Name: Crispy Parmesan Garlic Chicken sheet pan recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 chicken breasts, about 2 pounds; Salt and pepper, to taste; 2 eggs; ¼ cup milk; 1 cup panko breadcrumbs; 1 cup parmesan cheese, grated; 1 tablespoon Italian seasoning; 1 teaspoon garlic powder; 1 pound baby potatoes, halved; 1 bunch asparagus; 2 tablespoons olive oil

If you’re craving a dinner that’s both effortless and downright delicious, I’ve got the perfect solution for you: my Crispy Parmesan Garlic Chicken sheet pan recipe. This is one of those recipes that makes weeknight cooking feel like a treat without a ton of work. I love this because it delivers that golden, crispy chicken with rich parmesan flavor and just the right hint of garlic, all while roasting alongside tender potatoes and vibrant asparagus. Trust me, once you try it, you’ll want to make it again and again!

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Why You’ll Love This Recipe

Simple One-Pan Cooking: This recipe keeps clean-up minimal because everything cooks together on one sheet pan.
Perfectly Crispy Chicken: The parmesan and panko combo create a crunchy crust that seals juicy flavor inside.
Balanced Meal: Potatoes and asparagus roast right alongside the chicken, so you get your veggies with ease.
Crowd-Pleaser: Whether it’s a family dinner or casual guests, this dish always gets raves.

The image shows a sheet pan with four pieces of golden brown, crispy breaded chicken arranged in two rows at the center and bottom right. The chicken has a textured, crunchy coating with small green parsley flakes sprinkled on top. To the left side, there are long, thin green asparagus stalks, slightly charred and glistening with oil. Scattered around the chicken on the right side and partially under the chicken are small round roasted potato halves with a golden-brown surface and slight charring. The whole dish is placed on a dark pan surface with some oil spots and browned bits. photo taken with an iphone --ar 2:3 --v 7 - Crispy Parmesan Garlic Chicken sheet pan, baked chicken dinner, easy chicken sheet pan recipe, garlic parmesan chicken, weeknight chicken recipe

Ingredients You’ll Need

Choosing quality ingredients really shines in this Crispy Parmesan Garlic Chicken sheet pan recipe. The combo of fresh parmesan and Japanese-style panko breadcrumbs is key to that irresistible crunch. Also, don’t skip on fresh baby potatoes and asparagus for the best texture and flavor.

Flat lay of four raw chicken breasts with smooth pink skin, two whole uncracked brown eggs, a small white bowl of pale creamy milk, a small white bowl filled with golden panko breadcrumbs, a small white bowl of finely grated pale yellow parmesan cheese, a small white bowl holding mixed green and dried Italian seasoning, a small white bowl containing light beige garlic powder, a small pile of halved baby potatoes with light brown skin and creamy white flesh, a neat bunch of fresh green asparagus spears, and a small white bowl with glossy golden olive oil, all arranged in perfect symmetry on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Crispy Parmesan Garlic Chicken sheet pan, baked chicken dinner, easy chicken sheet pan recipe, garlic parmesan chicken, weeknight chicken recipe

Chicken breasts: I prefer skinless, boneless for even cooking and easy breading.
Salt and pepper: Essential for seasoning both the chicken and veggies perfectly.
Eggs: Help the panko and parmesan stick to the chicken beautifully.
Milk: Just a splash to thin out the eggs for easy dredging.
Panko breadcrumbs: Use Japanese-style panko for extra crispiness.
Parmesan cheese: Freshly grated is ideal—it melts and adds umami depth.
Italian seasoning: Adds a hint of herbs that complement garlic wonderfully.
Garlic powder: To punch up the garlic flavor without overpowering.
Baby potatoes: Halved so they cook quickly and get golden edges.
Asparagus: Trimmed and tossed in olive oil for roasting.
Olive oil: Helps veggies roast perfectly with a subtle fruity flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Crispy Parmesan Garlic Chicken sheet pan recipe is super flexible. You can tweak veggies, seasoning, or even chicken cuts to fit your taste or what’s in the fridge.

Vegetable swaps: My family has enjoyed this with green beans, Brussels sprouts, or even sliced bell peppers instead of asparagus.
Spice it up: If you want a little kick, try adding red pepper flakes to the breadcrumb mix—you’ll get a subtle heat that pairs beautifully.
Chicken thighs: I sometimes swap chicken breasts for boneless thighs, which stay extra juicy and tender, perfect for weeknights.
Make it gluten-free: Use gluten-free panko or crushed cornflakes and double-check the seasoning blends.

How to Make Crispy Parmesan Garlic Chicken sheet pan recipe

Step 1: Prep your sheet pan and oven

Start by preheating your oven to 425°F (220°C). This high heat is essential for getting the chicken and potatoes nice and crispy without drying them out. Spray your sheet pan with cooking spray or line it with parchment paper to prevent sticking—this setup means clean-up is a breeze!

