Looking for a fuss-free dinner that doesn’t skimp on flavor? This Parmesan Crusted Chicken Sheet Pan Dinner is your new weeknight hero. Tender, juicy chicken coated in a savory Parmesan crust, paired with crispy roasted potatoes and garlicky green beans, all cooked on a single pan—yes, just one!
Not only does this recipe simplify your cleanup, but it also delivers a well-balanced, flavorful meal that the whole family will love. Plus, it’s customizable for different veggies or even different proteins, making it a meal plan must-have.
Why You’ll Love This Parmesan Crusted Chicken Sheet Pan Dinner
- One pan = minimal mess: No juggling pots and pans!
- Balanced and filling: Protein, veggies, and carbs in one dish.
- Customizable: Swap in carrots, broccoli, or sweet potatoes as needed.
- Kid-friendly: Cheesy chicken and crispy potatoes? Always a win.
- Quick prep, easy clean-up: Ideal for weeknight dinners or casual hosting.
A Simple American Comfort Dish
This sheet pan dinner draws from American comfort food traditions, where simple ingredients come together to create big, satisfying flavors. Parmesan adds a savory crunch to the chicken, while garlic, olive oil, and veggies keep things fresh and wholesome. Think of it as a homestyle classic, simplified for the busy home cook.
Ingredients (Serves 4)
For the Chicken
- 1½ lb chicken breast, about 3–4 pieces, approx. 1 inch thick
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ⅓ cup grated Parmesan
- ⅓ cup breadcrumbs (Italian or plain; add 1 tsp Italian seasoning if using plain)
- ½ teaspoon cracked black pepper
- ½–¾ teaspoon sea salt
For the Potatoes
- 2 lb red potatoes, cut into bite-sized pieces (quartered or more depending on size)
- 1–2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan
- Salt and pepper, to taste
For the Green Beans
- 1 lb fresh green beans, ends trimmed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon Parmesan (optional)
- Salt and pepper, to taste
Instructions
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly spray with cooking oil for easy cleanup.
2. Roast the Potatoes First
In a medium bowl, toss red potatoes with olive oil, garlic, Parmesan, salt, and pepper. Spread them on one-third of the sheet pan. Roast for 10–15 minutes, depending on how crispy you like your potatoes.
3. Coat the Chicken
While the potatoes start roasting, toss the chicken breasts in the same bowl with olive oil, garlic, Parmesan, breadcrumbs, salt, and pepper. Ensure each piece is evenly coated.
After the initial potato roasting time, remove the pan from the oven and carefully add the chicken pieces to the center third of the sheet pan.
4. Add the Green Beans
Toss green beans with olive oil, garlic, Parmesan (optional), salt, and pepper in the same mixing bowl. Add them to the remaining space on the sheet pan.
5. Bake Everything Together
Return the entire sheet pan to the oven and roast for 25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are golden and crispy.
6. Optional: Broil for Extra Crisp
For ultra-crispy potatoes and golden chicken tops, switch the oven to broil on high for an additional 4–5 minutes at the end. Watch closely to avoid burning.
7. Serve & Enjoy
Let the dish cool for a few minutes before serving. Plate up your protein, potatoes, and greens straight from the pan for a rustic and inviting presentation.
Sheet Pan Dinner Tips & Variations
- Swap the protein: Try boneless chicken thighs, pork chops, or even salmon.
- Different veggies: Use asparagus, carrots, zucchini, or Brussels sprouts.
- Make it spicy: Add crushed red pepper flakes or cayenne to the chicken coating.
- Add lemon zest: A little fresh lemon over the dish brightens everything up.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F oven or air fryer to crisp things up again.
- Not freezer-friendly: Due to the Parmesan crust and green beans, freezing is not recommended.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Use gluten-free breadcrumbs and double-check that your Parmesan is gluten-free certified.
What’s the best way to get a crispy chicken crust?
Use panko breadcrumbs for extra crunch and broil the chicken for a few minutes at the end.
Can I use pre-cut green beans or frozen ones?
Fresh is best, but if using frozen green beans, thaw and pat dry to prevent sogginess.
Can I prep this in advance?
Yes! Prep all ingredients and store them separately. Assemble on the pan when ready to cook.
Final Thoughts
When dinner needs to be delicious, filling, and easy, this Parmesan Crusted Chicken Sheet Pan Dinner checks all the boxes. With juicy chicken, crispy roasted potatoes, and fresh green beans, it’s a complete meal that comes together without a mountain of dishes. Whether it’s a weeknight or weekend, this meal will quickly earn a spot in your regular rotation.
Make it once, and it might just become your favorite one-pan wonder!
Parmesan Crusted Chicken Sheet Pan
Ingredients
For the Chicken
- 1½ lb chicken breast about 3–4 pieces, approx. 1 inch thick
- 2 tablespoons olive oil
- 2 garlic cloves minced
- ⅓ cup grated Parmesan
- ⅓ cup breadcrumbs Italian or plain; add 1 tsp Italian seasoning if using plain
- ½ teaspoon cracked black pepper
- ½ –¾ teaspoon sea salt
For the Potatoes
- 2 lb red potatoes cut into bite-sized pieces (quartered or more depending on size)
- 1 –2 garlic cloves minced
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan
- Salt and pepper to taste
For the Green Beans
- 1 lb fresh green beans ends trimmed
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 tablespoon Parmesan optional
- Salt and pepper to taste
Instructions
Preheat and Prep
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly spray with cooking oil for easy cleanup.
Roast the Potatoes First
- In a medium bowl, toss red potatoes with olive oil, garlic, Parmesan, salt, and pepper. Spread them on one-third of the sheet pan. Roast for 10–15 minutes, depending on how crispy you like your potatoes.
Coat the Chicken
- While the potatoes start roasting, toss the chicken breasts in the same bowl with olive oil, garlic, Parmesan, breadcrumbs, salt, and pepper. Ensure each piece is evenly coated.
- After the initial potato roasting time, remove the pan from the oven and carefully add the chicken pieces to the center third of the sheet pan.
Add the Green Beans
- Toss green beans with olive oil, garlic, Parmesan (optional), salt, and pepper in the same mixing bowl. Add them to the remaining space on the sheet pan.
Bake Everything Together
- Return the entire sheet pan to the oven and roast for 25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are golden and crispy.
Optional: Broil for Extra Crisp
- For ultra-crispy potatoes and golden chicken tops, switch the oven to broil on high for an additional 4–5 minutes at the end. Watch closely to avoid burning.
Serve & Enjoy
- Let the dish cool for a few minutes before serving. Plate up your protein, potatoes, and greens straight from the pan for a rustic and inviting presentation.
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