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Parmesan Crusted Sheet Pan Chicken
Chloe Richardson

Parmesan Crusted Sheet Pan Chicken

Crispy, golden Parmesan-crusted chicken roasted on a single sheet pan with vegetables. A restaurant-quality dinner ready in 30 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 1 cup freshly grated Parmesan cheese
  • 0.5 cup panko breadcrumbs
  • 0.5 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1 lb broccoli florets
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • garlic powder for vegetables

Equipment

  • Large rimmed baking sheet 18x13 inch
  • Wire Rack (optional) for extra crispiness
  • Instant-Read Thermometer for perfect doneness
  • Box Grater for fresh Parmesan

Method
 

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Place a wire rack on top if using.
  2. In a bowl, toss broccoli and potatoes with olive oil, salt, pepper, and garlic powder. Spread on one side of the sheet pan. Place pan in oven to preheat for 5-10 minutes.
  3. In a shallow bowl, combine Parmesan, panko, garlic, Italian seasoning, paprika, and pepper.
  4. Pat chicken dry. Season with salt and pepper. Spread mayonnaise evenly over top and sides of each breast. Press into Parmesan mixture to coat. Place crust-side up on sheet pan next to vegetables.
  5. Roast for 20-25 minutes until chicken reaches 165°F internally and crust is golden. Tent with foil if browning too quickly. Let rest 5 minutes before serving.

Notes

For the crispiest crust, use freshly grated Parmesan and pat the chicken completely dry before coating. A wire rack helps air circulate, but the recipe works beautifully without one.