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Parmesan Crusted Chicken Sheet Pan Dinner

🍽️ Parmesan Crusted Chicken Sheet Pan Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons olive oil plus extra for drizzling
  • 2 cups baby potatoes halved
  • 1 cup green beans trimmed
Optional: fresh parsley for garnish
Optional: lemon wedges for serving

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
  2. In a shallow dish, combine Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper.
  3. In another bowl, beat the eggs.
  4. Dip each chicken breast into the eggs, then dredge in the Parmesan-panko mixture, pressing gently to coat well.
  5. Place the coated chicken breasts on one side of the baking sheet.
  6. Toss baby potatoes and green beans with olive oil, salt, and pepper. Spread them on the other side of the baking sheet.
  7. Drizzle a little olive oil over the chicken and veggies for extra crispness.
  8. Bake for 25–30 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and potatoes are tender.
  9. Garnish with fresh parsley and serve with lemon wedges.

Notes

For an even crispier crust, broil the chicken for the last 2 minutes—watch closely to prevent burning.
Swap baby potatoes for sweet potatoes or roasted carrots for variation.
This sheet pan dinner is perfect for meal prep and reheats well.
Add a simple side salad or garlic bread for a complete meal.