description
A simple, tasty sheet pan dinner featuring crispy Parmesan crusted chicken and roasted vegetables, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 pieces small to medium chicken breasts (or 6 to 8 tenderloins)
- 3/4 cup finely grated Parmesan cheese (the finer it is, the crispier it sticks)
- 1/2 cup panko bread crumbs (for extra crunch)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- to taste salt and pepper
- 2 tbsp mayo (or 1 beaten egg)
For the Vegetables
- 1-2 tbsp olive oil (for tossing vegetables)
- broccoli florets, green beans, bell peppers, zucchini, or baby carrots (for roasting)
Optional Finish
- lemon wedges
- chopped parsley
- extra Parmesan
Instructions
Preparation
- Preheat your oven to 425°F. Line your sheet pan with parchment.
- Pat the chicken dry with paper towels to remove excess moisture.
- In a bowl, combine the Parmesan, panko, garlic powder, Italian seasoning, paprika, and a pinch of salt and pepper.
- In a separate small bowl, mix your mayo or beat your egg.
- Brush a thin layer of mayo over the top of each piece of chicken, then press the Parmesan mixture on firmly.
Roasting
- Toss your veggies with olive oil, salt, and pepper directly on the pan.
- Push the veggies to the sides and place the chicken in the center.
- Roast everything together for about 18 to 22 minutes, depending on thickness; aim for 165°F in the thickest part.
- For extra browning, broil for 1 to 2 minutes at the end, keeping a close watch.
Notes
For best results, dry the chicken thoroughly and avoid overcrowding the pan to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American