Description
This Parmesan crusted chicken sheet pan dinner is what weeknight dreams are made of – crispy, cheesy chicken with perfectly roasted veggies, all on one pan with almost zero cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 2 large eggs, beaten
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 2 large carrots, cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 medium zucchini, cut into half-moons
- 1 red onion, cut into wedges
- 4 garlic cloves, minced
- 1 tablespoon Italian seasoning
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Allow chicken to come to room temperature.
- Combine potatoes and carrots with 2 tablespoons olive oil, half the garlic, half the Italian seasoning, salt and pepper. Spread on baking sheet and roast for 10 minutes.
- Mix Parmesan, breadcrumbs, thyme, garlic powder, Italian seasoning, paprika, salt and pepper in a shallow dish. Beat eggs in another bowl.
- Dip each chicken breast in egg mixture, then coat thoroughly with Parmesan mixture, pressing firmly to adhere.
- Toss bell peppers, zucchini, and onion with remaining oil, garlic, and seasonings.
- Remove partially cooked potatoes and carrots from oven. Place chicken in the center of the sheet and arrange remaining vegetables around it.
- Bake for 20-25 minutes until chicken reaches 165°F and has a golden crust.
- Let rest for 5 minutes before serving to allow juices to redistribute.