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Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan crusted chicken sheet pan dinner with golden, crackling parmesan crust and roasted asparagus and cherry tomatoes. Oven-baked in one pan for an easy weeknight dinner with tender chicken and caramelized veggies.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Parmesan crust and chicken
  • 4 boneless skinless chicken breasts Pat dry for better crust adhesion.
  • 1 cup parmesan cheese, grated Use finely grated for a deeper crust.
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp Dijon mustard
  • 2 tbsp mayonnaise
  • 1 tsp salt To taste; helps season chicken and vegetables.
  • 0.5 tsp black pepper To taste; adds warmth and contrast.
  • lemon wedges Serve alongside for bright finish.
Roasted asparagus and cherry tomatoes
  • 1 lb asparagus, trimmed Trim ends for even roasting.
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat the oven to 425°F and line a large sheet pan with foil.
  2. Mix parmesan cheese, panko breadcrumbs, garlic powder, and Italian seasoning together until evenly combined.
  3. Brush each chicken breast with the Dijon mustard and mayonnaise mixture, then press firmly into the parmesan mixture to coat the top.
  4. Place the coated chicken breasts on the sheet pan.
Roast and finish
  1. Toss asparagus and cherry tomatoes with olive oil, salt, and black pepper, then arrange them around the chicken on the sheet pan.
  2. Bake for 22–25 minutes at 425°F until the crust is deeply golden and the chicken is cooked through; serve with lemon wedges.

Notes

For the deepest, crackling crust, press the parmesan mixture firmly onto the chicken so it adheres before roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 400°F until warmed through to re-crisp the top. Freezing is not recommended because the crust softens after thawing. For a lighter option, use light mayonnaise while keeping the parmesan crust intact.