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Parmesan Crusted Chicken

A savory and crispy sheet pan dinner featuring juicy chicken breasts coated with a cheesy parmesan crust, paired with vibrant vegetables for a quick and satisfying meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5-2 pounds)
  • 1 cup breadcrumbs (preferably Italian seasoned)
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • to taste Salt and pepper
  • 1/2 cup olive oil (or butter, melted)
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to set the stage for crispy chicken perfection.
  2. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
  3. In a mixing bowl, combine breadcrumbs and grated Parmesan cheese to create a delicious crust.
  4. Dip each chicken breast into the melted olive oil, allowing excess to drip off, then coat each piece thoroughly in the breadcrumb mixture.
  5. Place the coated chicken on a baking sheet lined with parchment paper, surrounding it with cherry tomatoes and asparagus.
Cooking
  1. Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches 165°F (75°C) internally and the crust is golden brown.
  2. Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

For substitutions, use gluten-free crackers for gluten-free options or chickpea flour mixed with nutritional yeast for a vegan version. Ensure adequate spacing on the sheet pan to prevent steaming. Avoid oversaturating the coating with olive oil to maintain crispiness.