This Parmesan Crusted Chicken Sheet Pan Dinner is a weeknight hero—juicy chicken breasts coated in a crispy, cheesy parmesan crust, roasted alongside tender vegetables all on one pan. It’s simple to prep, easy to clean, and packed with bold, savory flavors. Perfect for busy nights when you want something healthy, hearty, and satisfying with minimal effort.
🛒 Ingredients
2 boneless, skinless chicken breasts
½ cup grated Parmesan cheese
½ cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons mayonnaise or Greek yogurt (to help the crust stick)
1 zucchini, sliced
1 red bell pepper, chopped
1 small red onion, cut into wedges
1 tablespoon olive oil
Optional garnish: fresh parsley or lemon wedges
🔄 Substitutions
Chicken: Use boneless chicken thighs or turkey cutlets
Breadcrumbs: Use regular breadcrumbs or almond flour for low-carb
Mayo: Swap with Greek yogurt or Dijon mustard
Veggies: Try broccoli, green beans, carrots, or Brussels sprouts
Parmesan: Sub with Romano or a dairy-free hard cheese alternative
👨🍳 How to
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper
Mix Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper in a shallow bowl
Brush chicken breasts with mayo or yogurt on both sides, then press into the breadcrumb-Parmesan mixture to coat
Place chicken on one side of the sheet pan
Toss chopped vegetables with olive oil, salt, and pepper, then spread them on the other side of the pan
Bake for 20–25 minutes, or until chicken is golden and cooked through (internal temp should be 165°F)
Broil for 1–2 minutes at the end for an extra crispy topping if desired
Garnish with fresh herbs or lemon juice and serve hot
🧀 Mix-ins
Add sliced mushrooms or cherry tomatoes to the veggie mix
Sprinkle mozzarella or more Parmesan over veggies during last 5 minutes
Serve with a side of rice, quinoa, or GARLIC BREAD if desired
Drizzle balsamic glaze over veggies for a sweet-savory finish
✅ Recipe Tips
Use thin chicken breasts or pound to even thickness for faster, more even cooking
Let the chicken rest 5 minutes before slicing to retain juices
Cut veggies evenly for consistent roasting
Use foil for even easier cleanup if you’re skipping parchment
📦 Storage
Store leftovers in the fridge for up to 4 days
Reheat in the oven or air fryer to keep the chicken crispy
Not ideal for freezing after baking, but you can prep everything raw and freeze for future meals
🌀 Recipe Variations
Low-carb: Use almond flour and low-moisture cheese
Spicy: Add red pepper flakes or cayenne to the crust
Lemon herb: Add lemon zest to the crust and finish with fresh lemon juice
Sheet pan salad: Serve chopped leftovers cold over greens with vinaigrette
❓ FAQs
Can I use chicken thighs? Yes—just adjust the cooking time slightly depending on thickness
How do I keep the crust crispy? Bake at high heat and use a wire rack if you want extra crispness
What vegetables work best? Any that roast quickly—zucchini, bell peppers, carrots, asparagus, or broccoli
Is this meal prep friendly? Absolutely—it’s great for lunches and reheats well
This Parmesan Crusted Chicken Sheet Pan Dinner is easy, flavorful, and makes dinner cleanup a breeze.
