If there’s one dinner guaranteed to make everyone at the table happy with minimal fuss, it’s this Parmesan Crusted Chicken Sheet Pan. You get juicy, flavorful chicken with the perfect golden crust, all baked together on a single pan for an easy, stress-free meal. This recipe brings all the classic Italian-American flavors you love—crisp Parmesan, savory herbs, and a hint of garlic—while delivering big on both taste and convenience. Whether you’re cooking for a busy family or just want a cozy weeknight treat, this dish is about to earn a permanent spot in your rotation.
Ingredients You’ll Need
This recipe keeps things delightfully simple by relying on kitchen staples to create layers of flavor and mouthwatering texture. Each ingredient is chosen for a reason, whether it’s for crunch, creaminess, or that irresistible cheesy finish.
- Chicken breasts: Choose boneless, skinless chicken breasts—either pre-sliced into cutlets or pounded thin for even cooking and maximum juiciness.
- Parmesan cheese: Freshly grated Parmesan adds nutty taste and a crispy, golden finish that’s signature to Parmesan Crusted Chicken Sheet Pan.
- Panko breadcrumbs: Japanese-style breadcrumbs create extra crunch, but any Italian breadcrumbs also work well for a more herby crust.
- Italian seasoning: A classic blend of dried herbs infuses every bite with that unmistakable Italian-American aroma and flavor.
- Garlic powder: An easy way to build in savory depth without the fuss of peeling fresh garlic.
- Onion powder: Adds subtle sweetness and helps round out the breadcrumb coating.
- Salt: Enhances all the other flavors, making each bite pop.
- Black pepper: Just a hint gives a little bite and warmth to balance the cheesy crust.
- Mayonnaise: This is the secret weapon for keeping the chicken moist and helping all those delicious crumbs stick.
- Olive oil: A light drizzle encourages browning and makes the crust extra crispy in the oven.
- Chopped parsley and lemon wedges (optional): Brighten everything up with a sprinkle of herbs and a fresh squeeze of citrus at the end.
How to Make Parmesan Crusted Chicken Sheet Pan
Step 1: Preheat and Prep
Begin by preheating your oven to 400°F (200°C), which is the sweet spot for giving the chicken that beautiful golden crust without drying it out. Line your sheet pan with parchment paper for easy cleanup or give it a light greasing if you prefer. If you’re feeling extra ambitious, setting a wire rack over the pan gives an extra boost of crispiness to the finished chicken.
Step 2: Mix the Breading
In a shallow dish, blend the grated Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and black pepper. This mix is where the magic happens—it’s what transforms plain chicken into the craveable Parmesan Crusted Chicken Sheet Pan everyone will be asking for again.
Step 3: Prep the Chicken
Pat your chicken cutlets dry with paper towels to ensure the coating sticks well. This step is more important than it looks—removing excess moisture means a crispier, more reliable crust.
Step 4: Coat the Chicken
Use a pastry brush or the back of a spoon to coat both sides of each chicken cutlet with a thin layer of mayonnaise. This not only locks in moisture but gives the breadcrumbs something to grab onto. Press each piece into the Parmesan-breadcrumb mixture until fully coated on all sides—don’t be shy about packing it on!
Step 5: Arrange and Drizzle
Lay the breaded chicken pieces on your prepared sheet pan in a single layer, making sure they don’t overlap so they cook evenly. Drizzle the tops lightly with olive oil. The oil is what really helps the crust turn that mesmerizing shade of golden brown in the oven.
Step 6: Bake to Perfection
Slide the sheet pan into the hot oven and bake for 18 to 20 minutes, or until the crust is gloriously browned and the chicken has reached an internal temperature of 165°F (74°C). If you’ve used a wire rack, you’ll notice an extra dimension of crunch. Once baked, let the chicken rest for 5 minutes to keep it juicy and easier to slice.
How to Serve Parmesan Crusted Chicken Sheet Pan
Garnishes
The finishing touches make all the difference. Sprinkle a little freshly chopped parsley over the top for color and freshness. Add lemon wedges on the side—just a squeeze gives the Parmesan Crusted Chicken Sheet Pan a lovely, zesty lift that brightens up all the rich flavors.
