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Crispy Parmesan Crusted Sheet Pan Chicken Recipe

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3.9 from 82 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

A crispy and flavorful Parmesan Crusted Sheet Pan Chicken recipe that is easy to prepare and perfect for a weeknight dinner. Chicken breasts are coated with a savory mixture of Parmesan cheese, breadcrumbs, and herbs, then baked on a sheet pan for a golden, crunchy crust with juicy, tender meat inside. This one-pan meal is simple, delicious, and pairs well with roasted vegetables or a fresh salad.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • Salt and pepper, to taste

Parmesan Crust

  • 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

For Serving (Optional)

  • Lemon wedges
  • Fresh parsley, chopped

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it with oil to prevent sticking.
  2. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and pepper to taste.
  3. Mix the Crust Ingredients: In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, and chopped parsley. In a separate shallow bowl, whisk together the eggs and olive oil or melted butter.
  4. Coat the Chicken: Dip each chicken breast first into the egg mixture, allowing any excess to drip off, then press firmly into the Parmesan breadcrumb mixture to coat thoroughly on all sides. Place the coated chicken breasts onto the prepared sheet pan.
  5. Bake the Chicken: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked through and the crust is golden brown and crispy. The internal temperature should reach 165°F (75°C).
  6. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute and keeps the chicken moist. Serve with lemon wedges and a sprinkle of fresh parsley if desired.

Notes

  • Panko breadcrumbs provide extra crispiness; you can substitute with regular breadcrumbs if needed.
  • For a lower-fat version, use cooking spray instead of olive oil to coat the chicken before baking.
  • Make sure not to overcrowd the sheet pan to ensure even cooking and browning.
  • Leftover chicken can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
  • Customize the herb mix according to your taste—thyme or rosemary also pair well with Parmesan chicken.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarasplate.com/crispy-parmesan-crusted-sheet-pan-chicken-recipe/