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This sheet pan crispy Parmesan garlic chicken is my answer to a busy evening when everyone wants something hearty and delicious but you do not want to juggle a dozen pots. You get juicy chicken with a golden cheesy crust, sweet roasted potatoes, and bright asparagus all in one go. It is the kind of meal that smells so good in the oven people start drifting into the kitchen before it is even ready.
I first threw this together during a stretch of midweek chaos and it instantly became one of those regular dinners I crave. Everyone at my table goes quiet after the first bite which I consider the best compliment of all.
Ingredients
- Chicken breasts: for their meaty texture and lean protein look for ones close in size
- Eggs and milk: for a coating that helps the crispy layer stick farm-fresh eggs if you can find them add extra richness
- Panko breadcrumbs: for unbeatable crunch compared with regular crumbs stick with Japanese style if possible
- Parmesan cheese: brings nutty salty flavor freshly grated makes all the difference
- Italian seasoning: for a punch of herby taste blends with the cheese and crumbs for flavor in every bite
- Garlic powder: is key for the signature garlic-parmesan vibe get a fresh jar for brightest flavor
- Baby potatoes: roast up sweet and creamy choose the smallest for even cooking
- Asparagus: adds color and a fresh taste go for firm thin stalks that snap when bent
- Olive oil: helps brown and crisp veggies always use extra virgin for roasting
Step-by-Step Instructions
- Preheat and prepare:
- Set your oven to 425 degrees Fahrenheit and let it preheat fully. Line a rimmed baking sheet with parchment paper or give it a thorough coating with cooking spray to prevent sticking and make cleanup easy
- Mix the coatings:
- Crack eggs into a shallow dish add the milk and whisk until smooth and golden. In another bowl stir together panko breadcrumbs freshly grated Parmesan Italian seasoning and garlic powder. The mixture should look sandy with visible specks of cheese and herbs
- Coat the chicken:
- Pat chicken breasts dry and sprinkle on salt and pepper. Dip each piece first into the egg mixture ensuring every surface is coated. Next press the chicken firmly into the panko-Parmesan mix so the surface is well covered. Lay the pieces on your sheet pan with space in between for even browning
- Prepare the vegetables:
- In separate bowls toss halved baby potatoes with olive oil salt and pepper until glistening. Do the same with the asparagus. Arrange the potatoes on the pan surrounding the chicken. Save asparagus for adding partway through roasting to avoid overcooking
- Bake the first round:
- Slide the sheet pan into the oven and roast for fifteen minutes without disturbing. This blast of heat starts crisping the coating and gives the potatoes a head start
- Flip and finish:
- Carefully flip the chicken so the other side can brown. Add the seasoned asparagus to the pan spreading them so they roast not steam. Return pan to oven for another twelve to fifteen minutes. The chicken should reach 165 degrees Fahrenheit internal temperature and coating will be golden crisp
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This recipe always reminds me how much a good Parmesan crust can liven up plain chicken. My youngest once declared he would eat anything if I covered it in crispy cheese so naturally this one is a staple.
Storage Tips
Let leftovers cool fully before placing them in airtight containers. Refrigerate up to three days and reheat on a baking sheet in a hot oven for best crispiness. Freezing is possible for both chicken and potatoes though asparagus may lose its texture
Ingredient Substitutions
Try boneless chicken thighs for juicier results or swap asparagus for broccolini or green beans depending on what is in season and looks best. Pecorino can stand in for Parmesan in a pinch. Regular breadcrumbs work in place of panko but the final texture will be softer
Serving Suggestions
This dish is a complete meal as is but you can serve it with a big green salad for freshness or tuck leftovers into a crusty roll for the best-ever chicken sandwich. A squeeze of lemon over everything just before serving brightens it up even more
Common Queries
- → How do I keep the chicken extra crispy?
Ensure your chicken is evenly coated in the panko and parmesan mixture and avoid overcrowding the pan to let hot air circulate for maximum crispiness.
- → Can I substitute chicken thighs for breasts?
Yes, chicken thighs work well. Adjust the baking time as thighs may need a few extra minutes compared to breasts.
- → Should I peel the baby potatoes?
No need to peel; simply halve them. The skins get nicely roasted and add extra texture and flavor.
- → Do I need to use parchment paper?
Parchment makes cleanup easy and helps prevent sticking, but you can use a well-greased pan if preferred.
- → How do I know when the chicken is done?
Check that the internal temperature reaches 165°F and the coating is golden brown for perfectly cooked chicken.
- → Can I prepare this dish ahead of time?
You can coat the chicken and prep the vegetables a few hours ahead, then assemble and bake when ready to serve.