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!
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.
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
Instructions
-
1Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
-
2Pat chicken breasts dry. Pound to even thickness if needed, about ¾" thick.
-
3In 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.
-
4Dip 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.
-
5Toss potatoes with a little olive oil, salt, and pepper. Scatter potatoes, cherry tomatoes, and green beans around the chicken on the pan.
-
6In a small bowl, mix heavy cream, sun-dried tomatoes, and red pepper flakes (if using). Spoon this sauce over and around the chicken breasts.
-
7Bake 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.
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8Scatter fresh basil over everything, slice, and serve hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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