The No Fuss Feast Crispy Parmesan Herb Chicken Sheet Pan Dinner

Ditch the Dish Duty: Why This Sheet Pan Dinner Reigns Supreme

You know those days? You fancy something utterly comforting something that tastes like you actually spent hours slaving over a hot oven but the thought of scrubbing multiple pans makes you want to order a takeaway instead. Been there, mate, done that!

That’s exactly why this ParmesanCrusted Chicken Sheet Pan Dinner is about to become your new best friend.

A Weeknight Savior That Tastes Like Sunday Roast

Honestly, I used to think ‘crispy’ and ‘weeknight’ couldn't share the same sentence unless I was ordering fried chicken. But this? This turns that idea right on its head.

We're aiming for that beautiful golden crunch you usually only get from a proper Chicken Parm, but here, we’re doing it all on one tray. Picture it now: the smell of roasting garlic and herbs filling your kitchen. Blissful, right?

My husband calls this my "Magic Tray Meal" because the results far outweigh the effort. It’s that lovely, hearty vibe of a Sunday roast without the mountain of dishes waiting for you afterwards.

Flavor Profile Breakdown: Crispy, Savory, and Herbaceous

The magic here isn't just in the simplicity; it's in that crust. We’re using Panko breadcrumbs and listen, don't even think about swapping them out for the standard dried bits. Panko is key; it keeps that gorgeous airiness.

Mixed with sharp Parmesan, fresh zest, and a pinch of garlic powder, it forms this incredible, savory blanket over juicy chicken breasts. The vegetables roast underneath, soaking up the chicken juices.

It’s robust, it’s satisfying, and it’s miles better than those bland, boring chicken meals you sometimes default to.

The Secret to Unbelievably Juicy ParmesanCrusted Chicken Sheet Pan Dinner

People always ask me, "How do you get the chicken moist when you’re baking it with veg?" It’s a fair question, honestly. That’s where a little bit of technique comes in handy, even for a Simple Sheet Pan Chicken Dinner .

Meet Your New Go-To One-Pan Meal

The first trick is getting the chicken to a mostly even thickness before coating. If one end is skinny, it’ll dry out before the thick end is cooked through. A gentle pound with a rolling pin sorts that out about 3/4 inch thick is ideal. Secondly, we need high heat.

We’re blasting this Sheet Pan Chicken Bake at 400°F (200°C). This ensures the crust crisps up fast before the internal temperature climbs too high.

If you're new to this, grab a meat thermometer; pulling the chicken out precisely when it hits 165°F (74°C) is the non-negotiable step for juiciness. That way, you nail the perfect Crispy Chicken Sheet Pan every single time.

This is my ultimate Easy Chicken Sheet Pan Meal blueprint, and it never lets me down.

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Right then, let’s talk about getting this magnificent ParmesanCrusted Chicken Sheet Pan Dinner sorted. Honestly, this is the kind of recipe you rely on when you’ve had a long day and fancy something proper satisfying without making a huge palaver of it.

No more wrestling with multiple pans this is pure, unadulterated, glorious efficiency.

Gathering Your Components for Superior Flavor

This isn't some fussy French cooking, mind you. We are grabbing simple bits from the cupboard, but the right bits make all the difference. Think of this as getting your ducks in a row before the telly comes on.

Core Ingredients for Chicken and Veggies

First up, the main players. We need four boneless, skinless chicken breasts aim for about 6 ounces (170g) each, trimmed up nicely. For the veggies, I’m using about 1 pound (450g) of small potatoes and three medium carrots, chopped chunky.

Toss these with 2 tablespoons (30 ml) of decent olive oil and a teaspoon of dried Italian herbs. Don't skimp on the seasoning here; it’s the base layer of flavour for this whole Sheet Pan Chicken Dinner Recipe . A little lesson I learned early on?

Always season your veg properly, or they taste like sad, wet cardboard!

The Essential Equipment Checklist

You don't need a fancy kitchen for this Simple Sheet Pan Chicken Dinner . The star is your large, rimmed baking sheet a half sheet size is perfect. You’ll also need three shallow dishes, like those cheap plastic ones, for setting up your breading station.

Crucially, grab a meat thermometer. Seriously, they are a game changer for knowing exactly How Long to Cook Sheet Pan Chicken perfectly.

Ingredient Deep Dive: Achieving That Signature Crust

This is where the magic happens for our Parmesan Crusted Chicken Sheet Pan Dinner . We want crunch, not soggy disappointment. The texture contrast between the juicy interior and that golden topping is what makes this a winner.

