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Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan crusted chicken sheet pan dinner with deeply golden, crackling parmesan crust and roasted asparagus and cherry tomatoes. This easy one pan dinner bakes until the crust is crisp and the chicken is cooked through, then finishes with bright lemon.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
parmesan cheese, grated
  • 1 cup parmesan cheese, grated Finely grated helps the crust adhere and brown.
panko breadcrumbs
  • 0.5 cup panko breadcrumbs
garlic powder
  • 1 tsp garlic powder
Italian seasoning
  • 1 tsp Italian seasoning
Dijon mustard
  • 2 tbsp Dijon mustard
mayonnaise
  • 2 tbsp mayonnaise
asparagus, trimmed
  • 1 lb asparagus, trimmed
cherry tomatoes
  • 1 cup cherry tomatoes
olive oil
  • 2 tbsp olive oil
salt and black pepper
  • salt and black pepper Use to taste.
lemon wedges for serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and coat the chicken
  1. Preheat oven to 425°F and line a large sheet pan with foil, creating a slick surface for easy cleanup. Set it aside while you assemble the coating.
  2. Mix parmesan cheese, panko breadcrumbs, garlic powder, and Italian seasoning together until evenly combined. The crumb mixture should look uniformly tan with flecks of cheese.
  3. Brush chicken breasts with Dijon mustard and mayonnaise, coating the tops thoroughly so the crust sticks. Use a thin, even layer.
  4. Press the mustard-mayo coated tops firmly into the parmesan mixture to coat, leaving a thick, crunchy layer. Lift one chicken to check that the coating adheres with no bare spots.
  5. Place the coated chicken on the sheet pan in a central layout, leaving space for the vegetables around it. The crusted side should face up.
Roast the vegetables and bake
  1. Toss asparagus, cherry tomatoes, olive oil, salt, and black pepper until all pieces are lightly coated. The asparagus should look glossy, and the tomatoes should look slick with oil.
  2. Arrange the asparagus and cherry tomatoes around the chicken on the sheet pan. Keep the vegetables in a ring so they roast alongside the breasts.
  3. Bake at 425°F for 22–25 minutes until the crust is deeply golden and chicken is cooked through. Look for a crackling, golden top with a browned edge and juices running clear.
  4. Serve with lemon wedges tucked at the edges for bright finishing flavor. Add wedges right before eating so the chicken stays crisp.

Notes

Pro tip: press the chicken firmly into the parmesan-panko mix so it forms a thick, even crust that crackles as it bakes. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 400°F until warmed through for best texture. Freezing isn’t recommended for the crust. For a dairy-friendly option, use a dairy-free parmesan-style topping and skip additional cheese while keeping the same coating method.