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Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan Crusted Chicken Sheet Pan Dinner

This Parmesan Crusted Chicken Sheet Pan Dinner combines tender, juicy chicken breasts with a crispy Parmesan crust alongside perfectly roasted vegetables - all cooked together on one pan for maximum flavor and minimum mess. It's a complete meal that delivers balanced nutrition, incredible flavor, and that satisfying feeling of a home-cooked dinner that brings everyone to the table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 teaspoons dried oregano, divided
  • 2 teaspoons dried thyme, divided
  • 1 tablespoon garlic, finely chopped, divided
  • 5 tablespoons extra virgin olive oil
  • 2 cups (about ¾ pound) small red potatoes, washed, dried, sliced into thin rounds - about ⅛ inch
  • 1½ cups crimini mushrooms, washed and dried, thinly sliced
  • ¾ cup yellow onion, thinly sliced
  • ½ cup Poblano chile peppers, washed and dried, seeds removed, diced
  • ½ cup Parmesan cheese, finely grated
  • 4 chicken breasts (about 6-ounces each and 1½ inches thick), skinless, boneless
  • Kosher salt and freshly ground black pepper

Equipment

  • sheet pan
  • oven
  • parchment paper
  • mixing bowl

Method
 

Instructions
  1. Set oven. Preheat the oven to 375°F and adjust a rack to the center.
  2. Add vegetables to pan. Line a sheet pan with parchment paper and pour the olive oil on top. Then add the potatoes, mushrooms, onions, Poblanos, and 1 teaspoon of oregano, thyme and 1 teaspoon of the garlic. Use your hands to mix, being sure everything is well coated with the oil. Season generously with salt and pepper. Move the vegetables to create 4 spaces about the size of each chicken breast.
  3. Make Parmesan crust. In a large, shallow bowl mix the Parmesan cheese with the remaining oregano and thyme, and 2 teaspoons of the garlic. Set aside.
  4. Coat chicken. Place the chicken breasts on a clean, dry surface and season both sides generously with salt and pepper. Now, smooth side down, place them, one by one, into the Parmesan mixture and gently press down to coat them. Do this with each one, and add each one to one of the cleared spaces you made on the sheet pan. If not all of the Parmesan mixture has stuck to the chicken breasts, evenly divide what's left between them.
  5. Bake. Place in the preheated 375°F oven and cook just until the chicken is cooked through, about 20 minutes. Remove the chicken breasts from the sheet pan, place them on a plate, and cover with foil. Turn the oven up to 425°F and continue to cook the vegetables until they're golden and slightly crispy, about 5 minutes. If the chicken isn't golden on top, place the chicken back on the sheet pan and place it under the broiler just long enough for the cheese to become golden, 30 seconds to 1 minute.
  6. If necessary, season the vegetables to taste with a bit more salt and pepper.
  7. Serve!

Notes

For perfect results, slice potatoes evenly (⅛ inch thick) and don't overcrowd the pan. Finely grated Parmesan creates the best crust. If needed, broil for 30-60 seconds to achieve golden crust.