There’s nothing quite like a meal that practically makes itself but leaves everyone at the table raving about how good it is. This Parmesan Crusted Chicken Sheet Pan Dinner is exactly that kind of dish—juicy chicken with a golden, flavorful crust, caramelized red potatoes, and crisp-tender green beans, all roasted together on a single pan. Perfect for busy weeknights, with minimal prep, easy cleanup, and maximum flavor, this recipe guarantees a satisfying dinner with almost no fuss.
Why You’ll Love This Recipe
- Effortlessly Delicious: Everything bakes together in one pan, limiting dishes and maximizing convenience—a true winner for anyone short on time or patience.
- Meal in One: Protein, veggies, and carbs are all handled in one go. No juggling multiple pots or timing side dishes.
- Irresistible Flavors and Textures: The chicken develops a crunchy, savory crust thanks to parmesan and breadcrumbs, while the potatoes become perfectly tender and the green beans stay fresh and snappy.
- Family-Friendly: Kid-approved flavors and approachable ingredients make this an instant hit with the whole crew.
- Customizable: Swap out veggies or change up the seasoning and still get delicious results. You’re never locked into just one version.
Ingredients You’ll Need
You probably have most of these classics in your fridge or pantry already. Here’s what makes this sheet pan dinner truly special:
- Chicken Breast: Acts as the protein star—choose pieces about 1 inch thick for even cooking. Thighs work if you like extra juiciness.
- Olive Oil: Adds moisture and helps the seasonings stick; drizzle over chicken, potatoes, and green beans for roasted perfection.
- Garlic: A must for big savory flavor—freshly minced takes things up a notch.
- Grated Parmesan: Brings a salty, nutty depth; use the real deal for best results.
- Breadcrumbs: Italian for herby notes or plain jazzed up with Italian seasoning; gives the crust its crispiness.
- Cracked Pepper & Sea Salt: Don’t underestimate the power of good seasoning! Adjust to taste.
- Red Potatoes: Hold their shape and roast beautifully; cut into even pieces to ensure each one gets that irresistible golden edge.
- Green Beans: Fresh is best here—trim the ends for easy eating.
- Note: For easy clean up, line your pan with parchment paper or foil.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
There are so many ways to personalize your sheet pan dinner:
- Switch Up the Veggies: Try broccoli, Brussels sprouts, baby carrots, or asparagus as seasonal swaps.
- Make It Spicy: Add crushed red pepper flakes to the breadcrumb mixture or sprinkle chili powder over the potatoes.
- Add Herbs: Toss in fresh rosemary or thyme with the potatoes for an earthy punch.
- Gluten-Free: Use gluten-free breadcrumbs or crushed Rice Chex for the chicken crust.
- Lower Carb: Trade potatoes for cauliflower florets without sacrificing that roasted goodness.
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
Step 1: Start the Potatoes
Preheat your oven to 425°F. Toss bite-sized red potato pieces with olive oil, minced garlic, grated parmesan, salt, and pepper in a bowl. Spread them over one-third of your lined sheet pan. Roast for about 10–15 minutes—longer if you love that extra golden finish.
Step 2: Prep the Chicken
While the potatoes start roasting, use the same bowl to coat chicken breasts with olive oil, minced garlic, parmesan, breadcrumbs, salt, and pepper. Ensure every piece gets fully coated for the best crust.
Step 3: Add the Chicken
Remove the pan from the oven and place the chicken next to the potatoes.
Step 4: Prep and Add the Green Beans
Toss trimmed green beans with olive oil, a pinch of salt and pepper, garlic, and a little extra parmesan if you’re in the mood. Spread them on the remaining third of the pan.
Step 5: Roast Everything Together
Return the sheet pan to the oven and bake for about 25 minutes, or until the chicken’s internal temperature hits 165°F, potatoes are tender, and the green beans are roasted just right.
Step 6: Get Things Extra Crispy (Optional)
Want crispier potatoes? Turn the broiler to high and give everything 4–5 minutes under the heat—perfectly golden and crunchy.
Step 7: Rest and Serve
Let the sheet pan cool for a few minutes. Serve straight from the pan or plate up family-style.
Pro Tips for Making the Recipe
- Ensure Even Cooking: Cut potatoes into similar-sized pieces so they finish at the same time as the chicken and beans.
- Use Parchment Paper or Foil: This saves so much cleanup time.
- Check the Chicken’s Thickness: If some pieces are thicker, pound them out for even results.
- Rest the Chicken: Letting it sit just a bit before serving keeps all the juices in.
- Don’t Overcrowd the Pan: The veggies and chicken need some space to roast, not steam, for maximum crispiness.
