When dinner needs to happen fast but you still want it to taste like you tried, this Parmesan Crusted Chicken Sheet Pan Dinner delivers every time. It’s crunchy, juicy, loaded with flavor, and best of all, the whole thing bakes on a single pan. No extra pots, no extra mess. Just toss, roast, and eat. Whether you’re feeding picky eaters or just too tired to stir a pot, this dinner saves the day
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Why You’ll Love This Parmesan Crusted Chicken Sheet Pan Dinner
It’s everything you want in a weeknight dinner. Crisp parmesan-crusted chicken, roasted veggies that caramelize at the edges, and zero fuss. Plus, the cleanup? Basically non-existent. It’s a one-pan wonder that’s perfect for meal prep too. If you love one-pan flavors, our Greek Sheet Pan Chicken brings a fresh, lemony twist you’ll want to try next
Ingredients You’ll Need
1½ lbs boneless skinless chicken breasts or thighs
3 4 cups broccoli florets
1½ cups baby carrots
¼ cup grated parmesan cheese
¼ cup Italian breadcrumbs
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
3 tbsp olive oil
Optional: lemon juice for finishing
Chicken thighs work great here too. They stay juicy and tender every time
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
- Preheat oven to 400°F and line a baking sheet with parchment paper
- In a bowl, toss chicken strips with olive oil, parmesan, breadcrumbs, and seasonings
- In a separate bowl, toss broccoli and carrots with olive oil, salt, and pepper
- Spread the veggies on one side of the baking sheet
- Arrange the chicken strips on the other side
- Bake for 25 30 minutes, flipping veggies halfway through
- Squeeze fresh lemon over everything before serving, if desired
Serve it hot with a bowl of Roasted Poblano Soup for a warm, satisfying dinner combo
Tips and Notes
Use parchment paper so nothing sticks and cleanup is fast
Cut chicken into even strips for consistent cooking
Flip the veggies at the halfway mark so they caramelize evenly
Check the chicken with a thermometer: internal temp should reach 165°F
Feel free to toss in sliced red onion, baby potatoes, or zucchini
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days
Reheat in the oven at 350°F for 10 12 minutes to crisp it back up
You can microwave, but the chicken loses its crunch
This is also great cold, sliced over salad or packed for lunch
FAQ
Can I use frozen veggies?
Yes, but thaw and dry them first. Frozen veggies release water and could make the sheet pan soggy
Can I double this recipe?
Absolutely. Just use two pans or bake in batches to avoid overcrowding
What’s the best way to make it gluten-free?
Swap breadcrumbs for a gluten-free variety or crushed gluten-free crackers
Try These Next
Looking for another cozy sheet pan win? This Greek Sheet Pan Chicken is bold and bright
Craving classic comfort? The Amish Hamburger Steak Bake is hearty and crowd-pleasing
Pair this meal with our Roasted Poblano Soup for a creamy, spicy touch
Follow us on Pinterest for more one-pan inspiration or join the cozy convo on Facebook
Parmesan Crusted Chicken Sheet Pan Dinner – Easy, Crispy, and Flavorful
Equipment
- Sheet pan Use a large pan to avoid overcrowding.
- Parchment paper Makes cleanup easy and prevents sticking.
- Mixing bowls For tossing the chicken and veggies separately.
Ingredients
- 1.5 lbs Boneless skinless chicken breasts or thighs
- 3 cups Broccoli florets
- 1.5 cups Baby carrots
- 1/4 cup Grated parmesan cheese
- 1/4 cup Italian breadcrumbs
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- Salt and pepper to taste
- 3 tbsp Olive oil
- Optional: lemon juice for finishing
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss chicken strips with olive oil, parmesan, breadcrumbs, garlic, onion powder, salt, and pepper.
- In a separate bowl, toss broccoli and carrots with olive oil, salt, and pepper.
- Spread veggies on one side of the sheet pan and chicken strips on the other side.
- Bake for 25–30 minutes, flipping veggies halfway through for even cooking.
- Squeeze lemon juice over everything before serving and enjoy hot.