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Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan crusted chicken sheet pan dinner with a deeply golden, crackling parmesan-panko crust. Roasted asparagus and cherry tomatoes caramelize around the chicken for an easy one pan Italian chicken bake.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry for best crust.
Parmesan coating
  • 1 cup parmesan cheese, grated Use finely grated for stronger browning.
  • 0.5 cup panko breadcrumbs Adds crunch to the crust.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp Dijon mustard
  • 2 tbsp mayonnaise Helps the parmesan adhere and brown.
Vegetables
  • 1 lb asparagus, trimmed Trim ends so they roast evenly.
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 0.25 Salt and black pepper to taste Season to preference.
Serving
  • 1 Lemon wedges for serving Brightens the finished dish.

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat oven to 425°F and line a large sheet pan with foil for easy cleanup and crisping.
Make the parmesan crust
  1. Mix parmesan cheese, panko breadcrumbs, garlic powder, and Italian seasoning together until evenly combined.
Coat the chicken
  1. Brush chicken breasts with Dijon mustard and mayonnaise, then press firmly into the parmesan mixture to coat the top completely.
Add vegetables to the pan
  1. Place the coated chicken on the sheet pan.
Season and arrange
  1. Toss asparagus and cherry tomatoes with olive oil, salt, and pepper, then arrange them around the chicken so they roast in the pan juices.
Bake
  1. Bake for 22–25 minutes at 425°F, until the crust is deeply golden and crackling and the chicken is cooked through; serve immediately with lemon wedges.

Notes

Pro tip: press the parmesan mixture firmly onto the mustard-mayo-coated tops so the crust stays intact while baking. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan at 425°F until hot and crisp. Freezing is not recommended for the crust texture. For a dairy-light swap, use a reduced-fat parmesan style and add a little extra panko to keep the crust crisp.