Looking for an easy dinner idea? This Sheet Pan Parmesan Chicken and Veggies is dinner on one pan. It’s easy to make and great for any night of the week. This sheet pan chicken recipe will become a family favorite!
I know sheet pan dinners aren’t new but they are so easy to make and I feel like they need a comeback!! They are the perfect weeknight or weekend dinner when you want a hearty comforting meal and don’t want to mess with frying chicken or peeling potatoes or making gravy. Everything baked on one pan, YES PLEASE! I also love this Sheet Pan Salmon and Asparagus or this Sheet Pan BBQ Meatballs with Green Beans and Potatoes.
About Sheet Pan Parmesan Chicken and Veggies
- Juicy flavorful chicken….no boring dinner here!
- Your side dish is done at the same time!
- Everything is baked on ONE pan so clean up is super easy
- Can be a great meal prep option….make ahead and portion out for the week
What’s in this Sheet Pan Dinner?
CHICKEN BREAST: If your chicken breasts are large cut them in half horizontally so they cook in the time specified in the recipe.
COATING FOR CHICKEN: eggs, panko or breadcrumbs, Parmesan cheese, and garlic powder.
VEGGIES: Potatoes and broccoli. 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.
COATING FOR VEGGIES: Butter, garlic powder, dried parsley, dried thyme, dried rosemary
It’s a pretty straight forward dinner to make that really is easy, and I’m not just saying that!
PREPARE THE CHICKEN: In one shallow dish, whisk together the eggs and milk. In a separate shallow dish combine the panko or breadcrumbs, parmesan cheese, and 1 teaspoon of garlic powder. Dip each chicken breast in the egg mixture then into the cheese mixture. Lay on the sheet pan.
BUTTER MIXTURE: In a small bowl melt the butter and stir in the herbs and 1 teaspoon of garlic powder.
PREPARE THE VEGGIES: Cut the potatoes into 1 inch pieces and place on the baking sheet. Toss with half of the butter mixture. Bake for 15 minutes, then flip the chicken over and add the broccoli to the pan. Toss the broccoli with the remaining butter mixture and bake for 15 minutes.
Tips and Substitutions
TIP FOR SUCCESS: If your chicken breasts are huge you will need to cut them in half horizontally to make them thinner so they cook through in the time specified.
CRISPINESS: This will not produce chicken with the same crispiness as frying, I am just telling you now so you know what to expect. However, you can broil this after the bake time has finished for a few minutes to get the chicken crispier. Just watch closely.
SUBSTITUTIONS: This recipe was not designed to work with chicken thighs. 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.
Store completely cooled leftovers in an airtight container. Store in the refrigerator for 3-4 days.
Warm in the microwave for 2-3 minutes. Or place in a skillet over medium-low heat until heated through. Flip often to prevent burning. (start with chicken then add veggies to the skillet)
YES! Use gluten-free panko or breadcrumbs and make sure all seasonings and cheese are gluten-free.
YES! Use any nut milk or water in place of the milk and replace the butter with a dairy-free butter or your choice of oil.
More Delicious Easy Chicken Dinners:
- Chinese Lemon Chicken
- Creamy Chicken Orzo
- Creamy Tuscan Chicken
- Slow Cooker BBQ Chicken
- Crispy Oven Fried Chicken Thighs
Sheet Pan Parmesan Chicken and Veggies
- 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
- 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.
- 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.