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Cheesy Parmesan Crusted Sheet Pan Chicken Dinner

Crispy parmesan crusted chicken with roasted potatoes and vegetables on sheet pan.
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A complete, comforting dinner with a golden, savory parmesan crust on juicy chicken and tender roasted vegetables. Everything cooks together on one pan for maximum flavor and minimal cleanup, perfect for a busy weeknight.

Ingredients

Scale
  • 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
  • 1/2 cup mayonnaise
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup Italian-seasoned breadcrumbs
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1 lb baby potatoes, halved or quartered
  • 2 cups broccoli florets
  • 1 large bell pepper, sliced
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large bowl, toss potatoes, broccoli, bell pepper, and onion with olive oil, Italian seasoning, and salt. Spread on one half of the prepared sheet pan.
  3. In a medium bowl, combine mayonnaise, Parmesan, breadcrumbs, garlic, smoked paprika, onion powder, and black pepper to form a thick paste.
  4. Pat chicken pieces dry with paper towels. Place on the empty half of the sheet pan. Generously coat the top and sides of each piece with the Parmesan mixture, pressing gently to adhere.
  5. Roast for 22 to 28 minutes, until vegetables are tender and chicken is cooked through (internal temperature 165°F). The crust should be golden brown.
  6. Let chicken rest on the pan for 5 minutes before serving.

Notes

For a gluten-free version, use gluten-free breadcrumbs. Ensure chicken is patted dry so the crust sticks. Do not overcrowd the pan; use two sheets if needed. Leftovers reheat best in an oven or toaster oven to keep the crust crispy.

Nutrition

Find it online: https://www.stacksipsnack.com/cheesy-parmesan-crusted-sheet-pan-chicken-dinner/