Parmesan Crusted Chicken & Zesty Veggie Sheet Pan Dinner
This easy sheet pan dinner features parmesan-crusted chicken and zesty roasted vegetables, offering a delicious and healthy meal with minimal cleanup. It's a perfect weeknight option for a flavorful and balanced dish.
Equipment
- Large sheet pan
- Shallow dish or Ziploc bag
Ingredients
Main Ingredients
- 1.5 - 2 lbs boneless, skinless chicken breasts
- 1 cup finely grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1/4 cup olive oil plus extra for drizzling
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
Vegetables
- 4-5 cups quick-roasting vegetables (e.g., broccoli florets, bell peppers, zucchini, asparagus) chopped into bite-sized pieces
Optional Garnishes
- Fresh parsley or chives for garnish
- Fresh lemon for serving
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Combine Parmesan cheese, Panko breadcrumbs, garlic powder, onion powder, Italian herbs, salt, and pepper in a shallow dish or Ziploc bag and mix well.
- Drizzle chicken with olive oil, then coat each piece thoroughly with the Parmesan-Panko mixture, pressing to adhere.
- Toss chopped vegetables with 2-3 tablespoons of olive oil, salt, and pepper in a large bowl.
Cooking
- Place coated chicken on one side of the sheet pan and seasoned vegetables on the other side, ensuring a single layer.
- Roast for 20-25 minutes, until chicken is cooked through (165°F/74°C) and golden, and vegetables are tender-crisp and slightly caramelized.
Serving
- Remove from oven and serve hot, garnished with fresh parsley or chives and a squeeze of fresh lemon juice, if desired.
Notes
For even cooking, cut chicken into uniform sizes. Ensure vegetables are in a single layer for optimal caramelization. Feel free to customize with your favorite quick-roasting vegetables.