Parmesan Crusted Sheet Pan Chicken


Parmesan Crusted Sheet Pan Chicken

Recipe by Julia Pacheco Difficulty: Easy


Prep time


Cooking time




  • 1 1/2 lbs 1 1/2 little golden potatoes, cut into small cubes

  • 1 lb 1 fresh broccoli florets, cut into smaller pieces

  • 2 tbsp 2 olive oil

  • 1 tbsp 1 salt, divided

  • 1 tbsp 1 pepper, divided

  • 1 tbsp 1 Italian seasoning, divided

  • 1 tbsp 1 garlic powder, divided

  • 1 tbsp 1 onion powder, divided

  • 1 tbsp 1 paprika, divided

  • 2 lbs 2 chicken breasts

  • oil spray

  • 1 1/4 cups 1 1/4 cups shredded Parmesan cheese

  • 1/2 cup 1/2 panko breadcrumbs


  • 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) sprinkle 1/4 cup of parmesan cheese on the top of the chicken then sprinkle some of the Panko breadcrumbs on the chicken and 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!

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