This parmesan crusted chicken sheet pan dinner is everything I want on a busy weeknight: crispy chicken, golden potatoes, roasted broccoli, and only one pan to clean up.
The secret is in the timing. The potatoes roast first while you prep the chicken, then the broccoli joincs and you add the chicken cutlets for the last 13 minutes.
Bonus points for saving prep time because you coat the chicken while the potatoes get started!
A Complete Parmesan Crusted Chicken Sheet Pan Dinner
A few small details make a big difference in taste and texture!
Pound the chicken to an even 1/2 inch thicness, give the potatoes plenty of flat surface area, and cut the broccoli florets small. All three things help the components of this sheet pan dinner finish at the same time.
I love that the chicken gets coated in Greek yogurt and parmesan breadcrumb mixture. It’s lighter than mayo, less messy than an egg dredge, and it gives you a flavorful golden crust without frying.
I used the same basic parmesan crust recipe from my herb crusted salmon and tweaked it for chicken.
Try some of my sheet pan dinners like sheet pan chicken fajitas, green goddess chicken with roasted veggies, and Greek sheet pan chicken.
Ingredients You’ll Need
- Chicken breasts: slice them lengthwise into cutlets, then pound them to 1/2 inch thick so they cook evenly and get the most surface area.
- Italian seasoned breadcrumbs: I’ve tested this with Aleia’s gluten-free breadcrumbs and it was great.
- Freshly grated parmesan cheese: Freshly grated melts the best.
- Greek yogurt: I used Full-fat plain Greek yogurt, but mayo or even a honey mustard mixture like in my almond crusted salmon would work.
- Broccoli florets: Smaller florets roast in the same amount of time as the chicken.
How Make Parmesan Crusted Chicken
Step 1. Roast the potatoes: Toss the potatoes with olive oil, seasoning, and parmesan and place them cut side down. Roast for 20 minutes.
Step 2. Make the parmesan coating: Mix the parmesan breadcrumb coating in a shallow bowl or dish.
Step 3. Prep the chicken: Slice the chicken breasts lengthwise into cutlets then pound them to 1/2 inch thickness. Spread both sides with Greek yogurt to help it adhere.
Step 4. Coat the chicken in parmesan breading: Press the chicken into the breadcrumb mixture so it sticks and you can’t see any chicken
Step 5. Bake everything together: Add the chicken and broccoli to the sheet pan with the potatoes (don’t touch them).
The Tricks to Getting Everything Golden at the Same Time
The hardest part of any sheet pan dinner is getting ingredients with totally different cooking times to finish together. These are the details that make this one work so well!
- Give the potatoes the full head start: Baby potatoes take longer to roast than chicken cutlets and broccoli.
- Maximize the potato surface area: the more potato touching the hot sheet pan, the more golden crust.
- Pound the chicken to 1/2 inch: this helps the chicken cook in a short window. It also gives you larger surface area for more parmesan coating.
- Cut the broccoli fairly small: smaller florets cook in about 13 or so minutes, alongside the chicken.
Storage and Reheating Leftovers
Store leftover chicken, potatoes, and broccoli in an airtight container in the fridge.
The chicken and potatoes will lose some of their crisp texture as it sits, so I prefer reheating this meal in the air fryer or oven Heat until just warmed through so the chicken doesn’t dry out, about 8 minutes at 400.
Parmesan Crusted Chicken Sheet Pan Dinner
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Ingredients
Broccoli and Potatoes
- 1 lb baby gold potatoes cut in half
- 12 oz broccoli florets end trimmed and cut into smaller pieces
- 1 Tablespoons olive oil or avocado oil spray to taste
- Kosher salt to taste
- 1/2 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
Parmesan Crusted Chicken
- 2 boneless skinless chicken breasts about 1 1/2 pounds
- 1/2 cup Italian seasoned breadcrumbs gluten-free if needed (I like Aelia’s)
- 1/2 cup fresh grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/3 cup full fat plain Greek yogurt or mayo
Instructions
- Preheat the oven to 425°F. Grease a large rimmed sheet pan with nonstick spray. Add the potatoes and toss with olive oil, salt, garlic powder, and parmesan cheese. Flip each potato piece cut-side-down for the most roasting surface area and arrange them closely on one side of the pan. Bake in the preheated oven for 20 minutes.1 lb baby gold potatoes, 1 Tablespoons olive oil, Kosher salt to taste, 1/2 teaspoon garlic powder, 1/4 cup grated parmesan cheese
- While they’re roasting, mix together the breadcrumbs, parmesan, garlic powder, salt, and paprika in a shallow bowl.2 boneless skinless chicken breasts, 1/2 cup Italian seasoned breadcrumbs, 1/2 cup fresh grated parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika
- Cut the chicken lengthwise into cutlets. Place between to pieces of plastic wrap and use a meat tenderizer to pound it to about 1/2 inch thick. I’ve also used the bottom of a cast iron skillet.1/3 cup full fat plain Greek yogurt
- Coat both sides of the chicken breasts generously with the Greek yogurt using a pastry brush or the back of a spoon. Dip them in the parmesan and breadcrumb mixture on both sides, pressing them firmly down so the coating sticks. Add them to the pan with the broccoli, without moving the potatoes. Drizzle the broccoli with a little oil or avocado oil spray and a sprinkle of salt.12 oz broccoli florets
- Continue baking for 11-13 minutes, until the potatoes and broccoli are deeply golden and the chicken is cooked to 165°F.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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