If you’re searching for a fuss-free, flavor-packed dinner that will wow everyone at the table, look no further than this Parmesan Crusted Chicken Sheet Pan. It’s a weeknight hero with juicy chicken, a golden, cheesy crust, and just the right blend of seasonings, all cooked together on a single sheet pan for minimal cleanup. Whether you’re feeding a hungry family or serving up something special for friends, this dish delivers mouthwatering results with almost no effort.
Ingredients You’ll Need
Everything you need for Parmesan Crusted Chicken Sheet Pan is likely already in your kitchen, making this a go-to recipe for busy nights. Each ingredient plays its part, contributing crunch, savoriness, or that irresistible golden hue we all crave in crispy chicken.
- Chicken Breasts: Boneless, skinless chicken breasts are the protein foundation and soak up all the flavor from the crust.
- Parmesan Cheese: Freshly grated Parmesan gives the chicken its signature savory crust and nutty aroma.
- Panko Breadcrumbs: These Japanese-style breadcrumbs stay extra crispy, creating an unbeatable texture.
- Garlic Powder: Adds a subtle warmth and depth to the breading.
- Onion Powder: Rounds out the flavor profile with a gentle sweetness.
- Paprika: Provides a touch of color and mild smokiness.
- Salt: Essential for bringing all the flavors together.
- Black Pepper: A little kick to balance the richness of the cheese.
- Olive Oil: Brushed onto the chicken for moisture and helps the crust adhere.
- Melted Butter: Adds richness and boosts the golden color of the crust.
- Dried Italian Herbs (optional): For an herby twist that pairs perfectly with the Parmesan.
- Lemon Wedges: Brightens up each bite when squeezed over the finished chicken.
- Fresh Parsley: For a pop of color and freshness at the end.
How to Make Parmesan Crusted Chicken Sheet Pan
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper, or just give it a light greasing. Prepping your pan now ensures the chicken won’t stick and makes cleanup a breeze later on.
Step 2: Mix the Parmesan Crust
Grab a shallow bowl and combine the grated Parmesan, panko breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, and optional Italian herbs. Stir everything together with a fork. This mix is your ticket to that irresistible, crispy coating.
Step 3: Coat the Chicken
Brush each chicken breast with olive oil and a drizzle of melted butter. This not only keeps the chicken juicy but also helps the crunchy coating stick. Press both sides of each breast into the Parmesan breadcrumb mixture, making sure every inch is covered in that golden goodness.
Step 4: Arrange and Bake
Transfer the coated chicken to your prepared sheet pan, leaving a little space between each piece. Pop the pan into the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the crust is beautifully golden and the chicken reaches an internal temperature of 165°F. For extra crunch, broil for the last minute or two, but keep a close eye so the crust doesn’t burn.
Step 5: Rest and Garnish
Once out of the oven, let the chicken rest on the pan for about 5 minutes. This keeps the juices locked in. Just before serving, scatter fresh parsley over the top and add a few lemon wedges to squeeze over each piece. That little hit of citrus is a game changer!
How to Serve Parmesan Crusted Chicken Sheet Pan
Garnishes
Finish your Parmesan Crusted Chicken Sheet Pan with a generous sprinkle of chopped fresh parsley for color and a fresh zip. Lemon wedges on the side are non-negotiable in my book; a quick squeeze brings every flavor to life and balances the richness of the crust.
Side Dishes
This dish shines next to simple sides like roasted vegetables (add them to the pan for a one-and-done meal), buttery mashed potatoes, or a crisp green salad. If you’re in the mood for comfort, a side of garlic bread never hurts. The chicken’s crusty exterior pairs perfectly with almost any classic side.
Creative Ways to Present
For a fun twist, slice the chicken and serve over a bed of arugula with a drizzle of balsamic glaze. Or tuck slices into toasted ciabatta for an epic sandwich. You can even chop leftovers and toss them into a pasta salad for a lunch that will make everyone at work jealous. Parmesan Crusted Chicken Sheet Pan is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Crusted Chicken Sheet Pan keeps beautifully in the fridge. Place cooled chicken in an airtight container and it will stay fresh for up to three days. The crust may soften slightly, but a quick reheat brings it right back to life.
Freezing
To freeze, wrap each chicken breast individually in plastic wrap, then place them in a freezer bag. They’ll keep well for up to two months. For best results, thaw overnight in the fridge before reheating, so the coating stays crisp rather than soggy.
Reheating
For the crispiest results, reheat the chicken in a 350°F oven for about 10-12 minutes, or until heated through. The oven refreshes the crust much better than the microwave. If you’re short on time, a few minutes in the air fryer works wonders, too.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work just as well and often stay even juicier. Just keep an eye on cook time, as they may need a few extra minutes in the oven.
Is there a gluten-free option for the breading?
Yes, simply substitute gluten-free panko or breadcrumbs for the regular ones. The rest of the ingredients are naturally gluten-free, so you won’t miss a thing.
Can I add vegetables to the sheet pan?
Definitely! Try adding broccoli florets, asparagus, or halved baby potatoes to the pan alongside the chicken. Just toss them in a little olive oil, salt, and pepper before baking.
How do I know when the chicken is done?
The best way is to use a meat thermometer. The chicken is perfectly cooked when it reaches an internal temperature of 165°F. The crust should be a deep, golden color and the juices run clear.
What’s the secret to getting the crust extra crispy?
Don’t skip the last 1-2 minutes under the broiler, and make sure your oven is fully preheated before baking. Brushing the chicken with both olive oil and melted butter also helps achieve that irresistible crunch!
Final Thoughts
There’s just something special about sharing a meal that’s equal parts easy and impressive, and Parmesan Crusted Chicken Sheet Pan delivers every time. Give it a try and see how quickly it becomes a staple in your kitchen—you’ll love how simple, satisfying, and downright delicious it is!
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Parmesan Crusted Chicken Sheet Pan Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make Parmesan Crusted Chicken Sheet Pan recipe featuring juicy chicken breasts coated in a crispy Parmesan and panko breadcrumb crust, baked to golden perfection. This dish is perfect for a quick weeknight dinner and pairs wonderfully with fresh lemon and parsley.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian herbs (optional)
Oil and Butter
- 2 tablespoons olive oil
- 1 tablespoon melted butter
Garnish
- Lemon wedges for serving
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix Coating: In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, paprika, salt, pepper, and dried Italian herbs if using. Mix thoroughly to evenly distribute the seasonings.
- Coat Chicken: Brush each chicken breast with olive oil and a bit of the melted butter to help the crust adhere and add flavor. Press both sides of the chicken breasts firmly into the Parmesan breadcrumb mixture, ensuring they are well coated.
- Arrange on Pan: Place the coated chicken breasts on the prepared baking sheet, spacing them evenly.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the crust is golden brown. The internal temperature should reach 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Garnish with fresh parsley and serve with lemon wedges on the side for a bright finish.
Notes
- For extra crispiness, broil the chicken for the last 1–2 minutes of baking, watching carefully to avoid burning.
- You can add vegetables such as broccoli or asparagus to the sheet pan to create a complete meal in one bake.
- Use gluten-free panko breadcrumbs to make this recipe suitable for a gluten-free diet.
- Allow the chicken to rest before slicing to keep it juicy.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 115 mg
