This Parmesan Crusted Chicken Sheet Pan Dinner is a weeknight lifesaver! Juicy, oven-baked chicken cutlets are coated in a crispy parmesan cheese crust and served alongside roasted vegetables for a complete and flavorful meal. The beauty of this recipe is its simplicity - everything cooks on one sheet pan, making for minimal cleanup. It's perfect for busy weeknights or when you're looking for an easy and delicious meal to share with family and friends!
Detailed Recipe
Ingredients:
The Chicken:
- 4 boneless, skinless chicken breasts or thighs
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
The Breadcrumb Coating:
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Pinch of paprika
The Roasted Vegetables:
- 1 pound asparagus, trimmed
- 1 pound baby potatoes, halved or quartered (depending on size)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions:
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Prep the Chicken: Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Pat the chicken breasts or thighs dry with paper towels. Season them generously with salt and pepper.
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Prepare the Breadcrumb Coating: In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, oregano, thyme, and paprika.
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Coat the Chicken: Dredge each chicken piece in the olive oil, then coat it thoroughly in the parmesan breadcrumb mixture.
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Prep the Vegetables: In a separate bowl, toss the asparagus and baby potatoes with olive oil, salt, and pepper.
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Assemble the Sheet Pan: Arrange the breaded chicken cutlets on one half of a large baking sheet. Spread the prepared vegetables on the other half of the baking sheet.
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Bake: Bake the chicken and vegetables for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption.
Optional
- For extra crispy chicken skin, broil the chicken for the last 1-2 minutes of cooking. Keep a close eye on the chicken to avoid burning.
- Serve & Enjoy! Once cooked, transfer the chicken and vegetables to a serving platter. Serve immediately and enjoy!
Tips
- Chicken Thickness: If your chicken breasts are very thick, you may need to pound them out slightly to ensure even cooking.
- Vegetable Variations: Feel free to substitute or add other vegetables to this recipe, such as broccoli florets, bell peppers, or Brussels sprouts.
- Leftovers: Leftover Parmesan Crusted Chicken and Roasted Vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through.
