Introduction
Parmesan Crusted Chicken Sheet Pan Dinner is a delicious and convenient meal that combines succulent chicken breasts with crispy Parmesan coating and vibrant vegetables, all cooked on a single sheet pan. This dish is perfect for busy weeknights when you want a wholesome meal without the hassle of multiple pots and pans, making it easy to prepare, serve, and clean up afterward.

The History of
The concept of sheet pan dinners has gained popularity in recent years, as home cooks seek efficient ways to prepare meals that are both satisfying and easy to clean up. The combination of chicken and Parmesan is a classic Italian-inspired flavor pairing that has been enjoyed for generations. Parmesan, a hard cheese from Italy, has a rich history dating back to the Middle Ages, and its savory flavor elevates many dishes, including this simple yet delicious chicken dinner. The sheet pan method allows for the chicken to retain its juiciness while the vegetables roast to perfection, showcasing a blend of flavors that highlight the freshness of the ingredients.

Ingredients Breakdown
To prepare Parmesan Crusted Chicken Sheet Pan Dinner, you’ll need boneless, skinless chicken breasts, which serve as the main protein. The Parmesan crust consists of grated Parmesan cheese, breadcrumbs, and Italian seasoning, providing both flavor and texture. For the vegetables, you can use a colorful assortment, such as broccoli, bell peppers, and carrots, which not only add nutrition but also create a visually appealing dish. Olive oil is essential for drizzling over the chicken and vegetables, helping to achieve a golden, crispy finish. Additional ingredients may include garlic powder, salt, and pepper to enhance the overall flavor.

Step-by-Step Recipe:
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Pat the chicken breasts dry with paper towels, then brush them lightly with olive oil to help the coating adhere. Dip each chicken breast into the Parmesan mixture, ensuring they are well-coated on both sides, and place them on one side of the prepared baking sheet. On the other side, arrange your chosen vegetables in a single layer, drizzling them with olive oil and seasoning with salt and pepper. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. Allow the dish to rest for a few minutes before serving, allowing the flavors to meld together.

Tips for the Perfect
To achieve perfectly crispy chicken, make sure to pat the chicken dry before coating it in the Parmesan mixture. This helps the coating stick better. You can also use freshly grated Parmesan cheese for a more intense flavor and better texture. Experiment with different vegetables based on the season or your preferences; zucchini, asparagus, or cherry tomatoes make excellent alternatives. For an added kick, consider sprinkling red pepper flakes over the vegetables before roasting. Lastly, keep an eye on the cooking time, as oven variations may affect how quickly your chicken and vegetables cook.

Variations and Customizations
This recipe is highly versatile, allowing for numerous variations. You can substitute chicken thighs for breasts for a richer flavor and juicier texture. If you’re looking for a gluten-free option, use gluten-free breadcrumbs or omit them altogether. For a Mediterranean twist, consider adding olives and feta cheese alongside the vegetables. You can also enhance the dish by marinating the chicken in lemon juice and herbs before breading for a zesty flavor. Additionally, try incorporating other spices or cheese varieties, such as cheddar or mozzarella, for a different flavor profile.

Health Considerations and Nutritional Value:
Parmesan Crusted Chicken Sheet Pan Dinner is a balanced meal that provides lean protein from the chicken, healthy fats from olive oil, and a variety of vitamins and minerals from the vegetables. Using reduced-sodium seasonings can help control salt intake, making it suitable for those monitoring their sodium consumption. The dish can easily be adjusted to fit specific dietary needs, such as low-carb or keto by reducing the amount of breadcrumbs or replacing them with almond flour. Overall, it can be a nutritious option for families seeking a wholesome, delicious meal.

FAQ
Can I prepare this meal in advance? Yes, you can marinate the chicken and chop the vegetables a day ahead, storing them separately in the refrigerator until you’re ready to cook.
What other sides can I serve with this dish? While it’s a complete meal on its own, you can pair it with a light salad or some whole grains like quinoa or brown rice for added fiber.
Can I use frozen vegetables? Yes, but keep in mind that frozen vegetables may release more moisture during cooking, so you might need to adjust the cooking time to ensure everything cooks evenly.

Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan Crusted Chicken Sheet Pan Dinner is a simple, flavorful meal that combines juicy chicken and roasted vegetables, all made in one pan for easy cleanup. Perfect for busy nights, this versatile dish offers numerous customization options to suit any palate.

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Prep Time 15

Cook Time 40

Total Time 1

Servings 4

Ingredients

For the Chicken:

1 1/2 lb chicken breast approximately 3-4 pieces, about 1 inch thick
2 tablespoons olive oil
2 garlic cloves minced
1/3 cup grated Parmesan cheese
1/3 cup breadcrumbs Italian or plain; add 1 teaspoon Italian seasoning to plain breadcrumbs
1/2 teaspoon cracked pepper
1/2 – 3/4 teaspoon sea salt

For the Potatoes:

2 lb red potatoes cut into bite-sized pieces (quarter small potatoes, and cut larger ones into sixths or eighths)
1 – 2 garlic cloves minced
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Salt and pepper to taste

For the Green Beans:

1 lb fresh green beans ends trimmed
1 tablespoon olive oil
1 garlic clove minced
1 tablespoon Parmesan cheese optional
Salt and pepper to taste

Instructions

Preheat the oven to 425°F. Line a sheet pan with parchment paper for easier cleanup, or spray it with cooking oil. In a medium bowl, combine all the ingredients for the potatoes and mix well to ensure they are evenly coated. Spread the potatoes on one-third of the pan and place them in the oven for about 10-15 minutes. (If you prefer your potatoes nicely browned, opt for the extra five minutes.)
While the potatoes are cooking, combine all the ingredients for the chicken in the same bowl, making sure to coat the chicken thoroughly. Remove the pan with the potatoes from the oven and add the chicken. Return the pan to the oven while you toss the ingredients for the green beans and add them to the pan.
Bake for approximately 25 minutes or until the chicken reaches an internal temperature of 165°F. For extra crispy potatoes, you can turn the oven to broil on high for an additional 4-5 minutes if desired.
Remove the pan from the oven and allow it to cool for several minutes before serving. Enjoy!

Notes

The biggest factor that will vary this recipe for most of us is the thickness and size of the chicken breasts. While the general cooking time for a chicken breast at 425°F is around 25 minutes, not all chicken pieces are created equal. If your chicken is particularly large or thick, be prepared to allow for some extra time.

Seasoning with salt and pepper is entirely based on personal preference. I typically use a generous amount of pepper and just a pinch of salt. You don’t have to season heavily at the beginning; feel free to adjust and add more at the end if needed!

Keep in mind that the bottom of the chicken won’t get as crispy as the top. To promote even crispiness, you can use a rack on your sheet pan to allow any moisture to drain away from the chicken instead of pooling underneath.

You can also incorporate other herbs or seasonings into the dish. I often add Italian seasoning or just some oregano to the chicken and potatoes, usually about 1/2 to 1 teaspoon works well.

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