If you’re looking for a simple, one-pan meal that’s crispy, cheesy, and full of flavor, this Parmesan Crusted Chicken Sheet Pan Dinner is your next go-to recipe. Juicy chicken breasts coated in a golden Parmesan crust roast alongside seasoned vegetables—all on a single pan for easy cleanup and delicious results.
Perfect for busy weeknights, meal prep, or when you want a healthy, balanced dinner without the fuss.
Why You’ll Love This Sheet Pan Meal
✅ One pan = less mess
✅ Crispy cheese-crusted chicken
✅ Easy to customize with your favorite veggies
✅ Low-carb, high-protein meal
✅ Kid-friendly and perfect for weeknight dinners
This recipe combines the crispiness of fried chicken with the ease and healthiness of oven baking—plus the bonus of roasted vegetables that cook at the same time.
Ingredients You’ll Need
For the Parmesan Crusted Chicken:
- 2 boneless, skinless chicken breasts (cut in half for thinner pieces)
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned breadcrumbs (or almond flour for low-carb)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1–2 tablespoons olive oil or melted butter
- Optional: chopped parsley or Italian herbs for flavor
For the Sheet Pan Veggies:
- 1 cup baby potatoes, halved
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- Salt, pepper, and garlic powder to taste
- Optional: sprinkle of Parmesan on veggies before baking
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
1. Preheat the Oven
- Set your oven to 425°F (220°C). Line a sheet pan with parchment or foil for easy cleanup.
2. Prepare the Chicken
- In a bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
- Brush or coat each chicken piece with olive oil, then dredge in the Parmesan mixture to coat well.
- Place on one side of the sheet pan.
3. Season the Veggies
- In a separate bowl, toss veggies with olive oil, salt, and seasonings.
- Spread out on the other half of the pan, keeping them in a single layer.
4. Bake to Perfection
- Roast for 25–30 minutes, flipping veggies once and checking chicken for doneness (internal temp of 165°F/74°C).
- Broil for an extra 1–2 minutes if you want extra crisp on top!
Optional Add-Ins & Variations
- Low-carb version: Use almond flour instead of breadcrumbs and skip potatoes
- Spicy twist: Add cayenne or chili flakes to the coating
- Different veggies: Try zucchini, asparagus, cauliflower, or carrots
- Cheese blend: Add mozzarella or Pecorino Romano with Parmesan for a richer crust
- Marinated chicken: Soak in buttermilk or lemon-herb marinade beforehand
Tips for Success
- Slice chicken thinly or pound it evenly to ensure even cooking
- Don’t overcrowd the pan—space = crispness
- Use freshly grated Parmesan for the best flavor and texture
- Rotate the pan halfway for even roasting
What to Serve With It
- Garlic bread or crusty rolls
- A side of Caesar salad or mixed greens
- Honey mustard, ranch, or marinara dipping sauce
- A squeeze of lemon over the chicken for brightness
Storage & Reheating
- Store leftovers in an airtight container for up to 3–4 days
- Reheat in the oven or air fryer for best texture
- Freeze breaded raw chicken ahead and bake straight from frozen (add 5–10 minutes)
Final Thoughts
This Parmesan Crusted Chicken Sheet Pan Dinner is the ultimate low-effort, high-reward meal. With golden, cheesy chicken and roasted veggies cooked together in one pan, dinner couldn’t be easier—or more delicious. It’s a staple you’ll keep coming back to, especially on hectic weeknights.
Crispy, cheesy, healthy, and done in one—what’s not to love? 🍗🧀🥦