Dinner on one pan? Yes! This Parmesan Crusted Chicken Sheet Pan Dinner is quick to assemble and even easier to clean up. Crispy roasted potatoes, garlicky green beans, and juicy parmesan-crusted chicken come together on a single pan for a weeknight meal the whole family will love.
I adore sheet pan dinners. They’re my go-to for simple, satisfying meals that minimize fuss and dishes. This Parmesan Crusted Chicken Dinner is one of my favorites because it’s flavorful, straightforward, and ready with minimal cleanup.
If you just want a side, the parmesan-crusted potatoes from this recipe make a delicious option on their own. You can also adapt the approach for other one-pan recipes like pork chops, salmon, or lemon chicken for variety throughout the week.
Why You’ll Love This Parmesan Crusted Sheet Pan Chicken Dinner
This sheet pan chicken dinner has been a top recipe for years because it’s reliable, family-friendly, and full of flavor.
Everything cooks on one pan. That means less cleanup and fewer dishes. You can toss each component in a single bowl and arrange them on the sheet pan before sliding it into the oven.
Parmesan ties it all together. Grated parmesan is mixed with the potatoes, the chicken, and optionally the green beans. It adds a savory, golden crust that elevates every bite.
Great for meal prep. You can prep and portion this meal ahead of time for lunches or dinners later in the week. It reheats well and keeps for several days in the fridge.
This Meal Includes
- Chicken breasts tossed with olive oil, grated parmesan, breadcrumbs, minced garlic, salt, and pepper for a tender, flavorful crust.
- Quartered red potatoes tossed with garlic, parmesan, olive oil, salt, and pepper for crisp, golden edges.
- Fresh green beans seasoned with garlic, salt, and pepper; a little extra parmesan is optional for those who love it.
Ingredient Notes
See the recipe card below for exact measurements. Key ingredient tips:
- Chicken breast: Use 3–4 boneless, skinless breasts of similar size and thickness for even cooking. Pound thicker pieces to about 1 inch if needed.
- Green beans: Use fresh green beans (trimmed). You can substitute broccoli or asparagus without changing cook time much.
- Red potatoes: Red potatoes work well when cut into bite-sized pieces. Baby potatoes or other varieties can be used—adjust the cut so pieces roast evenly.
- Garlic: Fresh garlic adds the best flavor for this recipe; it pairs nicely with parmesan.
- Parmesan: Finely grated parmesan adheres best and gives a crisp, savory topping. Freshly grated is ideal if you have it.
- Breadcrumbs: Plain or Italian breadcrumbs both work. Use gluten-free breadcrumbs to make the dish gluten-free.
Ways to Vary This Recipe
- Add more seasoning: Try Italian seasoning, paprika, or oregano for extra depth.
- Skip the potatoes: Serve the chicken and greens with rice, pasta, or another side instead.
- Add lemon: A squeeze of lemon juice or some lemon zest brightens the dish beautifully.
Step-by-Step Instructions
Step 1: Preheat oven to 425°F. Toss the potatoes with olive oil, garlic, parmesan, salt, and pepper. You can mix them in a bowl or directly on the sheet pan.
Step 2: Spread the potatoes across one third of a large sheet pan and roast for 10–15 minutes to give them a head start.
Step 3: While the potatoes begin roasting, toss the chicken with olive oil, garlic, parmesan, breadcrumbs, salt, and pepper in a bowl so each piece is well coated.
Step 4: Arrange the coated chicken beside the potatoes and return the pan to the oven.
Step 5: Toss the green beans with olive oil, garlic, salt, and pepper (and parmesan if desired) and add them to the remaining third of the pan.
Step 6: Bake for about 25 minutes more, or until the chicken reaches 165°F. If the green beans cook faster, remove them early. For extra-crispy potatoes, broil on high 3–4 minutes at the end. Let the chicken rest 5 minutes before serving.
Recipe Tips
Chicken thickness affects cook time. Thinner breasts reach 165°F faster. Pound thicker pieces to about 1 inch for consistent timing.
Season to taste. Start with a moderate amount of salt and pepper; you can always adjust after cooking.
Want a crispier bottom? Place the chicken on a rack over the pan so moisture can drip away.
Add herbs if you like. A 1/2–1 teaspoon of Italian seasoning or oregano tossed with the chicken and potatoes works nicely.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. You can keep components separate or portion complete meals into containers.
To freeze, cool completely, then transfer to freezer-safe containers for up to 3 months.
Best reheating: An air fryer yields the crispiest results—reheat at 350°F for about 4–5 minutes. Alternatively, bake at 350°F for 8–10 minutes or microwave for 1 1/2–2 minutes, adding time as needed. Thaw frozen portions before reheating for best texture.
Other Sheet Pan Dinner Recipes
- Parmesan Crusted Steak Sheet Pan Dinner
- Honey Garlic Chicken
- Baked Cashew Chicken
- Pesto Salmon Sheet Pan Dinner
- Baked Orange Chicken Dinner
- Honey Lime Chicken Sheet Pan Fajitas
- Chicken Stuffed Poblano Peppers
- Chicken with Mango Salsa
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Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients
For the Chicken:
- 1½ lb chicken breast (about 3-4 pieces), approx. 1 inch thick
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- ⅓ cup grated parmesan
- ⅓ cup breadcrumbs
- ½ tsp cracked pepper
- ½ – ¾ tsp sea salt
For the Potatoes:
- 2 lb red potatoes, cut into bite sized pieces
- 1 – 2 garlic clove, 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
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Preheat oven to 425°F.
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Line a sheet pan with parchment or spray with cooking oil. Toss the potatoes with their ingredients, spread on one third of the pan, and roast 10–15 minutes.
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While the potatoes roast, coat the chicken with its ingredients. Remove the pan, add the chicken beside the potatoes, then add the green beans when ready.
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Bake about 25 minutes more or until the chicken reaches 165°F. Broil 4–5 minutes if you want extra-crispy potatoes.
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Let rest a few minutes and serve. Enjoy!
Notes
Seasoning is flexible. Adjust salt and pepper to your taste and add herbs if desired.
For a crisp bottom, place chicken on a rack over the pan so moisture drains away.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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