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Parmesan Crusted Chicken Sheet Pan

A delicious and easy one-pan meal featuring crispy Parmesan-coated chicken, roasted potatoes, and broccoli, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts Choose organic or free-range for better flavor.
  • 1 cup grated Parmesan cheese Freshly grated is recommended for an extra kick.
  • 1 cup breadcrumbs Panko adds more crunch—try it if you haven’t!
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil Extra virgin for a wonderful flavor.
For the Vegetables
  • 1 pound baby potatoes Yellow or red for buttery goodness.
  • 2 cups broccoli florets Fresh is best; frozen will work in a pinch.
  • 1 tablespoon olive oil For the veggies—ever so vital!
  • to taste salt and pepper To season the vegetables.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). A hot oven is crucial for that crispy exterior on the chicken!
  2. Place the baby potatoes on one half of a large sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper to taste. Toss them lightly to coat in the oil.
  3. Bake the potatoes in the preheated oven for 15 minutes.
  4. Meanwhile, in a shallow dish, mix together Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper.
  5. Take each chicken breast and coat it in the Parmesan mixture, pressing it onto the chicken to ensure it adheres well. Place the coated chicken breasts on the other half of the sheet pan.
  6. Drizzle the coated chicken with 2 tablespoons of olive oil.
  7. After 15 minutes, remove the sheet pan from the oven and add the broccoli florets to the pan. Drizzle with 1 tablespoon of olive oil and season with more salt and pepper. Toss to combine.
  8. Return the sheet pan to the oven and bake everything for an additional 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the potatoes are perfectly tender.
  9. Once done, take the sheet pan out of the oven and let it rest for a few minutes.
  10. Serve your Parmesan crusted chicken alongside the roasted baby potatoes and broccoli.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat the chicken in the oven at 350°F for about 10-15 minutes to bring back the crunch. Prep your chicken and vegetables ahead of time for convenience.