Juicy chicken breasts with a crisp Parmesan coating, roasted together with seasoned vegetables in a simple, all-in-one sheet pan dinner. Easy to prep, full of flavor, and perfect for busy nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 boneless, skinless chicken breasts
½ cup all-purpose flour
2 eggs, beaten
¾ cup panko breadcrumbs
¼ cup plain breadcrumbs
½ cup finely grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper, to taste
2 cups baby potatoes, halved
1 cup sliced carrots
1 cup broccoli florets
1 red bell pepper, sliced
3 tbsp olive oil
Instructions
-
Preheat oven to 425°F (220°C). Line a sheet pan with parchment or foil.
-
Pat chicken dry and season with salt and pepper.
-
Set up breading stations: flour in one bowl, beaten eggs in another, breadcrumbs and Parmesan in a third.
-
Dredge chicken in flour, dip in egg, and coat with breadcrumb mixture.
-
Place chicken on half of the pan.
-
Toss vegetables in olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread on the other half.
-
Bake for 25–30 minutes, flipping veggies halfway through.
-
Optional: Broil for 2–3 minutes for a crispier crust.
-
Rest 5 minutes before serving.