Parmesan Crusted Chicken Sheet Pan Dinner

If you’re looking for a quick, easy, and mouthwatering dinner option, look no further than the Parmesan Crusted Chicken Sheet Pan Dinner. This delightful recipe combines tender chicken breasts coated in a crispy Parmesan crust, roasted vegetables, and herbs, all cooked on a single sheet pan. Not only does this meal taste fantastic, but it also saves time on cleanup—perfect for busy weeknights!

Why You’ll Love This Recipe

1. Quick Preparation: With minimal prep time, you can have this delicious meal on the table in under 45 minutes.
2. Healthy Ingredients: Packed with lean protein and colorful vegetables, this dish is both nutritious and satisfying.
3. Versatile: Customize the vegetables according to your preferences or what you have on hand. Broccoli, bell peppers, and carrots work wonderfully!
4. Family-Friendly: This meal is sure to please both kids and adults alike, making it a hit for family dinners.

Ingredients

To make this delectable Parmesan Crusted Chicken Sheet Pan Dinner, you’ll need:

• For the Chicken:
• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs (preferably Panko for extra crunch)
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the Vegetables:
• 2 cups of your favorite vegetables (zucchini, bell peppers, and cherry tomatoes are great options)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) to ensure a perfect bake for your chicken and veggies.

Step 2: Prepare the Chicken

1. In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
2. Drizzle the chicken breasts with olive oil, ensuring they are evenly coated.
3. Dredge each chicken breast in the Parmesan mixture, pressing down to adhere the crust.

Step 3: Prepare the Vegetables

1. In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until well coated.
2. Spread the vegetables on one side of a large sheet pan, creating space for the chicken.

Step 4: Bake

1. Place the breaded chicken breasts on the empty side of the sheet pan.
2. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.
3. For an extra crispy crust, broil the chicken for an additional 2-3 minutes at the end of cooking.

Step 5: Serve

Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh parsley, if desired, and serve immediately. This dish pairs wonderfully with a side of rice or a fresh salad.

Tips for Success

• Make it Your Own: Feel free to experiment with different spices or add a bit of heat with red pepper flakes.
• Meal Prep: Prepare the chicken and vegetable mix ahead of time. Store them in the fridge and bake when ready to serve.
• Leftovers: This dish reheats well, making it perfect for lunch the next day.

Conclusion

The Parmesan Crusted Chicken Sheet Pan Dinner is a delightful meal that combines flavor, convenience, and nutrition. Its versatility allows you to adapt it to your family’s tastes, making it a fantastic addition to your dinner rotation. Try it tonight and enjoy a deliciously satisfying meal with minimal cleanup!

Serving and Storage Tips for Parmesan Crusted Chicken Sheet Pan Dinner

Serving Tips

1. Plate Presentation: For an appealing presentation, arrange the chicken and vegetables neatly on a platter. Garnish with freshly chopped parsley or a sprinkle of extra Parmesan cheese for added color and flavor.
2. Accompaniments: Pair this dish with a side of:

• Rice or Quinoa: Fluffy rice or nutty quinoa complements the chicken and veggies beautifully.
• Fresh Salad: A crisp green salad with a light vinaigrette adds freshness and balances the meal.
• Bread: Serve with crusty bread or garlic bread to soak up any delicious juices.

1. Sauces: Offer a selection of sauces on the side, such as:

• Balsamic Glaze: Drizzle over the chicken for a sweet-tangy flavor.
• Ranch or Garlic Aioli: Perfect for dipping or drizzling over the chicken.

1. Portion Control: Serve individual portions directly from the sheet pan for a casual family-style meal, or pre-plate for a more formal setting.

Storage Tips

1. Cool Down: Allow leftovers to cool to room temperature before storing them to prevent condensation and moisture buildup in the storage container.
2. Airtight Containers: Store leftover chicken and vegetables in separate airtight containers. This helps maintain their texture and prevents sogginess.
3. Refrigeration:

• Storage Duration: Store in the refrigerator for up to 3-4 days.
• Labeling: Label containers with the date to keep track of freshness.

1. Freezing:

• Freezing Option: You can freeze cooked chicken and vegetables for longer storage (up to 2-3 months).
• Thawing: When ready to eat, thaw overnight in the refrigerator before reheating.

1. Reheating:

• For best results, reheat in the oven at 350°F (175°C) until warmed through. This will help restore some of the chicken’s crispiness.
• You can also microwave portions, but be cautious as this may make the crust less crispy.

By following these serving and storage tips, you can ensure that your Parmesan Crusted Chicken Sheet Pan Dinner remains delicious and enjoyable, whether served fresh or as leftovers!

1. Can I use bone-in chicken thighs instead of chicken breasts?
   Yes, you can absolutely use bone-in chicken thighs! Just adjust the cooking time, as bone-in cuts may take longer to cook. Ensure that the internal temperature reaches 165°F (75°C) for safe consumption.
2. What vegetables work best for this recipe?
   This recipe is quite versatile! You can use a variety of vegetables such as zucchini, bell peppers, cherry tomatoes, broccoli, or even carrots. Feel free to choose seasonal vegetables or whatever you have on hand to make the dish your own.
3. Can I prepare this dish in advance?
   Yes, you can prepare the chicken and vegetables ahead of time! You can coat the chicken and chop the vegetables a few hours before cooking. Just store them separately in the refrigerator until you’re ready to bake.
4. How do I store leftovers?
   Allow the leftovers to cool down before storing them in airtight containers. They can be kept in the refrigerator for 3-4 days. You can also freeze the chicken and vegetables for up to 2-3 months. When reheating, the oven will yield the best results for maintaining the crispiness of the chicken crust.

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