Sheet Pan Crispy Parmesan Garlic Chicken

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Sheet Pan Crispy Parmesan Garlic Chicken is such an easy meal with crispy breaded chicken with potatoes and asparagus. This is the perfect meal for your family! 

Crispy parmesan chicken on a sheet pan with potatoes and asparagus.

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 on just one sheet pan. A full meal with just one dish to wash? Sign me up. Life has been so busy and I am trying harder to make meals for my family during the week, even on the busiest nights. Crispy parmesan garlic chicken us one of my families favorite meals. I have so many delicious crispy chicken recipes on my site like this crispy parmesan chicken with lemon garlic pasta, or this parmesan chicken with zucchini. There is a lot of crispy chicken going on in our family and it is always a huge hit!

Three pieces of crispy parmesan chicken.

Can you make this crispy parmesan chicken in the skillet?

You can definitely cook this in the skillet. Add 2 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 airfryer?

You can cook the chicken in an airfryer at 180 degrees for about 30 minutes.

White plate with crispy parmesan chicken asparagus and potatoes.


More crispy parmesan recipes:

Sheet Pan Crispy Cheddar Pork Chops

One Pan Crispy Walnut Chicken 


Sheet Pan Crispy Parmesan Garlic Chicken

4.85 from 19 votes
Sheet Pan Crispy Parmesan Garlic Chicken is such an easy meal with crispy breaded chicken with potatoes and asparagus. This is the perfect meal for your family!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings: 6 people


  • 4 chicken breasts
  • salt and pepper
  • 2 eggs
  • ¼ cup milk
  • 2 cups panko
  • 2 cups parmesan cheese shredded
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon garlic powder
  • 1 Pound baby potatoes I used both red and gold potatoes, quartered
  • 1 bunch asparagus cut into 3rds
  • salt and pepper
  • 2 Tablespoons olive oil


  • Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line 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 and 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.



Serves: 6

Calories512kcal (26%)Carbohydrates30g (10%)Protein50g (100%)Fat20g (31%)Saturated Fat8g (40%)Cholesterol175mg (58%)Sodium886mg (37%)Potassium996mg (28%)Fiber3g (12%)Sugar3g (3%)Vitamin A436IU (9%)Vitamin C17mg (21%)Calcium481mg (48%)Iron3mg (17%)

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.

Course Dinner, Main Course
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Making this right now and I agree, the Panko/cheese mixture was too much for this recipe. Also, you didn’t specify Finely Shredded Cheese and I used the large cut shredded cheese, so it looked noting like your plate. I will make it again, only I will buy the finely shredded cheese.

  2. 4 stars
    This was DELICIOUS! But, like others stated – way to much bread crumb/parm mixture left over. We did toss the asparagus in the mixture as well – which was yummy. Next time we will do the potatoes as well. It did take longer for our chicken to cook – we needed 45 minutes roasting time. Will definitely keep this recipe handy – as it was easy and very flavorful! Thank you.

  3. I made this tonight and it was delicious but the chicken definitely needed longer than 12-15 minutes per side. I had 4 boneless chicken breast, 2.5 lbs total, and I think I had to cook for a total of 50 minutes. Would you recommend cutting the breasts in half, and then cooking for 12-15 per side? Or do you think that may interfere with the other items cooking sufficiently?

  4. 5 stars
    I used bone-in chicken thighs – we just don’t eat that dry white stuff anymore – and they were juicy and crisp in the same time frames. This was very good, although I think I need about half the panko coating. Maybe because chicken thighs are more compact than chicken breasts. And, the potatoes and asparagus were GREAT! Thanks for an easy and very good weeknight dinner.

  5. 4 stars
    I would definitely do only about 3/4 cup each of panko and parmesan. i might have cut my red skin potatoes too large but they needed about 50 minutes to roast at 425. the asparagus i used was very thick and was perfectly done at the same time as the chicken, after 40 minutes (20 for each side of the chicken breasts). it was a delicious recipe but i wish i had done a few things differently! would definitely make the chicken again, a lemon garlic cream sauce would be delicious with this.

  6. This came out really good! I agree with previous reviews and the panko, Parmesan, eggs & milk could be cut in half. I threw a lot of ingredients out because there was just too much left over. Great meal, though! Will definitely make again!

  7. 5 stars
    I tried this recipe for the first time this evening. It was delicious! It didn’t take long to prepare & I had all the necessary ingredients on hand. I will be adding it to my recipe rotation.

  8. I used broccoli instead of asparagus and Asiago cheese in lieu of parm. This is delicious and I love how it gets crisp.

  9. 5 stars
    Chicken was truly delicious, and veggies perfectly cooked. But……………the amounts of panko and parmesan cheese called for in the recipe were way way way too much! Four cups for 4 chicken breasts? Crazy. I made 4 boneless chicken breasts (2.33 lbs.) and I threw out most of the bread crumbs and valuable shredded cheese. Will definitely make it again but use much less breadcrumbs and cheese.

    1. I put half parmesan bread crumbs mix in a baggie or separate bowl and toss potatoes & veggies in it. Delicious!!! Family requests often. Also good with Ranch Dry Mix added!

    2. Alice I totally agree, way too much panic and part. I thought it was a lot but only after dredging the chicken did I realize I was going to throw away 3/4 of the mix, very wasteful. Dinner is in the oven now, hoping it will taste good. Perhaps the recipe could be adjusted to reflect setting aside 1/2-3/4 of the panko/parm mixture for later or veggies before raw chicken is dreaded.

    3. Mine is in the oven right now but I agree! It didn’t even occur to me how much it was until I started coating first chicken breast – by then it had raw stuff in it so wasn’t comfortable saving it for something else. One cup of each would’ve been plenty, and when I watched the video that’s how much it seemed she was using. Just dumped valuable ingredients. 🙁 Hope it is good!

  10. Panko are light, flakey breadcrumbs made from white bread only (no crusts). Regular breadcrumbs and be substituted. (They are not a ‘brand’ but a style of breadcrumbs that originated in Japan.)

  11. 5 stars
    I made this last night and it was delicious! I have never tried the oven baking method before but will definitely try it again in the future.

  12. Hi Alyssa,
    In the recipe for Crispy Parmesan Garlic Chicken, you state to use “2 cups of Panco”
    I live in Ireland and have never come across PANCO before,
    what is it or more importantly what can I substitute it with?

    Great recipes, keep it up!


    1. PANCO are bread crumbs. If you have anything similar to that, that would be great! Panco is a brand here in America. You can always just use flour if you don’t like that texture. Hope that helps! Thanks so much for following along with me from Ireland!! XOXO

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