Looking for an easy dinner that the whole family will love? You’ve found it! This Sheet Pan Parmesan Crusted Chicken recipe combines juicy chicken with a crispy, cheesy crust, all cooked in one pan. It’s perfect for busy weeknights and clean-ups are a breeze. Let’s dive into the simple ingredients and steps that will make this dish a go-to in your kitchen. Ready to impress? Let’s get cooking!
Ingredients
List of Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup freshly grated Parmesan cheese
– 1 cup panko breadcrumbs
– 2 teaspoons garlic powder
– 1 teaspoon Italian seasoning
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon freshly cracked black pepper
– 1/2 teaspoon sea salt
– 2 tablespoons extra virgin olive oil
– 1 cup cherry tomatoes, halved
– 1 medium zucchini, sliced into rounds
– 1 large red bell pepper, sliced into strips
– Fresh parsley, finely chopped, for garnish
Measurement Conversion
– 1 cup of grated Parmesan cheese is about 100 grams.
– 1 cup of panko breadcrumbs is also about 100 grams.
– 2 tablespoons of olive oil equals 30 milliliters.
Quality Tips for Ingredients
– Choose fresh chicken breasts with no discoloration.
– Look for real Parmesan cheese, not pre-grated. It has better flavor.
– Select firm zucchini with a shiny skin. Avoid soft spots.
– Pick bright red bell peppers for sweetness and crunch.
– Use ripe, plump cherry tomatoes for the best taste.
– Fresh parsley should be vibrant. Avoid wilted or brown leaves.
Step-by-Step Instructions
Preheat the Oven & Prepare the Sheet Pan
First, you’ll need to preheat your oven to 400°F (200°C). This step is crucial for even cooking. While the oven heats, line a large sheet pan with parchment paper. This makes cleanup easy and helps prevent sticking.
Create the Parmesan Crust Mixture
In a medium mixing bowl, gather these ingredients:
– 1 cup freshly grated Parmesan cheese
– 1 cup panko breadcrumbs
– 2 teaspoons garlic powder
– 1 teaspoon Italian seasoning
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon freshly cracked black pepper
– 1/2 teaspoon sea salt
Mix them together until they blend well. This gives you a tasty, crunchy topping for your chicken.
Prepare the Chicken for Baking
Next, take 4 boneless, skinless chicken breasts. Pat them dry with paper towels to remove moisture. Place them on one side of the sheet pan. Drizzle 2 tablespoons of extra virgin olive oil over the chicken. Use a tablespoon for each piece. Then, coat the chicken with the Parmesan mixture. Press down firmly to ensure it sticks well.
Add and Season the Vegetables
On the other side of the pan, add your veggies:
– 1 cup cherry tomatoes, halved
– 1 medium zucchini, sliced into rounds
– 1 large red bell pepper, sliced into strips
Drizzle the veggies with olive oil and sprinkle with salt and pepper. Toss them gently to ensure they are well coated.
Baking Instructions for Optimal Results
Now, it’s time to bake! Place the sheet pan in the hot oven. Bake for 25-30 minutes. Check the chicken’s internal temperature; it should reach 165°F (74°C). The crust must be golden brown, and the veggies should be tender.
Resting and Garnishing the Dish
After baking, carefully remove the pan from the oven. Let it rest for about 5 minutes. This helps the chicken juices settle, making it juicier. Before serving, sprinkle finely chopped fresh parsley over the top. This adds a pop of color and flavor. Enjoy your meal!
Tips & Tricks
Achieving the Perfect Parmesan Crust
To get that perfect, crunchy Parmesan crust, start with fresh cheese. Grate it yourself for the best flavor. Combine it with panko breadcrumbs for extra crunch. Press the mixture onto the chicken firmly. This helps it stick during baking. Make sure to coat every part of the chicken. This ensures even flavor and crispiness.
Common Mistakes to Avoid
One mistake is not drying the chicken. Patting it dry helps the crust stick better. Also, don’t skip the olive oil. It adds moisture and helps the crust turn golden. Be careful not to overcrowd the pan. If the chicken and veggies are too close, they won’t roast well. Lastly, check the chicken temperature. It should reach 165°F for safe eating.
Serving Suggestions & Plating Ideas
For a fun and rustic look, serve right from the sheet pan. This makes cleanup easy and guests can help themselves. If you prefer plates, place the chicken and veggies neatly. Add fresh lemon wedges on the side for a bright touch. This adds flavor and color to your meal. Garnish with chopped parsley for a fresh finish. Enjoy your vibrant, tasty dish!
Variations
Alternative Proteins
You can swap chicken for other proteins. Turkey works well and keeps the dish light. Tofu is a great choice for a vegetarian option. Just chop it into thick slices for best results. Coat it in the same Parmesan mixture. Adjust the baking time based on the protein you choose. Turkey may take a bit longer, while tofu cooks quickly.
Vegetable Substitutions
Feel free to change up the veggies. Broccoli is a fantastic choice. It adds nice crunch and color. Asparagus is another great option. It roasts beautifully and pairs well with the chicken. Carrots or bell peppers can also add sweetness. The key is to choose colorful veggies. This makes your dish vibrant and healthy.
Flavor Enhancements
You can boost the flavor with herbs and spices. Fresh thyme or rosemary adds a lovely aroma. A pinch of red pepper flakes brings a little heat. You can also try lemon zest for a fresh twist. Mixing in Dijon mustard with the olive oil gives a tangy kick. Experimenting with flavors keeps this dish exciting and new.
Storage Info
How to Store Leftovers
To store your leftovers, let the dish cool first. Place the chicken and veggies in a shallow container. Cover it tightly with a lid or plastic wrap. This keeps them fresh for up to three days.
Reheating Instructions for Best Results
For the best taste, reheat in the oven. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warm. This helps keep the crust crispy. You can also use a microwave, but it may soften the crust.
Freezing Tips for Meal Prep
You can freeze this dish for later. Wrap the chicken and veggies in plastic wrap, then place them in a freezer bag. Remove as much air as you can. They will last for up to three months. To use, thaw in the fridge overnight before reheating.
FAQs
Can I use regular breadcrumbs instead of panko?
Yes, you can use regular breadcrumbs. They will work, but panko gives a crunchier texture. Panko is lighter and flakier. This helps create a nice crust on your chicken.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check this. The juices should run clear, not pink.
Can I make this recipe gluten-free?
Yes, you can make it gluten-free. Just swap the panko for gluten-free breadcrumbs. Check other ingredients for gluten as well. Most are naturally gluten-free, but be sure to read labels.
What can I serve with Sheet Pan Parmesan Crusted Chicken?
You can serve it with a simple salad or some rice. Mashed potatoes also pair well. Roasted vegetables make a great side too.
How can I customize the seasonings?
You can add your favorite herbs or spices. Try adding more garlic powder for a stronger flavor. Fresh herbs like thyme or rosemary can also add a nice touch.
In this post, we explored how to make Sheet Pan Parmesan Crusted Chicken. We covered the ingredients, measurements, and quality tips. I shared step-by-step instructions for preparing and baking the chicken with veggies. You learned useful tips to avoid common errors and enhance flavors.
Ultimately, whether you stick to this recipe or try variations, enjoy the process. This dish is flexible and perfect for busy nights. Have fun in the kitchen and make this meal your own!
