Introduction

This Parmesan Crusted Chicken Sheet Pan Dinner is a delicious and easy meal that combines crispy, flavorful chicken with tender potatoes and fresh green beans. It’s perfect for busy weeknights when you want something satisfying with minimal cleanup.

The dish shows a white round plate with three main parts: a golden-brown breaded chicken breast on the left with a crispy crumb texture sprinkled with small green parsley pieces, a pile of roasted red-skinned potatoes cut into medium-sized chunks with browned edges and bits of green herbs on the upper right, and a bunch of shiny steamed green beans lined up neatly at the bottom. To the right edge of the plate, there is a silver knife and fork placed side by side. The plate is set on a white marbled surface with a glass of water and a small bowl of fresh green parsley visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb chicken breast (about 3-4 pieces), approximately 1 inch thick
2 tablespoons olive oil (for chicken)
2 garlic cloves, minced (for chicken)
1/3 cup grated Parmesan cheese (for chicken)
1/3 cup breadcrumbs, Italian or plain (add 1 teaspoon Italian seasoning if using plain)
1/2 teaspoon cracked black pepper
1/2 to 3/4 teaspoon sea salt
2 lb red potatoes, cut into bite-sized pieces
1 to 2 garlic cloves, minced (for potatoes)
2 tablespoons olive oil (for potatoes)
2 tablespoons grated Parmesan cheese (for potatoes)
Salt and pepper to taste (for potatoes)
1 lb fresh green beans, ends trimmed
1 tablespoon olive oil (for green beans)
1 garlic clove, minced (for green beans)
1 tablespoon Parmesan cheese (optional, for green beans)
Salt and pepper to taste (for green beans)

Instructions

Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss the red potatoes with 2 tablespoons olive oil, minced garlic, Parmesan, salt, and pepper.
Step 2: Spread the potatoes evenly on one side of a large sheet pan. Roast in the oven for about 15 minutes.
Step 3: While the potatoes roast, prepare the chicken. In a small bowl, mix the Parmesan, breadcrumbs, cracked pepper, sea salt, and minced garlic. Rub the chicken breasts with 2 tablespoons olive oil, then press the breadcrumb mixture onto each piece to coat.
Step 4: After the potatoes have roasted 15 minutes, remove the pan from the oven and add the coated chicken breasts to the other side of the sheet pan.
Step 5: Toss the fresh green beans with 1 tablespoon olive oil, minced garlic, salt, and pepper. Add them to the sheet pan as well, arranging them so they cook evenly.
Step 6: Return the pan to the oven and roast everything together for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. If using Parmesan on green beans, sprinkle it on in the last 5 minutes of cooking.
Step 7: Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your sheet pan dinner warm.

Tips & Variations

Use Italian-seasoned breadcrumbs or add your favorite herbs to the breadcrumb mixture for extra flavor.
Swap red potatoes for baby Yukon gold or fingerling potatoes for a different texture.
Green beans can be substituted with asparagus or broccoli florets depending on what’s in season.
To make it gluten-free, use gluten-free breadcrumbs or crushed nuts in the crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the crispiness of the Parmesan crust.

How to Serve

A white round plate holds three main parts: on the left, a golden-brown breaded chicken breast with a crispy crumb layer on top, sprinkled lightly with green herbs; to the right of the chicken, there are roasted potatoes cut into medium chunks with browned edges and some green herb pieces; below the chicken and potatoes, a neat pile of vibrant green beans with a slight sheen from seasoning or oil, all resting on a white marbled surface. A silver fork and knife with simple engraved handles are placed on the right edge of the plate. Nearby to the top right, a clear glass of water and a small white bowl with fresh green parsley are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and often stay juicier. Adjust cooking time as thighs may take slightly longer to cook through.

What if I don’t have a sheet pan large enough?

You can use two smaller pans instead or roast the potatoes first, then add the chicken and green beans later. Just ensure everything cooks evenly and isn’t crowded.

Parmesan Crusted Chicken Sheet Pan Dinner Recipe

Print Recipe

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5 from 84 reviews

This Parmesan Crusted Chicken Sheet Pan Dinner is a flavorful and easy-to-make meal perfect for busy weeknights. Tender chicken breasts are coated with a crispy parmesan and breadcrumb crust, then baked alongside seasoned red potatoes and fresh green beans for a complete, delicious one-pan dinner.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Yield: 3–4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the Chicken:

1 1/2 lb chicken breast (about 3–4 pieces), approx. 1 inch thick
2 tbsp olive oil
2 garlic cloves, minced
1/3 cup grated parmesan
1/3 cup breadcrumbs (Italian or plain; can add 1 tsp Italian seasoning to plain breadcrumbs)
1/2 tsp cracked pepper
1/2 – 3/4 tsp sea salt

For the Potatoes:

2 lb red potatoes, cut into bite-sized pieces (if small, quartered; larger potatoes cut into 6ths or 8ths)
1 – 2 garlic cloves, minced
2 tbsp olive oil
2 tbsp grated parmesan
Salt and pepper to taste

For the Green Beans:

1 lb fresh green beans, ends trimmed
1 tbsp olive oil
1 garlic clove, minced
1 tbsp parmesan (optional)
Salt and pepper to taste

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
Prepare Chicken Coating: In a bowl, combine the grated parmesan, breadcrumbs, cracked pepper, and sea salt. In another bowl, mix the olive oil and minced garlic. Brush the chicken breasts with the garlic olive oil mixture, then coat them evenly with the parmesan breadcrumb mixture.
Prepare Potatoes: In a separate bowl, toss the red potato pieces with olive oil, minced garlic, grated parmesan, salt, and pepper until well coated.
Arrange Chicken and Potatoes: Place the coated chicken breasts on one side of the prepared sheet pan. Spread the seasoned potatoes evenly on the other side, making sure not to overcrowd the pan to allow even cooking.
Bake Chicken and Potatoes: Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
Prepare Green Beans: While the chicken and potatoes bake, toss the green beans with olive oil, minced garlic, parmesan (if using), salt, and pepper.
Roast Green Beans: After the initial 20-25 minutes, remove the sheet pan from the oven and push the chicken and potatoes to make space. Add the green beans to the pan. Return to the oven and roast for an additional 10-12 minutes, until the green beans are tender and slightly crisp.
Serve: Remove the sheet pan from the oven, let the chicken rest for 5 minutes, then serve the parmesan crusted chicken alongside the roasted potatoes and green beans for a balanced and delicious meal.

Notes

For extra flavor, sprinkle some fresh chopped parsley or basil on top before serving.
Use panko breadcrumbs for an even crunchier crust.
Adjust garlic amount based on your preference.
Make sure chicken breasts are uniform in thickness for even cooking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: Parmesan crusted chicken, sheet pan dinner, one-pan meal, roasted potatoes, green beans, easy chicken dinner, baked chicken, family dinner