The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Sheet Pan Parmesan Chicken with Romaine

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 25 min
  • $$
Gatheredtable
adapted fromBon Appetit

Ingredients

  • 1 pound skinless, boneless chicken breasts
  • sea salt and freshly ground pepper to taste
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons extra virgin olive oil (divided)
  • 2 tablespoons fresh italian parsley, chopped
  • 2 garlic cloves, minced, divided
  • 2 hearts of romaine

Directions

Prep: 1. Preheat oven to 450. 2. Line a cookie sheet with foil. 3. Chop parsley, grate parmesan, mince garlic, slice romaine in half lengthwise. Make: 1. Season chicken with salt and pepper to taste; place on prepared sheet (leaving space for the romaine to join it later). 2. Combine in bowl: parmesan cheese, breadcrumbs, 2 tablespoons olive oil, chopped parsley, 1 minced garlic clove, and sea salt and pepper to taste. 3. Pat breadcrumb mixture on top of chicken breasts. 4. Put chicken in preheated oven and roast until crumbs start to turn golden, about 10 minutes. 5. Remove pan from oven. Add romaine nestled alongside chicken, gently drizzle with remaining olive oil, sprinkle with remaining minced garlic clove, and season with salt and pepper. 6. Return to oven until chicken is cooked through, about 5 minutes.

Notes

Panko are Japanese-style breadcrumbs - you may need to look for it in the Asian food aisle of the grocery store (you can also substitute plain breadcrumbs).

Goes great with these recipes

Cilantro Lime Rice
Corn and Green Beans
Corn and Tomato Salad
Steamed Cauliflower

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free