Description

A flavorful and easy Parmesan Crusted Chicken Sheet Pan Dinner featuring crispy, cheesy chicken breasts coated with plant-based Parmesan crust, paired with vibrant roasted mixed vegetables. This one-pan meal offers a smoky, savory depth with natural seasonings and fresh herbs, perfect for busy weeknights with minimal cleanup and bold flavors.

Ingredients

Scale

Chicken and Coating

4 boneless chicken breasts, evenly sized
1 cup Parmesan (plant-based) cheese, grated
3/4 cup panko breadcrumbs
1 tsp garlic powder (natural)
1 tsp smoked paprika (natural)
Salt, to taste
Black pepper, to taste
2 tbsp olive oil (natural)

Vegetables and Seasoning

2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes), chopped
2 tbsp olive oil (natural)
1 tbsp vegetarian Worcestershire sauce
1 tbsp lemon juice (natural)
Salt, to taste
2 tbsp fresh herbs (thyme or parsley), chopped

Instructions

Prep the Chicken: Pat chicken breasts dry with paper towels to ensure the crust sticks well. In a shallow bowl, combine Parmesan (plant-based), panko breadcrumbs, garlic powder (natural), smoked paprika (natural), salt, and pepper. Brush each chicken breast with olive oil (natural) and coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Prepare the Vegetables: Chop the mixed vegetables into uniform pieces for even roasting. Toss them in olive oil (natural), vegetarian Worcestershire sauce, lemon juice (natural), salt, and fresh herbs. Arrange them evenly on a sheet pan, leaving enough space for roasting and caramelization.
Assemble on the Sheet Pan: Place the crusted chicken breasts on the sheet pan alongside the seasoned vegetables, ensuring plenty of airflow around the chicken to promote crispiness and even roasting of vegetables.
Roast and Serve: Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes, or until the chicken is cooked through and the crust is golden brown. Vegetables should be tender and slightly caramelized. Finish with a sprinkle of fresh herbs and a squeeze of lemon juice (natural) before serving.

Notes

Press breadcrumb mixture firmly onto chicken for a crispier crust.
Avoid overcrowding the sheet pan to prevent steaming and ensure proper roasting.
Allow the chicken to rest a few minutes after baking to lock in juices.
Add fresh herbs after roasting to maintain their vibrant flavor and color.
Line the sheet pan with foil or parchment paper for easy cleanup without losing crispness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 380
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 35g
Cholesterol: 75mg

Keywords: parmesan crusted chicken, sheet pan dinner, roasted vegetables, plant-based cheese, easy dinner, one-pan meal, gluten free