Name: Parmesan Herb-Crusted Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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

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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 Fried Lemon Caesar Salad and Cucumber Avocado Salad.

More Delicious Sheet Pan Dinners

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.

- 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.
- 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 6 votes

Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine American

Servings

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.

NUTRITION

Calories: 547kcal

Keywords chicken for family dinner, great for a quick dinner

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