Thursday, April 29, 2021

Parmesan Chicken Sheet Pan Recipe - Recipe Theme

I am getting out in the garden which means making dinner is not high on my list of tasks.  Hubby and I like to take turns cooking, although he does it more often than I do.

Here is my go-to style of recipe when I don’t have time and desire to take much time with dinner, but still really want something tasty and a bit different. You do have to bread the chicken for this, but it does not take much time to do.  Prep should take only 30 minutes.

With a sheet pan meal, you have all the ingredients, everything gets done at the same time and it is easy to serve.  A serious time saver too as you can get all the clean-up done while dinner is cooking.

Parmesan Chicken Sheet Pan

  • Cooking spray
  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch asparagus (about 1 pound), trimmed
  • 3/4 pound Yukon Gold potatoes, cut into 1/2-inch chunks
  • 1/4 cup all-purpose flour2 large egg whites, lightly beaten 
  • 2/3 cup panko
  • 1/2 cup grated Parmesan cheese plus 2 tablespoons, divided
  • 1 pound boneless, skinless chicken breast, cut into 4 portions


Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray. Combine cumin, thyme, garlic powder, smoked paprika, salt and pepper in a small bowl. Stir oil and half the spice mixture in a large bowl. Add asparagus and potatoes; toss to coat well. Spread the vegetables on one side of the prepared pan. 

Place flour in a shallow dish. Place egg whites in a second shallow dish. Combine panko, 1/2 cup Parmesan and the remaining spice mixture in a third shallow dish. Dredge chicken in the flour, shaking off the excess. Dredge in the egg whites, shaking off the excess, then heavily coat the chicken in the panko mixture. Coat both sides with cooking spray and place on the empty side of the sheet pan. 

Bake, stirring the vegetables and flipping the chicken once, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, about 25 minutes. Toss the vegetables with the remaining 2 tablespoons Parmesan and serve.


Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes


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