Name: Crispy Parmesan Crusted Sheet Pan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 6 ounces each); Salt and pepper, to taste; 1 cup grated Parmesan cheese; 1 cup panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon dried Italian seasoning; 2 tablespoons chopped fresh parsley (optional); 2 large eggs; 2 tablespoons olive oil or melted butter; Lemon wedges; Fresh parsley, chopped

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If you’re craving a dish that combines irresistible crunch, bold flavors, and hassle-free cooking, then you’re going to love this Crispy Parmesan Crusted Sheet Pan Chicken Recipe. It’s a game changer for busy weeknights or impressive weekend dinners, delivering juicy chicken with a golden, cheesy crust that practically shouts comfort food in every bite. Plus, it all cooks on a single sheet pan, making cleanup a breeze and leaving you more time to enjoy your meal and company. Trust me, this recipe will quickly become a beloved staple in your kitchen!

Ingredients You’ll Need

The image shows raw ingredients neatly arranged on a white marbled surface. On the left, there is a clear plastic pack holding five raw chicken pieces with a yellow label. Above that, a white bowl is filled with red-skinned potato chunks. To the right, a clear white plate holds green asparagus spears. Surrounding these items are small clear glass bowls containing shredded cheese, breadcrumbs, dried rosemary, minced garlic, a mixture of salt and pepper, and a small glass bowl of olive oil. The layout is clean and bright, with each ingredient clearly visible and separated. Photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things delightfully simple with ingredients you likely have on hand, each playing a crucial role in building the perfect texture and flavor. From the sharp tang of fresh Parmesan to the aromatic kick of herbs, every component contributes to making this sheet pan chicken a standout dish.

Chicken breasts: Skinless and boneless for quick, even cooking and juicy results.
Parmesan cheese: Freshly grated provides the rich, nutty flavor and crispy crust you crave.
Bread crumbs: Add crunch and help the Parmesan stick beautifully to the chicken.
Garlic powder: Brings a warm, savory depth that complements the cheese perfectly.
Dried Italian herbs: A blend of oregano, basil, and thyme gives a fragrant Mediterranean flair.
Olive oil: Helps everything brown evenly and keeps the crust crispy.
Salt and pepper: Essential seasonings that enhance all the natural flavors.
Lemon zest (optional): Adds a fresh, zesty brightness that really lifts the dish.

How to Make Crispy Parmesan Crusted Sheet Pan Chicken Recipe

Step 1: Prep the Chicken

Start by patting your chicken breasts dry with paper towels; this step ensures the crust sticks well and crisps up nicely. If your chicken breasts are uneven in thickness, gently pound them to uniform thickness to guarantee even cooking across each piece.

Step 2: Mix the Parmesan Crust

In a shallow bowl, combine the freshly grated Parmesan with bread crumbs, garlic powder, dried Italian herbs, salt, and pepper. Toss in a little lemon zest if you want that extra bit of zing. Drizzle in olive oil and mix until the crumbs are slightly moistened and clump together; this helps the crust adhere perfectly to the chicken.

Step 3: Coat the Chicken

Brush each chicken breast lightly with olive oil, then press them firmly into the Parmesan mixture. Make sure both sides are evenly coated so you get maximum crunch and flavor with every bite.

Step 4: Arrange on the Sheet Pan

Place the coated chicken breasts on a lined sheet pan, leaving a little space between each piece. This spacing allows the heat to circulate and the coating to crisp up rather than steam.

Step 5: Bake to Perfection

Pop the sheet pan into a preheated oven at 425°F (220°C) and bake for about 20-25 minutes until the chicken is cooked through and the crust turns a beautiful golden brown. For an extra crispy finish, you can broil for an additional 1-2 minutes at the end, but watch carefully to avoid burning.

How to Serve Crispy Parmesan Crusted Sheet Pan Chicken Recipe

The image shows a white tray with five pieces of golden-brown breaded chicken lined up on the left. The chicken looks crunchy with a crumbly texture and small bits of green herbs sprinkled on top. On the right side of the tray, there are bright green cooked asparagus spears and a few slices of light red-skinned potatoes with a soft texture. The tray is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or basil adds a lovely pop of green color and a subtle herbaceous note that brightens the dish. A few thin lemon wedges on the side invite each eater to add their own touch of citrus, which perfectly balances the rich Parmesan crust.

Side Dishes

This chicken pairs wonderfully with light, vibrant sides like a crisp arugula salad tossed with lemon vinaigrette or roasted vegetables that echo the savory herbs in the crust. Creamy mashed potatoes or garlic butter pasta also make indulgent companions that soak up any crispy bits left on the plate.

Creative Ways to Present

For a fun twist, serve the chicken sliced over a bed of creamy risotto or alongside buttery polenta for a comforting, restaurant-worthy meal. You can also shred leftover chicken into wraps or salads for a quick lunch fix that carries the same amazing flavor.

Make Ahead and Storage

Storing Leftovers

Keep your Crispy Parmesan Crusted Sheet Pan Chicken Recipe leftovers in an airtight container in the refrigerator for up to 3 days. The crust stays surprisingly crisp if you let the chicken cool completely before storing and use parchment between layers.

Freezing

If you want to save some for later, you can freeze the cooked chicken for up to 2 months. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge before reheating to maintain texture and flavor.

Reheating

To revive that perfect crunch, reheat your chicken in a 350°F (175°C) oven for about 10 minutes. Avoid the microwave if possible—it tends to make the crust soggy rather than crispy. A toaster oven is also a great tool for quick reheating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work well and tend to stay juicier, but they may require a couple of extra minutes to cook through. Just keep an eye on the crust to avoid burning during the longer baking time.

What kind of bread crumbs are best?

Panko bread crumbs are ideal here because they’re larger and flakier, producing a lighter, crunchier crust. That said, regular breadcrumbs will work if that’s what you have—just expect a slightly denser crust.

Can I make this recipe gluten-free?

Yes! Simply substitute regular bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The Parmesan cheese and herbs remain naturally gluten-free, so no flavor compromise necessary.

Is it okay to prepare the chicken the day before?

Yes, you can assemble the chicken with the Parmesan crust the night before and refrigerate it covered on the sheet pan. Bake it directly from the fridge, adding a few extra minutes to the cooking time for the best results.

How do I know when the chicken is done?

The best way is to use a meat thermometer inserted into the thickest part; it should read 165°F (74°C). If you don’t have one, ensure the juices run clear when you pierce the meat and that the crust is golden and crisp.

Final Thoughts

This Crispy Parmesan Crusted Sheet Pan Chicken Recipe is one of those dishes that feels like a warm hug on a plate. It’s easy enough for a weekday dinner but polished enough to serve guests without fuss. I can’t wait for you to try it and discover your own favorite way to enjoy this delicious, crunchy, cheesy chicken sensation!