Sheet Pan Crispy Parmesan Garlic (Printable Version)
# What You’ll Need:
→ Chicken and Coating
01 -
4 chicken breasts, about 2 pounds
02 -
Salt and pepper to taste
03 -
2 eggs
04 -
¼ cup milk
05 -
1 cup panko breadcrumbs
06 -
1 cup parmesan cheese, grated
07 -
1 tablespoon Italian seasoning
08 -
1 teaspoon garlic powder
→ Vegetables
09 -
1 pound baby potatoes, halved
10 -
1 bunch asparagus
11 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or coat it with cooking spray to prevent sticking.
02 -
In a shallow dish, whisk together eggs and milk until smooth. In a separate dish, mix panko breadcrumbs, grated parmesan cheese, Italian seasoning, and garlic powder.
03 -
Season chicken breasts with salt and pepper. Dip each piece into the egg mixture, followed by the panko mixture, ensuring an even coating. Place coated chicken on the sheet pan.
04 -
In separate bowls, toss halved baby potatoes and asparagus with olive oil, salt, and pepper. Arrange potatoes on the sheet pan next to the chicken. Save the asparagus for later addition.
05 -
Bake in the preheated oven for 15 minutes. Flip the chicken and add the asparagus to the sheet pan. Continue baking for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
# Additional Notes:
01 -
Evenly thick chicken breasts ensure uniform cooking. Consider pounding thicker parts to match the thinner sections.
02 -
Always preheat your oven to 425°F (220°C) for optimal results.
03 -
Using parchment paper or cooking spray prevents sticking and simplifies clean-up.
04 -
Avoid overcrowding the pan to ensure crispy texture for both chicken and vegetables.
05 -
Don’t rush flipping the chicken too early; this ensures the coating remains intact and crispy.