CRISPY PARMESAN CHICKEN RECIPE | SHEET PAN MEAL // LoveLexyNicole

grated parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: panko crumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

Whisk an egg in a bowl.

Juice half a lemon and add it to the egg.

Season the egg wash with salt, pepper, and parsley.

Add 2 teaspoons of minced garlic to the egg mixture and stir well.

Pound the chicken breasts to make them thin, using saran wrap to avoid mess.

Slice large chicken breasts in half if needed for even cooking.

Coat the chicken in the egg mixture and refrigerate for at least 30 minutes.

Prepare the breadcrumb mixture with panko, parmesan, salt, and pepper, and mix well.

Wash and quarter the yellow baby potatoes.

Chop and wash broccoli.

Melt some butter and mix with garlic salt and pepper for the butter sauce.

Spray the sheet pan with avocado oil or olive oil to prevent sticking.

Remove chicken from the egg wash, let excess drip off, and coat in the breadcrumb mixture, pressing crumbs in.

Place coated chicken on the sheet pan.

Drizzle butter sauce over the quartered baby potatoes and toss them.

Add the sheet pan to the oven and bake for 15 minutes.

After 15 minutes, flip the chicken and rotate the potatoes.

Add the broccoli to the sheet pan, drizzle with remaining butter sauce, and return to the oven for another 10 minutes.

Once done, top with fresh parsley and squeeze lemon juice over the chicken.

Drizzle any leftover butter sauce over the broccoli and potatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens