If you’re craving that crispy, golden chicken vibe but also want dinner to feel like it has its life together, this is the move. Crispy Parmesan Chicken with Roasted Veggies is a sheet-pan-style situation that looks impressive, tastes like comfort food, and still hits the “balanced meal” checkbox.
The chicken gets a savory Parmesan crust that bakes up crunchy (no deep frying needed), while the veggies roast alongside until caramelized and sweet. Minimal mess, maximum payoff.
Why You’ll Love This
It’s one pan, big flavor, and the textures are elite: crisp-edged chicken, tender juicy centers, and veggies that get those roasted, slightly charred corners. Plus, it’s super flexible—swap the veggies, tweak the seasonings, and it still slaps.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2–2 lb total)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided (plus more to taste)
- 1/2 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2/3 cup grated Parmesan cheese (the fine, shelf-stable kind works best for crust)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise (helps the coating stick and keeps chicken juicy)
- 1 teaspoon Dijon mustard (optional but great)
- Optional for serving: lemon wedges, chopped parsley, extra Parmesan
How to Make It
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper (or lightly grease it) for easy cleanup.
- Prep the veggies: add broccoli, bell pepper, zucchini, and red onion to the sheet pan. Drizzle with 2 tablespoons olive oil, then toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the Italian seasoning. Spread into an even layer, leaving space in the center for the chicken.
- Make the Parmesan coating: in a shallow bowl, mix Parmesan, panko, garlic powder, remaining Italian seasoning, and a pinch of pepper.
- Make the “glue”: in a second bowl, whisk the egg with mayonnaise and Dijon (if using) until smooth.
- Prep the chicken: pat the chicken breasts dry with paper towels. If they’re thick, slice horizontally to make cutlets, or gently pound to an even thickness (this helps everything cook evenly).
- Coat the chicken: dip each piece into the egg-mayo mixture, letting excess drip off, then press into the Parmesan-panko mixture. Really pack it on so you get a thick, crunchy layer.
- Arrange on the pan: push veggies to the sides and place chicken in the cleared center. Drizzle the chicken lightly with the remaining 1 tablespoon olive oil (this helps browning).
- Bake for 18–25 minutes, depending on thickness, until chicken is cooked through (165°F internal temp) and the coating is golden. Stir the veggies once halfway through for even roasting.
- Optional finishing move: if you want extra crisp, broil for 1–2 minutes at the end—watch closely so the Parmesan doesn’t burn.
- Serve hot with lemon wedges, a sprinkle of parsley, and a little extra Parmesan if you’re feeling fancy.
Tips for the Best Results
- Use even-thickness chicken. Cutlets or lightly pounded breasts cook faster and stay juicy.
- Pat the chicken dry first. Moisture is the enemy of crispiness.
- Don’t overcrowd the pan. If veggies are piled up, they steam instead of roast. Use two sheet pans if needed.
- Fine grated Parmesan = better crust. The powdery style melts and bonds with the crumbs for that “crispy chip” vibe.
- Flip? Not necessary. The coating crisps nicely in the oven, especially with a little olive oil drizzle on top.
- Check early. Smaller cutlets can be done around 18 minutes—use a thermometer so you don’t overbake.
Variations
- Spicy version: Add 1/2 teaspoon crushed red pepper flakes or a pinch of cayenne to the Parmesan mixture.
- Different veggies: Try asparagus, green beans, Brussels sprouts, cauliflower, or sweet potato (dice small so it cooks in time).
- Gluten-free: Swap panko for gluten-free breadcrumbs or crushed gluten-free rice cereal.
- Extra herby: Mix in 1 tablespoon chopped fresh parsley or basil to the coating right before breading.
- Cheese swap: Use half Parmesan and half Pecorino Romano for a sharper, saltier bite.
- Air fryer option: Cook chicken at 390°F for 10–14 minutes (depending on thickness), and roast veggies separately in the oven.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan at 400°F for 8–12 minutes to bring back the crisp (microwave works, but the coating will soften). For best texture, keep chicken and veggies in separate containers if you can.
FAQ
How do I keep the Parmesan crust from getting soggy?
Two things: pat the chicken dry before coating, and reheat in the oven (not the microwave). Also, make sure the chicken isn’t touching the veggies—if it sits in veggie steam, the coating softens.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless thighs work great and stay super juicy. They may need a few extra minutes—cook until the thickest part hits 165°F.
What vegetables roast best with this recipe?
Quick-roasting veggies are ideal: broccoli, zucchini, bell peppers, onions, green beans, and asparagus. If you want potatoes or carrots, cut them small and give them a 10-minute head start in the oven before adding the chicken.
Can I prep this ahead of time?
You can mix the coating and chop the veggies up to a day ahead. For the crispiest results, coat the chicken right before baking. If you must coat early, store the breaded chicken uncovered on a plate in the fridge for up to 6 hours to help it dry out slightly (which actually helps crisp).
How do I know when the chicken is done without drying it out?
Use an instant-read thermometer and pull the chicken at 165°F. If your pieces are uneven, remove the thinner pieces first and let thicker ones finish. This keeps everything juicy and prevents that overbaked, tough texture.