Description
The Parmesan Crusted Chicken Sheet Pan Dinner is an easy and flavorful one-pan meal combining crispy plant-based Parmesan-coated chicken breasts with a colorful assortment of roasted vegetables. This quick, wholesome recipe offers a perfect balance of textures and tastes, making it ideal for busy weeknights and family dinners with minimal cleanup.
Ingredients
Scale
Chicken and Coating
- 4 skinless, boneless chicken breasts
- 1 cup plant-based Parmesan (plant-based)
- 1 cup panko breadcrumbs (or gluten-free breadcrumbs for gluten-free option)
- 2 cloves fresh garlic, minced (natural flavoring)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon natural gelling agent
Marinade
- 2 tablespoons olive oil
- 2 tablespoons vegetarian Worcestershire sauce (natural)
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes
- 1 cup baby carrots
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
Finishing Touch
- 1 tablespoon fresh lemon juice (natural)
- Fresh parsley, chopped (for garnish, optional)
- Additional plant-based Parmesan (plant-based, optional for garnish)
Instructions
- Prepare the Chicken Coating: In a mixing bowl, combine plant-based Parmesan, panko breadcrumbs, minced fresh garlic, salt, pepper, and the natural gelling agent. Mix well to create a cohesive crust mixture.
- Marinate the Chicken: Brush the chicken breasts with olive oil and vegetarian Worcestershire sauce, ensuring they are evenly coated for moisture and flavor enhancement.
- Coat the Chicken: Press each chicken breast thoroughly into the breadcrumb and Parmesan mixture, making sure the coating sticks well and covers the entire surface for a golden crust upon baking.
- Arrange Veggies on Sheet Pan: Spread the sliced bell peppers, zucchini, cherry tomatoes, and baby carrots evenly on a sheet pan. Drizzle with olive oil, season with salt, pepper, and sprinkle fresh rosemary and thyme over the vegetables.
- Bake and Roast: Place the coated chicken breasts on top of the vegetables. Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes, until the chicken is cooked through and the vegetables are tender, with the crust golden and crispy.
- Final Touches: Remove the sheet pan from the oven and squeeze fresh lemon juice over the chicken and vegetables. Garnish with chopped fresh parsley and additional plant-based Parmesan if desired. Let chicken rest for 5 minutes before serving.
Notes
- Pat the chicken dry before coating to help the crust adhere better.
- Use fresh herbs and garlic for enhanced flavor.
- Slice vegetables evenly for consistent roasting.
- Let the chicken rest after baking to lock in juices.
- Line the sheet pan with parchment paper or a silicone mat to prevent sticking and ease cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 75mg
Keywords: Parmesan Crusted Chicken, Sheet Pan Dinner, Easy Dinner, Roasted Vegetables, One Pan Meal, Gluten Free, Plant-Based Parmesan
