Parmesan Sheet-Pan Chicken

Parmesan-panko chicken with roasted Brussels sprouts

Sour cream-coated chicken breasts pressed into a Parmesan panko crust and roasted on the same sheet pan as caramelized Brussels sprouts. One pan, no fuss, genuinely impressive.

Equipment Needed

• Baking sheet
• Parchment paper or foil
• Two shallow bowls

Parmesan Sheet-Pan Chicken

Sour cream-coated chicken breasts pressed into a Parmesan panko crust and roasted on the same sheet pan as caramelized Brussels sprouts. One pan, no fuss, genuinely impressive.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 2 Servings

Course: Entrees

Cuisine: American

Ingredients Method

Ingredients

  

Chicken

• 2 boneless skinless chicken breasts
• 1/4 cup sour cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon Italian seasoning
• 1/2 tablespoon olive oil

Brussels Sprouts

• 1/2 lb Brussels sprouts trimmed and halved
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon balsamic vinegar or honey (optional) optional

Method

 

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment or foil.
2. Toss halved Brussels sprouts with olive oil, salt, pepper, and balsamic or honey if using. Arrange cut-side down on one half of the baking sheet.
3. Pat chicken dry. In a small bowl, mix sour cream with garlic powder, onion powder, salt, and pepper. Spread evenly over both sides of each breast.
4. In a shallow bowl, combine Parmesan, panko, smoked paprika, Italian seasoning, and olive oil. Press each coated breast firmly into the breadcrumb mixture to coat both sides.
5. Place breaded chicken on the other half of the baking sheet.
6. Roast 20 to 25 minutes, flipping Brussels sprouts halfway through, until chicken is cooked through and breading is golden and crisp.
7. For extra crispiness, broil 1 to 2 minutes at the end. Watch closely.

How to Know It's Done

• Oven: 425 degrees F
• Chicken is done at an internal temperature of 165 degrees F with golden, set breading.

Cook's Notes

• Pound chicken breasts to an even thickness before coating so they cook at the same rate as the sprouts.