Go Back Email Link
Close up of the chicken on the sheet pan fresh from the oven. Shows the browning on the chicken.

Sheet Pan Recipe for Baked Parmesan Chicken and Veggies

Course: Main Course
Cuisine: American
Keyword: sheet pan chicken recipes, sheet pan dinner
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 538kcal
Author: Malinda Linnebur
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!
Print Recipe

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

  1. STORAGE: Store completely cooled leftovers in an airtight container in the refrigerator for 3-4 days. 
  2. 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. 
  3. GLUTEN-FREE: Use gluten-free panko or breadcrumbs
  4. 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.

Nutrition

Calories: 538kcal | Carbohydrates: 30g | Protein: 52g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 547mg | Potassium: 906mg | Fiber: 6g | Sugar: 3g | Vitamin C: 125mg | Calcium: 325mg | Iron: 7mg
QR Code linking back to recipe