Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the chicken. Pat the chicken breasts dry with paper towels. Pound them to an even ¾-inch thickness or cut into uniform pieces. In a shallow dish, combine Parmesan cheese, Panko breadcrumbs, garlic powder, Italian herbs, ¼ tsp salt, and ¼ tsp black pepper. Dredge each chicken piece in the mixture, pressing gently to coat all sides evenly.
Step 3: Prepare the vegetables. In a large bowl, toss the broccoli florets and bell pepper pieces with olive oil, the remaining ¼ tsp salt, and ¼ tsp black pepper, ensuring they are well coated.
Step 4: Assemble the sheet pan. Arrange the seasoned vegetables on one side of the prepared baking sheet in a single layer. On the other side, place the parmesan-crusted chicken pieces, ensuring everything is spread out and not overcrowded. This helps in even cooking and browning.
Step 5: Bake. Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp and lightly charred. For extra crispiness, you can briefly broil for the last 2-3 minutes, watching carefully to prevent burning.
Step 6: Rest and serve. Remove the sheet pan from the oven. Let the chicken rest for 5 minutes before slicing to retain its juiciness. Serve immediately, garnished with fresh parsley and a squeeze of lemon juice, if desired. Enjoy your delicious parmesan crusted chicken sheet pan dinner!