This Parmesan Crusted Chicken Sheet Pan Dinner brings together juicy, golden-crusted chicken breasts, crispy roasted potatoes, and tender green beans—all baked on one pan for a fuss-free, flavorful meal. It’s the perfect combination of hearty comfort food and easy weeknight cooking.
Why You’ll Love This Recipe
This recipe is a go-to when I want something delicious without spending too much time in the kitchen. I like how everything cooks on one sheet, which means fewer dishes and more time to relax. The Parmesan crust gives the chicken a savory, crispy bite that pairs perfectly with the roasted potatoes and garlicky green beans. It’s a full meal with balanced flavor and texture—no need for anything extra.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 3–4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ⅓ cup grated Parmesan cheese
- ⅓ cup breadcrumbs (Panko or regular)
- 1 tablespoon minced garlic
- Salt and pepper to taste
For the potatoes:
- 2 pounds red potatoes, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1–2 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
For the green beans:
- 1 pound fresh green beans, ends trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon grated Parmesan cheese (optional)
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a bowl, toss the potatoes with olive oil, garlic, Parmesan, salt, and pepper. Spread them on one side of the sheet pan.
- In another bowl, mix olive oil, Parmesan, breadcrumbs, garlic, salt, and pepper. Coat each chicken breast in the mixture and place them next to the potatoes.
- Bake for 20 minutes.
- While that bakes, toss the green beans with olive oil, garlic, Parmesan (if using), salt, and pepper.
- After 20 minutes, take the pan out of the oven and add the green beans in a single layer.
- Return the pan to the oven and bake another 15–20 minutes, until the chicken is cooked through (165°F internal temperature) and the veggies are tender.
- Let everything rest a few minutes before serving.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
Variations
- Swap green beans with broccoli, asparagus, or Brussels sprouts depending on what I have on hand.
- Try different cheeses like Asiago or Romano for a twist on the flavor.
- Add dried herbs like rosemary, thyme, or Italian seasoning to the breadcrumb coating for extra aroma.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, the oven works best—about 10–15 minutes at 350°F keeps the chicken crispy. The microwave is faster, but it softens the crust a bit.
FAQs
How do I keep the chicken from drying out?
I make sure the chicken is coated well with the olive oil mixture and always check the internal temperature to avoid overcooking.
Can I use chicken thighs instead?
Yes, boneless, skinless thighs work well. They might take a little longer to cook, so I keep a meat thermometer handy.
Do I need to boil the potatoes first?
Nope, just cutting them small enough helps them roast perfectly in the oven.
Can I prep this ahead?
Yes, I often season the chicken and veggies earlier in the day and keep them in the fridge. When it's dinner time, I just spread everything on the pan and bake.
What else can I serve with this?
This is already a full meal, but I like adding a simple salad or a slice of bread on the side if I’m feeling fancy.
Conclusion
This sheet pan dinner checks all the boxes: easy, satisfying, and loaded with flavor. It’s become one of my favorite ways to get dinner on the table fast, without skimping on taste or texture.
Parmesan Crusted Chicken Sheet Pan Dinner
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Sheet Pan, Oven-Baked
- Cuisine: American
Description
armesan Crusted Chicken Sheet Pan Dinner brings together juicy, golden-brown chicken breasts, crispy roasted potatoes, and tender green beans, all baked on a single sheet pan for a no-fuss, flavorful meal. This easy one-pan recipe is perfect for busy weeknights, offering comfort food vibes with minimal cleanup.
Ingredients
For the Chicken:
- 3–4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ⅓ cup grated Parmesan cheese
- ⅓ cup breadcrumbs (Panko or regular)
- 1 tablespoon minced garlic
- Salt and pepper to taste
For the Potatoes:
- 2 pounds red potatoes, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1–2 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
For the Green Beans:
- 1 pound fresh green beans, ends trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Prep the Potatoes: Toss potatoes with olive oil, garlic, Parmesan, salt, and pepper. Spread on one side of the sheet pan.
- Coat the Chicken: Mix olive oil, Parmesan, breadcrumbs, garlic, salt, and pepper. Coat each chicken breast and place beside the potatoes.
- Bake for 20 minutes.
- Season Green Beans: Toss green beans with olive oil, garlic, Parmesan (optional), salt, and pepper.
- Add Beans: After 20 minutes, remove the sheet pan and add green beans in a single layer.
- Continue Baking: Bake for an additional 15–20 minutes, until chicken reaches 165°F and veggies are tender.
- Rest & Serve: Let everything rest for a few minutes before serving.
Notes
- Swap green beans for broccoli, Brussels sprouts, or asparagus.
- Use Romano or Asiago instead of Parmesan for a different flavor profile.
- Add herbs like rosemary, thyme, or Italian seasoning to the breadcrumb coating.
- Best reheated in the oven at 350°F for 10–15 minutes to maintain the crispy texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
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