Name: Parmesan Crusted Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: PT-489185H40M25S
Total time: PT-489185H40M25S
Cuisine: American
Ingredients: 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; 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; 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

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.