Parmesan Crusted Chicken Sheet Pan Dinner
A chilly evening, a kettle whispering on the stove, and the smell of rosemary and roasting garlic drifting through the house — this Parmesan Crusted Chicken Sheet Pan Dinner is the kind of recipe that turns a busy weeknight into a cozy fall ritual.
Introduction
There’s something deeply comforting about a single pan that delivers crisp, savory chicken alongside caramelized vegetables. This Parmesan Crusted Chicken Sheet Pan Dinner is a reader favorite because it’s simple, forgiving, and full of seasonal flavor — perfect for home bakers who love to bring warmth to the table without fuss. If you love one-pan dinners, you might also enjoy this easy roasted chickpea and veggie sheet pan recipe for another fuss-free meal: roasted chickpea veggie sheet pan dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 cup grated Parmesan-style cheese (vegetarian or halal-certified), packed
- 1 cup panko breadcrumbs (use gluten-free panko for a gluten-free version)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Zest of 1 lemon
- 2 tbsp Dijon mustard
- 2 tbsp olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- 1 lb baby potatoes, halved
- 1 lb Brussels sprouts, trimmed and halved
- Fresh parsley or thyme for garnish
Step-by-step Instructions
- Preheat and prep: Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or a silicone mat for easy cleanup. Pat the chicken dry with paper towels.
- Make the crust mix: In a shallow bowl, combine the grated Parmesan-style cheese, panko breadcrumbs, minced garlic, oregano, smoked paprika, lemon zest, a pinch of salt, and some pepper.
- Coat the chicken: Brush each chicken breast with Dijon mustard and a light drizzle of olive oil. Press the chicken into the crust mixture, coating both sides well. Place the crusted breasts on one side of the prepared sheet pan.
- Prepare the vegetables: Toss the potatoes and Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Spread them in a single layer on the other side of the pan so everything bakes evenly.
- Roast: Slide the sheet pan into the oven and roast for 20–25 minutes, or until the chicken registers 165°F (74°C) at the thickest part and the vegetables are tender and golden. If the crust needs extra browning, broil for 1–2 minutes while watching closely.
- Rest and serve: Let the chicken rest 5 minutes before slicing. Garnish with chopped parsley or thyme and a squeeze of fresh lemon. For another comforting chicken option, try pairing this with a creamy soup like this crock-pot creamy chicken parmesan soup: crock-pot creamy chicken parmesan soup.
Tips for Success
- Even thickness: Pound thicker chicken breasts to an even thickness so they cook uniformly.
- Press firmly: Press the crust mixture onto the chicken to create a tight seal; this helps the crust stay put while roasting.
- Hot pan trick: Put the sheet pan in the oven while it preheats, then add the crusted chicken to the hot pan to encourage immediate sizzle and a crisper bottom.
- Watch the broiler: If you broil to brown the crust, stay right by the oven — panko and cheese can darken quickly.
- Weeknight shortcuts: Use pre-shredded cheese and pre-washed veggies to cut prep time. For more easy weeknight ideas, see these crockpot chicken recipes: best crockpot chicken recipes for weeknights.
Possible Variations
- Gluten-free: Swap regular panko for certified gluten-free panko or crushed gluten-free crackers.
- Herb-forward: Stir chopped fresh rosemary, sage, or thyme into the crust mix for a more autumnal profile.
- Lemon garlic: Add extra lemon zest and a squeeze of lemon before serving for brightness.
- Streusel-style topping (for adventurous bakers): Mix cold cubed butter into panko and Parmesan-style cheese until crumbly, then press lightly onto the chicken for a richer, crisp-topped finish — a playful twist reminiscent of a savory streusel.
- Slow cooker swap: Prefer slow-cooked meals? Try slow-cooker versions of comforting chicken dinners like these easy slow cooker chicken recipes: best slow cooker chicken recipes.
Storage Recommendations
- Refrigerator: Store leftover chicken and vegetables in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 10–12 minutes to refresh the crust.
- Freezer: Freeze individual portions (wrapped tightly in foil and placed in a freezer bag) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tip: To keep the crust crisp, reheat on a sheet pan in the oven rather than the microwave. For added moisture, add a small drizzle of olive oil before reheating.
Conclusion
This Parmesan Crusted Chicken Sheet Pan Dinner is a cozy, reliable weeknight hero that’s easy enough for beginners and flexible enough for bakers who love seasonal tweaks. For a tested, detailed version and extra photos to guide you through the process, check out the original inspiration here: Parmesan Crusted Chicken Sheet Pan Dinner – Lemons & Zest.
FAQs
Q: Can I use bone-in chicken for this recipe?
A: Yes — bone-in chicken will work, but increase roast time and check for doneness with an instant-read thermometer (165°F/74°C at the thickest part). Bones add flavor but take longer to cook.
Q: How do I keep the breadcrumb crust from falling off?
A: Press the crust firmly into the mustard-coated chicken and let the coated pieces rest 5–10 minutes before transferring to the pan. A light coating of oil on the crust helps it brown and bind.
Q: Can I make this dairy-free?
A: For dairy-free, use a dairy-free grated cheese alternative and dairy-free margarine in place of butter if using a streusel-style topping; be sure the panko is also dairy-free.
Q: What sides pair well with this sheet pan dinner?
A: Roasted root vegetables, a simple green salad, or crusty bread are lovely accompaniments. For a garlic-Parmesan potato side that’s in the same flavor family, try this garlic Parmesan chicken and potatoes recipe: garlic Parmesan chicken and potatoes.
Parmesan Crusted Chicken Sheet Pan Dinner
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Vegetarian Option
Description
A comforting and delicious one-pan meal featuring crisp Parmesan-crusted chicken and caramelized vegetables.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 cup grated Parmesan-style cheese (vegetarian or halal-certified), packed
- 1 cup panko breadcrumbs (gluten-free if desired)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Zest of 1 lemon
- 2 tbsp Dijon mustard
- 2 tbsp olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- 1 lb baby potatoes, halved
- 1 lb Brussels sprouts, trimmed and halved
- Fresh parsley or thyme for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
- In a shallow bowl, combine the Parmesan-style cheese, panko breadcrumbs, minced garlic, oregano, smoked paprika, lemon zest, salt, and pepper.
- Brush each chicken breast with Dijon mustard and a drizzle of olive oil, then coat in the crust mixture.
- Toss the potatoes and Brussels sprouts with olive oil, salt, and pepper, then spread on the sheet pan.
- Roast for 20–25 minutes or until chicken is cooked through and vegetables are tender. Broil for 1–2 minutes for extra browning if needed.
- Let chicken rest for 5 minutes before slicing. Garnish with chopped parsley or thyme and serve.
Notes
Pound chicken for even cooking, and use pre-shredded cheese and pre-washed veggies to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American