Step 2: Whisk your wet and dry mixes

In a shallow dish, whisk together eggs and milk until smooth. This will be your wet dredge for the chicken. In another shallow dish, combine the panko breadcrumbs, freshly grated parmesan, Italian seasoning, and garlic powder. I discovered that mixing the parmesan right in here creates a beautifully textured crust that’s bursting with flavor.

Step 3: Coat your chicken

Season your chicken breasts with salt and pepper. Then, dip each piece into the egg mixture, letting excess drip off, and press into the breadcrumb mixture until evenly coated. Placing them spaced out on your sheet pan helps them crisp rather than steam. I like to give each piece a gentle press so that the crust sticks well without falling off.

Step 4: Prep and arrange potatoes and asparagus

Place your halved baby potatoes into a bowl and toss with olive oil, salt, and pepper—same with your trimmed asparagus in a separate bowl. Lay the potatoes on the sheet pan around the chicken breasts but wait on the asparagus until the chicken’s been baking a bit (we’ll add them later). This trick helps everything cook evenly.

Step 5: Bake then flip and add asparagus

Pop the sheet pan into the oven and bake for 15 minutes. Then, carefully flip the chicken breasts over, add the asparagus to the pan around the chicken and potatoes, and return to the oven. Bake for another 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This two-step baking helps the asparagus stay crisp-tender without overcooking.

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Pro Tips for Making Crispy Parmesan Garlic Chicken sheet pan recipe

Use panko for crispiness: I switched from regular breadcrumbs to panko and was amazed by the crunch it added!
Don’t overcrowd the pan: Giving ingredients space helps everything roast evenly and crisp up nicely.
Flip chicken halfway: This helps both sides brown evenly and keeps that crust intact.
Check internal temperature: I always use a meat thermometer to avoid drying out the chicken—165°F is just right.

How to Serve Crispy Parmesan Garlic Chicken sheet pan recipe

The image shows a round white plate with three sections of food arranged neatly. On the left, there is a piece of breaded chicken cut into several slices with a crispy golden-brown crust and some green herbs sprinkled on top. A woman's hand is holding a fork lifting one slice of the chicken. On the top right, there are round roasted potatoes, golden brown on top with some herbs. On the bottom right, green asparagus spears are placed side by side with a slight shine from cooking. The plate is set on a white marbled surface with part of a striped cloth visible near the bottom edge. photo taken with an iphone --ar 2:3 --v 7 - Crispy Parmesan Garlic Chicken sheet pan, baked chicken dinner, easy chicken sheet pan recipe, garlic parmesan chicken, weeknight chicken recipe

Garnishes

I usually sprinkle chopped fresh parsley or basil over the chicken just before serving—it adds a pop of color and freshness that balances the richness of the parmesan crust. A wedge of lemon on the side is great for squeezing over to brighten every bite.

Side Dishes

This sheet pan meal is pretty much a complete dinner, but sometimes I add a simple green salad or garlic bread if we’re really hungry. Roasted Brussels sprouts or a creamy coleslaw also pair beautifully for more veggie variety.

Creative Ways to Present

For special dinner nights, I’ve arranged the chicken and veggies on a large wooden board with fresh herbs scattered around—it looks rustic and inviting. You could also plate each portion with a drizzle of garlic-infused olive oil or a side of pesto for a bit of extra flair.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, separating the chicken from the veggies to keep that crispness a little longer. Leftover chicken is best eaten within 3 days for the best flavor and texture.

Freezing

If you want to freeze leftovers, wrap the chicken and veggies tightly in foil or plastic wrap, then place in a freezer bag. I’ve found this works well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To keep the chicken crispy when reheating, I like to warm it in a 375°F oven for about 10-12 minutes instead of microwaving. This helps the crust stay crunchy. For the veggies, a quick stovetop sauté or microwave works fine.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Boneless, skinless chicken thighs work wonderfully and tend to stay more moist. Just keep an eye on cooking time—it might be a few minutes shorter depending on thickness.
How do I make this recipe gluten-free?

Swap the panko breadcrumbs for a gluten-free variety or use crushed gluten-free cereal flakes. Double-check that your seasoning blends don’t contain gluten, and you’re good to go!
Can I prepare this recipe ahead of time?

You can bread the chicken a few hours before baking and refrigerate it on the sheet pan covered with plastic wrap. Just bake as directed when ready, but baking directly after breading yields the crispiest result.
What if I don’t have asparagus? What should I use instead?

Great question! You can swap asparagus for green beans, zucchini slices, or even broccoli florets. Just adjust roasting time slightly depending on the vegetable’s density.

Final Thoughts

I absolutely love how this Crispy Parmesan Garlic Chicken sheet pan recipe comes together—it’s one of those no-fuss meals that feels like a special occasion any night of the week. I used to struggle getting chicken crispy without extra oil or frying, but this recipe nails it in the oven with simple pantry staples. If you want a flavorful, comforting dinner that your whole family will go crazy for, give this a shot—you won’t regret it!