So easy and delicious, you’ll wonder how you’ve survived without this Sheet Pan Parmesan Chicken Dinner.
Okay, so I stole this idea from the side of a jar of Hellman’s Mayonnaise. I’ve been making a slightly adapted version of their parmesan chicken for years and the stupid-simple, juicy deliciousness still amazes me every time. How can 3 simple ingredients (mayo + parmesan + panko crumbs) make plain ole boneless, skinless chicken breasts taste this incredible (psst….also great on fish!).
Then it occurred to me: turn it into a sheet pan dinner with the potatoes and veggies on the same pan or two and I will WIN AT LIFE. And you know what? I did! I WON! I conquered life. Game over. I’m going home. This is a total slam dunk at our house. Almost no cleanup, no complaints from anyone (Max asked for SECONDS on the cauliflower), and absolutely ZERO leftovers.
This is officially my new go-to for our craziest night of the week, when Lilly has religious ed class starting at 6:45 pm. Clearly, we need to eat dinner before walking over to the church. Jon is rarely home by then so that means Max is walking too (tack on an extra 10 min) and I want to have the dishes done before we leave the house and OMG I’m stressing just thinking about it. So…Sheet Pan Parmesan Chicken and Veggies: meet Tuesday night. You’re going to be spending a lot of time together.
To make this totally amazing, start your potatoes and cauliflower in a smoking hot 450 degree oven for 10 minutes. While those babies are working their way toward golden perfection, arrange your chicken on a platter (or a second sheet pan), mix together your parmesan cheese and mayo and give each piece a generous slather.
When the timer buzzes, remove your pan from the oven and push the potato mixture to one side. Bring the oven temp down to 425 F. Add the broccoli to the pan along with an extra drizzle of olive oil and transfer the prepared chicken pieces onto the pan (or keep the chicken on a second sheet pan) and slide the pan(s) back into the oven for 20 minutes more. Toss together a tablespoon each of parmesan cheese and panko crumbs and sprinkle them liberally on the potatoes and veggies during the last 5 minutes of cook time.
When the chicken is cooked and the veggies are crispy and golden, you’re ready to eat. My kids love theirs straight up on a plate. Jon and I toss ours on a bed of salad greens with a drizzle of dijon vinaigrette. Either way, the chicken is juicy and crispy, the veggies are roasted to perfection and all is right with the world.
Sheet Pan Parmesan Chicken and Veggies
1 lb. petite potatoes, halved
8 oz. cauliflower florets
2 tablespoons olive oil, divided
1.25 lbs boneless, skinless chicken breast tenderloins or breasts cut into pieces
1/3 cup mayonnaise
1/4 cup plus 1 tablespoon grated parmesan cheese
1/2 cup plus 1 tablespoon panko breadcrumbs
1 lb. broccoli florets
salt & pepper to taste
- Preheat oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Spread potatoes and cauliflower in an even layer on baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste.
- Place pan on bottom rack of oven and roast for 10 minutes.
- Meanwhile, combine mayonnaise and parmesan cheese in a small bowl. Arrange chicken pieces on a platter or second sheet pan lined with parchment paper. Spread a generous spoonful of the mayo mixture over each piece of chicken and sprinkle with panko crumbs. Spray with cooking spray.
- After the potatoes have cooked for 10 minutes, remove sheet pan from oven and reduce oven temperature to 425 F. Move potatoes to one half of the sheet pan. Add broccoli to the pan and drizzle wth remaining tablespoon of olive oil. Transfer chicken pieces to the pan and place pan back in oven (if using a second sheet pan for the chicken, place both pans in the oven).
- Set timer for 15 minutes more. Combine remaining tablespoons of panko crumbs and parmesan in a small bowl. Sprinkle the mixture evenly over potatoes and veggies and place the pan back in the oven for 5 more minutes or until chicken is cooked through and vegges are golden. Serve immediately.