Let’s Talk Dinner
If you need a no-fuss dinner that tastes like you really tried (but didn’t break a sweat), this Parmesan Crusted Chicken Sheet Pan Dinner is your new best friend. It’s cheesy, crispy, juicy, and loaded with roasted veggies that cook right alongside the chicken—so clean-up is easy too. I’ve made this one on crazy weeknights, lazy Sundays, and everything in between.
🍽️ What You’ll Need
- 2 large boneless, skinless chicken breasts, halved horizontally
- 1 cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 2 large carrots, sliced into sticks
- Optional: chopped parsley + lemon wedges for serving
💛 Why I Love This Recipe
This recipe has saved me more times than I can count. It hits that perfect balance of comfort and freshness, all in one pan.
- No extra dishes—just one pan!
- The chicken turns out juicy and crispy (thanks to that cheesy crust)
- Roasted veggies with crispy edges? Always a win.
- Great for busy nights or when you just don’t feel like cooking anything complicated.
It makes 4 servings, and it’s ready in about 40 minutes.
🔬 Why This Recipe Works (Quick Science)
- Parmesan + panko = crunch heaven. The cheese melts and crisps while the breadcrumbs stay golden.
- Dijon mustard helps the coating stick and adds a zingy flavor.
- High oven temp means veggies roast and caramelize instead of steaming.
- Cutting the chicken breasts in half makes them cook evenly and quicker.
🍽️ Meal Plan Ideas
- Make it Monday night and eat leftovers cold in a wrap the next day.
- Slice up leftover chicken to top a Caesar salad.
- Serve with rice or pasta for a heartier dinner.
- Add it to your weekly meal prep—chicken and veggies hold up great!
😬 Common Mistakes
- Skipping the parchment paper: Makes clean-up harder and veggies can stick.
- Using too-thick chicken breasts: They won’t cook through in time.
- Crowding the pan: Space out the veggies so they roast instead of steam.
- Not seasoning each part: Salt those veggies and the crust.
🍋 What to Serve With
- Garlic bread or dinner rolls
- A crisp green salad
- Lemon or herb rice
- A side of ranch or creamy dipping sauce
🤔 FAQ
Q: Can I use chicken thighs?
Yep! Boneless, skinless thighs work great—just keep the same cook time.
Q: Can I make this dairy-free?
Use dairy-free Parmesan (it’s a thing!) or sub with nutritional yeast + extra breadcrumbs.
Q: Can I air fry this?
Just the chicken, yes! Cook veggies separately or roast them while air frying the chicken.
🧠 Pro Tips
- Pat the chicken dry before coating—it helps the mustard stick better.
- Slice carrots thin so they roast in the same time as everything else.
- Add red pepper flakes to the coating if you like a little heat.
- Toss the veggies in olive oil + seasoning before roasting for max flavor.
- Want even crispier crust? Broil the chicken for the last 2 minutes.
🧰 Tools You’ll Need
- Large sheet pan
- Parchment paper
- Mixing bowls
- Measuring spoons
- Silicone spatula or spoon
- Sharp knife and cutting board
🔁 Substitutions + Variations
- Swap broccoli for green beans or zucchini
- Use sweet potatoes instead of baby potatoes
- Sub Dijon with Greek yogurt or mayo for a milder flavor
- Add paprika or cayenne to the crust for extra spice
🕒 Make Ahead Tips
- Mix the Parmesan coating a day ahead
- Chop veggies and store them in airtight containers in the fridge
- Coat the chicken and refrigerate (uncooked) for up to 8 hours
👩🍳 Instructions
1. Preheat oven to 425°F and prep your sheet pan
Line your sheet pan with parchment paper and set it aside.
2. Make the Parmesan coating
In a bowl, mix 1 cup grated Parmesan, ½ cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp Italian seasoning, and a pinch of salt and pepper.
3. Coat the chicken
Pat the halved chicken breasts dry. Brush each one with Dijon mustard, then press into the Parmesan mixture so it sticks.
4. Prep the veggies
Toss halved baby potatoes, broccoli florets, and carrot sticks in a bowl with 3 tbsp olive oil, salt, and pepper.
5. Arrange everything on the pan
Lay the coated chicken on one side of the pan and spread the veggies on the other side in a single layer.
6. Bake it all
Bake for 25–30 minutes until the chicken is golden and cooked through (internal temp of 165°F), and veggies are browned on the edges.
7. Serve and enjoy
Sprinkle with chopped parsley and serve with lemon wedges if you like!
🥡 Leftovers & Storage
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 375°F for 10–12 minutes to keep the crust crispy.
- Eat cold! The chicken tastes great chopped on a salad or in a wrap.
Let’s Make It!
This Parmesan Crusted Chicken Sheet Pan Dinner is the kind of meal you’ll want to keep in rotation. It’s simple, satisfying, and just feels like a win when it hits the table. Give it a go, then come back and let me know how it went—or drop a question if you get stuck anywhere! I’m here to help. 💬
