Parmesan Crusted Chicken and Veggies Sheet Pan Dinner
This easy Parmesan Crusted dinner with Chicken, Potatoes and Asparagus is perfect for busy nights! Everything is baked on a sheet pan and ready in under an hour!
Servings: 3 servings
Ingredients
For the Chicken
- 3-4 Boneless skinless chicken breasts
- 2 tbsp Olive oil
- ⅓ cup Parmesan cheese
- ½ tsp Rosemary
- ⅓ cup Breadcrumbs
- 1 tbsp Minced garlic
- Salt and pepper to taste
For the Potatoes
- 2 lbs Baby red potatoes cut into quarters
- ½ tsp Rosemary optional
- 2 tbsp Olive oil
- 1 tbsp Minced garlic
- ⅓ cup Parmesan cheese
- Salt and pepper to taste
For the Asparagus
- 1 lb Fresh asparagus ends trimmed
- 1 tbsp Olive oil
- 1 tsp Minced garlic
- ¼ cup Parmesan cheese optional
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Cut up potatoes into fours and place in a ziploc bag or bowl. Toss in garlic, seasonings and oil until coated.
- Place potatoes on line baking sheet and cook for 20 minutes.
- Add asparagus to a bowl and toss in garlic, seasonings and oil until coated.
- Add chicken to a separate bowl and coat in oil, garlic, seasonings and breadcrumbs.
- Pull baking sheet out and push potatoes to one side of the pan. Add chicken to the middle of the pan.
- Sprinkle Parmesan cheese over top chicken and potatoes. Place back in the oven and cook for another 25-30 minutes or until internal temperature of chicken is 165 degrees F. Add asparagus to the pan for the last 15 minutes of cooking.
- Serve and enjoy!
Notes
Place leftovers in an airtight container. Store in the fridge and consume within 3 days. Reheat in microwave or oven at 350 degrees F to desired temperature.
