Parmesan Crusted Chicken Sheet-Pan Dinner in 30 Minutes

If “crispy chicken + roasted veggies + minimal dishes” is your love language, this one’s for you. This Parmesan crusted chicken sheet-pan dinner is weeknight energy at its best: big flavor, simple steps, and everything cooks together on one pan.

The chicken gets a golden, crunchy Parmesan topping while the veggies caramelize around it. You’ll be eating in 30 minutes and feeling like you totally have it together.

Why You’ll Love This

It’s fast, family-friendly, and genuinely satisfying: crunchy-cheesy chicken, tender veggies, and a lemony finish that makes it taste restaurant-level without extra work (or extra pans).

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (about 3 medium), sliced horizontally into cutlets
3 tablespoons olive oil, divided
1 teaspoon Italian seasoning
1 teaspoon garlic powder
3/4 teaspoon kosher salt, divided (plus more to taste)
1/2 teaspoon black pepper, divided
1 pound baby potatoes, halved (or quartered if large)
2 cups broccoli florets
1 small red onion, sliced into wedges
1/2 cup grated Parmesan cheese (the fine, sand-like kind works best here)
1/2 cup panko breadcrumbs
2 tablespoons melted butter (or more olive oil)
Zest of 1 lemon (optional but highly recommended)
Lemon wedges, for serving
Chopped parsley, for serving (optional)

How to Make It

Preheat your oven to 425°F. Line a large sheet pan with parchment paper (or lightly grease it) for easier cleanup.
Toss the potatoes with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper directly on the sheet pan. Spread them out in an even layer. Roast for 10 minutes to give them a head start.
While the potatoes roast, pat the chicken cutlets dry. In a small bowl, mix Italian seasoning, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub the chicken with the remaining 1 1/2 tablespoons olive oil, then season both sides with the spice mix.
In another bowl, stir together Parmesan, panko, melted butter, and lemon zest (if using). The mixture should look like damp sand and clump when pressed.
Pull the sheet pan from the oven. Add broccoli and red onion, then toss with a pinch of salt and a little pepper. Scoot veggies around to make space for the chicken.
Place the chicken cutlets on the sheet pan. Press the Parmesan mixture firmly onto the top of each piece (don’t be shy—pressing helps it stick and crisp).
Return the pan to the oven and roast for 12–15 minutes, or until the chicken reaches 165°F in the thickest part and the veggies are tender.
For extra crunch and color, broil for 1–2 minutes at the end, watching closely so the topping doesn’t burn.
Rest the chicken for 3 minutes, then serve with lemon wedges and a sprinkle of parsley if you want to be a little fancy.

Tips for the Best Results

Slice the chicken into cutlets for speed. Thick breasts won’t cook evenly in 30 minutes, and nobody wants dry edges with a raw center.
Give the potatoes a head start. That 10-minute pre-roast is the difference between “perfectly roasty” and “why are these still firm?”
Use finely grated Parmesan for the crust. It melts into the breadcrumbs and makes a cohesive, crispy topping.
Press the crust on firmly. A gentle pat won’t cut it; really press so it adheres during roasting.
Don’t overcrowd the pan. If the veggies are piled up, they’ll steam instead of roast. Use two pans if needed.
Broil strategically. One minute can be perfect, two minutes can be too much—stay close.
Check doneness with a thermometer. It’s the quickest way to keep the chicken juicy and perfectly cooked.

Variations

Swap the veggies: Try green beans, Brussels sprouts, zucchini, or bell peppers. Adjust cook time (softer veggies go in later).
Make it spicy: Add 1/2 teaspoon crushed red pepper flakes to the Parmesan topping, or serve with hot honey.
Use chicken thighs: Boneless, skinless thighs work great. Plan for a few extra minutes and still cook to 165°F.
Gluten-free: Use gluten-free panko (or crushed gluten-free crackers) and double-check your seasonings.
Extra herby: Mix 1 tablespoon chopped fresh basil or parsley into the crust, or add a pinch of dried oregano.
Cheese mix: Do half Parmesan, half Pecorino Romano for a sharper, saltier vibe.

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 about 8–10 minutes to re-crisp the Parmesan crust (microwaving works, but the topping will soften). If you’re packing lunch, keep a lemon wedge on the side for a fresh squeeze right before eating.

FAQ

Can I make this Parmesan crusted chicken sheet-pan dinner with frozen broccoli?

Yes, but expect a softer roast. Frozen broccoli releases water, so it won’t caramelize as much. If you can, thaw and pat it dry first, or add it halfway through cooking so it doesn’t oversteam.

How do I keep the Parmesan crust from falling off?

Two things matter most: pat the chicken dry and press the topping on firmly. The melted butter (or oil) helps the breadcrumbs bind. Also, put the crust only on the top side—if you coat both sides, it’s more likely to stick to the pan.

What size sheet pan should I use?

A standard half-sheet pan (about 18×13 inches) is ideal. If your pan is smaller or you’re doubling the recipe, use two pans so everything roasts instead of steams.

Can I prep anything ahead to make this even faster?

Absolutely. Slice the chicken into cutlets, mix the Parmesan-panko topping, and chop the veggies up to 24 hours ahead. Store everything separately in the fridge, then assemble and bake when you’re ready.

My potatoes aren’t done when the chicken is. What should I do?

This usually means the potato pieces were too large or the pan was crowded. Next time, quarter them smaller and spread them out. For a quick fix, pull the chicken to rest and return the potatoes/veggies to the oven for 5–8 more minutes (or broil briefly to finish).