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

4.82 from 22 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. 5 stars
    Just made this meal prep style for the week! Did roughly 4.4oz of chicken with 2oz of potatoes and 2oz of aspargus. Tastes really good however I do agree that the recipe calls for way to much of the panko mixture

  2. 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.

  3. 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! 🙂

  4. 5 stars
    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!

  5. 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.

  6. 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!

  7. If you use fresh green beans instead of asparagus, would you leave them whole or cut in thirds like the asparagus? Thank you

  8. 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.

    1. 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 to help find the information you are needing.

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