Description
Easy Parmesan crusted chickensheet pan dinner, packed with flavor & crunch. Perfect for busy nights & satisfying meals. Try this tasty recipe tonight!
4 pieces of boneless chicken breasts (about 1.5 lbs)
1 cup of grated Parmesan cheese
1 cup of panko breadcrumbs
1 teaspoon of garlic powder
1 tablespoon of Italian seasoning
2 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of pepper
4 cups of chopped vegetables (like bell peppers, zucchini, and cherry tomatoes)
Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
Drizzle olive oil over the chicken breasts and coat each piece with the breadcrumb mixture.
Add chopped vegetables on a sheet pan, drizzle with olive oil, and season with salt and pepper. Toss to coat.
Place the coated chicken breasts in the center of the sheet pan and arrange the seasoned vegetables around them.
Bake in the preheated oven for about 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
Remove from the oven, let it rest briefly, and serve hot, garnished with fresh herbs.
Notes
A delicious Parmesan Crusted Chicken Sheet Pan Dinner that combines crispy chicken with roasted vegetables, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 380
- Sugar: 0g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 44g
