Parmesan Crusted Sheet Pan Chicken
Parmesan crusted sheet pan chicken is crispy, juicy, and baked with bold flavor—easy to prep, easy to clean up.
Servings: 4 servings
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
