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Easy Parmesan Crusted Chicken Sheet Pan Dinner

This sheet pan dinner features Parmesan-crusted chicken breasts roasted with fresh vegetables including broccoli, sweet potatoes, green beans, and bell peppers for a complete meal that cooks together on one pan. Perfect for busy families, it minimizes cleanup while delivering maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 2 cups sweet potato cubes
  • 1 cup green beans, trimmed
  • 1 red bell pepper, sliced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Cut the sweet potatoes into 1-inch cubes and slice the red bell pepper. Trim the green beans and break the broccoli into florets.
  2. In a small bowl, mix Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Brush chicken breasts with olive oil and coat evenly with the Parmesan mixture.
  3. Line a large baking sheet with parchment paper. Arrange the chicken breasts in the center and surround them with the prepared vegetables. Drizzle remaining olive oil over vegetables and season with salt and pepper.
  4. Bake for 20-25 minutes or until chicken reaches 165°F internal temperature and vegetables are tender-crisp. For extra crispiness, broil for the last 2-3 minutes.
  5. Remove from oven, garnish with fresh parsley, and serve immediately. This meal pairs wonderfully with rice or quinoa.

Notes

Cut vegetables into similar sizes for even cooking. Place protein in center with vegetables surrounding to prevent sogginess. Don't overcrowd the pan for better roasting. Adjust timing if using different protein types.