Building the Golden Panko Parmesan Topping

Forget the standard breadcrumbs; we are using Panko. You need 1 cup (80g) of those flaky Japanese crumbs. Mix them in a dish with a full 1/2 cup (50g) of finely grated Parmesan cheese freshly grated melts and browns much better than the stuff in the green tin, trust me.

Add in 1 teaspoon of garlic powder, the zest of one small lemon, and 2 tablespoons of fresh parsley. This mixture creates the ultimate, vibrant topping for our Crispy Chicken Sheet Pan .

If you run out of Panko, a good substitute is crushed saltine crackers, though the texture won't be quite as airy. For a bit more depth, you could swap the lemon zest for dried oregano. We are building an Easy Chicken Sheet Pan Meal that tastes like it took hours!

Right then, let’s get down to brass tacks with this ParmesanCrusted Chicken Sheet Pan Dinner . We want it crispy, we want it flavourful, and above all, we want minimal washing up.

Trust me, this is the kind of Sheet Pan Chicken Dinner Recipe that’ll save your bacon on a busy Tuesday.

Executing the Perfect Roast: A Sequential Guide

Getting this One Pan Parmesan Chicken right is all about timing and setup. It’s not rocket science, but you need to respect the process. We are aiming for that glorious golden crunch without turning the inside into boot leather.

Prepping the Vegetables for Even Roasting

First things first, the foundation of our feast: the veg. We’re using sturdy root veg here potatoes and carrots because they need a bit of elbow grease time in the oven. Chop your potatoes into similar sized chunks, about an inch big, and do the same with your carrots. Size matters, mate.

If you’ve got some onions, cut them into hefty wedges; they’ll sweeten up nicely. Chuck them all in a big bowl. Drizzle generously with olive oil don’t be shy and season with salt, pepper, and those lovely Italian herbs. Give it a good toss.

Now, spread these lot out on one half of your lined baking tray. We need space for the star later. This initial tossing ensures even seasoning and prevents soggy bottoms.

Oven Temperature Secrets and Timing

Get your oven cranked up! We’re roasting this bad boy hot and fast. Preheat to 400° F ( 200° C) . I learned this the hard way years ago when I tried to roast chicken at a lazy 350° F it just steamed the poor thing!

A high heat gets the outside crisping while the inside cooks through. Pop that tray in the centre rack. The vegetables need a head start, but we are adding the chicken shortly after. I usually give the veg about 10 minutes alone to get happy before introducing the chicken to the party.

If you’re short on time, you can put everything in at once, but just be mindful the veg might be a bit softer.

Techniques for Maximizing the Crisp Factor

This is where we separate the brilliant Crispy Chicken Sheet Pan from the merely acceptable. The coating is everything!

Coating and Setting Up the ParmesanCrusted Chicken Sheet Pan Dinner

Time for the breading station setup. Get three shallow dishes ready I usually use old dinner plates if I’m being lazy. Dish one is plain flour; dish two is your beaten eggs.

Dish three is the magic mix: Panko breadcrumbs, most of that glorious Parmesan, garlic powder, parsley, and a squeeze of lemon zest for brightness. Press that mixture together well.

Now, take your chicken breasts make sure they are an even thickness, maybe give them a gentle bash with a rolling pin if they’re massive and dip them: flour (shake off the excess, seriously), then egg, then press hard into the Panko mix.

You want that crust stuck on tight, like a limpet on a rock. Place the beautifully coated chicken on the empty half of the sheet pan. Make sure nothing is touching!

The Quick Broil Finish for Maximum Crunch

After about 20 minutes, or when your chicken hits about 155° F internal, take a sneaky peek. If the crust looks golden but you think it could do with a bit more oomph, this is the moment. Switch your oven to the broiler (or 'grill' for my UK readers) setting on high.

Watch it like a hawk! Seriously, walk away and you’ll have charcoal. This takes 1 to 3 minutes, max. It’s the final flourish to ensure you get that perfect shattering crunch on your Parmesan Crusted Chicken Sheet Pan Dinner .

Pull it out the second it’s the colour of proper roast potatoes.

Once out, sprinkle that last bit of fresh Parmesan over the hot chicken. Let everything rest on the pan for about five minutes before serving. That resting time lets the juices settle, keeping your chicken juicy. This Easy Chicken Sheet Pan Meal is seriously good a true weeknight saviour!

