Description
A delicious and easy Parmesan Crusted Chicken Sheet Pan Dinner that combines juicy chicken breasts with crispy Parmesan crust and vibrant roasted vegetables.
Ingredients
- Chicken breasts: 4 pieces (about 1.5 lbs or 680 g)
- Parmesan cheese: 1 cup, grated
- Breadcrumbs: 1 cup (preferably panko)
- Garlic powder: 1 teaspoon
- Olive oil: 3 tablespoons (plus more for drizzling)
- Asparagus: 1 bunch (about 1 lb or 450 g), trimmed
- Cherry tomatoes: 1 pint (about 2 cups or 300 g)
- Salt and pepper: to taste
Instructions
- Prep the chicken by patting it dry and drizzling olive oil over each breast.
- Prepare the vegetables by tossing asparagus and cherry tomatoes with olive oil, salt, and pepper.
- Make the Parmesan crust by mixing grated Parmesan, breadcrumbs, garlic powder, salt, and pepper in a shallow dish.
- Assemble the sheet pan with chicken on one side and vegetables on the other.
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until chicken reaches 165°F (75°C).
- Let it rest for a few minutes before serving with fresh parsley and optional sides.
Notes
- Optional ingredients include Italian seasoning, fresh parsley, and lemon zest.
- Common mistakes to avoid include not drying the chicken and overcrowding the pan.
- Variations can include using different proteins or seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Parmesan Crusted Chicken, Sheet Pan Dinner, Easy Dinner Recipe