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Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan crusted chicken sheet pan dinner with golden, crackling parmesan crust and roasted asparagus and cherry tomatoes caramelized in the same pan. Baked at 425°F for juicy chicken and a deeply browned topping that crunches with every bite.
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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 breasts
  • 4 boneless skinless chicken breasts
parmesan coating
  • 1 cup parmesan cheese, grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
chicken binder
  • 2 tbsp Dijon mustard
  • 2 tbsp mayonnaise
vegetables
  • 1 lb asparagus, trimmed
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • Salt and black pepper to taste Add to taste.
serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat oven to 425°F and line a large sheet pan with foil.
  2. Mix parmesan, panko, garlic powder, and Italian seasoning together until evenly combined.
  3. Brush chicken breasts with Dijon mustard and mayonnaise, then press firmly into the parmesan mixture to coat the top so it clings thickly.
  4. Place coated chicken on the sheet pan with space around the breasts for roasting.
Roast and serve
  1. Toss asparagus and cherry tomatoes with olive oil, salt, and pepper, then arrange them around the chicken in a single layer.
  2. Bake for 22–25 minutes at 425°F until the crust is deeply golden and crackling and the chicken is cooked through; serve with lemon wedges tucked at the edges.

Notes

For the crispiest, deeply golden parmesan crust, press the coating firmly onto the Dijon-mayo surface and avoid moving the chicken once it goes in the oven. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 425°F oven until hot and re-crisped. Freezing isn’t recommended for best texture. For a lower-carb swap, replace panko with finely crushed parmesan crisps or almond flour breadcrumbs (same coating method) while keeping bake time in the 22–25 minute window.