Description
Welcome, food lovers! If you’re on the hunt for a quick and delicious dinner recipe, you’re in the right place. Today, we’re diving into a Parmesan Crusted Chicken Sheet Pan Dinner, a meal that’s not only crispy and flavorful but also incredibly easy to prepare. Whether you’re a busy parent or just someone looking for a fuss-free meal, this one-pan chicken recipe is about to become a household favorite.
Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts (cut into cutlets)
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 large egg (beaten)
For the Roasted Vegetables:
- 1 cup baby potatoes (halved)
- 1 cup broccoli florets
- 1 cup carrots (sliced)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
Instructions
Step1: Prepare the Chicken
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
- Dip each chicken cutlet into the beaten egg, then coat it in the breadcrumb mixture, pressing firmly.
- Place the breaded chicken on one side of the sheet pan.
Step2: Add the Vegetables
- In a separate bowl, toss the potatoes, broccoli, and carrots with olive oil, salt, pepper, and Italian seasoning.
- Spread the vegetables on the other side of the sheet pan.
Step3: Bake to Perfection
- Bake for 20-25 minutes, flipping the chicken halfway through, until golden and crispy.
- Ensure the chicken reaches an internal temperature of 165°F (74°C).
Step4: Serve and Enjoy
- Let the chicken rest for 5 minutes before serving.
- Pair with a squeeze of lemon juice or a side of garlic aioli for extra flavor!
Notes
- Use thin chicken cutlets for faster cooking.
- Toast the panko breadcrumbs in a dry pan for extra crispiness.
- Swap panko with crushed cornflakes for an even crunchier texture.