Crispy roasted potatoes, tender sweet carrots and juicy crusted parmesan chicken is a dinner full of flavor. Sheet Pan Parmesan Chicken with roasted vegetables is easy to put together and takes hardly any time at all. Tasty and filling this meal is for everyone!
Sheet pan recipes are are just that - a recipe where everything cooks together at the same time on a sheet pan. Which means quicker dinner preparations and fewer dishes. Which also means cleanup is a real breeze. Sheet pan meals and one pot recipes are the real heroes in any kitchen on busy weeknights!
Served alongside our foolproof baked brown rice this meal comes together with little to no effort! And if easy, quick one pot or sheet pan meals is your thing - then you just have to try our One Pot Beef Stroganoff, sheet pan Black Bean Sweet Potato Burritos and Sheet Pan Breakfast Pizza.
Put together quickly, with just a handful of ingredients this meal is served in a snap! With just a little prep time and 20 minutes in the oven this meal comes along so easily.
- Boneless Skinless Chicken
- Parmesan Cheese
- Salt and Pepper
- Yellow Onion
🍳 Step-by-Step Instructions
Parmesan Breading Mixture
Firstly, in making our Sheet Pan Parmesan Chicken we want to go ahead and prepare our parmesan breading mixture. When making any kind of breading I like to do it in a disposable ziplock bag. (This makes for such an easy cleanup!)
Then to prepare the breading, combine the grated parmesan, pepper, salt and flour in a large Ziploc. Kneading the bag, combine your mixture making sure to break up any parmesan clumps are broken up.
Once your mixture is ready, set it aside and prepare your baking dish. I like to make sure I put down a silicone baking mat in my dish before adding any ingredients. This helps keep the veggies from sticking and makes clean up a breeze!
Once the pan is ready, it is time to prepare the vegetables and potatoes. Do this by first washing your produce. Afterwards chop your potatoes. When preparing my potatoes I like to be sure to cut them a little on the smaller side - this way they cook a little faster.
Once prepped add your chopped potatoes to the 9x13 baking dish or sheet pan. Then layer in your onion and carrots. Be sure to have veggies evenly dispersed across the dish.
Then using about a fourth of the parmesan breading mixture, lightly coat the vegetables by sprinkling over the top. Using your hands or a large spoon mix up the vegetables to evenly distribute and coat your veggies in the mixture.
Breading the Chicken
Once done, set the veggies aside and crack three eggs into a mixing container. You want to lightly whisk the eggs until they become a lemon color. Once done it is time to dredge your chicken to prepare it for breading.
Do this by dipping each piece of trimmed chicken breast into the egg mixture to coat it. Once coated add the chicken to your ziplock bag of breading. Repeat this till all the chicken is coated with egg and in your breading bag.
Seal the breading bag and and shake vigorously to be certain chicken is breaded completely. When satisfied remove each piece of parmesan crusted chicken and lay on top of your prepared pan of veggies.
Seasoning and Bake
Drizzle melted butter over the top of the chicken and vegetables. When done squeeze lemon juice from one whole lemon over your chicken and vegetables.
Season with any remaining salt and pepper desired and place pan in the oven to bake. Allow to bake for one hour. Chicken should be a golden brown and have reached an internal temperature of 285* remove pan from the oven.
You may find that your chicken is done before your vegetables are. For me, the chicken was done at around 50 minutes. To avoid overcooking and drying out my chicken I removed it from the dish, placing it on a on a plate and covering with tin foil to conserve the heat.
I then placed the vegetables back in the oven covered with tin foil to allow it to continue baking for an additional 20 to 30 minutes. This will also allow you to reach a softer more tender cook on your veggies if you prefer them softer like I do.
👩🏻🍳 Make it Your Own
When it comes to baked chicken and roasted veggies there are so many combinations to be made! In our Sheet Pan Parmesan Chicken we choose to use potatoes and carrots because that is what our kids enjoy. But you can choose from any number of vegetables for your liking. Below is a list of vegetables that would pair deliciously.
- Green Beans
- Sweet Potatoes
- Brussel Sprouts
- Bell Peppers
- Butternut Squash
- Garlic cloves
💭 Top Tips
When making Sheet Pan Parmesan Chicken be sure to put down a silicone baking mat on your pan or baking dish before layering in your fresh veggies. Doing this will make clean up that much quicker and easier. We love our silicone baking mats. We use them for pretty much everything. No more scrubbing pans and casserole dishes here!
Can you cook chicken and vegetables in the same pan?
One sheet pan recipes are the perfect meal for busy weeknights. With both your main dish and side dishes cooking side by side, dinner can be on the table quickly and easily. Prepared and baked in one pan this dish is full of crispy roasted vegetables and juicy tender meat.
Should you add lemon juice to chicken and vegetables?
Squeezing fresh lemon over chicken and vegetables will do a number of things! Adding both extra flavor and the perfect balance of acidity it will take your Sheet Pan Parmesan Chicken to the next level. In addition it will also help tenderize your chicken breasts and add a vibrant touch.
- 8 boneless skinless chicken breasts
- 1½ cups parmesan cheese
- ½ cup flour
- ¼ teaspoon pepper
- 3 eggs
- salt and pepper to taste
- 1 small bag of carrots
- 3 potatoes, cubed
- 1 medium yellow onion, sliced
- 1 stick butter, melted
- 1 lemon
- In a large ziploc bag combine parmesan, flour and pepper. Set aside.
- In a shallow dish whisk eggs.
- In a greased or lined sheet pan/baking dish add potatoes, carrots and onion. Add salt and pepper to vegetables in the dish. Set dish aside.
- Dip chicken breast in egg mixture to coat and then add to ziploc bag with breading mixture. Repeat until all of the chicken is in the bag.
- Seal bag and shake vigorously to coat chicken with breading mixture.
- Remove each chicken breast from the bag and place on top of the layer of vegetables in the dish.
- Take any leftover breading in the bag and sprinkle over the dish.
- Drizzle melted butter across the entire pan. Squeeze the fresh lemon juice over the entire dish and place in the oven.
- Bake at 375° for one hour or until chicken has reached an internal temperature of 165°.
- Line dish with a silicone baking mat for even easier cleanup before adding any ingredients to the dish.
- If vegetables are not at desired tenderness but chicken is cooked, remove chicken from dish and cover to keep hot. Return dish with vegetables to the oven to continue to cook for another 10-15 minutes or until potatoes and carrots are desired doneness.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 504Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 218mgSodium: 592mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 48g