Hey y'all! If you're looking for a crowd-pleasing meal that's crispy, juicy, and packed with flavor, this Marry Me Parmesan Crusted Chicken Sheet Pan will steal your heart! Imagine golden, cheesy chicken paired with roasted veggies all in one pan for easy cleanup. Perfect for weeknights, dinner parties, or a cozy night in with that special someone. Let's get cooking!

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Why You'll Love This

One-Pan Wonder: Everything roasts together for maximum flavor and minimal dishes.
Seriously Crispy: The Parmesan crust bakes up extra crunchy and golden.
Perfectly Juicy: The chicken stays moist and tender under the flavorful crust.
Customizable: Swap in your favorite veggies or spice blends easily.
Ready in Under 1 Hour: An ideal weeknight dinner—prep to plate in about 45 minutes!

Ingredients

4 boneless, skinless chicken breasts (about 1.5-2 lbs)
1 cup grated Parmesan cheese (freshly grated is best)
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
2 large eggs
2 tablespoons olive oil, plus extra for drizzling
2 cups cherry tomatoes, halved
1 lb baby potatoes, quartered
1 cup fresh green beans, trimmed
¼ cup heavy cream
¼ cup sun-dried tomatoes, chopped
½ teaspoon red pepper flakes (optional, for a kick)
Fresh basil, for garnish

Directions

Prep and Preheat

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Prepare Chicken & Breading

Pat chicken breasts dry. Pound to even thickness if needed, about ¾" thick.
In a shallow bowl, whisk eggs and 2 tablespoons olive oil. In another bowl, combine Parmesan, panko, garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
Dip each chicken breast in the egg mixture, then press firmly into the Parmesan-panko blend to coat both sides well. Set on the prepared sheet pan.

Arrange Vegetables & Sheet Pan

Toss potatoes with a little olive oil, salt, and pepper. Scatter potatoes, cherry tomatoes, and green beans around the chicken on the pan.

Make "Marry Me" Sauce

In a small bowl, mix heavy cream, sun-dried tomatoes, and red pepper flakes (if using). Spoon this sauce over and around the chicken breasts.

Bake!

Bake for 25-28 minutes, until chicken is cooked through (internal temp 165°F/74°C) and potatoes are crispy and tender. If you want extra browning, broil for 2-3 minutes at the end.

Garnish & Serve

Scatter fresh basil over everything, slice, and serve hot!

Notes

Pounding chicken ensures even cooking and maximum juiciness.
If using thicker chicken breasts, adjust baking time by 5-7 minutes and check doneness with a thermometer.
Add more sun-dried tomatoes or spice for a zippier sauce!

Variations

Spicy Version: Mix 1 teaspoon chili powder into the breading and use extra red pepper flakes in the sauce.
Low-Carb: Swap panko for crushed pork rinds and substitute potatoes for cauliflower florets.
Dairy-Free: Use a plant-based Parmesan and coconut cream instead of heavy cream.

Required Equipment

Large, rimmed sheet pan
Parchment paper or foil
Meat thermometer
Mixing bowls
Tongs or spatula

Storage & Leftovers

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for best crispiness, or microwave for 1-2 minutes. Not freezer-friendly due to the crust and creamy sauce.

Serving Suggestions & Pairings

Pair with a simple green salad or Caesar salad for freshness.
Serve with crusty garlic bread to soak up the creamy "Marry Me" sauce.
Pour a glass of crisp white wine like Sauvignon Blanc for date night!

Pro Tips

Always let the chicken rest for 5 minutes before slicing to lock in the juices.
For an extra-crunchy crust, spray the breaded chicken lightly with olive oil before baking.
Cut veggies to uniform size so everything cooks evenly on the sheet pan.

FAQ

Can I use chicken thighs instead of breasts?

Absolutely! Use boneless, skinless thighs and adjust cooking time by 5-7 minutes since they might need a little longer.

Can I prep this recipe ahead of time?

Yes! Bread the chicken and prep veggies up to one day ahead—just store separately, assemble, and bake when ready.

What if I don't have panko breadcrumbs?

Regular breadcrumbs, crushed crackers, or even finely crushed cornflakes will work as a substitute for panko.