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Sheet Pan Crusted Chicken and Vegetables

By: Julia Pacheco
Sheet Pan Crusted Chicken and Vegetables features crispy, seasoned chicken baked alongside roasted vegetables for an easy, satisfying meal.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4 servings
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Ingredients 

  • 1 cup Italian style bread crumbs
  • 1 lb chicken breast
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup all purpose flour
  • 2 eggs
  • 4 tbs olive oil
  • 1 tsp dried thyme
  • 1 lb asparagus, trimmed
  • ¼ cup parmesan cheese
  • 3 large zucchini, sliced into half moons

Instructions 

  • Preheat oven to 400 degrees F.
  • Spray a sheet pan with non-stick spray.
  • To a medium bowl add the bread crumbs.
  • To a shallow bowl crack the egg and whisk. Place the flour into another shallow bowl.
  • Slice the chicken breasts in half horizontally to make them thinner. Season on each side with salt and pepper.
  • Dredge each piece of chicken in the flour, dip into eggs, then coat in the breadcrumbs. Place on the sheet pan in a single layer.
  • Place the trimmed asparagus around the chicken, season with salt, pepper, and spray everything with olive oil spray. Bake for 20 minutes.
  • Flip the chicken and asparagus over. Place the zucchini discs around the asparagus and chicken on the sheet pan bake for an additional 5-8 minutes or until the chicken is cooked and the zucchini is tender. Enjoy

Video

Nutrition

Calories: 501kcal | Carbohydrates: 36g | Protein: 38g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 969mg | Potassium: 1150mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1421IU | Vitamin C: 35mg | Calcium: 204mg | Iron: 6mg

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. river says:

    I made this two nights ago, and had to change it up a bit, I used broccoli instead of asparagus and just seasoned it with salt, pepper, and garlic and onion powder. But it was truly the best meal I’ve ever made. It was super duper easy and extremely delicious and nutritious as well! Will be making this again and again this week and I’m really looking forward to it!

    Reply
  2. Mary Kauffman says:

    This looks so good_ hope to try it this weekend!

    Reply
  3. Kelsi says:

    Hi Julia! Thanks for another amazing recipe! Wondering where the thyme and parmesan cheese come into play. Is that for adding afterwards?

    Reply
    1. Barbar says:

      Maybe on the zucchini. I often make zucchini and sprinkle with grated Parmesan cheese just before done.

      Reply