Description
This Sheet Pan Crispy Parmesan Garlic Chicken recipe offers a delicious, easy-to-make meal featuring crispy, golden-baked chicken breasts coated with a flavorful parmesan garlic crust, paired with tender roasted baby potatoes and fresh asparagus. Perfect for a wholesome weeknight dinner, this one-pan dish minimizes cleanup while delivering maximum flavor and texture.
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 and Seasoning
- 1 pound baby potatoes, halved
- 1 bunch asparagus
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 425°F (218°C). Spray a sheet pan with cooking spray or line it with parchment paper to prevent sticking. Set it aside while you prepare the ingredients.
- Mix Wet and Dry Coating Ingredients: In a shallow dish, whisk together the eggs and milk until well blended. In a separate shallow dish, combine the panko breadcrumbs, grated parmesan cheese, Italian seasoning, and garlic powder to create the flavorful coating mixture.
- Coat the Chicken: Season the chicken breasts with salt and pepper. Dip each breast into the egg mixture to fully coat, then transfer to the panko mixture, pressing gently to ensure an even, crispy coating. Arrange the coated chicken breasts evenly on the prepared sheet pan.
- Prepare the Vegetables: In two medium bowls, place the halved baby potatoes and the asparagus. Drizzle both with olive oil, then season with salt and pepper. Toss to coat evenly. Place the potatoes beside the chicken breasts on the sheet pan.
- Bake Chicken and Potatoes: Bake the chicken and potatoes in the preheated oven for 15 minutes. This initial baking starts cooking the potatoes and crisps up one side of the chicken coating.
- Flip Chicken and Add Asparagus: After 15 minutes, carefully flip each chicken breast over to crisp the other side. Lay the asparagus next to the chicken and potatoes on the sheet pan.
- Continue Baking: Return the sheet pan to the oven and bake for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and roasted.
Notes
- To ensure even cooking, use similar-sized chicken breasts and vegetables.
- For a dairy-free option, substitute parmesan with nutritional yeast and use a non-dairy milk alternative.
- Cooking time may vary depending on your oven and the size of the chicken breasts; always check internal temperature for doneness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness rather than in the microwave.
Keywords: crispy chicken, parmesan garlic chicken, sheet pan chicken, one-pan dinner, roasted asparagus, roasted baby potatoes, easy chicken recipe