Parmesan Crusted Chicken Sheet Pan Dinner – Easy One-Pan Recipe
Master the ultimate sheet pan dinner! A golden Parmesan crust seals juicy chicken, complemented by earthy asparagus and crisp potatoes. Detailed instructions plus complete nutritional data provided.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 pound small red potatoes, quartered
- 1 bunch asparagus spears, trimmed
- 3 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. In a medium bowl, toss the quartered potatoes and asparagus with 1 tablespoon of olive oil, salt, and pepper, then set aside.
- Step 2: In a shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a separate bowl, drizzle the chicken breasts with the remaining 2 tablespoons of olive oil.
- Step 3: Press each chicken breast firmly into the Parmesan-Panko mixture, ensuring both sides are fully coated. Place the coated chicken in the center of the prepared sheet pan, leaving space between the pieces.
- Step 4: Arrange the seasoned potatoes and asparagus around the chicken on the sheet pan, spreading them out into a single layer. Ensure the vegetables are not piled on top of each other for even roasting.
- Step 5: Bake for 25 minutes. Carefully remove the pan, gently flip the potatoes and asparagus, and return the pan to the oven for an additional 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Serve immediately.
Notes
- For the crispiest crust, really press that Panko-Parmesan mixture firmly onto the oiled chicken breasts so the coating adheres well and bakes up golden brown.
- A squeeze of fresh lemon juice over the entire pan after baking brightens up the flavor and complements the savory Parmesan and roasted asparagus beautifully.
- Store any leftover chicken and vegetables in separate airtight containers in the refrigerator for up to 3 days; storing them separately helps keep the chicken crust drier.
- Skip the microwave when reheating; for the best crunch, revive the chicken in a toaster oven or air fryer at 350°F (175°C) until warmed through.
Nutrition
- Serving Size: 1 Parmesan Crusted Chicken Breast with 1 cup roasted vegetables
- Calories: 535
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 50g
- Trans Fat: 0g
- Protein: 4g