Sheet Pan Crispy Parmesan Garlic Chicken is such an easy meal with crispy breaded chicken with potatoes and asparagus. It’s easy to make, easy to clean up, and is the perfect meal for any occasion!
I love sheet pan meals because they are so simple and there are so many varieties so that you can switch things up to work for you. Check out some more of. my favorites like this Sheet Pan Sausage and Veggies, this yummy Sheet Pan Crispy Cheddar Pork Chops and this Sheet Pan Cashew Chicken.
Sheet Pan Crispy Parmesan Garlic Chicken
This sheet pan chicken is crunchy on the outside and juicy on the inside. It is a complete dinner made all on one pan. A full meal with just one dish to wash? Sign me up! Life can get so busy, and I love a quick and easy meal for my family during the week, especially on the busiest nights.
Crispy parmesan garlic chicken is one of my family’s favorite meals. The chicken is dredged in eggs and seasoned breadcrumbs not only adding in delicous flavor but creating that delicous and golden outside edge. Then you add in the potatoes and veggie of your choice ( I am partial to roasted asparagus). It is so yummy, you will always want to add this to your dinner rotation!
Ingredients in Sheet Pan Garlic Chicken
These ingredients are simple and help this chicken come together so quickly. You can check out the recipe card at the bottom of the post for all of the exact ingredient measurements.
- Chicken breasts: Juicy and tender chicken breasts serve as the main protein in this dish.
- Salt and pepper: Essential seasonings that enhance the flavors of the chicken and vegetables.
- Eggs: I always use large eggs when cooking.
- Milk: I used 1 percent milk in this recipe.
- Panko breadcrumbs: Light and crispy Japanese-style breadcrumbs that provide a satisfying crunch to the chicken.
- Parmesan cheese: This adds a rich and savory flavor to the breadcrumb coating.
- Italian seasoning: You can use storebought but I like to use my homemade Italian seasoning.
- Garlic powder: Adds a delicious garlicky taste to the chicken.
- Baby potatoes: Small and tender potatoes roasted to perfection are a delicious and hearty side dish.
- Asparagus: Fresh and vibrant green vegetables that complement the chicken with their crisp texture and earthy taste.
- Olive oil: Used to toss the potatoes and asparagus, adding a touch of richness and helping them roast evenly.
How to Make Sheet Pan Chicken
Baked to perfection, the chicken turns golden and crispy, while the vegetables become beautifully caramelized. It’s so easy to prepare and packed yummy ingredients, everyone wil love it!
- Prep: Preheat the oven to 425 degrees Fahrenheit. Spray a sheet pan with cooking spray or line it with parchment paper. Set aside
- Set up a dredging station: Whisk together egg and milk in a shallow dish. Add panko, parmesan cheese, Italian seasoning, and garlic powder in another shallow dish.
- Coat chicken: Salt and pepper the chicken. Dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
- Prepare vegetables: In two medium-sized bowls, add the asparagus and potatoes. Salt and pepper and toss with the olive oil. Lay the potatoes next to the chicken on the sheet pan.
- Bake: Bake for 15 minutes. Flip the chicken over, add the asparagus, and continue baking for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Can you make this crispy parmesan chicken in a skillet?
You can definitely cook this in the skillet. Add two tablespoons oil to a medium-sized skillet. Add the chicken to the pan and cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout.
Can you make this chicken in an air fryer?
Yes! I love cooking things in an air fryer, especially chicken ( try out this delicious and classic chicken recipe if you really want to test out the best of the best!). You can cook this chicken in an air fryer at 380 degrees Fahrenheit for about 12 minutes, flipping the chicken halfway through.
This sheet pan garlic chicken makes delicious leftovers! After eating it the first night then, you can have the same thing for lunch tomorrow or even chop up this chicken and add it to a yummy salad.
- In the Refrigerator: After your chicken and potatoes have cooled, place them in an airtight container and store them in your fridge. They will last for 2-3 days.
- To Reheat: Preheat the oven to 350 degrees Fahrenheit. Place the chicken and veggies in a 9×12 baking dish and add 2 tablespoons of water to the dish. Cover it with foil and cook for 10-15 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Preheat the oven to 425 degrees Fahrenheit. Spray a sheet pan with cooking spray or line it with parchment paper. Set aside
In a shallow dish, whisk together egg and milk. In another shallow dish add panko, parmesan cheese, Italian seasoning, and garlic powder.
Salt and pepper the chicken. Dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
In two medium sized bowls add the asparagus and potatoes. Salt and pepper and toss with the olive oil. Lay the potatoes next to the chicken on the sheet pan.
Bake for 15 minutes, then flip the chicken over and add the asparagus and continue baking for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees.
Updated on June 20, 2023
Calories408kcal (20%)Carbohydrates23g (8%)Protein43g (86%)Fat15g (23%)Saturated Fat5g (25%)Polyunsaturated Fat2gMonounsaturated Fat7gTrans Fat0.02gCholesterol164mg (55%)Sodium545mg (23%)Potassium968mg (28%)Fiber3g (12%)Sugar2g (2%)Vitamin A307IU (6%)Vitamin C17mg (21%)Calcium267mg (27%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.