Keep it simple and stress-free with this Sheet Pan Parmesan Chicken with Asparagus and Tomatoes. With a baking time of 25 minutes, a weeknight dinner is a cinch to put on the table.
Do you have those days where you wish you could blink your eyes and dinner appears? I certainly do, especially after a long workday and an exhausting commute home. It's all I can do to get the motivation to put dinner on the table. I could always eat a simple salad or leftovers, but my men prefer something more substantial. On those nights, quick and easy meals are a life saver. This Sheet Pan dinner keeps things simple while providing a delicious, hot, and filling dinner for the family.
To enable quick cooking, boneless skinless Chicken breast halves are split into flat cutlets. They are then coated in bread crumbs and grated Parmesan. The chicken is baked on one sheet pan while the simply seasoned vegetables roast in a second. Using two baking sheets avoid overcrowding and promotes even browning.
To further enhance browning, the chicken is baked on the bottom half of the oven the first 10 minutes. This develops a crust on the bottom of the chicken. The sheet pan is then moved the top shelf during the second half of baking time to allow the top to brown. This method produces chicken that is evenly brown on both sides without having to turn them over, and as a result, the breading remains intact and undamaged from handling.
Serve this with a squeeze of fresh lemon juice on the asparagus and side of fresh crusty rolls for a perfect, quick and easy weeknight dinner. To be honest, my husband won't touch the veggies and my son might have a little, but that's where I come in. All in all, with this sheet pan dinner, there is something to please everyone, cleanup is easy, and I don't have to break a sweat! It's win-win all around!
SHEET PAN PARMESAN CHICKEN WITH ASPARAGUS AND TOMATOES
INGREDIENTS:
1 cup plain bread crumbs
1/3 cup grated parmesan cheese
1 tsp. black pepper, divided
1 tsp. sea salt, divided
3 eggs
2 tbsp. water
1/2 tsp. garlic powder
1/2 tsp. onion powder
4 skinless boneless chicken breast halves (about 2 1/2 to 3 pounds)
1 generous tbsp. vegetable oil
cooking spray
1 pint grape tomatoes
1 lb. fresh asparagus
4 tsp. extra virgin olive oil
1/2 lemon
Preheat oven to 400 degree F.
In a shallow container, add eggs, water, 1/4 teaspoon pepper, 1/4 teaspoon salt, garlic powder, and onion powder. Whisk until well blended.
In a second shallow container, add bread crumbs, parmesan cheese, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Blend well.
Coat a baking sheet with vegetable oil. Set aside.
Cut each breast into two flat cutlets by placing one hand on top of the chicken and making a horizontal cut along the breast with the other. Place cutlet in the bread crumb mixture to coat both sides. Dip in egg mixture. Place back in bread crumbs, coating both sides. Place chicken on prepared baking sheet. Repeat breading the remaining pieces. Coat the top of the chicken with cooking spray. Bake on the lower half of the oven for 10 minutes.
In the meantime, cut and discard the lower third off each asparagus spear. Place the rest on one half of a baking sheet. Add tomatoes to the other half. Drizzle with olive oil. Sprinkle on 1/4 teaspoon pepper and 1/4 teaspoon salt. Use hands to gently toss the vegetables to work in oil and seasoning.
Once the chicken has baked for 10 minutes. Place the vegetables on the middle rack. Move the chicken to the top rack. Bake for 10-15 minutes, or until the internal temperature of the chicken is 165 degrees and the asparagus are tender crisp. Remove from oven. Squeeze lemon over the asparagus.
Serve as is or with crusty bread.
Makes 4 servings.
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