Side Dishes
This dish does wonders alongside easy sheet pan veggies like asparagus, broccoli, or thin-sliced potatoes, especially since you can cook them right on the pan with the chicken. Prefer something classic? Pair with a simple Caesar salad or fluffy rice—anything that can soak up those flavorful juices.
Creative Ways to Present
If you’re serving a crowd, slice the chicken into strips and stack over a bed of lemony arugula. For a family-style weekend meal, arrange the cutlets over roasted vegetables on a platter. The Parmesan Crusted Chicken Sheet Pan even makes amazing sandwiches—just tuck leftovers into a fresh roll with crisp lettuce and a dollop of aioli.
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Crusted Chicken Sheet Pan stores beautifully. Let the cutlets cool, then wrap tightly or store in an airtight container in the fridge for up to 3 days. They’ll stay moist and flavorful for easy lunches or dinners later in the week.
Freezing
If you’re prepping ahead or want to save some for another time, freeze the cooked and cooled chicken on a baking sheet until solid, then transfer to a sealed freezer bag. The crust will hold up well—just thaw overnight in the fridge before reheating.
Reheating
When you’re ready to eat, the best way to reheat is in a 350°F (175°C) oven for about 10 minutes to restore some of the crispiness. While the microwave works in a pinch, the oven really brings the Parmesan crust back to life.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work just as well in this Parmesan Crusted Chicken Sheet Pan recipe and come out especially juicy, though you may need a couple extra minutes of baking time.
Can I make this recipe gluten free?
Yes, simply substitute your favorite gluten-free breadcrumbs for the panko or Italian crumbs. Every other ingredient in the Parmesan Crusted Chicken Sheet Pan is naturally gluten free.
How do I add veggies to the same pan?
Chop quick-cooking vegetables like asparagus or broccoli and arrange them around the chicken on the sheet pan. Drizzle with olive oil and season lightly before roasting—everything bakes together, saving dishes and time!
Is there a substitute for mayonnaise?
You could use Greek yogurt or even sour cream as a substitute for mayo; both will do a good job helping the crust stick and keeping the chicken moist inside.
How do I keep the crust from falling off?
Be sure to pat the chicken pieces dry before coating with mayo, then press them firmly into the breadcrumb-Parmesan mixture so everything sticks. Lay the breaded chicken in a single layer and avoid flipping or moving them while baking for a perfect, clinging crust every time.
Final Thoughts
Cooking dinner shouldn’t feel like a chore, and with this Parmesan Crusted Chicken Sheet Pan, it’s suddenly the highlight of the day. Once you see how easy and rewarding this recipe is, you’ll want to make it part of your regular kitchen routine. Give it a try and get ready for crunchy, cheesy, crowd-pleasing chicken that impresses every single time.
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Parmesan Crusted Chicken Sheet Pan Recipe
- Total Time: 33–35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Parmesan Crusted Chicken Sheet Pan recipe is a simple and flavorful way to enjoy crispy baked chicken with a Parmesan crust. Perfect for a quick weeknight dinner with easy cleanup!
Ingredients
Chicken:
- 2 lbs boneless, skinless chicken breasts, sliced into cutlets or pounded to 1/4-inch thickness
Coating:
- 1/3 cup grated Parmesan cheese
- 1/3 cup panko breadcrumbs (or Italian breadcrumbs)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 1/3 cup mayonnaise
- 1 tablespoon olive oil
- Optional garnish: chopped parsley and lemon wedges
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease.
- Prepare Coating: In a shallow dish, combine Parmesan, breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Coat Chicken: Pat chicken dry. Brush both sides of each cutlet with mayonnaise, then press into the breadcrumb-Parmesan mixture to coat thoroughly.
- Bake: Arrange chicken on the sheet pan in a single layer, drizzle with olive oil, and bake for 18–20 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for 5 minutes before serving. Garnish with parsley and lemon wedges if desired.
Notes
- For extra crunch, bake chicken on a wire rack placed over the sheet pan.
- You can cook vegetables like asparagus, broccoli, or potatoes on the same pan—just season and add them alongside the chicken.
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Category: Main Course
- Method: Sheet Pan Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet
- Calories: 243
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 27 g
- Cholesterol: 80 mg
