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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.
Storing Leftovers
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.
More Delicious Chicken Recipes
Chicken meals are incredibly delicious and so versatile. Chicken goes with so many different things and so many people love it! Try out some more of my favorite, delicious chicken recipe that the entire family will go crazy over!
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Sheet Pan Crispy Parmesan Garlic Chicken
Ingredients
- 4 chicken breasts, about 2 pounds
- salt and pepper
- 2 eggs
- ¼ cup milk
- 1 cup panko breadcrumbs
- 1 cup parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 pound baby potatoes, halved
- 1 bunch asparagus
- salt and pepper
- 2 tablespoons olive oil
Instructions
- 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. Bake for an additional 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m gonna make this tonight but can you use pork chops instead of chicken?
Yes, that will work to substitute the meat. It just may have a different texture and taste.
You can take the extra panko cheese mixture , add 2 more beaten eggs, 1/2 tspn baking powder and the balance of leftover egg mixture and blend together thoroughly. Chill 30 minutes. Bring pot of water to a boil. Make 1 inch balls with a sherbert scoop and put the balks into the water. Tirn down to a simmer. Simmer for 30 minutes. Use like a matzo ball or dumpling in vegetable soup or fry in a bit of olive oil butter combination as a side dish. Freezes well.
A good substitute for Panko is Matzo Meal or Italian flavor bread crumbs.
I’ve made this recipe twice now and all I can say is WOW! This time I double dipped the chicken in the egg and breading and it turned out great. Thank you for sharing this amazing recipe! 🙂
I’d give it a 10 out of 5 lol forgot to leave my stars #foodcoma
This was delicious and simple! I made less of the panko and cheese mix based on comments and because I only cooked 3 breast pieces, they were huge! Easy prep, simple clean up and delicious! Winner!
Do you have to cut the asparagus or can you leave it whole
I personally like to cut the asparagus but leaving it whole will also work.
Thank you so much for sharing this recipe. It is so good. I made potato wedges and coated them the same way as the chicken. They were good. I didn’t realize I didn’t have parmesan so I made it without cheese and when it was done added a little mozzarella and melted it. We all loved it.
YUM!
My loves this recipe! I made green beans instead of asparagus because my daughter isn’t a fan …
Also the recipe calls for way to much bread crumbs. I threw away half!
Is there an accurate calorie count? that seems really high
Thank you for letting me know. No, that was not accurate. I just re-did the calculations and it is down now.
If you use fresh green beans instead of asparagus, would you leave them whole or cut in thirds like the asparagus? Thank you
I was looking for the nutritional value of this meal and it was extremely high. Is that a mistake? Even if I were to divide this serving into for it still is a supper of around 900 cal and 30 g of fat that’s hard to believe for Chicken asparagus and potatoes.
I am getting nutritional information for each recipe right now while I am updating my old recipes. In the meantime, you are welcome to use myfitnesspal.com to help find the information you are needing.
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.
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.
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?
I would recommend cutting the breasts in half if they are that big and taking longer than 12 – 15 minutes per side.
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.