If you’re looking for an easy dinner idea, this sheet pan Recipe for Baked Parmesan Chicken and veggies is dinner on one pan. It’s so simple to put together and is great for any night of the week. This baked Parmesan crusted chicken is sure to become a family favorite!
Recipe for Baked Parmesan Chicken
I know sheet pan dinners aren’t new, but they are so easy to make and I feel like they need a comeback! They’re perfect when you want a hearty comforting meal and don’t want to mess with frying chicken, peeling potatoes, or making gravy. Everything baked on one pan, YES PLEASE!
This sheet pan recipe for baked Parmesan chicken also features plenty of veggies, making it a true one-pan meal. You can use broccoli and potatoes like me, or use it as an excuse to clean out the crisper drawer!
No matter how you decide to make it, I know it’s going to become a weeknight (or weekend, why not?) staple in your house too.
And if you don’t love chicken, try my Sheet Pan Salmon and Asparagus or this Sheet Pan BBQ Meatballs with Green Beans and Potatoes instead.
Why You’ll Love Baked Parmesan Crusted Chicken
- Juicy and flavorful chicken
- Make your side dish at the same time
- One pan recipe = super easy cleanup
- Can be made ahead for meal prep
- Family-tested and approved
Key Ingredients to Make My Baked Parmesan Chicken Recipe
- CHICKEN BREAST – If your chicken breasts are large, cut them in half horizontally so they cook evenly.
- PANKO – Will give you the best texture! You can use other breadcrumbs if that’s all you have, but I have to say panko is best here in my opinion.
- PARMESAN – It wouldn’t be sheet pan chicken Parmesan without the cheese. Opt for grated — paired with the panko, it will give you that crunch you’re looking for.
- EGGS & MILK – To help the panko and cheese mixture to stick to the chicken.
- VEGETABLES – For the potatoes, you can use any potato as long as you cut them into 1-inch (ish) chunks so they cook quickly. Any larger and they will take longer to cook. I like broccoli because it cooks so quickly and I love the flavor when it gets a little toasted. Again, I used potatoes and broccoli for my recipe for baked Parmesan chicken, but you can use whatever you prefer.
- BUTTER – For the veggies. You’ll add a bunch of yummy seasonings to it before pouring it on top before baking.
- SEASONINGS – I add garlic powder to the breading mixture and the vegetable coating, plus some extra dried parsley, thyme, and rosemary for the veggies.
Instructions to Make Sheet Pan Chicken Parmesan
RECIPE PREP: Preheat your oven to 425 degrees F. Start your dredging stations by whisking the eggs and milk together in one bowl. Add the panko, Parmesan, and garlic powder to a separate shallow bowl.
BREAD THE CHICKEN: Dip each chicken breast in the egg mixture then into the cheese mixture. Lay on the sheet pan.
MAKE THE BUTTER MIXTURE: In a small bowl, melt the butter and stir in the herbs and garlic powder.
ASSEMBLE THE ONE PAN CHICKEN PARMESAN: Place the cut potatoes on the same baking sheet and toss with half of the butter mixture.
BAKE: Cook your recipe for baked Parmesan chicken and vegetables for 15 minutes, then flip the chicken and add the broccoli. Toss in the remaining butter mixture and bake for 15 more minutes.
Serve immediately and enjoy!
FAQ
Yes! Use gluten-free panko or breadcrumbs and double-check that all seasonings and cheese are also gluten-free.
Absolutely! Use any nut milk or water in place of the milk and replace the butter with dairy-free butter or your choice of oil.
Make sure to let your leftovers cool completely before placing them in an airtight container. You can store them in the refrigerator for 3-4 days.
You can use your microwave or air fryer if you have one for single servings! It shouldn’t take more than 2-3 minutes. Or, place in a skillet over medium-low heat until heated through. Flip often to prevent burning, and start with chicken then add veggies for the best results.
Smaller cuts like chicken breast don’t need to be covered when baked as they’re often cooked hot and quick. Thicker cuts — like whole chickens or bone-in options — should be baked longer to make sure they cook all the way through. They can be covered to prevent burning or drying out.
I don’t typically have an issue with the breading falling off when I make my baked Parmesan chicken recipe. But if it’s a real concern, you may want to chill the breading chicken pieces in the fridge for around 30 minutes before baking. The extra time will give the breading the chance to really adhere.
One Pan Chicken Parmesan Pro Tips
- Don’t forget to slice thicker chicken breasts in half horizontally! You need to make them thinner so they cook through in the time specified on the recipe card.
- A note on crispiness: This recipe for baked Parmesan chicken will not give you the same crispiness as frying. I want to tell you now so you know what to expect! However, you can broil it for a few minutes after the baking time has finished to make the chicken crispier. Just watch closely.
- This recipe was not designed to work with chicken thighs, FYI.
- Vegetable options: If you want to substitute the broccoli for something of similar cook time try fresh green beans, bell peppers, zucchini, or asparagus.
- Feel free to use whatever seasonings/herbs you like.
- Don’t overcrowd the pan. Remember to place the chicken and vegetables in a single layer on the sheet pan so that everything cooks evenly. Also, don’t overcrowd the pan! Your food with bake unevenly, or worse, end up steamed instead of crispy.
More Delicious Easy Chicken Dinners To Try
- Chinese Lemon Chicken
- Creamy Chicken Orzo
- Creamy Tuscan Chicken
- Slow Cooker BBQ Chicken
- Crispy Oven Fried Chicken Thighs
Thanks so much for reading! Let me know what you think about this baked Parmesan crusted chicken!
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Sheet Pan Recipe for Baked Parmesan Chicken and Veggies
Ingredients
- 4 medium boneless skinless chicken breast
- 2 large eggs
- 3 tablespoons milk
- ¾ cup (85g) grated Parmesan cheese
- ¼ cup (35g) panko or breadcrumbs (plain)
- 2 teaspoons garlic powder; divided
- 1 pound (455g) baby potatoes, quartered
- 1 pound (455g) broccoli florets
- 4 tablespoons butter, melted
- 1 teaspoon EACH: dried parsley, dried thyme, dried crushed rosemary
Instructions
- Preheat oven to 425°F.
- In a shallow dish, whisk together the eggs and milk. In a separate shallow dish combine the panko or breadcrumbs, Parmesan cheese, and 1 teaspoon garlic powder.
- Dip the chicken breasts in the egg mixture then coat them in the Parmesan mixture. Lay them on a large sheet pan.
- In a small bowl melt the butter then combine with the dried herbs and 1 teaspoon of garlic powder.
- Place potatoes beside the chicken. Toss the potatoes with ½ of the butter mixture. Bake for 15 minutes. Remove from oven and flip the chicken over and add the broccoli to the pan. Toss the broccoli with the remaining butter mixture. Bake for 15 minutes.
Notes
- STORAGE: Store completely cooled leftovers in an airtight container in the refrigerator for 3-4 days.
- REHEAT: Reheat in the microwave for 2-3 minutes or in a skillet over medium-low heat until heated through. Start with the chicken first as it will take the longest to reheat and flip often to avoid burning.
- GLUTEN-FREE: Use gluten-free panko or breadcrumbs
- DAIRY-FREE: Use any nut milk or water in place of the milk and replace the butter with dairy-free butter or your choice of oil.