If you have leftovers, they store well in the fridge for three days, though you’ll want to reheat them in a toaster oven to bring that crisp back.

Right then, we’ve got our ParmesanCrusted Chicken Sheet Pan Dinner looking glorious fresh out of the oven. But the journey doesn't end there, does it? A great meal needs good aftercare and a few clever tricks up your sleeve for next time.

This simple Sheet Pan Chicken Dinner is already a winner, but here’s how to make it perfect every single time, and what to do when you inevitably have leftovers (which, let’s face it, rarely happens in my house, but we can pretend!).

Elevating Your Meal: Variations and Storage Wisdom

This Sheet Pan Chicken Bake is sturdy enough to handle tweaks, which is why I love it for busy weeks. If you make this often, you’ll want to keep things fresh. Don't get stuck in a rut!

Vegetable Swaps for Every Season

One of the best things about this Easy Chicken Sheet Pan Meal is that the vegetables can change with the calendar. When I first tested this, I stuck to potatoes and carrots, but you’ve got to be flexible! In the summer, ditch the root veg.

Try courgettes (zucchini), halved cherry tomatoes, and chunks of red pepper. They roast quickly and bring a lovely sweetness. For autumn, think Brussels sprouts halved and perhaps some butternut squash cubes. Just remember the golden rule: hard veg go on first, soft veg go on later.

Harder things like potatoes need about 10 minutes on their own before you add the chicken.

Boosting the Herb Blend Profile

Our basic crust has Italian herbs, which is lovely and reliable. But if you want to push this Crispy Chicken Sheet Pan into gourmet territory, you need to play with the aromatics.

If you’re feeling particularly fancy maybe you’re pretending the family you’re feeding thinks you’re a professional chef grate a tiny bit of fresh nutmeg into the Panko/Parmesan mix. It sounds mad, but it works wonders with the cheese.

Alternatively, try adding dried marjoram or a pinch of smoked paprika for depth. This is where your Parmesan Crusted Chicken Sheet Pan Dinner really earns its stripes.

Storing Leftovers and Reheating Tips

Let’s talk turkey or chicken, in this case. If you manage to have any of this One Pan Parmesan Chicken left over, here is the drill. The enemy of leftovers is moisture, which softens that beautiful crust we worked so hard on.

First, cool any leftovers completely before storing them. Pop the chicken and veg into an airtight container. They’ll keep nicely in the fridge for about three days.

Reheating is key: Do not, I repeat, do not nuke it in the microwave! You’ll end up with sad, chewy chicken. The best way to revive this is in the oven or, even better, an air fryer.

Set your oven to 350° F ( 175° C) and spread the pieces out on a baking tray. Give it about 8 to 10 minutes. This gentle heat brings the crispness back without drying out the inside.

If you’re using an air fryer, 5 minutes at 325° F ( 160° C) is usually spot on. It’s how I salvage the last bit of my Sheet Pan Chicken Dinner Recipe every time.

Troubleshooting and Expert Additions

Even with a Simple Sheet Pan Chicken Dinner , things can go pear shaped if you aren't watching the clock or the heat. Don't panic; we can usually fix it.

What if my crust burned before the chicken was cooked through? This usually means your oven runs hot, or your chicken breasts were way too thin. Next time, make sure you know How Long to Cook Sheet Pan Chicken for your specific cut.

If it happens mid-cook, gently tent the chicken with a small piece of foil. This shields the crust from direct heat while the inside catches up.

What if the crust is soggy? Nine times out of ten, this is because the vegetables were too close to the chicken, or you didn't press the Panko mixture on firmly enough. Remember: Airflow is your friend for that crispy finish!

Serving Suggestions and Final Flourishes

When you pull this out, it smells divine, doesn't it? That rich Parmesan aroma mixed with garlic it’s comfort food central. As I mentioned in the steps, a squeeze of fresh lemon juice right over the top before serving is non-negotiable for me. It cuts through the richness of the cheese perfectly.

If you are serving this as a Chicken Parmesan Sheet Pan Dinner variant, a small bowl of good quality marinara sauce on the side for dipping is fantastic, especially if you’ve used slightly spicier seasoning in the crust.

For a substantial meal, stick to the robust roasted vegetables we used. But if you want something lighter, a quick side of steamed green beans tossed with a knob of butter and salt is miles better than chips, trust me.

This Parmesan Crusted Chicken Sheet Pan Dinner holds up so well; it’s just brilliant. Enjoy every bite!

