If you’re looking for a fuss-free weeknight meal that combines crispy, golden chicken, flavor-packed veggies, and virtually zero cleanup, the Parmesan Crusted Chicken Sheet Pan Dinner is about to become your new dinnertime hero. With juicy chicken breasts coated in a savory parmesan crust, fluffy seasoned potatoes, and bright green beans—all roasted together on a single pan—this is a meal the whole family will cheer for!
Why You’ll Love This Recipe
- Effortless One-Pan Wonder: The entire Parmesan Crusted Chicken Sheet Pan Dinner cooks together, so you get a full meal with minimal dishes—just toss, roast, and relax!
- Crispy, Cheesy Goodness: Each bite of chicken is coated in a golden parmesan-breadcrumb crust that’s irresistibly crunchy and loaded with flavor.
- Colorful & Nutritious in Every Bite: With juicy chicken, seasoned potatoes, and vibrant green beans, it’s a balanced meal brimming with nutrition and crowd-pleasing appeal.
- Customizable for Every Family: You can swap in your favorite veggies, play with spices, or adapt for dietary needs—creativity is highly encouraged!
Ingredients You’ll Need
This recipe is proof that simple, everyday ingredients—each with a big job to do—can create dinner magic. Here’s what you’ll need, and why each one will make your Parmesan Crusted Chicken Sheet Pan Dinner absolutely shine!
- Chicken breasts (1 1/2 lb): Choose pieces about 1-inch thick for even, juicy cooking; chicken thighs work in a pinch if you prefer dark meat!
- Olive oil: Helps the coating stick, promotes golden roasting, and adds a subtle richness.
- Garlic cloves, minced: Fresh garlic infuses every bite with a savory kick—don’t skip it!
- Grated parmesan cheese: Provides that signature nutty, cheesy crust, and melds beautifully with breadcrumbs for crispiness.
- Italian or plain breadcrumbs: These create the golden crunch; use Italian for extra herby flavor, or add your own dried herbs to plain.
- Cracked black pepper & sea salt: Essential seasonings to bring all the flavors together; adjust to taste.
- Red potatoes (2 lb): Waxier and extra creamy, these hold their shape and soak up the olive oil and parmesan for irresistible roasted bites.
- Green beans (1 lb): Fresh and snappy, green beans keep things vibrant and add a sweet balance to the savory chicken and potatoes.
- Extra Parmesan & olive oil (for potatoes & beans): A sprinkle of cheese and a drizzle of oil give both vegetables that addictive roasted finish.
Variations
This Parmesan Crusted Chicken Sheet Pan Dinner is like a blank canvas—so feel free to make it your own! Whether you’re working with what’s in the fridge or catering to your crowd, these variations will keep things fresh and just as delicious every time.
- Swap the Veggies: Try broccoli florets, sliced carrots, or bell peppers in place of green beans for a seasonal twist or to use up what you have on hand.
- Go Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers to keep the parmesan crust crispy and celiac-friendly.
- Make it Spicy: Add a pinch of red pepper flakes or smoked paprika to the breadcrumb mix for a gentle kick of heat.
- Change the Cheese: Experiment with pecorino or asiago instead of parmesan for a new flavor dimension—the crust will still be gloriously crisp!
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
Step 1: Prep the Sheet Pan & Get Your Potatoes Started
Begin by preheating your oven to 425°F and lining a large sheet pan with parchment paper (or spritzing it with oil for easy cleanup). In a bowl, toss the red potatoes with olive oil, minced garlic, parmesan, salt and pepper. Make sure each piece is coated—this is what gives the potatoes those irresistible golden edges. Spread them in a single layer over one-third of the pan and get them roasting for 10-15 minutes to jumpstart the crisping action.
Step 2: Coat and Add the Chicken
While the potatoes roast, grab the same mixing bowl and combine the chicken breasts, olive oil, garlic, parmesan, breadcrumbs, cracked pepper, and salt. Toss thoroughly until every piece is covered in that glorious cheesy coating. When the timer goes off on your potatoes, make space on the pan and nestle the chicken pieces alongside them. Return the pan to the oven.
Step 3: Toss & Add the Green Beans
While the chicken and potatoes start to roast together, quickly toss fresh green beans with olive oil, garlic, a sprinkle of parmesan (if desired), salt, and pepper. Scatter them over the last third of the pan next to the chicken. Pop everything back into the oven so all your dinner components can cook and get deliciously golden at the same time.
Step 4: Roast to Perfection & Serve
Roast the chicken, potatoes, and green beans together for about 25 minutes, or until the chicken reaches 165°F inside and the potatoes are fork-tender. For extra crispy edges, flip the oven to broil for an extra 4-5 minutes at the end—just keep a close eye so nothing burns! Let the sheet pan cool briefly before serving up this gorgeous, golden feast right from the tray.
Pro Tips for Making Parmesan Crusted Chicken Sheet Pan Dinner
- Even Sizing for Perfect Cooking: Cut your potatoes all about the same size and use chicken breasts of similar thickness so everything roasts evenly and finishes at the same time.
- Sheet Pan Space Hacks: Don’t overcrowd your pan—give those potatoes, beans and chicken some wiggle room so they crisp up instead of steaming.
