Go Back

Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan crusted chicken sheet pan dinner with golden, crackling parmesan crust and roasted asparagus and cherry tomatoes all in one bake. Crispy parmesan chicken dinner with juicy chicken breasts and caramelized vegetables at 425°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp Dijon mustard
  • 2 tbsp mayonnaise
Parmesan crust
  • 1 cup parmesan cheese, grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
Vegetables
  • 1 lb asparagus, trimmed
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 0.25 Salt and black pepper to taste
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 425°F and line a large sheet pan with foil.
  2. Mix parmesan, panko, garlic powder, and Italian seasoning together in a bowl.
Coat the chicken
  1. Brush chicken breasts with a mixture of Dijon and mayonnaise.
  2. Press the Dijon-and-mayo coated tops firmly into the parmesan mixture to coat well.
  3. Place the coated chicken on the sheet pan.
Roast the vegetables
  1. Toss asparagus and cherry tomatoes with olive oil, salt, and pepper, then arrange them around the chicken.
  2. Bake for 22–25 minutes at 425°F until the crust is deeply golden and the chicken is cooked through, then serve with lemon wedges.

Notes

For the deepest, crackling crust, press the parmesan mixture firmly onto the chicken so it adheres, and keep the coated side facing up. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a sheet pan at 400°F until hot. Freezing is not recommended for best crust texture. If you want a lower-carb swap, use finely crushed pork rinds in place of panko for a similar crunchy crust.