Good sheet pan chicken recipes…I’m constantly on the lookout for them! We love sheet pan dinners around here – so fast and easy for weeknight meals. Crispy Parmesan Chicken Sheet Pan Dinner is a healthy and flavorful chicken and veggie meal that can be on the table in 30 minutes or less.
Crispy Parmesan Chicken Sheet Pan Dinner Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
What to love about sheet pan dinners –
- 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
Here are the ingredients you need to make this Crispy Parmesan Chicken with Roasted Carrots Recipe –
Panko bread crumbs
Fresh lemon zest and juice
Scallions, if desired
How to make a Crispy Parmesan Chicken Sheet Pan Meal in Just a Few Easy Steps –
**Full, printable recipe card below – just scroll on down within this post to find it!
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) and the carrots are 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.
Answers to Common Questions Asked About This Recipe
Do I need special baking sheets or sheet pans for making sheet pan dinners?
Technically, NO. However, baking sheets of good construction are definitely going to make your life in the kitchen much better. Opt for baking sheets with rimmed edges to help keep foods contained and from sliding off the sides when you are moving the baking sheets around.
Since sheet pan meals often include cooking (roasting) at higher temperatures, it’s great if your baking sheets are more on the sturdy side. Plus, baking sheets of better construction really help foods/ingredients brown better (caramelization!), which adds tons of extra flavor.
The best size for baking sheets, at least in my opinion, is the standard 13×18 inches with a 1-inch lip all the way around the edge. It’s a good, large size but still fits into most any oven.
What’s the best way to take care of quality baking sheets?
The best thing you can do for baking sheets is to keep them OUT of the dishwasher! Always, always wash them by hand to maintain their exterior finish for a much longer period. Hot, pressurized water and dishwasher soap can take the finish off a baking pan in nothing flat!
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!!
How to safely and easily cut fresh carrots –
Once you’ve peeled your carrots, cut each one in half crosswise, then cut each of those in half lengthwise. Now, turn the carrot onto the flat side that you just cut so that it’s stabilized, making it much easier and safer to cut into strips. Slice each carrot into 3-4 strips and repeat the process!
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, and it will be delish! The cooking time should be close to the same. Cook until the thighs are 160-165 degrees F. at the center when temped with an instant-read dial thermometer.
Here’s how to turn a jumbo chicken breast into 2 smaller ones in 3 easy steps –
Place a big, fat boneless, skinless chicken breast into a heavy-duty gallon bag. Get your mallet ready!
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 –
- KILLER HAMBURGER STEAK IN A SKILLET
- SAUSAGE POTATO AND CABBAGE SHEET PAN MEAL
- SMOKER CHICKEN WITH SPATCHCOCK STEP-BY-STEP INSTRUCTIONS
- AIR FRYER MAHI MAHI WITH MANGO SALSA
- JUICY WHOLE ROASTED CHICKEN
- LOADED BUBBLE UP CHICKEN POT PIE
- INSTANT POT SWEET AND SOUR PORK
Printable Crispy Parmesan Chicken Sheet Pan Dinner Recipe –
Crispy Parmesan Chicken Sheet Pan Dinner
- 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
- 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.
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Let’s Get You Cookin’,
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