Parmesan Crusted Sheet Pan Chicken

Ingredients

Protein and wet binders

• 4 boneless, skinless chicken breasts (about 6–8 oz each), trimmed of excess fat
• 2 large eggs, beaten, or 3 tablespoons whole-milk Greek yogurt thinned with 1 tablespoon water

Crust and seasoning

• 1 cup freshly grated Parmesan cheese (not pre-shredded)
• 1 1/2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon kosher salt, plus extra to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley or 1 teaspoon dried oregano

Fats and finishing

• 2–3 tablespoons olive oil or melted unsalted butter to toss with panko for browning
• Lemon wedges and chopped parsley for finishing

Optional vegetables and tools

• 1 small head broccoli or 2 cups trimmed green beans, or 1 lb baby potatoes halved (adjust roast time)
• 1 rimmed sheet pan, parchment paper or foil, cooling rack optional

Ingredient notes
Use freshly grated Parmesan for melting and browning; pre-grated powders contain anti-caking agents and will not crisp the same way. For juicier breasts, choose even-thickness pieces or butterfly and gently pound to uniform thickness (120–150 g per side). When substituting breadcrumbs, keep panko for texture; finely ground breadcrumbs produce a denser crust.

Gathering and Mise en Place

Measure and stage every component
Why mise en place matters: have the panko-Parmesan mix, beaten egg or binder, seasoning, oil, and trimmed chicken ready to streamline the coating process and prevent soggy crusts. Lay out two shallow bowls: one for the binder and one for the dry mix.
Prep steps

1. Pat chicken dry with paper towels to remove surface moisture—this improves adhesion of the binder.
2. If using thicker breasts, butterfly and lightly pound to even thickness; aim for 1/2–3/4 inch thickness for 18–22 minute bake time.
3. Toss panko with grated Parmesan, seasonings, and oil so crumbs are evenly moistened—this yields a golden, crisp crust.

Timing and temperature planning
Preheat the oven to the target temperature before you finish breading; for best results, set the oven 10–15 minutes early so it stabilizes. Arrange a rimmed sheet pan with parchment or foil; if using a cooling rack set over the pan, the air circulates and the underside crisps faster. If roasting vegetables on the same pan, cut them into uniform sizes and par-cook any starchy vegetables (potatoes) to match the chicken’s bake time. Par-cook thicker vegetables by 5–10 minutes to avoid overcooking the chicken while the vegetables reach tenderness.
Hygiene tip
Keep raw chicken isolated; change gloves or wash hands between handling chicken and dry mix to prevent cross-contamination.

Preparing the Chicken: Brining, Trimming, and Drying

Trimming and optional brine
Trim excess fat and silver skin for even cooking. For juicier results, use a quick wet brine: dissolve 1 tablespoon kosher salt and 1 tablespoon sugar in 2 cups warm water; cool and submerge chicken for 15–30 minutes in the refrigerator. For a dry-brine approach, sprinkle 1 teaspoon kosher salt per pound of chicken and rest uncovered in the refrigerator for 30–60 minutes to improve flavor and surface dryness.
Patting and seasoning base
After brining or dry-brining, pat the breasts thoroughly with paper towels. Lightly season both sides with a pinch of salt and pepper—remember brined chicken already contains salt; adjust accordingly. A thin layer of Dijon mustard or a light brush of olive oil helps the binder adhere and adds flavor without weighing down the crust.
Uniform thickness
Use a meat mallet or rolling pin to gently pound thicker areas so each breast cooks in the same time. Place chicken between two sheets of plastic wrap and tap—avoid over-pounding which makes texture mealy. Aim for uniform thickness to reach an internal temperature of 165°F (74°C) simultaneously across pieces.
Food-safety and handling
Keep raw chicken chilled until just before coating. If using a binder with dairy, keep it refrigerated until use. Discard any marinade or binder that contacted raw poultry; do not reuse without cooking.

