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Parmesan Crusted Chicken Sheet Pan Dinner

A simple, one-pan meal featuring crispy, cheesy chicken and roasted vegetables that everyone will love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken breasts Pounded to even thickness
  • 1 cup breadcrumbs Panko breadcrumbs recommended for crispiness
  • 1/2 cup grated parmesan cheese For a rich flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
For the Vegetables
  • 2 cups mixed vegetables (e.g., broccoli, bell peppers, carrots) Chopped and tossed in olive oil, salt, and pepper
  • 2 tablespoons olive oil For tossing the vegetables

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Use a meat mallet to gently pound the chicken breasts to an even thickness.
  3. In a bowl, combine breadcrumbs, grated parmesan cheese, garlic powder, salt, and pepper. Mix well.
  4. Dip each chicken breast into the breadcrumb mixture, making sure to coat it evenly.
  5. Place the coated chicken on a large sheet pan.
  6. Chop your favorite vegetables (such as broccoli, bell peppers, or carrots). Toss them in olive oil, salt, and pepper, then scatter them around the chicken on the sheet pan.
Cooking
  1. Bake everything in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the veggies are tender.
Serving
  1. Serve hot and enjoy!

Notes

For extra flavor, marinate the chicken in olive oil and lemon juice for an hour before coating it with breadcrumbs. Don't overcrowd the pan; give each ingredient some space to roast properly. Feel free to swap the vegetables with whatever you have on hand or prefer.