Sheet Pan Parmesan Chicken with Asparagus and Tomatoes

Keep it simple and stress-free with this Sheet Pan Parmesan Chicken with Asparagus and Tomatoes. With a baking time of 25 minutes, the dish takes just over 30 minutes to prepare. It’s perfect for a weeknight dinner!

Have you ever wished you could just blink and have dinner ready? I definitely have, especially after a long workday and a tiring commute. Getting motivated to prepare dinner is a challenge, and I could just settle for a quick salad or leftovers, but my family prefers something more hearty. On those nights, quick and simple meals are essential. This sheet-pan dinner offers a straightforward solution, delivering a tasty, hot, and satisfying meal that is also budget-friendly.

Boneless, skinless chicken breast halves are split into flat cutlets for quick cooking. They are then coated with breadcrumbs and grated Parmesan. The chicken is baked on one sheet pan while the simply seasoned vegetables are roasted on a second. Using two baking sheets avoids overcrowding and promotes even browning.

To improve browning, the chicken is initially baked in the lower half of the oven for the first 10 minutes, creating a crust on the bottom. Then, the sheet pan is moved to the top shelf to finish baking and achieve browning on the top. This technique ensures both sides of the chicken are evenly browned without flipping, keeping the breading intact and undamaged.

Serve this with a squeeze of fresh lemon juice over the asparagus and a side of fresh, crusty rolls for a perfect, quick, and easy weeknight dinner. To be honest, my husband won’t touch the veggies, and my son might have a little, but that’s where I come in. All in all, this sheet pan dinner has something to please everyone, cleanup is easy, and I don’t have to break a sweat! It’s a win-win all around!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Baking sheet—you’ll need two. This 17-inch nonstick stainless steel sheet pan is dishwasher safe.
• These toaster oven baking pans are also a great size for use as breading pans. They’re healthy, ceramic, nonstick, and PFAS-free.
• Wire whisk—this is a 10.5-inch matte aqua sky.

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Sheet Pan Parmesan Chicken with Asparagus and Tomatoes

Author: In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Main

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:4 ServingsCalories:300 kcal Best Season:Summer

Description

Keep it simple and stress-free with this Sheet Pan Parmesan Chicken with Asparagus and Tomatoes. With a baking time of 25 minutes, the dish takes just over 30 minutes to prepare. It’s perfect for a weeknight dinner!

Ingredients

• 1 cup plain bread crumbs
• 1/3 cup grated parmesan cheese
• 1 tsp. black pepper, divided
• 1 tsp. sea salt, divided
• 3 eggs
• 2 tbsp. water
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 4 skinless boneless chicken breast halves (about 2 1/2 to 3 pounds)
• 1 generous tbsp. vegetable oil cooking spray
• 1 pint grape tomatoes
• 1 lb. fresh asparagus
• 4 tsp. extra virgin olive oil
• 1/2 of a lemon

Instructions

1. Preheat oven to 400 degrees F.
2. Add eggs, water, 1/4 teaspoon pepper, 1/4 teaspoon salt, garlic powder, and onion powder in a shallow container. Whisk until well blended.
3. Add bread crumbs, parmesan cheese, 1/2 teaspoon pepper, and 1/2 teaspoon salt in a second shallow container. Blend well.
4. Coat a baking sheet with vegetable oil. Set aside.
5. Cut each breast into two flat cutlets by placing one hand on top of the chicken and making a horizontal cut along the breast with the other. Place the cutlet in the breadcrumb mixture to coat both sides. Dip in the egg mixture. Place back in bread crumbs, coating both sides. Place the chicken on the prepared baking sheet. Repeat breading the remaining pieces. Coat the top of the chicken with cooking spray. Bake in the lower half of the oven for 10 minutes.
6. In the meantime, cut and discard the lower third of each asparagus spear. Place the rest on one-half of a second baking sheet. Add tomatoes to the other half. Drizzle with olive oil. Sprinkle on 1/4 teaspoon pepper and 1/4 teaspoon salt. Use your hands to gently toss the vegetables to work in the oil and seasoning. 
7. Place the vegetables on the middle rack once the chicken has baked for 10 minutes. Move the chicken to the top rack. Bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165° F and the asparagus is tender yet crisp. Remove from the oven. Squeeze lemon over the asparagus.
8. Serve as is or with crusty bread.
9. Makes 4 servings.

Note

• Grease the baking sheets or line them with parchment paper for even easier cleanup.

Keywords:Chicken, Parmesan, Sheet Pan, Weeknight Dinner, Budget-friendly

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