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    Home » Chicken & Turkey » Parmesan Herb-Crusted Chicken on a Sheet Pan

    Parmesan Herb-Crusted Chicken on a Sheet Pan

    Jan 10, 2017 · by Valentina · 24 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Parmesan Herb-Crusted Chicken is a quick and easy sheet pan dinner with potatoes and peppers. It's hearty, comforting and packed with bold, delicious flavors. 

    Sliced Parmesan-Herb Crusted chicken breast on burgundy plate.

    Parmesan Herb-Crusted Chicken comes with a built-in potato side dish with peppers and mushrooms.

    It's an incredibly delicious meal that is impressive for a casual dinner with guests, while still quick and easy enough for a busy weeknight.

    Really, a sheet pan dinner is not totally unlike a one-pot meal. It usually includes both a main course and a side dish -- together.

    The main difference is that it's typically more quick-to-cook ingredients. One-pot meals are often slow-cooked dishes.

    And what's lovely about both is that you won't have very many dishes to wash!

    Close up of Sheet Pan Parmesan-Herb Crusted Chicken with Poblano Potatoes

    The Ingredients


    • Parmesan cheese - The Parmesan should be very finely ground as it's part of the coating for the chicken.
    • dried oregano
    • dried thyme
    • garlic - Look for firm heads of garlic without any soft spots or green shoots, which is an indication of old garlic. (Raw garlic cloves should be firm without any dark spots.)
    • olive oil - Regular or extra virgin.
    • red potatoes - Smooth, firm potatoes without sprouts are best.
    • mushrooms - Select mushrooms that are firm and smooth and not wet.
    • onion - Look for onions that are firm, heavy for their size and without bruises.
    • Poblano peppers - Choose firm peppers that are deeply colored and slightly shiny.
    • boneless, skinless chicken breasts
    • salt - I cook with Kosher salt. I prefer it over other salts for a few reasons: its larger flake size makes it easy to pick up and sprinkle over food, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making it taste salty.
    • black pepper - Preferably freshly ground.

    Recipe Tips


    • For a slightly quicker cooking time, you can pound the chicken breasts to thin them. Place them between two pieces of plastic wrap and use a smooth mallet.
    • To save time, buy pre-sliced mushrooms. You still must wash them, and don't purchase them more than a day ahead.
    • You can also save time by using pre-grated Parmesan -- just be sure it's very finely grated.

    Substitutions


    • I love Poblanos because of their slightly smoky earthy flavor. You can however, substitute other peppers. Bell peppers and Anaheims would both work well, and offer a mild flavor. And you can also add some Jalapeño or Serrano peppers for more heat.
    • I love the look of red-skinned potatoes and their small size, but any potato can be substituted, as long as it's cut into very thin, bite-sized pieces.

    Serving Suggestions


    One of the joys of this Parmesan Herb-Crusted Chicken recipe is that, with the addition of the vegetables it's a complete meal.

    That said, I love a salad with any meal. My favorites to serve with this dish are Tomato Cucumber Salad with Lemon and Cucumber Avocado Salad with Grapefruit.

    More Delicious Sheet Pan Dinners


    • Sheet Pan Miso Pork Chops with Broccolini
    • Sheet Pan Chipotle Chicken with Corn Salsa
    • Cajun Shrimp Sheet Pan Dinner

    How to Make it


    - In a large, shallow bowl mix the Parmesan cheese with 1 teaspoon of the oregano, 1 teaspoon of the thyme, and 2 teaspoons of the garlic.

    - Coat a sheet pan with the olive oil and add the potatoes, mushrooms, onions, Poblanos, and more of the herbs and garlic. Mix to be sure everything is well coated with the oil. Season generously with salt and pepper, and make four spaces for the chicken -- they should not be on top of any vegetables.

    - Place the chicken breasts on a clean, dry surface and sprinkle both sides with salt and pepper. Smooth side down, place them, one by one, into the Parmesan mixture and gently press down. Do this with each one, and add them to each cleared area on the sheet pan as you go.Four Parmesan coated raw chicken breasts on a sheet pan with vegetables.

