Parmesan Crusted Chicken Sheet Pan Dinner – Easy Recipes with Rotisserie Chicken
A flavorful and convenient one-pan meal featuring crispy Parmesan crusted chicken and roasted veggies.
Servings: 4 servings
Ingredients
- 1 1/2 lb boneless skinless chicken breasts (about 3–4 pieces)
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 2 cups baby carrots, halved if large
- 1 medium red onion, sliced
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
- In a shallow bowl, mix Parmesan, panko, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Pat chicken dry and brush both sides with 1 tablespoon olive oil. Dredge each piece in the Parmesan mixture and place on one side of the baking sheet.
- Toss broccoli, carrots, and onion with the remaining olive oil, red pepper flakes (if using), salt, and pepper. Spread veggies on the other side of the pan.
- Bake for 25–30 minutes or until the chicken is cooked through (internal temp of 165°F) and veggies are tender and golden.
- Optional: Broil for an additional 2–3 minutes to crisp up the topping.