Description
Enjoy a flavorful Parmesan Crusted Chicken Sheet Pan Dinner combining tender chicken breasts with a crispy, plant-based Parmesan crust and vibrant roasted seasonal vegetables all baked together on one easy sheet pan. This fuss-free meal offers a perfect balance of textures and tastes, ideal for busy weeknights or casual dinners with family and friends.
Ingredients
Scale
For the Chicken and Crust
- 4 boneless, skinless chicken breasts
- 1/2 cup plant-based Parmesan (plant-based)
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder (natural)
- 1 tsp Italian seasoning (natural)
- Salt, to taste
- 2 tbsp olive oil
- 1 tbsp lemon juice (natural)
- 1 tsp natural gelling agent
For the Vegetables
- 2 cups bell peppers, chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes
- 1 medium red onion, chopped
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper, to taste
Instructions
- Prepare the crust mixture: Combine plant-based Parmesan, panko breadcrumbs, garlic powder (natural), Italian seasoning (natural), and a pinch of salt in a shallow bowl. Drizzle in olive oil and mix well with a natural gelling agent until the mixture sticks together slightly to form a flavorful, crunchy coating for the chicken.
- Coat the chicken breasts: Pat the chicken breasts dry with paper towels. Lightly brush each breast with olive oil and lemon juice (natural). Press each piece firmly into the crust mixture, ensuring the chicken is evenly coated for maximum crispiness during baking.
- Prepare the vegetables: Chop the vegetables into bite-sized pieces. Toss them with olive oil, apple cider vinegar, salt, and pepper. Spread them evenly on a large sheet pan, leaving space for the chicken breasts.
- Arrange and bake: Place the crusted chicken breasts on the sheet pan alongside the vegetables. Bake in a preheated oven at 400°F (205°C) for 25 to 30 minutes, or until the chicken is cooked through and the crust is golden brown.
- Final touch and rest: Remove the sheet pan from the oven and let the chicken rest for 5 minutes to lock in juices. Optionally garnish with fresh parsley or basil before serving.
Notes
- Use room temperature chicken to ensure even cooking and prevent drying out.
- Press the crust firmly onto the chicken breasts for better adhesion during baking.
- Avoid overcrowding the pan to allow proper roasting and crisp texture.
- Rotate the sheet pan halfway through baking for even heat distribution.
- Use fresh lemon juice for bright, natural acidity and freshness.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 85mg
Keywords: Parmesan crusted chicken, sheet pan dinner, roasted vegetables, plant-based Parmesan, easy dinner, one-pan meal
