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.

Parmesan Crusted Chicken Sheet Pan Dinner Recipe

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

Units Scale

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

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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