Description
This Sheet Pan Crispy Parmesan Garlic Chicken recipe offers a delicious and easy way to prepare a flavorful dinner all in one pan. Chicken breasts are coated with a crunchy parmesan and panko breadcrumb mixture, baked alongside tender baby potatoes and fresh asparagus for a complete and balanced meal that’s crispy, garlicky, and perfectly seasoned.
Ingredients
Scale
Chicken and Coating
- 4 chicken breasts (about 2 pounds)
- Salt and pepper, to taste
- 2 eggs
- ¼ cup milk
- 1 cup panko breadcrumbs
- 1 cup parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
Vegetables
- 1 pound baby potatoes, halved
- 1 bunch asparagus
- 2 tablespoons olive oil
Instructions
- Preheat oven and prepare pan: Preheat your oven to 425 degrees Fahrenheit. Lightly spray a sheet pan with cooking spray or line it with parchment paper to prevent sticking. Set aside.
- Mix wet and dry ingredients: In a shallow dish, whisk together the eggs and milk until smooth. In another shallow dish, combine the panko breadcrumbs, grated parmesan cheese, Italian seasoning, and garlic powder, mixing well.
- Prepare chicken: Season the chicken breasts with salt and pepper on both sides. Dip each breast first into the egg mixture, letting any excess drip off, then dredge thoroughly in the breadcrumb mixture until evenly coated. Place the coated chicken breasts on the prepared sheet pan.
- Prepare vegetables: Divide the asparagus and halved baby potatoes into two separate medium-sized bowls. Season both with salt, pepper, and toss each with olive oil to coat well.
- Add potatoes and bake first: Arrange the potatoes next to the chicken breasts on the sheet pan. Place in the preheated oven and bake for 15 minutes.
- Flip chicken and add asparagus: After 15 minutes, carefully flip the chicken breasts to the other side. Add the asparagus to the sheet pan next to the chicken and potatoes. Return the pan to the oven and bake for an additional 12 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
- Serve: Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your crispy parmesan garlic chicken with perfectly roasted baby potatoes and asparagus.
Notes
- For extra crispiness, use panko breadcrumbs mixed with grated parmesan cheese as the coating.
- Make sure to flip the chicken halfway through baking for even cooking and a crispy crust.
- You can swap asparagus for green beans or broccoli if preferred.
- Use a meat thermometer to ensure chicken is cooked through to 165°F for safety.
- Line the sheet pan with parchment paper for easy cleanup.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken breast with vegetables)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