The Unbeatable Magic: Why Sheet Pan Dinners Reign Supreme

Right then, let’s talk brass tacks. We’re making a ParmesanCrusted Chicken Sheet Pan Dinner today, which means we are diving headfirst into the world of the sheet pan.

If you’re anything like me a fan of good grub but utterly fed up with washing up after every meal then you already know the sheer genius of these one-pan wonders.

This isn't just a cooking trend; it's a lifestyle shift. Honestly, since I truly embraced the sheet pan method, my evenings have become significantly less stressful. It’s the closest we can get to a proper Sunday roast experience without needing three ovens and a mountain of pots and pans afterwards.

The Great Unburdening: Less Washing Up, More Living

Let’s be frank. The worst part of cooking isn’t the chopping or the mixing; it’s the aftermath. It’s staring down a sink full of greasy dishes that seem to multiply while you’re eating your dinner. Sheet pan cooking just wipes that problem out.

When we talk about our Parmesan Crusted Chicken Sheet Pan Dinner , nearly everything the chicken, the crispy topping, and the roasted veg lives together on one piece of parchment paper.

When you’re done, you simply slide that paper off, maybe rinse one mixing bowl, and you’re practically done for the night. It’s efficient, like a well run London Underground service, only with better smells. That alone makes it a clear winner for any busy weeknight.

Achieving Peak Crispness in the Oven

People often worry that putting meat and vegetables together on one tray means something will undercook or overcook. That’s where the technique for a great Sheet Pan Chicken Dinner Recipe comes in. It’s all about placement and timing.

We’re roasting robust vegetables like potatoes and carrots first, because they need a bit more time in the heat. The chicken? That lovely, golden Crispy Chicken Sheet Pan coating needs intense, direct heat to crisp up beautifully.

By arranging the chicken separately on its own real estate on the pan, we ensure that hot air circulates properly. That’s the secret sauce! It stops the chicken from steaming in its own juices. If you crowd the pan, you end up with soggy disappointment, and nobody wants that.

Trust me, I learned that the hard way when I tried to shoehorn in one too many potato chunks that one time. Total disaster.

The Aroma of a Proper Easy Chicken Sheet Pan Meal

When you open the oven door halfway through cooking this Simple Sheet Pan Chicken Dinner , the aroma alone is worth the effort. You get the earthy smell of roasting root vegetables mingling with that nutty, toasted Parmesan. It smells like home cooking, but it took half the effort.

This method locks in flavour wonderfully. Because the chicken is coated thickly, as it roasts, the fats and juices melt slightly, basting the Panko coating beneath it. This keeps the meat unbelievably tender inside while giving you that satisfying crunch on top.

It’s the duality we chase in cooking, really: tender meets crisp. This is why the One Pan Parmesan Chicken technique is so addictive.

When planning, always think about the cooking time. For this specific Easy Chicken Sheet Pan Meal , we aim for 25– 30 minutes at 400° F ( 200° C) .

But the key is always checking the internal temperature 165° F ( 74° C) is non-negotiable for safety. Knowing exactly How Long to Cook Sheet Pan Chicken precisely comes down to your oven’s quirks, so using a thermometer is your best mate here.

It removes all the guesswork from making a fantastic Chicken Parmesan Sheet Pan Dinner without the deep fryer hassle.

So, there you have it. The sheet pan isn't just a tool; it's permission to eat well, eat flavourfully, and still have time left over to put your feet up with a cuppa before bedtime. Let’s get this magnificent ParmesanCrusted Chicken Sheet Pan Dinner prepped!

Getting That Proper Crunch: Prep Tips for Your ParmesanCrusted Chicken Sheet Pan Dinner

Right then, we’ve got the blueprint for this absolute gem of a meal: the ParmesanCrusted Chicken Sheet Pan Dinner . Now, anyone can throw chicken on a tray, but we’re not aiming for ‘just fine.’ We want crunch .

We want that gorgeous, golden armour on the chicken that sounds brilliant when you cut into it. This isn't a fussy recipe, but getting the preparation spot on is the difference between a decent mid-week supper and a genuinely brilliant Sheet Pan Chicken Dinner Recipe .

Trust me, I’ve learned this the hard way usually by having soggy bottoms when I was rushing things!

The Secret to Crispy Armour: Panko and Dryness

The absolute number one lesson I’ve taken from making this One Pan Parmesan Chicken countless times is simple: moisture is the enemy of crispiness. When you’re setting up your breading station, you need three distinct zones: flour, egg, and the crunchy mix.

