Go Back
For this tasty dish, you need: - 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably whole wheat) These main ingredients give the dish its protein and flavor. The chicken cooks up juicy and the cheese adds a nice, salty bite. You can’t forget the veggies! You will need: - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup cherry tomatoes, halved These vegetables bring color and nutrients. Broccoli adds crunch, bell pepper gives sweetness, and cherry tomatoes add a burst of flavor. The coating makes the chicken special. Use: - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - ½ teaspoon smoked paprika - Salt and pepper to taste Mix these seasonings with the Parmesan and breadcrumbs. This mix creates a flavorful crust. It makes the chicken golden and crispy. Start by preheating your oven to 425°F (220°C). This high heat helps the chicken and veggies cook evenly. Next, line a large baking sheet with parchment paper. This makes cleanup a breeze and prevents sticking. In a shallow bowl, mix together 1 cup of grated Parmesan cheese, 1 cup of breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and ½ teaspoon of smoked paprika. Add salt and pepper to taste. Pat the chicken breasts dry using paper towels. Dip each chicken breast into the mixture, covering both sides well. Press gently to help the coating stick. Place the coated chicken breasts on one side of the lined baking sheet. For the veggies, take 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 cup of halved cherry tomatoes. In a bowl, drizzle them with 3 tablespoons of olive oil and season with salt and pepper. Toss the veggies to coat them evenly. Spread the seasoned veggies on the other side of the baking sheet, around the chicken. Bake everything in the preheated oven for about 25-30 minutes. Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (75°C) to be fully cooked. The veggies should be tender and slightly charred. Once done, take the baking sheet out of the oven. Let the dish rest for a few minutes before serving. To get that perfect crispy coating, follow these steps. First, dry the chicken well. This keeps moisture from making the crust soggy. Next, use a mix of Parmesan cheese and breadcrumbs. Make sure to press the mixture onto the chicken. This helps it stick better as it cooks. Bake at the right temperature to achieve a golden brown color. If you like, add a bit more cheese to the mix for extra crunch. The best cooking temperature for this dish is 425°F (220°C). This high heat helps the chicken cook quickly and evenly. It also makes the veggies tender and nicely charred. Use a meat thermometer to check the chicken. It should reach 165°F (75°C) when fully cooked. This ensures it is safe to eat and juicy. Fresh herbs can really boost the taste of your dish. Try adding chopped parsley as a garnish. It adds a bright flavor and looks great too. You can also use basil or thyme. Just mix these chopped herbs into the veggie bowl. This will give your meal an extra layer of flavor that everyone will enjoy. {{image_2}} You can switch the chicken for other proteins. Try turkey breast for a leaner option. Pork chops also work well. If you want something different, use tofu for a plant-based meal. Tempeh is another great choice that holds flavor well. Each protein brings its own taste and texture. Just ensure to adjust cooking times depending on what you choose. Feel free to change the veggies in this dish. Carrots add a sweet crunch, and green beans give a nice snap. Zucchini slices roast nicely and soak up all the flavors. You can also use asparagus or bell peppers of any color. Mixing different veggies adds color and nutrients. Just remember to cut them into similar sizes for even cooking. While Parmesan is classic, other cheeses can shine here too. Mozzarella melts beautifully and adds a gooey texture. Cheddar brings a sharp flavor that pairs well with the chicken. For a twist, try feta for a tangy kick. Just grate or crumble the cheese and use it in the same way as Parmesan. Each cheese will change the dish's taste and feel. To keep your Sheet-Pan Parmesan Crusted Chicken and Veggies fresh, let them cool first. Place the chicken and veggies in an airtight container. You can store them in the fridge for up to three days. Make sure to label the container with the date. This will help you remember when you made it. When you want to enjoy leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep them from drying out. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave, but the oven keeps them crispier. If you want to save your dish for later, freezing is a great option. Cut the chicken and veggies into portions. Wrap each portion tightly in plastic wrap, then place in a freezer-safe bag. Label the bags with the date and freeze for up to three months. To reheat, thaw overnight in the fridge and follow the reheating instructions. Yes, you can use bone-in chicken. Just be aware that the cooking time will change. Bone-in pieces take longer to cook. You will need about 10 to 15 extra minutes. Make sure to check the chicken's internal temperature. It should reach 165°F (75°C) for safety. If you need a cheese swap, try using Pecorino Romano. It adds a similar salty flavor. Nutritional yeast is a great option for a dairy-free choice. It gives a cheesy taste without the dairy. To make this dish gluten-free, use gluten-free breadcrumbs. You can find these in most grocery stores. Always double-check the labels to ensure they are gluten-free. This way, you can enjoy the same great taste without the gluten. Absolutely! An air fryer can cook this dish quickly. Preheat your air fryer to 375°F (190°C). Arrange the chicken and veggies in the basket in a single layer. Cook for about 18-20 minutes. Check the chicken’s temperature to ensure it's safe to eat. This blog post covered everything you need for a delicious sheet-pan Parmesan crusted chicken. We explored key ingredients like the main chicken, tasty veggies, and seasonings. I shared step-by-step instructions to help you bake it right. You also learned tips for crispiness and flavorful variations to try. Remember to store leftovers properly for future meals. Enjoy this easy dish that pleases every palate! You have all the tools to make it your own. Happy cooking!

Sheet-Pan Parmesan Crusted Chicken and Veggies

Discover the ultimate comfort meal with this Sheet-Pan Parmesan Crusted Chicken & Veggies recipe! This delicious dish combines juicy chicken breasts coated in a flavorful Parmesan and breadcrumb mixture, baked to perfection alongside vibrant veggies like broccoli, bell peppers, and cherry tomatoes. Perfect for a stress-free weeknight dinner, this recipe is easy to make and clean up. Click through for the full recipe and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably whole wheat)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon smoked paprika

Salt and pepper to taste

2 cups broccoli florets

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a shallow bowl, combine the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Mix well to combine.

      Pat the chicken breasts dry with paper towels, then dip each piece into the breadcrumb mixture, coating both sides evenly. Press gently to make sure the coating adheres.

        Place the coated chicken breasts on one side of the prepared baking sheet.

          In a bowl, combine the broccoli florets, sliced red bell pepper, and halved cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.

            Spread the seasoned veggies on the other side of the baking sheet around the chicken.

              Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the veggies are tender and slightly charred.

                Once cooked, remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken and veggies on a large platter, drizzled with a little extra olive oil and sprinkled with parsley for a pop of color.