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Easy Parmesan Crusted Sheet Pan Chicken Dinner

Easy parmesan crusted sheet pan chicken with roasted potatoes and broccoli dinner.
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A complete, cozy meal that tastes like you fussed, but the process is wonderfully straightforward. Juicy chicken with a crispy, cheesy crust and tender roasted vegetables all cook together on one pan in about 30 minutes.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 lb baby potatoes, halved or quartered
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

Instructions

  1. Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the halved potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp garlic powder. Spread them on one half of the prepared sheet pan and roast for 10 minutes.
  3. While potatoes roast, mix Parmesan, Panko, 1 tsp garlic powder, Italian seasoning, paprika, and black pepper in a shallow dish. In another bowl, stir together mayonnaise and Dijon mustard.
  4. Pat the chicken dry with a paper towel. Brush or spread the mayo-mustard mixture over all sides of each piece, then firmly press into the Parmesan-Panko mixture to coat all sides.
  5. Remove the pan from the oven after 10 minutes. Toss the broccoli and bell pepper with the remaining 1 tbsp olive oil and add them to the other half of the pan. Place the crusted chicken pieces in the center.
  6. Bake for 20-25 minutes, or until the chicken is cooked through (165°F internally) and the crust is deeply golden.

Notes

For the crispiest crust, use the drier, pre-grated Parmesan from a canister. Always pat the chicken dry before coating. Do not skip the 10-minute head start for the potatoes to ensure even cooking. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

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