Introduction
Welcome to a delightful dish that combines crisp, golden chicken with vibrant veggies all in one pan—Parmesan Crusted Chicken Sheet Pan Dinner! This recipe is perfect for busy weeknights when you crave something delicious yet effortless. The chicken is coated in a rich, cheesy crust that crisps up beautifully in the oven, while the baby potatoes and asparagus add a nutritious touch to your meal. It’s a dinner that not only brings comfort but also bursts with flavor, making it a family favorite!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound baby potatoes, halved
- 1 pound asparagus, trimmed
- 1 lemon, sliced
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make clean-up a breeze.
- In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian herbs, salt, and black pepper. This will be the crunchy coating that elevates the chicken.
- Drizzle 1 tablespoon of olive oil over the chicken breasts, ensuring each piece is evenly coated to help the breadcrumb mixture adhere.
- Take each chicken breast and dredge it in the breadcrumb mixture, pressing lightly to ensure it sticks well. You want that cheesy, crunchy goodness!
- In a separate bowl, toss the halved baby potatoes with the remaining olive oil, salt, and pepper. This simple seasoning brings out their natural sweetness. Spread the potatoes evenly on one side of the baking sheet.
- Carefully place the crusted chicken breasts on the other side of the prepared baking sheet, leaving some space for the veggies.
- Add the trimmed asparagus and lemon slices in the open areas of the baking sheet. Drizzle them with a little olive oil, and sprinkle with additional salt and pepper to taste.
- Transfer the sheet pan to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
- Once cooked, serve warm and savor every bite – this hearty meal is sure to please!
Notes or Tips
- For an extra kick, feel free to add some red pepper flakes to the breadcrumb mixture!
- If asparagus isn’t your favorite, try substituting with green beans or broccoli for a different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Cooking Techniques
This recipe showcases the beauty of sheet pan cooking, which not only saves time on dishes but also allows flavors to meld together as everything cooks in harmony. The key technique lies in the even coating of the chicken, ensuring that every bite is packed with that rich, creamy Parmesan crispiness. Tossing the vegetables in oil and seasoning enhances their vibrant flavors, making this a well-rounded and nutritious meal.
FAQ
- Can I use skin-on chicken? Yes, skin-on chicken can be used, but the cooking time may vary slightly. Ensure the chicken is cooked to a safe internal temperature.
- What if I don’t have panko breadcrumbs? Regular breadcrumbs can be substituted, but panko offers a lighter, crispier texture that’s perfect for this dish.
- Can I prepare this meal in advance? You can prep the chicken and veggies ahead of time and store them in the refrigerator until you’re ready to bake.
Conclusion
Now that you’ve mastered this Parmesan Crusted Chicken Sheet Pan Dinner, you have a go-to recipe that is not only simple but truly satisfying. The comforting flavors paired with the ease of preparation make this a meal you’ll want to return to time and again. Gather your loved ones, serve up a plate, and enjoy the delightful burst of flavors that comes from this all-in-one dinner. Happy cooking!