One Pan Parmesan Chicken with Cheesy Veggies is a weeknight dinner hero—juicy, golden chicken breasts coated in Parmesan and breadcrumbs, roasted alongside a medley of colorful veggies, all finished with a blanket of gooey cheese. Everything cooks together on a single sheet pan for easy prep and cleanup!
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Italian-style breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 cup broccoli florets
- 1 cup sliced zucchini
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced red bell pepper
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a shallow bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
- Drizzle 1 tablespoon olive oil over the chicken breasts. Press each chicken breast into the breadcrumb mixture, coating both sides well. Place the coated chicken breasts on one side of the prepared baking sheet.
- In a large bowl, toss the broccoli, zucchini, cherry tomatoes, and red bell pepper with the remaining 1 tablespoon olive oil, plus a pinch of salt and pepper.
- Arrange the veggies on the other side of the baking sheet, spreading them out in a single layer.
- Sprinkle the mozzarella cheese over the chicken breasts. Sprinkle the cheddar cheese over the veggies.
- Bake for 22–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the veggies are tender.
- If you’d like a crispier top, broil for 2–3 minutes at the end, watching closely.
- Serve hot, garnished with extra Parmesan if desired.
Tips & FAQ
- Can I use other vegetables? Absolutely! Try cauliflower, carrots, or asparagus for variety.
- How do I know the chicken is done? Use a meat thermometer—165°F is perfect.
- Make it gluten-free: Use gluten-free breadcrumbs.
Looking for more easy sheet pan dinners? Check out our Creamy Coconut Chickpea Curry or Skillet Rosemary Chicken!
