Parmesan Crusted Chicken Sheet Pan Dinner – Easy, Crispy, and Flavorful
A one-pan dinner featuring crispy parmesan-crusted chicken and caramelized veggies ready in under 40 minutes with minimal cleanup.
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.
Notes
Use parchment paper for easy cleanup and evenly cut chicken for consistent cooking. Add a squeeze of lemon for brightness.