- Broil for Crunch: Love ultra-crispy potatoes and that signature parmesan-crusted chicken top? Broil the tray for the final few minutes, watching closely so all that cheesy goodness stays golden, not burnt.
- Elevate with a Wire Rack: Place the chicken on a wire rack set inside your sheet pan to help air circulate at the bottom for a crunchier crust all around.
How to Serve Parmesan Crusted Chicken Sheet Pan Dinner
Garnishes
Add a finishing touch with a sprinkle of fresh chopped parsley, an extra dusting of parmesan, or a squeeze of lemon juice for just the right pop of color and brightness. These little gestures bring your Parmesan Crusted Chicken Sheet Pan Dinner to the next level while making it look extra gorgeous on the plate.
Side Dishes
Honestly, this sheet pan dinner is a complete meal on its own—but if you’re serving a crowd or want a little something extra, a crisp green salad, warm baguette, or a simple herbed rice make a lovely addition. If you’re feeding big eaters, don’t be shy about doubling the potatoes—they disappear fast!
Creative Ways to Present
For family-style fun, bring the whole sheet pan right to the table and let everyone help themselves for a cozy, communal feel. Or for a fancier touch, plate each chicken breast with a tangle of green beans and a pile of crispy potatoes, top with herbs, and serve with a wedge of lemon—restaurant flair, at home!
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Crusted Chicken Sheet Pan Dinner keeps beautifully! Cool everything to room temperature, then pack chicken, potatoes, and green beans in airtight containers. They’ll stay fresh in the refrigerator for up to 3 days—lunch is served!
Freezing
Simply wrap any leftover (fully cooled) chicken breasts individually in foil or plastic wrap, then pop them in a freezer bag for up to 2 months. The potatoes and green beans can be frozen too, but they’re at their crispy best when served fresh, so freeze the veggies only if you don’t mind a softer texture upon reheating.
Reheating
For best results, reheat chicken and potatoes in a 350°F oven until warmed through and the crust crisps back up (about 10-15 minutes). The microwave works in a pinch, but the oven or air fryer will keep everything closer to that just-roasted goodness!
FAQs
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Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay extra juicy. Keep in mind they may require a few extra minutes of roasting time depending on their thickness, so always check for an internal temperature of 165°F before serving.
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Are there other vegetables I can use in this Parmesan Crusted Chicken Sheet Pan Dinner?
Definitely. This recipe is super flexible—try baby carrots, zucchini, cauliflower, asparagus, or Brussels sprouts. Just remember to chop veggies into similar-sized pieces for even roasting, and adjust cooking times as needed for especially tender or dense vegetables.
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How do I keep the chicken from drying out?
The parmesan and breadcrumb coating helps lock in moisture, but the real trick is not to overbake! Use a meat thermometer and pull the chicken at 165°F. Letting the chicken rest for a few minutes before slicing also helps keep those juices inside.
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Can I prep Parmesan Crusted Chicken Sheet Pan Dinner ahead of time?
Yes! You can marinate and bread the chicken, chop the veggies, and even toss the potatoes a few hours ahead—just cover them well and refrigerate. When you’re ready to cook, assemble everything on your sheet pan and bake as directed.
Final Thoughts
If you haven’t tried a Parmesan Crusted Chicken Sheet Pan Dinner yet, this is your sign! It’s so simple, so satisfying, and totally adaptable for busy nights or lazy Sunday suppers. Give it a go, and trust me—your kitchen will smell amazing, your family will be happy, and you’ll want this on repeat all season long. Enjoy!
Print
Parmesan Crusted Chicken Sheet Pan Dinner Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a delicious and easy one-pan meal that combines juicy chicken breasts with crispy parmesan coating, tender roasted potatoes, and flavorful green beans.
Ingredients
For the Chicken:
- 1 1/2 lb chicken breast (about 3-4 pieces) approx. 1 inch thick
- 2 T olive oil
- 2 garlic cloves, minced
- 1/3 c grated parmesan
- 1/3 c breadcrumbs Italian or plain–can add 1 tsp Italian seasoning to plan 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
- 1–2 garlic cloves, minced
- 2 T olive oil
- 2 T grated parmesan
- Salt and pepper to taste
For the Green Beans:
- 1 lb fresh green beans, ends trimmed
- 1 T olive oil
- 1 garlic clove, minced
- 1 T parmesan (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment for easier cleaning or spray with cooking oil.
- For the Potatoes: In a medium bowl, toss all potato ingredients together, spread on 1/3 of the pan, and bake for 10-15 minutes.
- For the Chicken: Toss all chicken ingredients in the same bowl, coat well, then add to the pan with the potatoes.
- For the Green Beans: Toss green beans ingredients together and add to the pan with the chicken. Bake for 25 minutes or until chicken reaches 165°F.
- For extra crispy potatoes, broil for 4-5 minutes. Allow to cool before serving.
Notes
- Vary cooking time based on chicken thickness.
- Season chicken and potatoes to taste.
- Use a rack for crispier chicken bottoms.
- Experiment with additional herbs or seasonings.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
