Oven Baked Parmesan Chicken
Oven Baked Parmesan Chicken is a flavorful chicken with crunchy parmesan cheese and carrots that can be on the table in 30 minutes or less.
Parmesan Chicken in the Oven
My family cannot get enough sheet pan meals! I’m thankful they enjoy them since there is no other type of meal that is as EASY to make – truly.
I love loading all the ingredients onto a single baking sheet and having dinner ready within 30-45 minutes. Plus, who minds washing JUST ONE pan when it comes time to clean up??
If you like the flavors of Mexican beef, give my Sizzle Steak Sheet Pan Nachos a whirl. Or, if your fam leans more towards oriental flavors, they might just enjoy the Saucy Asian Chicken and Broccoli Sheet Pan Meal.
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What to love about Oven Bake Parmesan chicken
- It’s a one-and-done kind of meal! Everything cooks on one sheet pan, all at the same time.
- Fast and easy clean up. Yay – just one pan to worry about.
- Roasting food at a high temp brings out the natural sugars of caramelization – so flavorful!
What you’ll learn from this recipe
- How to turn big, fat chicken breasts into chicken cutlets that cook quickly (how-to photos below)
- An easy way to test the internal temperature of a chicken breast
- How a sheet of foil can change your life
- An easy way to cut up fresh carrots for this recipe
Ingredients for Parmesan Chicken
- Chicken breasts
- Sour cream
- Grated parmesan
- Panko bread crumbs
- Smoked paprika
- Olive oil
- Carrots
- Olive oil
- Fresh lemon zest and juice
- Scallions, if desired
How to make parmesan chicken
Preheat the oven to 425 degrees F.
In a small bowl, combine the parmesan, bread crumbs, paprika, and oil; combine well.
Place the chicken breasts on one side of a greased baking sheet (13×18 inch); season with salt and pepper.
Spread each breast with 1 Tbs. of sour cream, then sprinkle 1 Tbs. of the prepared bread crumb mixture over the sour cream on each breast, pressing it down slightly to adhere.
Slice the peeled carrots in half crosswise, then cut each piece in half lengthwise.
Turn the carrots cut-side-down onto the cutting board (to stabilize it), then slice into 3-4 slices, about 3” long or so.
Spread the carrot slices over the opposite side of the sheet pan from the chicken breasts.
Drizzle with a bit of oil and toss to coat.
Season with salt and pepper, if desired.
Roast the sheet pan meal on the center rack of the oven, uncovered, for 15-20 minutes, until the chicken is cooked throughout (160-165 degrees F. at the center).
The carrots will be golden brown and fork-tender.
To making testing the internal temperature of the breasts easy, insert the instant-read dial thermometer into the breast coming in from the side, not the top, since the breasts are not very thick.
Once you insert the thermometer, just wait for the dial to stop moving and this will be the finished internal temperature of the chicken breasts.
Toss the carrots with the lemon zest and a squeeze of lemon juice, to taste. Serve the chicken and carrots at once.
Should I wrap my baking sheet with foil first?
Yes! Yes! Yes! This makes clean up such a breeze!
Before placing anything onto the baking sheet, wrap it in a big sheet of heavy-duty aluminum foil, taking extra care not to poke any holes; liberally spray the foil with nonstick spray and proceed with the recipe as directed.
After dinner, rip that foil from the sheet pan and slap it back into the cupboard. Clean up is done!
Can this recipe be made with pork instead of chicken?
You could definitely substitute thin pork chops or pork cutlets for the chicken breasts. Delicious!
How can I vary this recipe?
Instead of just carrots, you could make a medley of veggies.
Brussel sprouts, parsnips, or potatoes would all be delicious with carrots. And, as long as they are all about the same size, they will cook evenly together.
Also, if you like things more on the spicy side, you could vary the bread crumb topping a bit by adding some red pepper flakes or hot paprika.
Can I use boneless, skinless chicken thighs instead of chicken breasts in this recipe?
Yes, cook until the thighs are 160-165 degrees F. at the center when temped with an instant-read dial thermometer.
It will be delish! The cooking time should be close to the same.
Using large chicken breasts
Sometimes chicken breasts can be big enough to feed a family.
When this happens, I like to have one chicken breast make two servings.
To do this, place a big, boneless, skinless chicken breast into a heavy-duty gallon bag.
Get a mallet, hammer or a rolling pin.
Using the FLAT side of the mallet, and keeping the chicken breast inside the gallon bag, pound out the chicken breast until it’s nicely flattened.
In between whacks, use your opposite hand to feel the breast so you can tell where it still needs pounded and flattened.
The final chicken breast should be about 1/2-inch in thickness or so.
Technically, you now have a gi-normous chicken cutlet that will cook much more quickly than a thick chicken breast.
Lastly, cut the flattened chicken breasts into two pieces and place them onto the greased baking sheet.
Proceed with the recipe as directed. Repeat with the remaining chicken breasts as needed.
More Favorite Recipes to Enjoy
- SAUSAGE POTATO AND CABBAGE SHEET PAN MEAL
- Air Fryer Pollo Empanizado
- JUICY WHOLE ROASTED CHICKEN
- LOADED BUBBLE UP CHICKEN POT PIE
- Chicken and Rice Casserole
Oven Baked Parmesan Chicken
Ingredients
- 4 4 oz. chicken breasts
- 1/4 cup sour cream
- 1/4 cup grated parmesan
- 1/4 cup panko bread crumbs
- 1 tsp. smoked paprika
- 2 Tbs. oil
- 1 lb. carrots, peeled
- olive oil, for drizzling
- zest of 1 lemon
- fresh lemon juice, to taste
- sliced scallions, for garnish, if desired
Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the parmesan, bread crumbs, paprika, and oil; combine well. Place the chicken breasts on one side of a greased baking sheet (13×18 inch); season with salt and pepper.
- Spread each breast with 1 Tbs. of sour cream, then sprinkle 1 Tbs. of the prepared bread crumb mixture over the sour cream on each breast, pressing it down slightly into the sour cream to adhere.
- Cut each carrot in half crosswise, then cut each one of those into half lengthwise. Turn the carrots cut-side-down, slicing each one into thirds that are about 3-inches long. Spread the carrot slices over the opposite side of the sheet pan from the chicken breasts; drizzle with a bit of oil and toss to coat; season with salt and pepper, if desired.
- Roast the sheet pan meal on the center rack of the oven, uncovered, for 15-20 minutes, until the chicken is cooked throughout (160-165 degrees F. at the center) and the carrots are golden brown and fork-tender. Toss the carrots with the lemon zest and a squeeze of lemon juice, to taste.
Notes
Nutrition
