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- 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 - 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. - 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. 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. 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. 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. 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. 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. 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! 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. 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. 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! {{image_4}} 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. 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. 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. 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. 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. 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. 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. 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. 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. You can serve it with a simple salad or some rice. Mashed potatoes also pair well. Roasted vegetables make a great side too. 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!

Sheet Pan Parmesan Crusted Chicken

Elevate your weeknight dinner with this Sheet Pan Parmesan Crusted Chicken recipe! Indulge in juicy chicken breasts coated in a flavorful Parmesan and panko crust, paired perfectly with colorful roasted veggies like cherry tomatoes and zucchini. This one-pan meal is not only delicious but also a breeze to make. Click through to get the full recipe and impress your family with this simple yet tasty dish!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup freshly grated Parmesan cheese

1 cup panko breadcrumbs (for that extra crunch!)

2 teaspoons garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika (for a hint of smokiness)

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

Instructions
 

Preheat & Prepare: Begin by preheating your oven to 400°F (200°C). While the oven is heating, line a large sheet pan with parchment paper to make cleanup a breeze.

    Create the Crust Mixture: In a medium mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, smoked paprika, black pepper, and sea salt. Stir together until all the ingredients are well incorporated, creating a flavorful crust mixture.

      Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove any excess moisture. Place them on one side of the prepared sheet pan. Drizzle a tablespoon of olive oil over each chicken breast, ensuring they are lightly coated. Next, generously coat each piece with the Parmesan breadcrumb mixture, pressing down firmly to ensure it adheres well.

        Add the Veggies: On the opposite side of the sheet pan, toss the halved cherry tomatoes, zucchini rounds, and red bell pepper strips. Drizzle these colorful vegetables with the remaining tablespoon of olive oil. Season with a sprinkle of salt and pepper to enhance their natural sweetness.

          Bake to Perfection: Transfer the sheet pan to the oven and bake for 25-30 minutes. The chicken should be thoroughly cooked (reach an internal temperature of 165°F/74°C) and the crust should be golden and crispy. The vegetables ought to be tender and lightly caramelized, adding to their flavor.

            Rest & Garnish: Once baked, carefully remove the sheet pan from the oven and allow it to rest for about 5 minutes. This helps the juices in the chicken settle for juicier bites. Before serving, sprinkle freshly chopped parsley over the top for a vibrant finish.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: For a rustic touch, serve the chicken and roasted vegetables directly on the sheet pan. Alternatively, plate each serving individually and garnish with fresh lemon wedges on the side for a zesty burst of flavor that complements the dish beautifully. Enjoy!