Preparing the Parmesan Crust

Dry mix composition
Combine 1 1/2 cups panko with 1 cup freshly grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon black pepper, and 2 tablespoons chopped fresh parsley. Toss until evenly distributed so each breadcrumb will pick up flavor. For a finer crust, pulse panko once in a food processor—avoid over-processing which turns crumbs powdery.
Fat for browning
Mix 2–3 tablespoons olive oil or melted unsalted butter into the dry mix until crumbs are slightly moistened—this encourages rapid browning and prevents a pale crust. If you prefer a lighter crust, use 1 tablespoon oil and add a light spray of oil after assembly.
Binder choices and technique
Use beaten egg for reliable adhesion. For a dairy-friendly or tangier option, thin Greek yogurt with a tablespoon of water until spreadable. Dip the chicken first into the binder, let excess drip off, then press firmly into the dry mix to pack the crust. Pressing the mixture onto the surface ensures the Parmesan and panko adhere and form a cohesive crust rather than a loose coating that falls off during baking.
Ratio and scaling
For each additional two chicken breasts, add 1/2 cup panko and 1/3 cup grated Parmesan. Taste the dry mix before coating and adjust salt levels: Parmesan adds salinity so reduce added salt if using especially salty cheese.

Coating Technique and Assembling on the Sheet Pan

Three-station breading method
Set up station 1 with seasoned flour or light dusting (optional to help binder stick), station 2 with binder (beaten egg or thin yogurt), and station 3 with the panko-Parmesan mix. This minimizes messy handling and creates even coverage. Dust lightly in station 1, then dip in binder, then press into the dry mix—flip and press the top side firmly. Repeat for each side to build a 2–3 mm crust layer.
Pressing vs loose dredge
Use firm, even pressure when pressing crumbs onto the breast rather than shaking off excess. A firmly attached crust cooks into a cohesive golden layer; loose crumbs tend to fall away and burn on the pan. If using a rack on the sheet pan, press the crust after placement to secure it to the breast’s surface.
Sheet pan arrangement and vegetable coordination
Arrange chicken with space between pieces (at least 1 inch) for air circulation. If roasting vegetables alongside, place heartier vegetables (potatoes, carrots) on one side and quick-roast items (zucchini, asparagus) on the other so you can remove them earlier. Toss vegetables with oil, salt, and pepper, and spread in a single layer to prevent steaming. Line the pan with parchment or foil for easier cleanup and lightly oil the surface to prevent crust sticking. If the underside of the crust remains soft, transfer the breasts to a preheated lightly oiled skillet for 1–2 minutes per side after baking to crisp the bottom.

Cooking Process: Oven Settings, Timing, and Browning

Oven temperature and method
Preheat the oven to 425°F (220°C) for a balance of rapid browning and thorough cooking. Use convection if available and reduce the temperature to 400°F (205°C) to prevent excessive surface browning; convection accelerates heat circulation and yields crispier crusts in less time.
Placement and timing
Place the sheet pan on the middle rack. For uniform breasts 1/2–3/4 inch thick, bake for 18–22 minutes. Start checking at 16 minutes if pieces are thin. If vegetables are roasting on the same pan, check their doneness and remove earlier if needed to prevent overcooking the chicken.
Use a thermometer
Insert an instant-read thermometer into the thickest part of the breast; the target internal temperature is 165°F (74°C). Remove chicken at 160–162°F if you prefer to rest to reach final temperature while preserving juiciness—carryover heat raises the temperature by a few degrees.
Finishing with broil
If the crust is pale after the recommended bake time, switch the oven to broil on high for 1–2 minutes, watching closely to avoid burning the Parmesan. Position the pan one rack below the broiler element; rotate the pan if necessary to brown evenly. For extra crispness, rotate the pan midway through baking and spritz the crust lightly with oil using a spray bottle to encourage even coloration.
Troubleshooting
If the crust separates during baking, it likely lacked sufficient pressing or binder; next time press more firmly and allow excess binder to drip off. If the crust burns before chicken reaches temperature, reduce oven temp by 25°F and increase bake time, or cover the crust loosely with foil after achieving desired color.

