Parmesan Crusted Chicken Sheet Pan Dinner
This Parmesan Crusted Chicken Sheet Pan Dinner is an easy, one-pan meal that combines crispy, flavorful chicken with vibrant vegetables, all baked to perfection. Perfect for busy weeknights, it comes together quickly and makes for easy cleanup.
Equipment
- 1 large baking sheet
- 1 parchment paper optional for easier cleanup
- 2 mixing bowls
- 1 cooking spray or olive oil
- 1 whisk or fork
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs total.
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs Can be substituted with gluten-free breadcrumbs.
- 2 teaspoons garlic powder
- 1 teaspoon dried Italian seasoning
- to taste salt and pepper
- 2 cups green beans, trimmed
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 lemon cut into wedges For serving.
Instructions
- Preheat the oven to 400°F (200°C) and line the baking sheet with parchment paper if using.
- In a mixing bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Pat the chicken breasts dry with paper towels. Dip each chicken breast into the mixture, pressing down to coat both sides well.
- Place the coated chicken breasts on one side of the prepared baking sheet.
- In another bowl, toss the green beans and cherry tomatoes with olive oil, salt, and pepper. Spread them out on the other side of the baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and golden brown.
- Remove from the oven and let it rest for 5 minutes. Serve with lemon wedges for an added burst of flavor.
Notes
Feel free to substitute other vegetables like bell peppers or zucchini based on your preference.
You can make this dish gluten-free by using gluten-free breadcrumbs.
This dish pairs well with rice or a side salad, if desired.