Parmesan Crusted Chicken Sheet Pan Dinner is the perfect all-in-one meal for busy evenings. It combines crispy, golden roasted potatoes, garlicky green beans, and juicy chicken breasts coated in a savory Parmesan crust—all baked together on a single sheet pan. With minimal prep and even less cleanup, this delicious and well-rounded dinner will quickly become a family favorite.

Why You’ll Love This Recipe

This recipe is a weeknight hero. Everything cooks together in the oven, saving time and reducing the number of dishes. The chicken is moist and flavorful with a crunchy Parmesan-breadcrumb crust, while the vegetables roast to perfection with just the right balance of seasoning and texture. It’s simple, versatile, and requires no complicated techniques—just real, satisfying food.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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 teaspoon Italian seasoning to plain breadcrumbs if desired)
½ teaspoon cracked pepper
½ to ¾ teaspoon sea salt

For the Potatoes:

2 lb red potatoes, cut into bite-sized pieces (quartered if small; larger potatoes cut into sixths or 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

Directions

Preheat Oven: Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper or spray it with cooking oil for easier cleanup.
Prepare Potatoes: In a medium bowl, combine the potatoes with olive oil, garlic, Parmesan, salt, and pepper. Toss well to coat evenly. Spread the potatoes on one-third of the pan and roast for 10–15 minutes.
Coat Chicken: While potatoes are cooking, add chicken, olive oil, garlic, Parmesan, breadcrumbs, salt, and pepper to the same bowl. Toss well to coat the chicken.
Add Chicken to Sheet Pan: Remove the pan from the oven and add the coated chicken breasts next to the potatoes.
Prepare Green Beans: In the same bowl, toss green beans with olive oil, garlic, salt, pepper, and optional Parmesan.
Add Green Beans and Bake: Add green beans to the remaining section of the sheet pan. Return the pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Optional Broil: For extra crispy potatoes, turn the oven to broil on high for 4–5 minutes at the end of cooking.
Cool and Serve: Let the dish cool for a few minutes before serving. Enjoy your complete dinner straight from the pan.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Vegetable Swap: Use asparagus, carrots, or Brussels sprouts instead of green beans.
Cheese Options: Swap Parmesan for Pecorino Romano or a shredded cheese blend.
Spicy Kick: Add a dash of red pepper flakes to the breadcrumb mixture for heat.
Protein Variations: Use boneless pork chops or turkey cutlets instead of chicken.
Low-Carb Option: Replace potatoes with cauliflower florets or chunks of turnip.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a 350°F (175°C) oven until warmed through (about 10–15 minutes) or microwave in short intervals.
Freezing: Chicken and green beans can be frozen for up to 2 months. Potatoes may lose texture when thawed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and often stay juicier than breasts. Adjust the cooking time slightly as needed.

How do I get the chicken extra crispy?

Use a rack on your sheet pan to lift the chicken and allow moisture to drip below. Broiling for a few minutes also helps crisp the top.

Can I use pre-shredded Parmesan?

Finely grated Parmesan (the powdery kind) works best for coating, but pre-shredded can be used if needed.

What’s the best way to cut the potatoes for even cooking?

Cut potatoes into uniform bite-sized pieces. Small ones can be quartered, while larger ones should be cut into sixths or eighths.

Can I prep this meal ahead of time?

Yes, prep the chicken and vegetables ahead and store them separately in the fridge. Assemble on the sheet pan when ready to bake.

What type of breadcrumbs should I use?

Italian seasoned breadcrumbs are ideal, but plain can be used with added herbs or seasoning.

How do I know when the chicken is done?

Use a meat thermometer. Chicken is safe to eat at 165°F (75°C). The juices should also run clear.

Can I add more vegetables to this dish?

Yes, but avoid overcrowding the pan. Use a second sheet pan if needed to ensure even roasting.

What can I serve with this dish?

It’s a full meal on its own, but a simple salad or crusty bread makes a nice addition.

Can I make this recipe gluten-free?

Yes, substitute gluten-free breadcrumbs and ensure all other ingredients are certified gluten-free.

Conclusion

Parmesan Crusted Chicken Sheet Pan Dinner is a flavorful and wholesome meal that makes dinnertime both effortless and delicious. With juicy chicken, tender-crisp vegetables, and crispy roasted potatoes all cooked together, this one-pan wonder saves time without sacrificing taste. Ideal for busy weeknights or casual gatherings, it’s a go-to recipe you’ll want to make again and again.

Parmesan Crusted Chicken Sheet Pan Dinner

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Author: Mari
Total Time: 1 hour
Yield: 4 servings

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Description

This Parmesan Crusted Chicken Sheet Pan Dinner is a complete one-pan meal featuring crispy roasted potatoes, garlic green beans, and juicy chicken breasts with a cheesy, golden crust. Perfect for busy nights—easy prep, minimal cleanup, and maximum flavor!

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper or spray with cooking oil.
In a medium bowl, toss potatoes with olive oil, garlic, Parmesan, salt, and pepper. Spread on one-third of the sheet pan and bake for 10–15 minutes.
While potatoes bake, toss chicken with olive oil, garlic, Parmesan, breadcrumbs, salt, and pepper.
Remove pan, add chicken next to potatoes. Return to oven.
In the same bowl, toss green beans with olive oil, garlic, Parmesan (optional), salt, and pepper. Add to the sheet pan.
Bake for about 25 minutes or until chicken reaches 165°F internal temperature.
For extra crisp, broil on high for 4–5 minutes.
Let rest for a few minutes, then serve and enjoy!

Notes

Chicken thickness will affect cook time—adjust accordingly.
Use a baking rack on the sheet pan if you want the chicken bottom to crisp up too.
Broiling at the end enhances the crispiness of the potatoes and chicken crust.
Customize with your favorite veggies or swap in sweet potatoes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Oven
Cuisine: American