Parmesan Crusted Chicken Sheet Pan Dinner
This parmesan crusted chicken sheet pan dinner combines juicy, golden chicken cutlets with crispy parmesan potatoes and roasted broccoli. The potatoes get a head start, then everything finishes together on one pan for a simple, satisfying dinner with minimal cleanup.
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Servings: 4 servings
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
Baking sheet color: I used a light colored baking sheet and recommend that for this recipe. A darker baking sheet absorbs heat faster and can burn your potatoes rather than give them a golden brown crust.
Cook time: the cook time will vary if your chicken isn’t pounded to 1/2 inch thick. If your chicken is cooked but you still want your potatoes and broccoli more golden brown, remove the chicken from the pan and keep roasting the veggies for 5-7 more minutes.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 38g | Protein: 27g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1199mg | Fiber: 6g | Sugar: 4g | Vitamin A: 854IU | Vitamin C: 99mg | Calcium: 307mg | Iron: 3mg
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