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–+ servings
Patricia

Parmesan Crusted Chicken Sheet Pan Dinner That Delights!

A delicious and easy Parmesan Crusted Chicken Sheet Pan Dinner that combines tender chicken breasts with flavorful vegetables, all baked to perfection.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large chicken breasts about 1 pound, boneless and skinless
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs preferably Italian seasoned
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 cups broccoli florets
  • 2 cups baby carrots
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh parsley chopped (for garnish)

Method
 

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
  2. In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried oregano, paprika, salt, and pepper. Mix well.
  3. Pat the chicken breasts dry with paper towels. Dip each chicken breast into the breadcrumb mixture, pressing gently to adhere the coating. Place the coated chicken on one side of the prepared baking sheet.
  4. In a large bowl, toss the broccoli florets and baby carrots with olive oil, lemon juice, salt, and pepper. Spread the vegetables on the other side of the baking sheet, ensuring they are in a single layer.
  5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
  6. Remove from the oven and let the chicken rest for a few minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 600mgFiber: 3gSugar: 4g

Notes

  • For added flavor, consider marinating the chicken in lemon juice and olive oil for 30 minutes before coating.
  • You can substitute the vegetables with your favorites, such as bell peppers or zucchini, for a different taste.

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