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This sheet pan parmesan chicken is one of those simple, dependable dinners you’ll come back to again and again. Crispy on the outside, tender on the inside, and paired with roasted veggies and potatoes, it’s the kind of cozy meal that makes weeknights feel doable.
I wrote this recipe because simple and easy really are my motto, especially in this season of motherhood and homemaking. Getting nourishing food on the table matters so much to me, and this sheet pan dinner makes that possible without spending hours in the kitchen—real ingredients, minimal mess, and a cozy meal my family truly enjoys.
Why You’ll Love This Recipe
Ingredients Breakdown
How to Make Easy Sheet Pan Parmesan Chicken
Please see the recipe card at the bottom of this post for the full recipe details.
- Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
- Roast the Potatoes– Add the diced russet potatoes to the sheet pan and toss with olive oil, salt, Italian seasoning, and black pepper. Spread into an even layer and roast for 15 minutes, flipping once halfway through.
- Add the remaining vegetables– Remove the pan from the oven and add the broccoli, carrots, and red onion. Toss gently with the potatoes and return to the oven for 5 minutes.
- Prepare the Parmesan coating– While the vegetables roast, whisk the egg in a shallow bowl. In a separate bowl, combine the grated Parmesan, garlic powder, Italian seasoning, salt, pepper, and paprika.
- Coat the chicken– Dip each piece of chicken into the egg, allowing excess to drip off, then press firmly into the Parmesan mixture until fully coated.
- Add the chicken to the pan– Remove the sheet pan from the oven and push the vegetables slightly to the sides. Place the Parmesan-coated chicken in the center of the pan and drizzle or brush the tops lightly with olive oil.
- Bake until cooked through– Return the pan to the oven and bake for 20–25 minutes, or until the chicken reaches 165°F internal temperature and the Parmesan coating is golden and crisp.
*Optional broil– For extra golden tops, broil for 1–2 minutes, watching closely to avoid burning. - Rest and serve– Let the chicken rest for a few minutes, then serve warm with the roasted vegetables and potatoes.
Recipe Tips
Use finely grated Parmesan for the best texture—this helps the coating melt and crisp instead of clumping
Cut the russet potatoes evenly so they roast at the same rate and get crisp on the edges
Give the potatoes a head start before adding the chicken to ensure everything finishes together
Avoid overcrowding the pan; use two sheet pans if needed for proper roasting
Chicken thighs stay extra juicy, but breasts work just as well if cut to even thickness
Lightly drizzle olive oil over the chicken to help the Parmesan brown without burning
Tent loosely with foil if the cheese browns too quickly before the chicken is fully cooked
Broil briefly at the end for extra golden tops, watching closely
How to Store & Reheat
To Store:
Allow the chicken and veggies to cool completely, then store in an airtight container in the refrigerator for up to 3–4 days.
To Reheat:
- Oven (best for crispiness): Reheat on a sheet pan at 375°F for 8–12 minutes, or until warmed through.
- Air fryer: Reheat at 350°F for 4–6 minutes to help re-crisp the Parmesan coating.
- Microwave: Reheat in short intervals until warm, keeping in mind the coating will soften.
Substitutions & Variations
- Chicken: Use boneless, skinless chicken thighs for extra juiciness, or slice chicken breasts in half lengthwise for quicker, more even cooking.
- Parmesan cheese: Freshly grated Parmesan works best, but shredded can be used in a pinch (the coating will be softer).
- Potatoes: Russet potatoes give the crispiest edges, but Yukon golds or baby potatoes can be swapped if that’s what you have—just adjust the cook time as needed.
- Vegetables: Swap broccoli and carrots for green beans, Brussels sprouts, zucchini, or cauliflower depending on the season.
- Seasonings: Add lemon zest, extra garlic powder, or a pinch of red pepper flakes for a little extra flavor.
- Dairy-free option: Skip the Parmesan and season the chicken simply with olive oil, garlic, and herbs for a roasted chicken version.
- Make it extra crispy: Lightly brush the chicken with olive oil or melted butter before baking and broil briefly at the end.
Serving Suggestions
- Simple green salad
- Homemade ranch or Caesar dressing
- Sourdough bread or dinner rolls
- Homemade biscuits
Frequently Asked Questions
More Easy Dinner Recipes You’ll Love
Sheet Pan Parmesan Chicken and Veggies
Ingredients
Chicken
- 2 lbs boneless skinless chicken breasts or thighs
- ¾ cup finely grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika optional
- 1 large egg
- 2 tbsp olive oil
Veggies
- 3 medium russet potatoes diced into ¾–1 inch pieces
- 1 cup broccoli florets
- 1 cup carrots sliced
- 1 small red onion sliced
- 3 tbsp olive oil
- ¾ tsp salt
- ½ tsp Italian seasoning
- ¼ tsp black pepper
Instructions
- Preheat oven to 425°F and line a large sheet pan with parchment paper.
- Add diced russet potatoes to the pan and toss with olive oil, salt, Italian seasoning, and black pepper. Spread evenly and roast for 15 minutes, flipping once halfway through.
- Remove the pan and add broccoli, carrots, and red onion. Toss gently and return to the oven for 5 minutes.
- While the vegetables roast, whisk the egg in a shallow bowl. In another bowl, mix Parmesan, garlic powder, Italian seasoning, salt, pepper, and paprika.
- Dip chicken into the egg, then press firmly into the Parmesan mixture until fully coated.
- Remove the pan from the oven and push vegetables to the sides. Place chicken in the center and lightly drizzle or brush with olive oil.
- Bake for 20–25 minutes, or until chicken reaches 165°F internally and the coating is golden.*Optional: Broil for 1–2 minutes for extra crispiness.
- Let rest briefly, then serve warm.
Notes
- Finely grated Parmesan melts and crisps best
- Cut potatoes evenly for consistent roasting
- Use two pans if needed to avoid overcrowding
- Tent loosely with foil if the cheese browns too quickly
Did you make this recipe?
I’d love to see! Tag @simplychelseahome on Instagram and leave a comment below!!
This recipe is the best. So easy with a sheet pan and simple ingredients i have on hand.
Thank you for sharing!
Love an easy meal! Glad you enjoy it as well! Thank you so much!!