How to Serve
This dinner truly is complete on its own, but a few finishing touches can elevate the meal:
Simple Sides:
- Serve with a light leafy salad dressed in vinaigrette for extra freshness.
- Warm crusty bread turns it into pure comfort food.
Garnishes:
- Sprinkle extra parmesan or freshly chopped herbs (like parsley or thyme) over everything just before serving.
- Give the chicken a squeeze of lemon for a pop of brightness.
Pairings:
- A chilled white wine or sparkling water pairs beautifully, especially on busy nights.
Make Ahead and Storage
Storing Leftovers
Transfer any extras to airtight containers. The chicken, potatoes, and green beans will stay fresh in the fridge for up to 3 days.
Freezing
Freeze the cooked chicken and potatoes in airtight containers for up to 1 month. Green beans lose their texture when frozen, so it’s best to enjoy them fresh.
Reheating
Warm leftovers in a 350°F oven until heated through, or microwave in short bursts, covering with a damp paper towel to keep things moist.
FAQs
-
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring extra juiciness and tons of flavor. Just be sure to trim excess fat and adjust roasting time since they can cook a bit faster.
-
Do I have to use fresh green beans?
Fresh give the best texture, but frozen green beans can work in a pinch. No need to thaw—simply toss them with oil and seasonings before adding to the pan in the last 20 minutes of roasting.
-
How do I know when the chicken is fully cooked?
The safest way? Use a meat thermometer. The thickest part should register 165°F. If you don’t have one, cut into the center to check that there’s no pink remaining and the juices run clear.
-
Could I prep anything ahead?
Definitely! Potatoes can be cut, and chicken can be coated with the parmesan mixture up to a day in advance and stored covered in the fridge. When ready to bake, just toss the green beans and assemble everything on the pan.
Final Thoughts
If you’ve been craving a home-cooked dinner that hits all the marks—convenient, satisfying, and full of big flavors—this Parmesan Crusted Chicken Sheet Pan Dinner absolutely delivers. It’s the kind of meal that brings everyone together with minimal fuss, and it never fails to impress. Give it a try, and it just might become your new staple for busy weeknights!
Print
Parmesan Crusted Chicken Sheet Pan Dinner Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
Parmesan Crusted Chicken Sheet Pan Dinner is an easy, flavorful one-pan meal featuring tender chicken breasts coated in a crispy parmesan and breadcrumb crust, served alongside roasted red potatoes and garlicky green beans. Perfect for a fuss-free weeknight dinner, this recipe brings together protein, vegetables, and irresistible flavors with minimal cleanup.
Ingredients
For the Chicken:
- 1 1/2 lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/3 cup grated parmesan
- 1/3 cup breadcrumbs (Italian or plain; if plain, add 1 tsp Italian seasoning)
- 1/2 teaspoon cracked pepper
- 1/2 – 3/4 teaspoon sea salt
For the Potatoes:
- 2 lb red potatoes, cut into bite-sized pieces (quartered or cut into sixths/eighths)
- 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
- Prepare the Oven: Preheat the oven to 425°F. Line a sheet pan with parchment paper for easier cleaning or spray it with cooking oil to prevent sticking.
- Season the Potatoes: In a medium bowl, toss together the red potatoes, garlic, olive oil, grated parmesan, salt, and pepper. Ensure the potatoes are well coated. Spread them evenly over one-third of the prepared sheet pan and bake for 10-15 minutes. For more browning, bake for the full 15 minutes.
- Prepare the Chicken: While the potatoes bake, use the same bowl to toss chicken breasts with olive oil, garlic, grated parmesan, breadcrumbs (and Italian seasoning if needed), cracked pepper, and salt. Make sure each piece is well coated with the mixture.
- Add Chicken to Sheet Pan: Remove the pan from the oven and add the coated chicken to another one-third of the pan. Spread the chicken so pieces do not overlap.
- Prepare Green Beans: In the same bowl, toss green beans with olive oil, garlic, optional parmesan, and salt and pepper until evenly coated. Add beans to the remaining third of the sheet pan.
- Bake the Meal: Return the sheet pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes and green beans are tender.
- Crisp the Potatoes (Optional): For extra crispiness, turn the oven to broil on high for 4-5 more minutes, watching closely to prevent burning.
- Serve: Remove from oven and let cool for several minutes. Serve hot and enjoy this delicious sheet pan dinner!
Notes
- To ensure even cooking, cut potatoes to a similar size.
- For a gluten-free version, use gluten-free breadcrumbs.
- Chicken thighs can be substituted for chicken breasts if preferred.
- Feel free to use other seasonal vegetables like asparagus or carrots.
- Line your sheet pan to make cleanup easier.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 625mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg
