Here is the recipe for Parmesan Crusted Chicken Sheet Pan Dinner:
** Servings: 4-6 people**
**Ingredients:**
For the chicken:
* 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 1/2 cup grated Parmesan cheese
* 1/4 cup breadcrumbs (Panko or regular)
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
For the vegetables:
* 1 large zucchini, sliced into 1/4-inch thick rounds
* 1 large bell pepper, sliced into 1-inch wide strips
* 1 large red onion, sliced into 1/4-inch wide rings
* 2 large red potatoes, peeled and cut into 1-inch wedges
* 2 cloves garlic, minced
* Fresh parsley, chopped (optional)
**Instructions:**
**Step 1: Preheat the oven and prepare the ingredients**
1. Preheat the oven to 425°F (220°C).
2. Line a large sheet pan with parchment paper or aluminum foil, leaving a 1-inch border around the edges.
3. In a shallow dish, mix together the Parmesan cheese, breadcrumbs, garlic, thyme, salt, and pepper.
4. In a separate dish, whisk together the olive oil and lemon juice.
**Step 2: Prepare the chicken**
1. Dip each chicken piece into the olive oil mixture, coating evenly, then roll in the Parmesan cheese mixture to coat. Place the coated chicken pieces on the prepared sheet pan.
2. Leave about 1 inch of space between each chicken piece to allow for even cooking.
**Step 3: Add the vegetables**
1. Arrange the sliced zucchini, bell pepper, and onion around the chicken pieces, leaving some space between each piece for even cooking.
2. Toss the potato wedges with a little bit of olive oil and spread them out around the sheet pan, making sure not to overlap them.
**Step 4: Bake the sheet pan dinner**
1. Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.
2. Remove the sheet pan from the oven and sprinkle with chopped fresh parsley, if desired.
**Tips for making this recipe tastier:**
* Make sure to not overcrowd the sheet pan, as this can prevent the chicken and vegetables from cooking evenly.
* Don't be afraid to get creative with the vegetables – you can add or substitute different ones to suit your taste preferences.
* For an extra crispy crust on the chicken, broil the sheet pan for an additional 2-3 minutes, watching carefully to avoid burning.
* Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
**Variations and substitutions:**
* **Italian-style:** Add some Italian seasoning to the breadcrumb mixture and top with sliced mozzarella cheese before baking.
* **Spicy:** Add some red pepper flakes to the breadcrumb mixture for an extra kick.
* **Lemon-herb:** Mix some chopped fresh herbs (such as thyme, rosemary, or parsley) into the breadcrumb mixture and top with a squeeze of fresh lemon juice before baking.
* **Greek-style:** Replace the Parmesan cheese with crumbled feta cheese and add some chopped kalamata olives to the vegetable mixture.
I hope you enjoy this recipe! Let me know if you have any questions or if you'd like any further variations or substitutions.
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