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!
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