Sheet Pan Chicken Breasts with Vegetables

This super easy sheet pan chicken breast recipe has a great Italian flair and is crusted with Parmesan cheese breading. Roasted with carrots and potatoes, you will have a completely healthy meal for the entire family in less than an hour.

Introduction

My mind goes to sheet pan meals in my never-ending quest not to work hard. They are the easiest one-pan recipes to roast a complete meal all at once.

This time I wanted a chicken sheet pan meal. I only checked a few other recipes since it is so straightforward, and I just did it my way.

Do you know that the roasting time for skinless boneless chicken breasts is like chunks of potatoes and carrots? Pour it all on a baking tray with some Parmesan, bread crumbs, and spices.

🐓Ingredients

The Chicken

I'm suggesting skinless boneless chicken breasts. Since they mostly weigh more than one serving, just cut them in half before cooking.

You can use thighs but cook to 180°, which is better for thighs. Also, if you wish, skin-on chicken may be used.

You may brine the chicken to help prevent drying out.

Vegetables

Root vegetables, like potatoes and carrots, are suggested since the cooking time will generally be the same as the chicken. Plus, they are forgiving if a little overcooked.

Potatoes should be about 1-inch in size. I suggest something like red potatoes or Yukon since the skin is thin. Russets will work, but I would peel them due to the thick skin.

Carrots need to be about baby carrot size since large whole carrots will take longer to cook. You can use the "baby carrots" if you want, but they have less taste.

Sweet potatoes and Brussels sprouts have a similar time, but they will take longer if large.

Onions cooking time varies by size, but they can dominate the flavor, so be careful with onions.

Some vegetables like broccoli florets, bell peppers, or cauliflower will take about half the time. Some vegetables, like green beans, will need cooking times that vary widely, and I don't suggest them due to that variability—cook them separately.

The one thing to remember about all roasted vegetables is to use plenty of oil.

Parmesan Cheese and Bread Crumbs

Use good quality Parmesan cheese, preferably freshly grated.

The preferred bread crumbs are Italian or cheese-flavored Panko bread crumbs. You can use other flavors and could use standard bread crumbs.

Seasoning

This is an Italian version, so an Italian seasoning mix to replace the basil and other spices would be a good substitute to decrease the number of ingredients.

But you can make it what you want by changing the spices and breadcrumbs.

❓FAQs

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This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Step Photo Instructions

Preheat oven to 375° convection or 400° regular oven.

Pat dry two skinless boneless chicken breasts. Trim and cut in half if average size. Cut in thirds if huge.

Prep veggies. Wash, peel, and cut carrots into slices or ¾ to 1-inch chunks. Wash and cut small red potatoes in half. If using other potatoes, cut into ¾ to 1-inch pieces.

Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, ½ teaspoon each of thyme, basil, garlic powder, and black pepper. Add one teaspoon of coarse salt and mix well.

Prep 13X18 baking sheet pan with a coat of PAM. Spread the chicken and veggies over the baking sheet.

Mix the topping of ⅓ cup Italian breadcrumbs and ⅓ cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies.

Give the chicken and vegetables a light spray of PAM to keep them moist.

Bake until veggies are golden brown and chicken is 165°—about 35 minutes. Your time will vary with the size of the pieces and your oven.

📝Full Recipe

Originally Published April 5, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.