This easy sheet pan dinner combines crispy Parmesan-crusted chicken with perfectly roasted vegetables for a complete meal with minimal cleanup. It’s become my go-to recipe for busy weeknights when I want something delicious but don’t want to spend hours in the kitchen.
Ingredients & Equipment
For the Chicken:
- 4 chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 2 eggs, beaten
- Salt and pepper to taste
For the Vegetables:
- 1 lb baby potatoes, halved
- 1 lb broccoli florets
- 2 bell peppers, chunked
- 1 red onion, wedged
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
Equipment Needed:
- Large sheet pan
- Parchment paper
- Shallow dishes for breading
- Mixing bowls
- Measuring cups/spoons
- Sharp knife
- Cutting board
Step-by-Step Instructions
- Prep (10 minutes)
- Preheat oven to 400°F
- Line sheet pan with parchment
- Cut vegetables
- Set up breading station
- Season Vegetables (5 minutes)
- Toss vegetables with oil
- Add seasonings
- Arrange on 2/3 of sheet pan
- Bread Chicken (10 minutes)
- Mix Parmesan, panko, and seasonings
- Dip chicken in egg
- Coat in Parmesan mixture
- Place on remaining pan space
- Bake (30 minutes)
- Bake 20 minutes
- Check vegetables
- Continue until chicken reaches 165°F
- Broil 2-3 minutes if needed for color
Pro Tips
- Cut vegetables uniformly for even cooking
- Don’t crowd the pan
- Pat chicken dry before breading
- Use freshly grated Parmesan
- Flip vegetables halfway through
Variations
Vegetable Options:
- Brussels sprouts
- Carrots
- Green beans
- Sweet potatoes
- Cauliflower
Seasoning Variations:
- Ranch seasoning
- Taco seasoning
- Greek seasoning
- Cajun spices
Cheese Options:
- Romano
- Asiago
- Italian cheese blend
- Add herbs to coating
Make-Ahead & Storage
Prep Ahead:
- Cut vegetables
- Mix breading
- Store separately
Storage:
- Refrigerate up to 3 days
- Best reheated in oven
- Store in airtight container
Troubleshooting
Problem: Soggy Coating
- Pat chicken very dry
- Don’t overcrowd pan
- Use convection if available
- Broil at end if needed
Problem: Uneven Cooking
- Cut vegetables same size
- Rotate pan halfway
- Check temperature in multiple spots
FAQs
Can I use chicken thighs?
Yes, adjust cooking time accordingly.
How to prevent vegetables from burning?
Cut larger, toss with enough oil, rotate pan.
Can I make this gluten-free?
Use gluten-free panko and check seasonings.
What if my pan is too small?
Use two pans rather than overcrowding.
This sheet pan dinner is all about timing and organization. The key is cutting vegetables uniformly and not overcrowding the pan. Remember to check chicken temperature and adjust cooking time as needed. Once you master the basic version, feel free to experiment with different vegetable combinations and seasonings!
