Sheet Pan Parmesan Chicken and Vegetables: This is a sheet pan meal where chicken and vegetables are baked together for a low mess, big impact meal.
Sheet Pan Parmesan Chicken and Vegetables
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I have been seeing Parmesan chicken popping up all over the internet, and even had some at a local restaurant. But I was complaining because all of it was cooked in butter or oil to get that crispy parmesan crust. And while the taste is amazing when you do that, it isn’t exactly figure-friendly. When I crunched some calorie numbers I wanted to cry. So I decided to make a baked version. I figured if I bread the chicken in parmesan, and bake it, then I lose a lot of the fried calories.
And boy was it good. The flavor of this chicken is ridiculously good, and when you take into consideration the fact that you can cook both your protein (chicken), and your vegetables on the same pan, well it just make it the perfect combo for a delicious meal. No one at my house complained.
How to Make Parmesan Crusted Chicken
- Bread the chicken- You guys, I tested this recipe over and over in my attempt to get the bread crumb to parmesan ratios right. I personally loved the idea of more parmesan, but found it hard to get it to stick to the chicken, and stay sticking to the chicken if I put too much. A 50/50 ratio seemed to be the best solution. But if you do not mind a little bit of the crust coming off, then you can up your parmesan and lower your bread crumbs. Up to you.
- Bake your chicken- After you use the seasoned egg mixture, and dip the chicken in the parmesan bread crumb mixture, really all you have left to do is bake it! Because chicken is not always the same size, or thickness, it is important to simply bake until you reach an internal temperature of 165 degrees F. If you do not own a meat thermometer, and you want juicy, delicious chicken, invest in one. There are a ton of them on Amazon, in several different price points. It just helps insure you get meat cooked perfectly every time. But I have put in an average cook time below based on standard sized chicken, and the weights mentioned in the recipe.
- Garnish- A little fresh parsley or basil can make a big difference in lightening the chicken and adding that little something extra to the dish. Now, I do add some butter and seasonings to the vegetables, and if you want to you can pour a little over your chicken. Fat is flavor.
Parmesan Chicken and Veggies Variations:
- I love using this meal for meal prep, and will sometimes swap out the potatoes for cauliflower for a more diet friendly version.
- I also really love adding a little parmesan to the veggies.
- You can use this dish as a “clean out the fridge” option and toss in other vegetables as well, just remember not all veggies cook at the same rate. So add them to the pan accordingly so you get a nicely cooked meal.
Check out other fun EZPZ Sheet Pan Chicken meals:
- Italian Sheet Pan Chicken
- Garlic Sheet Pan Chicken
- Cajun Sheet Pan Chicken and Fries
- Sheet pan chicken stir fry
Sheet Pan Italian Parmesan Chicken and Vegetables
- 1 large egg
- 1 tsp lemon juice
- 1 clove garlic minced (2 tsps approx)
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup Italian style breadcrumbs
- 1/2 cup fresh grated parmesan cheese
- 1 tsp Italian seasoning herb mix
- 1/4 tsp paprika
- 4 skinless boneless chicken breasts
- fresh parsley for garnish
- For The Veggies:
- 1 lb baby potatoes quartered
- 1/2 cup butter melted
- 2 tsp minced garlic
- 2 tsp Italian seasoning
- salt to taste
- 1 lb green beans cut to bite size
- Preheat oven to 400°F.
- Lightly grease a baking sheet with cooking spray, Set aside.
- Whisk the egg, lemon juice, garlic, dried basil, salt and pepper together in a large bowl.
- Place chicken into egg mixture, cover and stick in fridge while you prepare other ingredients, allowing chicken to marinate for a little while.
- In another bowl, combine the breadcrumbs with the parmesan cheese and Italian seasoning herb mix. Set aside.
- Next, quarter the potatoes, and put them the baking tray, leaving half the tray open for the chicken.
- Mix together the butter, 2 teaspoons garlic, and Italian seasoning and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
- Remove chicken from the egg mixture, and coat in the breadcrumb/parmesan mixture, press lightly to make sure it sticks.
- Place chicken onto the baking sheet and lightly spray with cooking oil spray.
- Bake in preheated oven for 15 minutes.
- Remove baking tray from the oven and carefully flip each chicken breast being careful not to remove the coating when you flip it.
- Push potatoes to one side so they are only filling a quarter of the tray, and place the green beans in the vacated space.
- Pour the remaining garlic butter over the green beans and return to the oven to bake for another 10 minutes.
- Turn oven on broil, and broil on medium-high heat until chicken is golden and crisp, and potatoes are cooked through (approx 3-5 minutes).
- Sprinkle with fresh chopped parsley (optional), and serve immediately.
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