Parmesan Crusted Chicken and Mediterranean Vegetable Sheet Pan Dinner
This easy sheet pan dinner features tender Parmesan-crusted chicken and a colorful medley of Mediterranean vegetables, all roasted together for a simple and healthy meal.
Equipment
- Baking sheet
- Parchment paper
- Shallow dish
- Medium bowl
Ingredients
Main Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs cut into 1-inch pieces
- ½ cup Parmesan Cheese freshly grated
- ½ cup Panko Breadcrumbs
- 3 tablespoons Olive Oil plus more for drizzling
Seasonings
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon Smoked Paprika
- Salt To taste
- Black Pepper To taste
Vegetables and Add-ins
- 1 cup Broccoli Florets chopped into bite-sized pieces
- 1 cup Bell Peppers (any color) chopped into bite-sized pieces
- 1 cup Zucchini chopped into bite-sized pieces
- 1 cup Cherry Tomatoes halved
- ½ cup Kalamata Olives pitted and halved (added after baking)
- ¼ cup Sun-Dried Tomatoes packed in oil, drained and chopped (added after baking)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Parmesan Coating
- Combine Parmesan cheese, Panko, garlic powder, Italian seasoning, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish and mix well.
Coat Chicken
- Drizzle 1 tablespoon of olive oil over the chicken pieces, then toss them in the Parmesan mixture until fully coated.
Prep Veggies
- In the same bowl, combine broccoli, bell peppers, zucchini, and cherry tomatoes with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper, tossing to coat evenly.
Arrange on Pan
- Spread the coated chicken and seasoned vegetables in a single layer on the prepared baking sheet, ensuring space for even cooking.
Bake
- Bake for 20-25 minutes, or until the chicken reaches 165°F (74°C) and vegetables are tender-crisp; you may broil for 1-2 minutes for extra crispiness.
Serve
- Remove from oven, gently toss with Kalamata olives and sun-dried tomatoes, and serve immediately.
Notes
For an extra burst of freshness, garnish with fresh chopped parsley or a squeeze of fresh lemon juice before serving. You can also customize the vegetables based on what's in season or your preferences, such as adding asparagus or red onion.