4.47 from 30 votes

Parmesan Crusted Sheet Pan Chicken

By: Julia Pacheco
Parmesan crusted sheet pan chicken is crispy, juicy, and baked with bold flavor—easy to prep, easy to clean up.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4 servings
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Ingredients 

  • 1 ½ lbs little golden potatoes, , cut into small cubes
  • 1 lb fresh broccoli florets, , cut into smaller pieces
  • 2 tbsp olive oil
  • 1 tbsp salt, , divided
  • 1 tbsp pepper, divided, divided
  • 1 tbsp Italian seasoning, , divided
  • 1 tbsp garlic powder, , divided
  • 1 tbsp onion powder, , divided
  • 1 tbsp paprika,, divided
  • 2 lbs chicken breasts
  • oil spray
  • 1 ¼ cups shredded Parmesan cheese
  • ½ cup panko breadcrumbs

Instructions 

  • Preheat oven to 375°F.
  • Line a large sheet pan with parchment paper. Place the potatoes, broccoli, oil, and half of all of the seasonings on the sheet pan using a spatula coat the potatoes and broccoli in the oil and seasonings. Push the vegetables to the sides of the sheet pan to make room for the chicken in the middle of the sheet pan.
  • Place the chicken breasts side by side in the middle of the sheet pan. Spray the chicken with some of the oil spray (this will help the coating stick to the chicken).
  • Now sprinkle 1/4 cup of parmesan cheese on the top of the chicken then sprinkle some of the Panko breadcrumbs on the chicken. Now sprinkle on half of the remaining seasonings. Using the back of a spatula press the chicken with the back of a spatula so the coating sticks to the chicken. Carefully flip the chicken over and repeat the coating on the back side.
  • Bake for 35 minutes or until the chicken has reached an internal temperature of at least 165°. Enjoy!

Nutrition

Calories: 667kcal | Carbohydrates: 49g | Protein: 68g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 166mg | Sodium: 2615mg | Potassium: 2074mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1913IU | Vitamin C: 138mg | Calcium: 509mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4 Comments

  1. Lindsey Still says:

    Your ingredients say “2TBSP of chicken breasts” lol just thought I’d let you know. this recipe is still delicious though!

    Reply
  2. Paul Burns says:

    Should you cover this with tinfoil? I’m afraid if I don’t the chicken may be dry.

    Reply
  3. Lacey says:

    Hi! I was just wondering about the chicken? It says 2 tbsp chicken breasts…I was curious about trying this recipe, so any clarification on this would be wonderful! Thank you!

    Reply
  4. Diane says:

    Please re-read this recipe. There are errors where you repeat instructions and you have one complete run on sentence. Very annoying to try to follow. Please update!

    Reply