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
Scale
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
