Parmesan Crusted Chicken Sheet Pan Dinner

Dinner on one pan? Yes! This simple Parmesan Crusted Chicken Sheet Pan Dinner is easy to toss together, and clean-up is a breeze. Crispy roasted potatoes, garlicky green beans, and juicy, Parmesan-crusted chicken come together for a complete meal everyone will beg for.

Why You Will Love This Recipe

This recipe is the ultimate solution for busy weeknights, delivering a restaurant-quality meal with minimal effort and even less mess. The genius of a sheet pan dinner means everything cooks together, infusing each component with flavor while saving you from a sink full of dishes. The crispy, cheesy crust on the chicken is irresistibly delicious, and the method is incredibly forgiving and easy to customize with your favorite herbs and veggies.

Ingredients

For the Potatoes:

• 2 lbs red potatoes, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1-2 garlic cloves, minced
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste

For the Chicken:

• 1 ½ lbs chicken breast (about 3-4 pieces), pounded to 1-inch thickness
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ⅓ cup grated Parmesan cheese
• ⅓ cup breadcrumbs (Italian or plain)
• ½ – ¾ teaspoon sea salt
• ½ teaspoon cracked black pepper

For the Green Beans:

• 1 lb fresh green beans, ends trimmed
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon grated Parmesan cheese (optional)
• Salt and pepper to taste

Step-by-Step Instructions

1. Prep Oven & Potatoes: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup. In a large bowl, toss the potato pieces with 2 tbsp olive oil, minced garlic, 2 tbsp Parmesan, salt, and pepper until evenly coated. Spread them on one-third of the prepared sheet pan. Bake for 15 minutes to give them a head start.

2. Prepare Chicken: While the potatoes start cooking, in the same bowl (wipe it out if needed), combine the ingredients for the chicken: olive oil, minced garlic, Parmesan, breadcrumbs, salt, and pepper. Add the chicken breasts and toss to coat thoroughly.

3. Add Chicken to Pan: After 15 minutes, remove the sheet pan from the oven. Push the par-baked potatoes to one side. Place the coated chicken breasts on the empty third of the pan, leaving space between each piece.

4. Prepare Green Beans: Return the pan to the oven and set a timer for 5 minutes. In the same bowl, quickly toss the green beans with olive oil, minced garlic, optional Parmesan, salt, and pepper.

5. Add Green Beans & Finish Baking: After the 5-minute timer, carefully remove the pan. Add the seasoned green beans to the final empty third. Return the pan to the oven and bake for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

6. Crisp & Serve: For extra crispy potatoes, you can broil on high for 3-4 minutes at the end, watching closely to prevent burning. Remove from the oven, let the chicken rest for 5 minutes, then serve immediately.

Expert Tips / Pro Tips

• Uniform Thickness is Key: Pound your chicken breasts to an even 1-inch thickness. This ensures they cook at the same rate as the vegetables and stay juicy without drying out.
• Don’t Crowd the Pan: Give each ingredient its own space on the pan. Overcrowding will steam the food instead of roasting it, preventing crispy potatoes and a crunchy chicken crust.
• Stagger Your Start Times: Starting the potatoes first is crucial because they take the longest to cook. Adding the chicken and green beans later prevents them from overcooking.
• Use a Meat Thermometer: The only surefire way to know your chicken is perfectly cooked is to use an instant-read thermometer. Target 165°F in the thickest part.

Variations & Substitutions

• Vegetables: Swap green beans for broccoli florets, asparagus, sliced bell peppers, or zucchini. Adjust cooking time as needed (softer veggies may need less time).
• Potatoes: Use Yukon Gold, baby potatoes (halved), or sweet potato cubes. Adjust initial par-baking time slightly if needed.
• Chicken: Use boneless, skinless chicken thighs for a juicier, more forgiving option. Increase cook time by 5-10 minutes.
• Breadcrumbs: Use panko for an extra-crispy crust, or gluten-free breadcrumbs to make this meal gluten-free.
• Cheese: Substitute the Parmesan with Pecorino Romano or a vegan Parmesan alternative.