    - Bake in a 375°F oven and cook just until the chicken is cooked through, about 20 minutes. Remove the chicken breasts from the sheet pan, place them on a plate, and cover with foil. Turn the oven up to 425°F and continue to cook the vegetables until they're golden and slightly crispy.Four baked Parmesan coated chicken breasts on a sheet pan with vegetables.
    - Place the chicken back on the sheet pan and place it under the broiler just long enough for the cheese to become golden, about 30 seconds.

    Close up of Sheet Pan Parmesan-Herb Chicken with Poblano Potatoes, sliced on a burgandy plate.

    Let's imagine a bite, shall we?

    Juicy chicken with a crispy, packed-with-flavor crust, enveloped with garlicky-caramelized onions, potatoes and mushrooms -- all with a slight kick of heat from Poblano chiles.

    I hope you enjoy this super tasty Sheet Pan Parmesan-Herb Crusted Chicken as much my family and I do.

    Sliced chicken breas with parmesan crust on burgandy floral plate

    Parmesan Herb-Crusted Chicken Recipe

    Valentina K. Wein
    This chicken and potato sheet pan dinner is a hearty, comforting meal that's easy to prepare, and is a huge crowd pleaser.
    5 from 5 votes
    Print
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 547 kcal

    Ingredients
      

    • ½ cup Parmesan cheese, finely grated
    • 2 teaspoons dried oregano, divided
    • 2 teaspoons dried thyme, divided
    • 1 tablespoon garlic, finely chopped, divided
    • 5 tablespoons extra virgin olive oil
    • 2 cups (about ¾ pound) small red potatoes washed, dried, sliced into thin rounds - about ⅛ inch
    • 1½ cups crimini mushrooms, washed and dried, thinly sliced
    • ¾ cup yellow onion, thinly sliced
    • ½ cup Poblano chile peppers, washed and dried, seeds removed, diced
    • 4 chicken breasts (about 1½ inches thick), skinless, boneless
    • Kosher salt and freshly ground black pepper

    Instructions
     

    • Set oven. Preheat the oven to 375°F and adjust a rack to the center.
    • Make coating. In a large, shallow bowl mix the Parmesan cheese with 1 teaspoon of the oregano, 1 teaspoon of the thyme, and 2 teaspoons of the garlic. Set aside.
    • Add vegetables to pan. Coat a sheet pan with the olive oil and add the potatoes, mushrooms, onions, Poblanos, and the remaining 1 teaspoon of oregano, thyme and garlic. Use your hands to mix, being sure everything is well coated with the oil. Season generously with salt and pepper, and make four spaces for the chicken breasts to go -- they should not be on top of any vegetables.
    • Coat chicken. Place the chicken breasts on a clean, dry surface and season both sides generously with salt and pepper. Now, smooth side down, place them, one by one, into the Parmesan mixture and gently press down. Do this with each one, and add them to each cleared area on the sheet pan as you go. If not all of the Parmesan mixture has stuck to the chicken breasts, evenly divide what's remaining among them.
    • Bake. Place in the preheated 375°F oven and cook just until the chicken is cooked through, about 20 minutes. Remove the chicken breasts from the sheet pan, place them on a plate, and cover with foil. Turn the oven up to 425°F and continue to cook the vegetables until they're golden and slightly crispy, about 10 minutes.
      Place the chicken back on the sheet pan and place it under the broiler just long enough for the cheese to become golden, 30 seconds to 1 minute.
    • If necessary, season the vegetables to taste with a bit more salt and pepper. (Here's How to Season to taste.)
    • Serve!

