Sheet Pan Parmesan Crusted Chicken

Sheet Pan Parmesan Crusted Chicken is a delightful, fuss-free dinner that’s crispy, flavorful, and perfect for busy weeknights. This easy-to-follow recipe combines juicy chicken breasts coated in a golden Parmesan-panko crust, bakes all on one sheet pan, and delivers restaurant-worthy results with minimal cleanup. Ready in under 30 minutes, this dish brings savory Italian herbs, tangy Dijon, and nutty Parmesan notes to your plate in a single, satisfying bite. Whether you’re feeding a family or meal prepping for the week, this recipe is versatile, approachable, and bound to become a go-to favorite in your cooking rotation.

Why You’ll Love This Recipe

There are so many reasons to fall in love with Sheet Pan Parmesan Crusted Chicken:

• Simplicity at its best: Just panko, Parmesan, eggs, mustard, and seasoning—no fancy ingredients or equipment needed.
• Quick and wholesome: Done in about 30 minutes, it’s perfect for weeknights when you want a nutritious dinner without sacrificing flavor.
• Kid-friendly and crowd-pleasing: The crispy, cheesy crust appeals to everyone from picky eaters to foodies.
• One-sheet cleanup: Less time washing dishes means more time enjoying dinner (or dessert!).
• Customization-ready: Swap spices, dip into different mustards, or add breadcrumbs extras—see Substitutions And Variations for ideas.

Ingredients

Here’s what you need to make Sheet Pan Parmesan Crusted Chicken:

• 4 boneless, skinless chicken breasts (approximately 2 pounds total)
• 1 cup freshly grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 2 large eggs
• 2 tbsp Dijon mustard
• 3 tbsp olive oil (for drizzling)
• Fresh parsley for garnish (optional)

Pro tip: Grate your own Parmesan for better melting and flavor than pre‑packaged shreds.

Step-by-Step: How to Make Sheet Pan Parmesan Crusted Chicken

1. Prep oven and pan
   Preheat your oven to 425 °F (220 °C). Prepare a baking sheet by lining it with parchment paper or greasing it lightly.
2. Flatten chicken
   Flatten each chicken breast to about ¾ inch thick using a meat mallet or rolling pin to ensure even cooking. Pat dry with paper towels.
3. Make crunchy coating
   Combine the panko, Parmesan, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl, mixing thoroughly.
4. Whisk egg-mustard wash
   In a separate bowl, whisk together the eggs and Dijon mustard until fully blended and smooth.
5. Coat chicken
   Dip each chicken breast into the egg mixture, letting excess drip off. Press both sides firmly into the breadcrumb mixture until coated.
6. Arrange on sheet pan
   Set the coated chicken breasts on the prepared pan in a single layer, leaving some space between each piece.
7. Add oil for crispiness
   Drizzle each chicken breast lightly with olive oil or spray with cooking spray to promote crisp browning.
8. Bake to perfection
   Bake for 15 to 20 minutes, or until the edges are golden and the internal temperature hits 165 °F (74 °C).
9. Crisp it up (optional)
   For extra crunch, switch your oven to broil during the final 1–2 minutes—watch carefully to avoid burning.
10. Rest and garnish
    Remove from oven, let chicken rest 5 minutes before slicing, then garnish with fresh parsley if desired. Serve warm.

Helpful Tips

• Even thickness matters: Pounding the chicken ensures quick, even cooking and perfectly crisp coating.
• Fresh is best: Use fresh Parmesan and panko—stale breadcrumbs can result in a dull crust.
• Mustard vs. mayo: Dijon mustard helps the coating stick and adds tang. You can substitute mayo or olive oil, though flavor changes.
• Breadcrumb consistency: If your crumbs are clumpy, break them up before mixing for uniform coating.
• Temperature check: To avoid overcooking, use a meat thermometer—165 °F (74 °C) is the USDA’s recommended safe internal temperature.

Substitutions And Variations

• Cheese swaps: Try Asiago, Pecorino Romano, or mix in shredded mozzarella for a cheesier crust.
• Breadcrumb alternatives: If gluten-free, use GF panko or crushed nuts like almonds or pecans mixed with GF breadcrumbs.
• Herb twists: Add fresh chopped rosemary, thyme, or basil to the breadcrumb mix.
• Spice kick: Mix in red pepper flakes or cayenne powder for heat lovers.
• Flavorful dips: Serve with marinara sauce, honey mustard, garlic aioli, tzatziki, or chimichurri for variety.
• Protein swaps: You can substitute other proteins like thin pork chops, fish fillets, or tofu cutlets—just remember to adjust the cooking time accordingly.

Storage Instructions

• Refrigerator: Let chicken cool completely, then store in an airtight container for up to 3–4 days.
• Freezer: Freeze individual portions in freezer-safe bags for 1–2 months.
• Reheating: Reheat in a 375 °F oven for 10–12 minutes or until warmed through and crisp. For microwave, wrap in damp paper towel to prevent drying, though crust may soften.

Nutritional Information

(Per serving, based on 4 servings)

• Calories: ~450
• Protein: ~40g
• Fat: ~25g
  • Saturated fat: ~6g
• Carbohydrates: ~20g
  • Fiber: ~1g
  • Sugar: ~1g
• Sodium: ~700mg

Note: Nutrition may vary depending on chicken size, oil used, and specific ingredient brands.

Serving Suggestions

• Starches: Pair with mashed potatoes, rice pilaf, or buttery pasta.
• Vegetables: Roasted asparagus, steamed broccoli, or a fresh garden salad work well.
• Bread: A slice of garlic bread or warm dinner roll is always welcome.
• Sauces: Add pops of flavor with marinara, lemon butter sauce, pesto, or tzatziki for dipping.

Frequently Asked Questions About Sheet Pan Parmesan Crusted Chicken

Q: Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are a great alternative. Just add a few extra minutes to the cook time, as they tend to be thicker than breasts.

Q: How do I keep the coating from falling off?
After breading, place the chicken on the baking sheet and refrigerate for up to 24 hours. Let it sit at room temperature before baking to help the crust adhere better.

Q: Is this recipe gluten-free?
To make it gluten-free, ensure you’re using certified gluten-free panko breadcrumbs and double-check that your mustard and spice blends are also gluten-free.

Q: What’s the best way to reheat leftovers?
Reheat in a 375 °F oven (or toaster oven) for about 10–12 minutes to keep the crust crispy. Microwaving works fast, but crisps may soften.

Q: Can I prep ahead of time?
Yes! You can coat the chicken and refrigerate it up to 24 hours before baking. Let it come to room temperature first for best results.

Q: Can I make this in the air fryer?
Yes! Cook at 400 °F in a preheated air fryer for 8–10 minutes, flipping halfway. Texture might be slightly different, but still deliciously crisp.

Conclusion

Thank you for joining me on this delicious journey through Sheet Pan Parmesan Crusted Chicken—a recipe I absolutely adore for its simplicity, flavor, and comfort. It’s quick to prepare, irresistibly crispy and cheesy, and ideal for any day of the week. I truly hope this meal brings the same comfort and joy to your table as it does to mine. Don’t hesitate to make it your own with the tips, variations, and serving ideas provided. Wishing you a delightful cooking experience and many satisfying meals ahead. Thanks for being part of this food-loving community—happy cooking, and enjoy every crunchy, flavorful bite!