First up, let’s talk about the coating itself. You absolutely must use Panko breadcrumbs here. Forget those fine, dry crumbs you might have lurking at the back of the cupboard. Panko are those big, flaky Japanese crumbs.

They act like little sponges for heat, puffing up and getting unbelievably crisp without soaking up too much oil or fat. Mix your Panko with that brilliant fresh Parmesan, a bit of garlic powder, and that lovely lemon zest. That zest is vital; it cuts through the richness of the cheese beautifully.

My personal tip? Always toast your Panko very lightly in a dry pan for about three minutes before you mix it with the Parmesan. It sounds like an extra step, I know, but giving those crumbs a head start means they crisp up faster in the oven, locking in flavour before the chicken even finishes cooking.

It’s a game changer for any Crispy Chicken Sheet Pan project.

Chicken Consistency: The Even Playing Field

If you look at the instructions, you’ll see I tell you to lightly pound the chicken breasts. Why bother? Well, if you have a thick, bulbous end and a thin tail on your breast, what happens? The thin bit turns into shoe leather while you wait for the thick bit to cook through.

That’s no good for anyone looking for a tender Simple Sheet Pan Chicken Dinner .

We need an even thickness, aiming for about three quarters of an inch across the whole breast. It doesn’t need to be perfectly flat like schnitzel, just uniform. This ensures that when we put the Chicken Parmesan Sheet Pan Dinner components into the oven, they all hit that perfect internal temperature 165° F ( 74° C) —at roughly the same time.

Grab a piece of cling film, put it over the breast, and give it a few firm whacks with the flat side of a meat tenderiser or even a rolling pin. You’ll be amazed how much difference this makes to the final texture of the cooked meat.

Temperature Control: Hot and Ready

For any Easy Chicken Sheet Pan Meal , the oven needs to be roaring hot before anything goes in. We are aiming for high heat roasting here, not slow steaming. I specify 400° F ( 200° C) for a reason.

A hot oven immediately starts setting that crust and begins the Maillard reaction that’s the fancy French term for browning that gives you amazing flavour. If you put the chicken into a lukewarm oven, the coating will absorb moisture from the chicken before it has a chance to crisp up.

Everything will just sit there, looking sad.

A final point on timing, because everyone asks: How Long to Cook Sheet Pan Chicken ? Generally, 25 to 30 minutes works for evenly pounded breasts. But honestly, ignore the clock and grab that meat thermometer.

It’s the only way to guarantee success when making this Sheet Pan Chicken Bake . Pull it out the second it hits that temperature, let it rest for five minutes which is also crucial for retaining the juices and you’ll have the best Parmesan Crusted Chicken Sheet Pan Dinner you’ve ever made without firing up the deep fryer.

Brilliant stuff!

The Crucial Heat: Oven Temperature Secrets for Perfect Chicken

Right then, you’ve got your beautiful ParmesanCrusted Chicken Sheet Pan Dinner prepped. The veg is diced, the coating is mixed it looks like a winner already! But hold your horses.

If you want that chicken to be juicy inside and golden brown crunchy outside, we need to talk about the oven. Get the temperature wrong, and you’ve got either flabby, soggy chicken or dry, leathery bricks. Nobody wants that, especially not Uncle Barry waiting for his dinner!

Finding the Sweet Spot: High Heat for Crispness

When making any Sheet Pan Chicken Dinner Recipe , especially one relying on a crust, heat management is everything. We are aiming for speed and sizzle. Think about traditional Italian cooking; we want that fast, high heat that crisps the coating before the internal moisture of the chicken decides to stage a dramatic escape.

For this particular One Pan Parmesan Chicken , we’re setting the dial to 400° F ( 200° C). Why this temperature? It’s hot enough to really render the fat out of that lovely Parmesan crust quickly.

If you go lower, say 350° F, the breadcrumbs will sit there slowly absorbing steam from the roasting vegetables underneath, resulting in a pale, slightly damp coating. We want ‘crispy,’ not ‘wimpy.’

I learned this the hard way years ago attempting a very early version of this dish at a lower temperature. The result was okay, but the crust lacked that essential snap . Since upping the heat, it’s been textbook perfection every single time.

This high heat is key to achieving that fantastic texture in our Crispy Chicken Sheet Pan .

