Comforting, casual, and delicious, parmesan-crusted chicken is the perfect weeknight dinner. This sheet pan dinner checks all the boxes: chicken, veggies, herbs, and creamy sauce to top it off. The leftovers make for an ideal late-night snack or lunch the next day, and this meal goes from cutting board to table in just 45 minutes.
Primal Kitchen Mayo adds a rich, creamy base to simple, skinless chicken before rolling it in crispy, crumbly gluten-free breadcrumbs and lightly nutty parmesan cheese. Simply spray or toss your veggies in avocado oil and add a dash of salt and pepper, and let the flavors speak for themselves! You can enjoy this recipe straight from the pan, or make a vibrant bowl, adding Ranch Dressing, Golden BBQ Sauce, or even Italian dressing for extra flavor.
What Vegetables to Serve with Chicken Parmesan
For this chicken parmesan recipe, we chose green beans, carrots, baby russet potatoes and cauliflower, for a savory palate. Update this recipe and make it your own by swapping in your family’s favorite vegetables, like broccoli, sweet potatoes, acorn squash, Brussel sprouts, or onion. Be mindful of cook times to make sure none of your veggies come out the oven a bit burnt or soggy–aim for crispy!
More Sheet Pan Dinner Recipes
Looking for easy inspiration for more meals like this chicken sheet pan dinner? Try these other one-pan recipes the whole family will love.
Baked Chicken Parmesan Recipe
Time: 50 minutes
Parmesan Chicken & Vegetables Sheet Pan Dinner
dinner, sheet pan dinner, chicken dinner
Comforting, casual, and delicious, parmesan-crusted chicken is the perfect weeknight dinner. This sheet pan dinner checks all the boxes: chicken, veggies, herbs, and creamy sauce to top it off. The leftovers make for an ideal midnight snack or lunch the next day, and this meal goes from cutting board to table in just 45 minutes.
2 large boneless, skinless chicken breasts
1/3 cup Primal Kitchen Mayo
1 cup gluten-free breadcrumbs
1/2 cup grated Parmesan Cheese
3 Tbsp. Primal Kitchen Avocado Oil
4 carrots, peeled
1 cup of green beans
1/2 head of cauliflower cut into florets
½ can of chickpeas
1 cup of baby potatoes
Salt & pepper to taste
Preheat the oven to 450°F and line a large pan sheet with parchment paper.
Toss potatoes, carrots and cauliflower florets with Primal Kitchen Avocado oil and season with salt and place onto the sheet pan.
Place on the middle rack for approximately 10 mins.
Prep the chicken breasts by coating generously withPrimal Kitchen Mayo and rolling them in gluten free bread crumbs and Parmesan cheese, and salt lightly to taste.
Toss the green beans and half a can of chickpeas with Primal Kitchen Avocado Oil, lightly salt them and set aside.
Once ten mins has passed, lower the oven temperature to 425°F and remove the sheet pan from the oven and allow too cool for a couple minutes.
Next, add the chicken breasts and green beans to the sheet pan, place on the middle rack and cook for another 20 minutes.
Add the chickpeas and cook for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from oven, top with parsley, and enjoy with your favorite Primal Kitchen sauces or condiments!
Nutritional information calculated with Cronometer.
Calories 900, Carbs 67 grams, Fat 61 grams, Protein 31 grams