Sheet Pan Parmesan Chicken and Veggies
This sheet pan parmesan chicken is a simple, nourishing one-pan dinner made with crispy russet potatoes, tender vegetables, and juicy Parmesan-crusted chicken. Perfect for easy weeknight meals with minimal cleanup.
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