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- 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs To make this dish, start with boneless, skinless chicken breasts. They are easy to cook and very tender. I like using grated Parmesan cheese for its rich flavor. The panko breadcrumbs give the chicken a nice crunch. You can find these items at any grocery store. - 2 teaspoons garlic powder - 1 teaspoon Italian seasoning - 2 tablespoons olive oil For seasonings, I use garlic powder and Italian seasoning. They add a wonderful taste. Olive oil helps the crust stick to the chicken and gives it a nice color. - 1 cup cherry tomatoes, halved - 1 zucchini, sliced - 1 red bell pepper, sliced I love adding cherry tomatoes for their sweetness. Zucchini and red bell pepper bring color and nutrition. You can switch these veggies based on what you have at home. Use your favorites for a personal touch. First, preheat your oven to 400°F (200°C). This helps the chicken cook evenly. Next, line a large sheet pan with parchment paper. This makes for easy cleanup later on. In a medium bowl, mix together 1 cup of grated Parmesan cheese and 1 cup of breadcrumbs. I like to use panko for extra crunch. Then, add 2 teaspoons of garlic powder, 1 teaspoon of Italian seasoning, 1/2 teaspoon of paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Stir it all together well to make a tasty crust mixture. Pat the chicken breasts dry with paper towels. Place them on one side of the prepared sheet pan. Drizzle 2 tablespoons of olive oil over each chicken breast. Then, take the crust mixture and coat each piece generously, pressing down to help it stick. On the other side of the sheet pan, arrange 1 cup of halved cherry tomatoes, and slices of 1 zucchini and 1 red bell pepper. Drizzle the veggies with a bit of olive oil. Sprinkle a pinch of salt and pepper on top. Now, place the sheet pan in the oven and bake for 25-30 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C). The crust will turn golden brown, and the veggies should be tender and slightly caramelized. After baking, remove the pan from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving. To get that perfect crispy crust on your chicken, panko breadcrumbs are key. Unlike regular breadcrumbs, panko is lighter and airier. This texture helps your crust get extra crunch when baked. It holds onto the flavors, making each bite yummy. Here are some baking tips for crispiness: - Bake at a high temperature, like 400°F (200°C). - Use parchment paper on your sheet pan to avoid sticking. - Drizzle olive oil on the chicken before coating it. This helps the crust brown nicely. To boost flavor, you can add more seasonings. Try adding some: - Cayenne pepper for heat - Lemon zest for brightness - Onion powder for depth Using fresh herbs is a great way to finish your dish. After baking, sprinkle chopped parsley on top. It adds color and freshness to the plate. Prep ahead to save time. You can coat the chicken and cut the veggies in advance. Store them in the fridge until you're ready to bake. This makes it easy to whip up dinner on busy nights. To ensure even cooking: - Cut your chicken breasts to a similar size. This helps them cook at the same rate. - Arrange the vegetables evenly on the pan. They should not be too crowded, so they roast well. {{image_2}} You can switch up the chicken breasts for chicken thighs. Thighs add more flavor and stay juicy. If you want to try something new, use fish like salmon or cod. Tofu is another great choice for a plant-based version. It’s light and takes on flavors well. Feel free to mix in or swap out vegetables based on the season. Broccoli, asparagus, or carrots are great choices. Frozen veggies can save time, but fresh ones usually taste better. Just remember to adjust the cooking time if you use frozen. To change the taste, add different spices. Try cayenne for heat or lemon zest for brightness. You can also use different cheeses like mozzarella or cheddar for a twist. Sauces like BBQ or teriyaki can be brushed on before baking, adding a new layer of flavor. To keep your leftovers fresh, let the chicken cool first. Place the chicken and veggies in an airtight container. This helps keep the flavors intact. Refrigerate them within two hours of cooking. Use them within three days for the best taste. To reheat, use the oven for best results. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes. This keeps the crust crispy. Avoid using the microwave, as it can make the chicken soggy. If you must, use a low setting and cover the dish loosely. To freeze leftovers, wrap each piece of chicken in plastic wrap. Then, place them in a freezer bag. Remove air to prevent freezer burns. You can freeze them for up to three months. For thawing, place the chicken in the fridge overnight. Reheat in the oven as mentioned for best texture. It takes about 40 minutes to cook this dish. You will spend 10 minutes prepping and 25-30 minutes baking. Yes, you can make it gluten-free. Use gluten-free breadcrumbs or crushed nuts. Almond flour also works well as a substitute. You can serve this chicken with a fresh salad, rice, or crusty bread. Roasted potatoes or steamed veggies also pair nicely. Check the chicken's internal temperature. It should reach 165°F (74°C). Look for a golden crust and clear juices to know it’s done. This article covers how to make a tasty sheet pan Parmesan crusted chicken. We explored the main ingredients like chicken breasts, Parmesan cheese, and fresh veggies. I shared step-by-step instructions, tips for a crispy crust, and variations you can try. Remember, you can mix and match proteins and veggies. Storing leftovers and reheating them properly will help maintain flavor. Enjoy creating this simple, healthy meal in your own kitchen! Cook with confidence, and let your creativity shine.

Sheet Pan Parmesan Crusted Chicken

Discover a delicious and easy recipe for Sheet Pan Parmesan Crusted Chicken that will impress your family and friends! With juicy chicken breasts coated in a crunchy Parmesan and breadcrumb crust, paired with vibrant roasted vegetables like cherry tomatoes and zucchini, this dish is a healthy meal in just 40 minutes. Perfect for busy nights, click through to explore the full recipe and bring this delightful dinner to your table!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably panko for extra crunch)

2 teaspoons garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons olive oil

1 cup cherry tomatoes, halved

1 zucchini, sliced

1 red bell pepper, sliced

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a medium bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, paprika, black pepper, and salt. Mix well to create your crust mixture.

      Pat the chicken breasts dry with paper towels and place them on one side of the prepared sheet pan. Drizzle olive oil over each breast and then coat each piece generously with the Parmesan breadcrumb mixture, pressing down to ensure the coating sticks well.

        On the other side of the sheet pan, arrange the halved cherry tomatoes, sliced zucchini, and red bell pepper. Drizzle them with a touch of olive oil and sprinkle with a pinch of salt and pepper.

          Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the crust is golden brown. The vegetables should be tender and slightly caramelized.

            Remove the sheet pan from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the chicken and vegetables directly on the sheet pan for a rustic presentation, or plate individually with a side of fresh lemon wedges for an added burst of flavor.