The aroma of Parmesan Crusted Chicken Sheet Pan wafts through the kitchen, teasing your senses with promises of crispy, cheesy goodness. Each bite delivers a satisfying crunch that pairs perfectly with juicy chicken, creating a flavor explosion that dances on your palate. taco stuffed shells recipe cheesy stuffed flank steak delicious chicken linguine dish.

This dish isn’t just a meal; it’s an experience that takes you back to family gatherings where laughter fills the air, and everyone fights for the last piece. Perfect for busy weeknights or lazy Sundays, it brings joy and comfort to any table.

I remember the first time I served this dish at a family dinner; everyone was raving about it and fighting over the last piece like it was the last slice of pizza at a party.

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on your crowd size. guilt-free mashed potatoes.

• Parmesan Cheese: Opt for freshly grated cheese; it melts beautifully and adds richer flavor than pre-grated.

• Panko Breadcrumbs: These add an extra crunch; don’t skimp on them for that perfect texture.

• Olive Oil: Use extra virgin olive oil for the best taste while keeping your chicken moist.

• Italian Seasoning: A blend of herbs like oregano and basil elevates the flavor profile wonderfully.

• Garlic Powder: A dash of garlic powder amplifies everything; it’s like magic dust in your seasoning arsenal.

• Lemon Juice: Freshly squeezed lemon juice brightens up the dish, cutting through richness beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven: Start by preheating your oven to 425°F (220°C). This temperature helps achieve that golden-brown crust we all crave.

Prepare the chicken: Rinse and pat dry 3-4 boneless, skinless chicken breasts. A dry surface helps achieve maximum crispiness when baking.

Make the coating mixture: In a bowl, combine panko breadcrumbs, freshly grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

Coat the chicken: Dip each chicken breast into olive oil before rolling them in the breadcrumb mixture. Ensure they are thoroughly coated for an optimal crunch.

Arrange on a sheet pan: Place the coated chicken breasts on a parchment-lined sheet pan. Make sure they are spaced apart so they cook evenly without steaming each other.

Bake to perfection: Slide the sheet pan into your preheated oven and bake for 20-25 minutes. Look for golden-brown crusts and check if juices run clear when pierced with a fork.

Serve and enjoy: Remove from oven and drizzle with fresh lemon juice before serving. Enjoy every crispy bite while savoring those delightful flavors!

With these simple steps, you’ll have a mouthwatering Parmesan Crusted Chicken Sheet Pan ready in no time! Don’t forget to snap a photo before diving in—your Instagram followers will thank you! For more inspiration, check out this cheesy mushroom chicken recipe.

Perfecting the Cooking Process

Start by preheating your oven to 400°F (200°C). Prepare your sheet pan with parchment paper for easy cleanup. Place the chicken on the pan and bake until golden brown, ensuring even cooking by flipping halfway through.

Add Your Touch

Feel free to customize this dish by adding vegetables like zucchini or bell peppers alongside the chicken. You can also swap breadcrumbs for panko for an extra crunch or sprinkle in some Italian herbs for added flavor.

Storing & Reheating

Once cooled, store any leftovers in an airtight container in the fridge for up to three days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, keeping that crunchy texture intact.

The first time I made this dish, my friends couldn’t stop raving about it. They even asked for seconds—who knew healthy meals could be so satisfying?

FAQ

What is the best way to season Parmesan Crusted Chicken?

Use a mix of garlic powder, paprika, and Italian herbs for great flavor.

Can I use frozen chicken for this recipe?

For more inspiration, check out this sticky honey chicken recipe recipe.

Yes, but make sure it’s fully thawed before cooking for even results.

How can I make this dish gluten-free?

Substitute regular breadcrumbs with gluten-free alternatives available at most grocery stores.

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Parmesan Crusted Chicken Sheet Pan

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• Author: Hellen
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Indulge in the irresistible flavors of Parmesan Crusted Chicken Sheet Pan. This easy-to-make dish features juicy chicken breasts coated in a crunchy, cheesy topping that will have everyone coming back for seconds. Perfect for busy weeknights or special gatherings, it’s a guaranteed crowd-pleaser that fills your kitchen with an enticing aroma. Serve it with your favorite sides for a complete meal that combines comfort and flavor.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 1 cup freshly grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 tbsp extra virgin olive oil
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 2 tbsp freshly squeezed lemon juice
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Rinse and pat dry the chicken breasts thoroughly.
3. In a bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well.
4. Dip each chicken breast in olive oil, then roll in the breadcrumb mixture until fully coated.
5. Arrange the coated chicken on the sheet pan without overcrowding.
6. Bake for 20-25 minutes until golden brown and juices run clear when pierced with a fork. Drizzle with lemon juice before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast (170g)
• Calories: 390
• Sugar: 0g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 110mg