Description
Sheet Pan Parmesan Crusted Chicken is a crispy, cheesy, oven-baked dinner made with simple ingredients and one pan. Quick, flavorful, and family-approved—perfect for busy weeknights! Try it today and save this easy go-to meal.
Ingredients
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4 boneless, skinless chicken breasts (approx. 2 lbs)
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1 cup freshly grated Parmesan cheese
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1 cup panko breadcrumbs
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2 tsp Italian seasoning
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp paprika
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½ tsp salt
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¼ tsp freshly ground black pepper
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2 large eggs
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2 tbsp Dijon mustard
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3 tbsp olive oil
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Fresh parsley, for garnish (optional)
Instructions
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Preheat oven to 425°F (220°C) and line or grease a baking sheet.
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Flatten chicken breasts to ¾-inch thickness and pat dry.
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Mix panko, Parmesan, and seasonings in a shallow bowl.
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In another bowl, whisk eggs with Dijon mustard.
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Dip chicken in egg mixture, then coat in panko mixture.
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Arrange on the baking sheet, drizzle with olive oil.
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Bake for 15–20 minutes or until golden and 165°F inside.
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Optional: Broil for 1–2 minutes for extra crisp.
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Let rest 5 minutes, garnish with parsley, and serve.
Notes
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For gluten-free: Use gluten-free panko and double-check your mustard and spices.
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Substitute chicken with thin pork chops, white fish, or tofu.
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To prep ahead: Bread chicken and refrigerate up to 24 hours.
Nutrition
- Serving Size: 1 chicken breast
- Calories: ~450
- Sugar: ~1g
- Carbohydrates: ~20g
- Protein: ~40g