As a busy mom and wife, I'm always on the lookout for quick, delicious meals that don't require hours in the kitchen-or a mountain of dishes afterward.
This Sheet Pan Parmesan Crusted Chicken has become one of my go-to dinners. It's simple enough for a weeknight but feels fancy enough for a special occasion. With just a few ingredients and one pan, I can have a flavorful, wholesome meal on the table that my family loves. Plus, you can easily swap the veggies for whatever you have on hand-because who has time for extra grocery runs?
What you'll need for this recipe:
Proteins and Dairy
Chicken breasts
Parmesan cheese
Eggs
Pantry Staples
Breadcrumbs
Garlic powder
Salt
Black pepper
Olive oil
Vegetables
Cherry tomatoes
Broccoli, green beans, or zucchini (or another veggie of your choice)
Optional
Lemon wedges for serving
This list makes it super easy to grab everything you'll need without worrying about exact amounts until you're ready to cook!
Sheet Pan Parmesan Crusted Chicken with Roasted Veggies
Ingredients
Proteins and Dairy
- Chicken breasts
- Parmesan cheese
- Eggs
Pantry Staples
- Breadcrumbs
- Garlic powder
- Salt
- Black pepper
- Olive oil
Vegetables
- Cherry tomatoes
- Broccoli green beans, or zucchini
Optional
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Whisk the eggs in one bowl, and combine the parmesan cheese, breadcrumbs, garlic powder, salt, and pepper in another.
- Dip each chicken breast in the egg, then coat thoroughly in the parmesan-breadcrumb mixture.
- Arrange the coated chicken on the sheet pan alongside the cherry tomatoes and chosen vegetables.
- Drizzle the vegetables with olive oil and season with salt and pepper.
- Bake for 20-25 minutes, until the chicken is cooked through and the coating is golden.
- Serve with lemon wedges.
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