Sheet Pan Parmesan Chicken with Roasted Asparagus and Garlic Bread

Weeknights can be hectic, but this sheet pan dinner makes it easy to get a delicious meal on the table fast. With crispy Parmesan-and-panko-crusted chicken, tender roasted broccoli and asparagus and warm garlic butter bread, everything cooks together on one pan for minimal cleanup.

This recipe is perfect for busy evenings when you want a satisfying, home-cooked meal without spending hours in the kitchen. In just about 25 minutes, you’ll have a complete dinner that the whole family will love.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust the rack to the middle position. Wash and dry all produce. In a small bowl, mix together panko breadcrumbs, grated Parmesan cheese, fry seasoning, a drizzle of olive oil and a pinch of salt and black pepper until well combined.
2. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place the chicken on one side of a large baking sheet. Brush the tops of the chicken evenly with sour cream, then mound the panko mixture on top, pressing gently to adhere.
3. Cut the broccoli into bite-sized florets. Trim the woody ends from the asparagus. On the opposite side of the baking sheet, toss the broccoli and asparagus with a drizzle of cooking oil, salt and pepper. Roast on the middle rack for 18-22 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly browned. If the vegetables finish earlier, remove them and continue roasting the chicken.
4. While the chicken roasts, halve the demi-baguette lengthwise. About 5 minutes before the chicken is done, place the baguette halves cut-side up in the oven or a toaster oven and toast until lightly golden. Spread the cut sides with garlic herb butter. Divide the chicken, roasted vegetables and garlic bread among plates and serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Pound them to an even thickness for even cooking and adjust the roasting time as needed.

What is fry seasoning?

Fry seasoning is a blend of spices often used for coating fried foods. You can substitute with a mix of paprika, garlic powder, onion powder, salt and pepper.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream, vegan Parmesan and plant-based butter. Ensure the bread is dairy-free as well.