School and sports are in full swing which means getting dinner on the table can be a little rough.
I love that this entire meal can be cooked on one sheet pan. My husband is pretty picky when it comes to chicken and even he raved about how crispy it was on the outside and juicy it was on the inside.
Getting a juicy chicken breast, cooked in the oven, can be tricky, but this delicious One Pan Baked Chicken Parmesan is out of this world. It is so easy to make, and it turns out perfect every time.
The best part about this recipe is the cleanup. I love knowing that there is only one dish to clean. Music to any busy parent’s ears.
Your family and friends are going to love this one. I promise it won’t disappoint.
how to make this dish, and tips:
Step 1: Preheat oven to 400 degrees F. I know this may seem hot, but we promise, this will help the inside stay juicy, while keeping the outside crispy.
Step 2: Spray a cookie baking sheet pan with nonstick cooking spray; set aside. I prefer to use an olive oil base, non-stick cooking spray, but you could really use any.
Step 3: In a shallow dish, melt butter. I did this in my microwave. You could also do this step over the stove, but I prefer a few seconds in the oven, in a microwave safe bowl.
Step 4: In another shallow dish combine breadcrumbs, Parmesan cheese, and garlic powder. This is what you will be dipping your chicken breasts in.
We recommend lining the bowls and the chicken up. You will be dipping each breast into each mixture, then placing it on the pan.
Just to avoid extra mess, I like to put them, one right next to the other.
Step 5: Dip chicken into butter and coat in crumb mixture; place in prepared pan.
As I explained before, this process will work best, if you line them up.
Step 6: In a large bowl, toss red potatoes and asparagus in olive oil and spread loosely around chicken in pan.
If you are looking for a few other vegetable ideas, for this recipe, read our list of replacements, found below.
Step 7: Bake for 20 minutes, or until chicken is cooked through and vegetables are tender.
Garnish with fresh parsley, if desired.
Don’t cut into the chicken until it has reached the recommended cooking time. If you do it any sooner, it will dry out your chicken. Let the chicken do it’s thing and cook through, without getting cut into.
what other vegetable combinations could I do?
If you are not a green bean and red potato fan, you could easily replace these. Some of my favorite replacements include:
-Carrots
-Mushrooms
-Zucchini
-Sweet potatoes
-Squash
-Broccoli
-Cauliflower
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looking for more simple sheet pan dinners?
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Elyse
Serves: 6
An easy and delicious dinner that is all baked in one pan!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 6 Tablespoons butter
- 1 cup Italian seasoned bread crumbs
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 6 boneless skinless chicken breasts
- 8 baby red potatoes (diced)
- 1 pound asparagus (cut into bite-sized pieces)
- 2 Tablespoons olive oil
- Salt and pepper, to taste
- 1 Tablespoon fresh parsley
Instructions
- Preheat oven to 400 degrees F.
- Spray a baking sheet pan with nonstick cooking spray; set aside.
- In a shallow dish, melt butter.
- In another shallow dish combine breadcrumbs, Parmesan cheese, and garlic powder.
- Dip chicken into butter and coat in crumb mixture; place in prepared pan.
- In a large bowl, toss red potatoes and asparagus in olive oil and spread loosely around chicken in pan. Add salt and pepper to taste.
- Bake for 20 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley, if desired.
Calories
Fat
Carbs
Protein
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