Serving Suggestions

This is a complete meal right from the pan! Serve it directly on the sheet pan for a casual family dinner. If plating, garnish with fresh chopped parsley or a squeeze of lemon juice for brightness. A side of creamy garlic aioli or ranch dressing for dipping adds a delicious touch.

Storage, Freezing & Reheating

• Storage: Store leftovers in separate airtight containers in the refrigerator for up to 3-4 days.
• Freezing: Cool components completely. Freeze in a single layer on a tray before transferring to a freezer bag or container for up to 3 months.
• Reheating: For best results, reheat in an air fryer at 375°F for 4-5 minutes to restore crispiness. Alternatively, reheat on a baking sheet in a 350°F oven for 10-15 minutes until hot. The microwave will work but will soften the crust.

Nutrition Information

Per serving (1 of 4), estimated.

• Calories: 626 kcal
• Carbohydrates: 53g
• Protein: 48g
• Fat: 26g
• Saturated Fat: 6g
• Cholesterol: 118mg
• Sodium: 768mg
• Fiber: 7g
• Sugar: 7g

Note: Nutrition is automatically calculated and an approximation. Values will vary based on specific ingredients and brands used.

Parmesan Crusted Chicken Sheet Pan Dinner

A complete, flavor-packed dinner on one pan! Featuring crispy Parmesan-crusted chicken, roasted garlic potatoes, and fresh green beans. Easy prep, easy cleanup, and a meal everyone loves.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 626

Ingredients Equipment Method Notes

Ingredients

  

For the Potatoes

• 2 lbs red potatoes cut into bite-sized pieces
• 2 Tbsp olive oil
• 1-2 cloves garlic minced
• 2 Tbsp grated parmesan cheese
• salt and pepper to taste

For the Chicken

• 1 1/2 lbs chicken breast about 3-4 pieces, pounded to 1-inch thickness
• 2 Tbsp olive oil
• 2 cloves garlic minced
• 1/3 cup grated parmesan cheese
• 1/3 cup breadcrumbs Italian or plain
• 1/2 – 3/4 tsp sea salt
• 1/2 tsp cracked black pepper

For the Green Beans

• 1 lb fresh green beans ends trimmed
• 1 Tbsp olive oil
• 1 clove garlic minced
• 1 Tbsp grated parmesan cheese optional
• salt and pepper to taste

Equipment

• Large Sheet Pan
• Parchment Paper
• Instant-Read Thermometer

Method

 

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2. For the Potatoes: In a bowl, toss potatoes with 2 Tbsp oil, garlic, 2 Tbsp Parmesan, salt, and pepper. Spread on one-third of the sheet pan. Bake for 15 minutes.
   2 lbs red potatoes, 2 Tbsp olive oil, 1-2 cloves garlic, 2 Tbsp grated parmesan cheese, salt and pepper
3. For the Chicken: In a bowl, combine 2 Tbsp oil, garlic, ⅓ cup Parmesan, breadcrumbs, salt, and pepper. Add chicken and toss to coat.
   2 Tbsp olive oil, 2 cloves garlic, 1/3 cup grated parmesan cheese, 1/3 cup breadcrumbs, 1/2 – 3/4 tsp sea salt, 1/2 tsp cracked black pepper, 1 1/2 lbs chicken breast
4. Remove pan from oven. Push potatoes to one side. Place coated chicken breasts on the empty third of the pan. Return to oven and set a timer for 5 minutes.
5. For the Green Beans: In the same bowl, toss green beans with 1 Tbsp oil, garlic, optional Parmesan, salt, and pepper.
   1 lb fresh green beans, 1 Tbsp olive oil, 1 clove garlic, 1 Tbsp grated parmesan cheese, salt and pepper
6. After 5 minutes, remove pan. Add green beans to the final empty third. Bake for 20-25 more minutes, until chicken reaches 165°F and potatoes are tender.
7. Optional: Broil on high for 3-4 minutes for extra crispy potatoes. Let chicken rest 5 minutes before serving.

Notes

Pro Tip: For even cooking and a crispy crust, pound chicken breasts to a uniform 1-inch thickness. Staggering the start times (potatoes first) ensures everything is perfectly done at once.

FAQ