Resting, Finishing Touches, and Serving

Resting to retain juices
Remove chicken from the oven and rest on the sheet pan or cutting board for 5–7 minutes. Resting allows muscle fibers to reabsorb juices; slice too early and juices run out, leaving the interior dry. Tent loosely with foil if you need to hold it briefly but avoid steaming which softens the crust.
Finishing accents
Squeeze fresh lemon over the crust to cut richness and brighten flavor. Sprinkle chopped parsley for color and a herbaceous note. For a glossy finish, brush a teaspoon of melted butter over the crust immediately after baking.
Slicing technique and portioning
For uniform slices, cut against the grain with a sharp knife, holding the breast steady with a fork. For comped plating, slice into 1/2-inch pieces to showcase the cross-section—ensure the crust remains attached to each slice by supporting the surface as you cut. Serve on warm plates to keep the crust crisp longer.
Sauce and side pairings
Pair with quick pan sauces like lemon-caper butter, a light herbed yogurt sauce, or a simple pan jus from deglazing with chicken stock. Suitable sides: roasted vegetables, simple green salad, or garlic mashed potatoes. When reheating, prefer oven or air fryer at 350°F (175°C) for 8–10 minutes to revive crispness instead of microwaving which softens the crust.

Storage, Reheating, and Make-Ahead Tips

Cooling and storage
Cool cooked chicken to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 3 days. Store roasted vegetables separately to prevent moisture transfer that softens the crust. For longer storage, freeze the fully cooled breasts wrapped tightly in plastic and foil for up to 2 months.
Best reheating method
To preserve crispness, reheat in a preheated oven or air fryer. Oven: place breasts on a wire rack over a sheet pan at 350°F (175°C) for 8–12 minutes until internal temperature reaches 165°F (74°C). Air fryer: 350°F for 5–8 minutes depending on thickness. Avoid reheating in the microwave unless texture is not critical; use microwave only for 30–60 seconds then finish in the oven for 2–3 minutes to restore crunch.
Make-ahead assembly
Breading can be completed and the sheet pan covered and refrigerated for up to 6 hours before baking—this helps the crust adhere and allows you to bake directly from chilled. If you refrigerate longer, allow the pan to sit at room temperature for 10–15 minutes before baking so oven shock does not cause uneven cooking. For busy nights, par-bake chicken for 10 minutes at 425°F, cool, and finish with broil just before serving to crisp the crust.
Freezing after baking
Freeze baked breasts individually flash-frozen on a sheet pan, then transfer to a freezer bag. Reheat from frozen at 375°F (190°C) for 18–22 minutes covered for the first 12 minutes, then uncovered to crisp for the last 6–8 minutes.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Use boneless skinless thighs and adjust cooking time: thighs are thicker and more forgiving; bake at 400°F (205°C) for 20–25 minutes until 165°F (74°C). Press the panko-Parmesan firmly and watch for even browning.
Why did my crust fall off during baking?
Most likely reasons: insufficient pressing of crumbs onto the chicken, excess binder left on the surface, or not allowing excess binder to drip before coating. Ensure you press firmly into the dry mix and let excess drip off before pressing. A light initial dusting of flour or a thin brush of mustard helps the binder stick.
How do I keep the underside crispy?
Elevate the chicken on a wire rack over the sheet pan to allow hot air to circulate underneath. Alternatively, transfer breasts to a preheated oiled skillet for 1–2 minutes per side after baking to crisp the bottom without overcooking the interior.
Can I make this gluten-free?
Use gluten-free panko or crushed gluten-free cornflakes and verify Parmesan is gluten-free. Adjust oil to keep crumbs moist; baking time remains similar but check internal temperature for doneness.
What temperature ensures juicy chicken without overbrowning?
Bake at 425°F (220°C) for even browning; use an instant-read thermometer to remove at 160–162°F (71–72°C) and rest 5–7 minutes to reach 165°F (74°C). For convection ovens, reduce temperature by 25°F and check earlier to prevent excessive browning.
How to reheat without making crust soggy?
Reheat in a preheated oven or air fryer so dry heat restores crispness: 350°F (175°C) in the oven for 8–12 minutes or air fryer 350°F for 5–8 minutes. Avoid microwaving. If frozen, reheat covered first to warm through then uncover to re-crisp for the final minutes.