A flavorful sheet pan dinner featuring crispy Parmesan-coated chicken alongside seasoned, oven-roasted vegetables. A weeknight favorite with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
4 boneless, skinless chicken breasts or thighs
2 eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Salt and black pepper to taste
1 lb baby potatoes, halved
3 carrots, peeled and sliced
1/2 lb Brussels sprouts or broccoli florets
2 tbsp olive oil
Instructions
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Preheat oven to 425°F (220°C) and prepare a large sheet pan.
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Toss potatoes, carrots, and sprouts with olive oil, salt, and pepper. Spread on half of the pan.
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Beat eggs in a shallow bowl. In another, combine panko, Parmesan, and seasonings.
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Dip chicken in egg, then press into breadcrumb mixture until fully coated.
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Place coated chicken on the other half of the sheet pan.
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Bake for 25–30 minutes, turning vegetables once midway through.
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Broil for 2–3 minutes at the end if desired.
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Let chicken rest for a few minutes before serving.