Description
A quick and easy sheet pan dinner featuring crunchy, cheesy chicken paired with roasted potatoes and bright, tender broccoli.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1.5 lbs baby potatoes, halved
- 1 lb broccoli florets
- 4 tbsp olive oil, divided
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with foil or parchment.
- Toss the halved baby potatoes with 2 tablespoons of olive oil, 1 tsp garlic powder, 1/2 tsp paprika, salt, and pepper. Spread them on the baking sheet and roast for 15 minutes.
- Mix 1 cup Panko, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, and a pinch of salt and pepper in a shallow dish.
- Brush each chicken breast with 1 tablespoon olive oil. Press each into the Panko mixture to form a crust.
- Add broccoli florets tossed with the remaining olive oil, salt, and pepper to the baking sheet along with the chicken.
- Bake for 20–25 minutes until chicken reaches 165°F and veggies are tender.
- Let the chicken rest for 3–5 minutes before slicing or serving.
Notes
For added flavor, garnish with chopped fresh parsley. Pair with a lemon wedge for brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: sheet pan dinner, chicken, gluten-free option, quick meals, family friendly