Sheet Pan Crusted Chicken and Vegetables


Sheet Pan Crusted Chicken and Vegetables

Recipe by Julia Pacheco
Course: MainCuisine: AmericanDifficulty: Easy


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  • 1 cup Italian style bread crumbs

  • 1 lb chicken breast

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/4 cup all purpose flour

  • 2 eggs

  • 4 tbs olive oil

  • 1 tsp dried thyme

  • 1 lb asparagus, trimmed

  • 1/4 cup parmesan cheese

  • 3 large zucchinis, sliced into half moons


  • Preheat oven to 400 degrees.
  • 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

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  1. 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!

  2. Mary Kauffman

    This looks so good_ hope to try it this weekend!

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

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