Description
This Sheet Pan Crispy Parmesan Garlic Chicken recipe offers a deliciously easy and flavorful meal featuring tender chicken breasts coated in a crispy parmesan and panko crust, roasted alongside baby potatoes and asparagus for a complete one-pan dinner perfect for busy weeknights.
Ingredients
Scale
Chicken
- 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
Vegetables
- 1 pound baby potatoes, halved
- 1 bunch asparagus
- 2 tablespoons olive oil
Instructions
- Preheat and prepare the pan: Preheat your oven to 425°F (220°C). Spray a sheet pan with cooking spray or line it with parchment paper to prevent sticking and ensure easy cleanup. Set aside.
- Prepare the coatings: In a shallow dish, whisk together the eggs and milk until fully combined. In another shallow dish, mix the panko breadcrumbs, grated parmesan cheese, Italian seasoning, and garlic powder to create the flavorful breading mixture.
- Coat the chicken: Season the chicken breasts generously with salt and pepper. Dip each chicken breast into the egg mixture to coat fully, then dredge it in the panko-parmesan mixture, pressing gently so the coating adheres well. Place the coated chicken breasts evenly spaced on the prepared sheet pan.
- Season and arrange vegetables: Divide the asparagus and halved baby potatoes into two separate bowls. Sprinkle both with salt and pepper, then toss with olive oil to coat evenly. Arrange the potatoes next to the chicken breasts on the sheet pan.
- Bake and flip: Bake the chicken and potatoes in the preheated oven for 15 minutes. Carefully flip the chicken breasts over at this point and add the asparagus to the sheet pan alongside the potatoes. Continue baking for an additional 12-15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
Notes
- Make sure to pat the chicken dry before coating for better crispiness.
- You can substitute baby potatoes with fingerling potatoes or small Yukon golds.
- For a spicier twist, add a pinch of cayenne pepper to the breadcrumb mixture.
- Ensure the asparagus is trimmed before roasting to avoid toughness.
- Use a meat thermometer to accurately check chicken doneness to prevent over or undercooking.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 140 mg
