Description
A quick and satisfying Parmesan Crusted Chicken Sheet Pan Dinner featuring juicy plant-based Parmesan crusted chicken breasts roasted alongside a colorful medley of fresh vegetables. This easy one-pan meal combines wholesome ingredients with irresistible crunch, perfect for busy weeknights or family dinners with minimal prep and cleanup.
Ingredients
Scale
For the Chicken Crust
- 1 cup panko breadcrumbs (plant-based)
- 1/2 cup grated Parmesan cheese (plant-based)
- 1 teaspoon garlic powder (natural)
- 1 teaspoon Italian seasoning (natural)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Chicken
- 4 skinless, boneless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Vegetables
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 cup bell peppers, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (natural)
- Salt and black pepper to taste
Instructions
- Prepare the crust: Preheat oven to 425°F (220°C). In a shallow bowl, combine panko breadcrumbs (plant-based), grated Parmesan cheese (plant-based), garlic powder (natural), Italian seasoning (natural), salt, and black pepper. Drizzle olive oil over the mixture and toss until it resembles damp sand, ensuring the crust will adhere well to the chicken.
- Prepare the chicken: Pat chicken breasts dry with paper towels. Lightly brush each breast with olive oil and season with salt and pepper. Dip each chicken breast into the breadcrumb and Parmesan mixture, pressing gently to coat all sides evenly. Place coated chicken on a plate.
- Arrange the sheet pan: Line a large sheet pan with parchment paper or a silicone baking mat. Toss the fresh vegetables (broccoli, cherry tomatoes, and bell peppers) with olive oil, salt, pepper, and lemon juice (natural). Spread the vegetables evenly on the pan, leaving space to place the chicken breasts.
- Bake it all together: Place the Parmesan crusted chicken breasts on the sheet pan alongside the vegetables. Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown. Vegetables should be tender with slightly caramelized edges.
- Rest and serve: Remove the sheet pan from the oven and allow the chicken to rest for 5 minutes before slicing. Serve chicken with the roasted vegetable medley for a colorful and satisfying meal.
Notes
- Press the crust firmly onto the chicken to ensure a sturdy, crunchy coating.
- Cut vegetables uniformly for even roasting and consistent texture.
- Use a meat thermometer to check chicken doneness and avoid overcooking.
- Let the chicken rest after baking to lock in moisture and flavor.
- A squeeze of fresh lemon juice before serving brightens the flavors and balances richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 420
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 85mg
Keywords: Parmesan Crusted Chicken, Sheet Pan Dinner, Roasted Vegetables, Quick Dinner, Plant-Based Parmesan, Gluten Free, One-Pan Meal
