Parmesan-Crusted Chicken Recipe

Deep purple plate with painted edges with sliced Parmesan-Crusted chicken breast and roasted potatoes.

5 from 7 votes

Parmesan-Crusted Chicken comes complete with a side of hearty vegetables, all on one sheet pan. It's absolutely delicious, easy to prepare, and there's minimal kitchen clean-up.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Keyword: chicken for family dinner, great for a quick dinner

Servings:

Calories: 517kcal

Author: Valentina K. Wein

Equipment

Ingredients

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
½ cup Parmesan cheese, finely grated
4 chicken breasts (about 6-ounces each and 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.
Add vegetables to pan. Line a sheet pan with parchment paper and pour the olive oil on top. Then add the potatoes, mushrooms, onions, Poblanos, and 1 teaspoon of oregano, thyme and 1 teaspoon of the garlic. Use your hands to mix, being sure everything is well coated with the oil. Season generously with salt and pepper. Move the vegetables to create 4 spaces about the size of each chicken breast.
Make Parmesan crust. In a large, shallow bowl mix the Parmesan cheese with the remaining oregano and thyme, and 2 teaspoons of the garlic. Set aside.
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 to coat them. Do this with each one, and add each one to one of the cleared spaces you made on the sheet pan. If not all of the Parmesan mixture has stuck to the chicken breasts, evenly divide what's left between 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 5 minutes.
If the chicken isn't golden on top, 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

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition