Parmesan Crusted Chicken Sheet Pan Dinner Recipe
Are you searching for a quick, delicious, and family-approved meal for your busiest weeknights? This Parmesan Crusted Chicken Sheet Pan Dinner Recipe is the perfect solution for a stressful evening schedule.
Equipment
- One large rimmed baking sheet
- Sturdy aluminum foil or parchment paper
- Three shallow bowls for breading
- A sharp chef's knife
- A durable wooden cutting board
- Measuring cups and measuring spoons
- A pair of metal kitchen tongs
- A digital meat thermometer
Ingredients
- Boneless, skinless chicken breasts – 4, pounded to an even half-inch thickness
- Fresh green beans – 1 pound, trimmed neatly at the ends
- Small cherry tomatoes – 2 cups, kept whole
- Freshly grated Parmesan cheese – 0.5 cup
- Italian style Panko breadcrumbs – 0.5 cup
- All-purpose flour – 0.25 cup
- Large eggs – 2, beaten smoothly
- Olive oil – 3 tablespoons, split into portions
- Garlic powder – 2 teaspoons
- Dried Italian seasoning – 1.5 teaspoons
- Onion powder – 1 teaspoon
- Sea salt – 0.5 teaspoon
- Ground black pepper – 0.25 teaspoon
Instructions
1. Warm Your Oven
- Preheat your kitchen oven to 400 degrees Fahrenheit so it gets perfectly hot for roasting. Line a large rimmed baking sheet with aluminum foil or parchment paper to guarantee an easy cleanup process.
2. Prepare the Breading Station
- Arrange three separate shallow bowls side by side on your clean kitchen counter to create your station. Put flour in the first bowl, beat eggs in the second, and mix Parmesan and breadcrumbs in the third.
3. Season the Flour Mixture
- Stir the garlic powder, onion powder, dried Italian seasoning, sea salt, and black pepper into the flour bowl. Mix well so the savory spices are distributed evenly across your first layer of chicken coating.
4. Coat the Chicken Breasts
- Dredge each chicken breast lightly in the seasoned flour, then dip it entirely into the beaten eggs. Press the wet chicken firmly into the Parmesan breadcrumb mixture until both sides are completely covered in crumbs.
5. Arrange Chicken and Beans
- Place the breaded chicken breasts carefully on one half of your prepared sheet pan using your tongs. Scatter the fresh green beans on the remaining half of the pan in a single flat layer.
6. Add Tomatoes and Oil
- Toss the whole cherry tomatoes gently around the green beans to add a beautiful pop of bright color. Drizzle the vegetables with the olive oil and sprinkle them lightly with an extra pinch of salt.
7. Bake Until Super Crispy
- Slide the sheet pan into the hot oven and bake for twenty-five minutes without flipping the meat. Check that the chicken internal temperature reaches 165 degrees Fahrenheit and the breadcrumbs look beautifully golden brown.
Notes
- Pound your chicken breasts to an equal thickness so they cook evenly without drying out the edges.
- Use Panko breadcrumbs instead of regular breadcrumbs to achieve the ultimate airy and crispy restaurant-style crunch.
- Swap the green beans for fresh broccoli florets or sliced zucchini if your family prefers those vegetables.
- Add a tiny pinch of red pepper flakes to the breadcrumbs for a subtle and delightful spicy kick.
- Grate your own Parmesan cheese from a block because it melts much better than pre-packaged shredded cheese.
- Store any leftover chicken and roasted vegetables in an airtight container in the refrigerator for three days.
- Reheat the chicken in an air fryer at 350 degrees Fahrenheit for five minutes to restore crunch.