Timing and Temperature: Knowing When to Stop

Getting the temperature right is half the battle; knowing How Long to Cook Sheet Pan Chicken is the other. Since we are using boneless, skinless breasts, they cook relatively quickly. Generally, 25 to 30 minutes is the sweet spot at 400° F.

However, relying solely on the clock is a mug’s game. That’s rule number one for any serious home cook: use a meat thermometer. For safety and texture, chicken must reach an internal temperature of 165° F ( 74° C) .

Push it past 170° F, and you’ll find yourself chewing on shoe leather, no matter how good the crust is.

Because the vegetables are down there steaming a bit, it’s a good idea to rotate the pan halfway through. Give it a good jiggle or flip those veggies around the 15-minute mark.

This ensures even roasting for the roots and helps the heat circulate evenly around the chicken breasts for that beautiful, consistent colour on the crust of your Parmesan Crusted Chicken Sheet Pan Dinner .

Troubleshooting the Sheet Pan Bake

What if things go awry? Say you pull the pan out, and the vegetables look done, but the chicken crust is only light gold? This is where knowing your equipment matters. If the crust isn’t browned enough but the chicken is almost there (say, 160° F), here’s a quick fix for this Easy Chicken Sheet Pan Meal :

Carefully remove the chicken breasts to a clean plate. Crank the oven up to 425° F (or even switch to the broiler/grill setting watch it like a hawk, mind you!).

Pop the chicken back in just for 2– 3 minutes, watching constantly until that crust hits deep golden perfection. Then, immediately pull it out and let it rest. This little trick has saved many a Chicken Parmesan Sheet Pan Dinner from looking undercooked on top!

This entire process ensures that whether you call it a Simple Sheet Pan Chicken Dinner or a gourmet roast, the result is always cracking.

If you're craving more ideas, explore My Secret Silky Keto White Chicken Chili Paleo Whole30 No Beans Needed , The Ultimate Slow Cooker Chicken Tikka Masala Cracking Weeknight Fakeaway and Slow Cooker Chicken Tikka Masala The Ultimate Creamy NoFuss British Fakeaway .

Frequently Asked Questions

My Parmesan Crusted Chicken Sheet Pan Dinner crust always goes soggy what am I doing wrong?

Ah, the dreaded soggy bottom! This usually happens if you overcrowd the pan, causing steam instead of crisping heat, or if the chicken sits too long before baking. Make sure your oven is properly preheated to 400°F (200°C), and use Panko breadcrumbs, as they are far superior for crispiness over standard breadcrumbs.

Also, ensure the chicken is fully coated and pressed firmly into that glorious cheese mix!

Can I make this Parmesan Crusted Chicken Sheet Pan Dinner ahead of time?

You can definitely prep elements in advance! Chop all your vegetables and mix your Parmesan crust topping a day ahead keep them in separate, airtight containers in the fridge.

However, it’s best to avoid coating the raw chicken until just before it goes into the oven, as the flour/egg mixture can get sticky and ruin the crust texture if left sitting for hours.

How do I ensure the vegetables and the chicken are cooked at the same time?

The secret here is twofold: preparation and placement. Make sure your root vegetables (potatoes and carrots) are cut into roughly 1 inch pieces so they cook quickly. For the chicken, pound it to an even thickness about 3/4 of an inch is spot on so it cooks uniformly with the veg, hitting that perfect 165°F internal temperature right when the edges are beautifully golden.

I don't have Panko. What's the best substitute for the crust on this recipe?

If you’re fresh out of Panko, don’t despair; it’s not the end of the world! The best emergency sub is standard dry breadcrumbs mixed with a little cornstarch or flour about one tablespoon per cup of crumbs to help absorb moisture and add a bit of lightness.

However, be prepared that the final texture won't be quite as aggressively crunchy as Panko.

How should I store leftovers, and how long will they last in the fridge?

Once completely cooled, store any leftover Parmesan Crusted Chicken and vegetables in a shallow, airtight container. They should keep quite happily in the fridge for about three to four days perfect for a packed lunch the next day!

For reheating, use an oven or air fryer at about 350°F (175°C) rather than the microwave to help revive some of that lovely crust crispness.

Can I swap the chicken breasts for thighs or use a different type of vegetable?

Absolutely, mixing up the protein and veg is what makes sheet pan dinners so brilliant! If you switch to boneless, skinless chicken thighs, they are more forgiving and might need an extra 5 to 10 minutes of roasting time compared to breasts.

For veggies, quick cooking items like broccoli or bell peppers are great, but add them halfway through cooking so they don't burn before the chicken is done.