There’s just something about a crispy, golden piece of chicken that makes dinner feel like a win—even if everything else that day felt like a hot mess.
This Sheet Pan Parmesan Crusted Chicken is a little fancy, a little comforting, and totally practical.
The crust is made with simple ingredients you probably already have—grated Parmesan, breadcrumbs, and a few pantry spices. No frying, no flouring, no dipping assembly line needed.
Pair it with some roasted veggies or a quick side salad and boom—dinner’s done. It’s crunchy on the outside, juicy on the inside, and full of flavor your whole family will love!
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs, if you prefer)
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (regular or panko)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Optional: fresh parsley or lemon wedges for serving
Instructions:
- Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil and lightly grease with olive oil or spray.
- Pound chicken to even thickness if needed—about ¾ inch is ideal for even cooking.
- In a shallow bowl, mix together Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Brush each piece of chicken lightly with olive oil (or spray), then press it into the Parmesan mixture, coating both sides well.
- Place the chicken on the prepared sheet pan. If you’ve got extra breadcrumb mix, sprinkle it on top of the chicken for even more crispiness.
- Bake for 25–30 minutes, until the coating is golden and the chicken is cooked through (internal temp should be 165°F). For extra crispiness, broil for the last 2–3 minutes, but keep a close eye on it.
- Let rest for 5 minutes, then serve with a squeeze of lemon or sprinkle of parsley, if desired.
Tips & Ideas
- Make it a meal: Add halved baby potatoes or green beans to the other side of the pan and roast them alongside the chicken.
- Breadcrumb swap: Crushed cornflakes or even finely chopped nuts can stand in if you’re out of breadcrumbs.
- Meal-prep friendly: Cook once, eat twice—leftovers reheat beautifully in the oven or air fryer.
Sheet Pan Parmesan Crusted Chicken
This easy sheet pan Parmesan crusted chicken recipe is crispy, flavorful, and baked—not fried. A simple one-pan dinner your whole family will love.
- Total Time: 45 minutes
- Yield: 4-6 1x
Ingredients
-
4 boneless, skinless chicken breasts (or thighs, if you prefer)
-
1 cup grated Parmesan cheese
-
1 cup breadcrumbs (regular or panko)
-
1 teaspoon garlic powder
-
1 teaspoon Italian seasoning
-
½ teaspoon paprika
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
2 tablespoons olive oil
-
Optional: fresh parsley or lemon wedges for serving
Instructions
-
Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil and lightly grease with olive oil or spray.
-
Pound chicken to even thickness if needed—about ¾ inch is ideal for even cooking.
-
In a shallow bowl, mix together Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.
-
Brush each piece of chicken lightly with olive oil (or spray), then press it into the Parmesan mixture, coating both sides well.
-
Place the chicken on the prepared sheet pan. If you’ve got extra breadcrumb mix, sprinkle it on top of the chicken for even more crispiness.
-
Bake for 25–30 minutes, until the coating is golden and the chicken is cooked through (internal temp should be 165°F). For extra crispiness, broil for the last 2–3 minutes, but keep a close eye on it.
-
Let rest for 5 minutes, then serve with a squeeze of lemon or sprinkle of parsley, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
