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Parmesan Sheet-Pan Chicken, photographed on white marble in the A More Perfect Supper kitchen

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
Cook Time 25 minutes
Total Time 40 minutes
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.