Parmesan-Crusted Chicken & Veggies Sheet‑Pan Dinner

This one‑pan parmesan chicken dinner brings a comforting crunch and a burst of flavor to any dinner table. Packed with protein and fresh veggies, it’s a fool‑proof meal that comes together in just under 35 minutes. Serve it with a light aioli for a touch of luxury.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 boneless, skin‑less chicken breasts (about 1.5 lb)
• - 1 cup grated Parmesan cheese
• - 1 cup panko breadcrumbs
• - 1 tsp garlic powder
• - 1 tsp smoked paprika
• - ½ tsp salt
• - ¼ tsp black pepper
• - 2 tbsp olive oil (divided)
• - 1 medium red onion, sliced
• - 2 zucchini, sliced into half‑rings
• - 1 cup cherry tomatoes, halved
• - 1 red bell pepper, sliced
• - ¼ cup unsweetened Greek yogurt
• - 2 tbsp lemon juice
• - 1 clove garlic, minced
• - 2 tsp capers or chopped herbs (optional)

Instructions

1. 1. Preheat oven to 425 °F (220 °C) and line a sheet pan with parchment paper.
2. 2. In a shallow bowl, whisk together Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
3. 3. Pat the chicken dry, then dredge each breast in the crumb mixture, pressing to coat.
4. 4. Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Sear the chicken 2–3 min per side until golden, then set aside on the sheet pan.
5. 5. Toss the sliced onion, zucchini, bell pepper, and tomatoes with 1 tbsp olive oil, salt, and pepper. Spread them around the chicken on the pan.
6. 6. Roast in the oven for 15–17 min, or until the chicken reaches an internal temperature of 165 °F (75 °C) and the veggies are tender.
7. 7. While the meal bakes, whisk together Greek yogurt, lemon juice, minced garlic, and capers (if using) to make the aioli.
8. 8. Remove the pan, drizzle the aioli over the chicken and veggies, and serve immediately.
9. 9. Garnish with fresh herbs if desired.

Chef's Note

For extra crunch, let the breadcrumb coating set in the fridge for 30 min before searing. Fresh herbs add a bright finish.

Make-Ahead Tips

Chill the assembled pan in the fridge up to 2 hrs. Warm in a 350 °F oven for 10 min before serving. Aioli can be pre‑made and stored in the fridge for 24 hrs.

Substitutions

Use tofu or tempeh instead of chicken for a vegetarian option. Swap panko for gluten‑free breadcrumbs. Replace Greek yogurt with silken tofu for a dairy‑free aioli.