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Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan crusted chicken sheet pan dinner with golden, crackling parmesan crust and tender roasted asparagus and cherry tomatoes. Bake chicken and vegetables on one pan at high heat for an easy weeknight Italian chicken bake.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 boneless skinless chicken breasts Use evenly thick breasts for more consistent doneness.
  • 1 cup parmesan cheese, grated Use finely grated parmesan for better crust coverage.
  • 0.5 cup panko breadcrumbs Adds crunch and helps the crust set.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp Dijon mustard Helps flavor and adhesion for the crust.
  • 2 tbsp mayonnaise Moistens the coating so it crisps and browns.
  • 1 lb asparagus, trimmed Cut to similar lengths so everything roasts evenly.
  • 1 cup cherry tomatoes Halve if you want faster caramelization.
  • 2 tbsp olive oil
  • 1 Salt and black pepper to taste Season to preference before roasting.
  • 1 Lemon wedges for serving Brightens the chicken right before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a large sheet pan with foil.
  2. In a bowl, mix parmesan, panko, garlic powder, and Italian seasoning together.
Coat the chicken
  1. Brush chicken breasts with a mixture of Dijon and mayonnaise, then press firmly into the parmesan mixture to coat the top.
  2. Place coated chicken on the sheet pan.
Roast with vegetables
  1. Toss asparagus and cherry tomatoes with olive oil, salt, and pepper and arrange around the chicken.
  2. Bake for 22–25 minutes, until the crust is deeply golden and chicken is cooked through, then serve with lemon wedges.

Notes

Pro tip: press the parmesan mixture firmly onto the chicken so the crust has full contact—this is what helps it crackle and brown. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through. Freezing is not recommended for the crust texture. Dietary swap: for a lower-fat option, use plain Greek yogurt in place of mayonnaise (note the crust may brown slightly less).