    Notes

    Calorie count is only an estimate.
    Keywords chicken for family dinner, great for a quick dinner
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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    Reader Interactions

    Comments

    1. sippitysup

      January 11, 2017 at 11:25 am

      I agree poblano chilies have just the right amount of heat. I like spicy too, but it's hard to beat poblanos. Congrats on your boys' eating habits. That's a milestone. GREG

      Reply
      • valentina

        January 11, 2017 at 3:52 pm

        Thanks, Greg. Poblanos are my favorite! 🙂

        Reply
    2. jayne

      January 11, 2017 at 10:07 pm

      Amazing flavours you have packed into this dish! This is my kind of dinner

      Reply
      • valentina

        January 12, 2017 at 8:25 am

        Thanks! Hope you give it a go. 🙂

        Reply
    3. Dannii

      January 12, 2017 at 2:18 am

      Those potatoes sound right up my street - I can't wait to try it. The chicken looks great too.

      Reply
      • valentina

        January 12, 2017 at 8:25 am

        Thank you Dannii! Enjoy! 🙂

        Reply
    4. Bintu - Recipes From A Pantry

      January 12, 2017 at 3:24 am

      I'm always looking for new recipes for chicken and this looks so tasty. Love all the herbs

      Reply
      • valentina

        January 12, 2017 at 8:26 am

        Thanks! Yes, the herbs make the dish.

        Reply
    5. Sarah

      January 12, 2017 at 3:37 am

      Easy, delicious, perfect-for-the-weeknight dinner! Sold! This looks so healthy too! Can't wait to try!

      Reply
      • valentina

        January 12, 2017 at 8:26 am

        Thanks, Sarah! Hope you love it as much as I do.

        Reply
    6. Helen @ Fuss Free Flavours

      January 12, 2017 at 5:01 am

      Looks and sounds like a really nice tasty dish. Wouldn't mind having that on any of these cold evenings.

      Reply
      • valentina

        January 12, 2017 at 8:27 am

        Thanks, Helen! Yes, it's lovely for these cooler evenings we're having. 🙂

        Reply
    7. David

      January 12, 2017 at 4:43 pm

      Valentina - is it rude of me to say that I couldn't even see the chicken for the beautiful potatoes? Poblano potatoes sounds like heaven on earth!

      Reply
      • valentina

        January 12, 2017 at 11:10 pm

        So not rude, David. I'll take it! Thank you! 😀

        Reply
    8. Jeanne @JollyTomato

      January 13, 2017 at 3:21 pm

      This looks soooo good! And my kids are the same way - never used to eat foods "mixed together" and now they do. This'll be a good one to try for sure!

      Reply
      • valentina

        January 13, 2017 at 11:23 pm

        Thanks Jeanne! Isn't it so fantastic when that shift into more interesting foods happens? I love it. 🙂

        Reply
    9. Karen (Back Road Journal)

      January 14, 2017 at 11:28 am

      Easy to prepare and good enough for picky eaters…that says it all.

      Reply
      • valentina

        January 14, 2017 at 9:19 pm

        Thanks, Karen. Yes, it was a winner over here. LOVE when my kids clean their plates. 🙂 Enjoy!

        Reply
    10. Agness of Run Agness Run

      January 20, 2017 at 12:33 pm

      This look absolutely divine, Valentina. Pinned to try it this week!

      Reply
      • valentina

        January 20, 2017 at 12:52 pm

        Thanks so much!! Hope you try it. 🙂

        Reply
    11. C+C Raftery

      January 15, 2022 at 8:01 pm

      We are doing the darn thing. It’s in process and our kitchen smells AMAZING. Ask us for photos… they are beautiful.

      Reply
      • valentina

        January 16, 2022 at 11:17 am

        Fantastic and thank you! I'd love to see photos! (valentina@cookingontheweekends.com) Hope you loved it. 🙂 Valentina

        Reply
    12. Christopher

      January 16, 2022 at 1:16 pm

      We made this last night for dinner.It was excellent. The chicken took a little longer to cook than indicated in the recipe, a full ten minutes more, but it was still juicy and very flavorful. We will definitely make this again.

      Reply
      • valentina

        January 17, 2022 at 9:34 am

        Hi Christopher, Thank you so much! This is one I make often -- I'm so happy you loved it and that you'll make it again. Hope you have a great week ahead. 🙂 ~Valentina

        Reply

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