Parmesan Crusted Chicken Sheet Pan Dinner

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Parmesan Crusted Chicken Sheet Pan Dinner is the kind of meal that looks like you spent an hour fussing and actually takes way less. One pan, minimal cleanup, and a satisfying crunch that makes carrots jealous. Want to feel like a domestic legend without breaking a sweat? You are in the right place.

If you are already a sheet pan convert, you might like this riff on a tropical twist like the Hawaiian chicken sheet pan meal I tried last month. It taught me that sheet pans are basically magic.

Why This Recipe is Awesome

This recipe is stupidly good and also forgiving. You get crispy, cheesy crust on chicken, roasted potatoes that could double as jewelry, and green beans that actually taste alive. It is idiot proof, even I did not mess it up the first time.

• Fast enough for a weeknight.
• Fancy enough for unexpected guests.
• One pan means less dish guilt.
• You will get a crunchy parm layer without deep frying. That is the win right there.

If you love herby variations, you might enjoy the tangy twist in this sheet pan chicken pitas with herby ranch which pairs great with the same minimalist energy.

Ingredients You’ll Need

• 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 plain breadcrumbs!)
• 1/2 tsp cracked pepper
• 1/2 – 3/4 tsp sea salt
• 2 lb red potatoes, cut into bite sized pieces ((if small quartered, larger potatoes will be cut into 6ths or 8ths even))
• 1 – 2 garlic clove, minced
• 2 T olive oil
• 2 T grated parmesan
• salt and pepper to taste
• 1 lb fresh green beans, ends trimmed
• 1 T olive oil
• 1 garlic clove, minced
• 1 T parmesan (optional)
• salt and pepper to taste

Short and sassily simple. Buy good parmesan if you want bragging rights. If you do not, no one will stage an intervention.

Step-by-Step Instructions

1. Preheat oven to 425°F. Line a sheet pan with parchment for easier cleaning or spray with cooking oil. This saves your future self valuable dishwashing minutes.
2. In a medium bowl, toss all ingredients for potatoes together and stir well to evenly coat. Spread the potatoes on 1/3 of the pan and place in oven for about 10-15 minutes. If you like your potatoes nice and browned, go with the extra five minutes.
3. While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat all the chicken well. Make sure every piece gets a little love from the parmesan and crumbs.
4. Remove the pan with the potatoes and add the chicken. Place in oven while you toss everything together for the green beans and add them to the pan. Arrange everything so air circulates and nothing overlaps too much.
5. Bake for about 25 minutes or until chicken reaches an internal temperature of 165°F. For extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes if desired. Keep a close eye so things do not go from golden to charcoal.
6. Remove from oven and allow to cool several minutes before serving. Slice the chicken against the grain to keep it tender. Enjoy!

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie mistake. Hot oven equals crispy skin and happy potatoes.
• Overcrowding the pan. If everything is touching like sardines, nothing crisps up. Give veggies and chicken some personal space.
• Skimping on salt. Parmesan and breadcrumbs need salt to sing. Taste the potatoes before baking if you want to be picky.
• Ignoring thickness of chicken. Too thick and the crust browns before the center cooks. Pound or slice thick breasts for even cooking.
• Walking away during broil time. Broil is fast and unforgiving. Stay nearby or binge that one song on repeat while watching the oven.

Alternatives & Substitutions

Want to swap stuff? Cool. This recipe is chill about swaps.

• Chicken choices: Use boneless skinless thighs instead of breasts if you like juicier meat. They may need a few extra minutes. IMO thighs are forgiving and tasty.
• Potatoes: Swap red potatoes for baby Yukon gold or sweet potatoes. Sweet potatoes roast a bit faster and bring a sweet-savory vibe.
• Parmesan & breadcrumbs: Short on parmesan? Pecorino or asiago work great. No breadcrumbs? Crushed cornflakes or panko do the trick.
• Veggies: Not into green beans? Use asparagus, broccoli florets, or sliced bell peppers. Adjust time so they do not go mushy.
• Oil: Olive oil is my go-to, but avocado oil or a neutral vegetable oil also work fine.

If you want something totally different but still sheet-pan simple, try riffing off a playful bento vibe like this chicken katsu bento box idea for inspiration on crunchy coatings and alternate sides.

FAQ

Q. Can I use frozen green beans?
A. Sure you can, but drain and pat them dry first. Frozen beans release water and you will get steamed beans not roasted beans. Not a crime, just different.

Q. Can I make this ahead of time?
A. Yes. Roast the potatoes and pre-coat the chicken, then refrigerate the chicken separately. When ready, pop the potatoes and chicken in the oven until the chicken hits 165°F. Do not store assembled unreheated for later serving.

Q. Can I bread the chicken the night before?
A. You can, but breadcrumbs might get soggy. If you want the crispiest result, bread right before baking. If you are prepping for convenience, it still tastes great next day.

Q. What if my chicken is thicker than 1 inch?
A. Slice the breast in half horizontally or pound to even thickness. This ensures even cooking and prevents dry edges.

Q. Is this recipe kid friendly?
A. Yep. Most kids love parmesan and roasted potatoes. Leave out the cracked pepper or use less if you have tiny spice critics.

Q. Can I use store bought breadcrumbs or panko?
A. Absolutely. Panko gives extra crunch. Italian seasoned breadcrumbs cut down the need to add extra herbs.

Q. How do I tell when the chicken is done without a thermometer?
A. Cut into the thickest part and check for clear juices and no pink center. A thermometer is easier, but this works in a pinch.

Final Thoughts

You made it to the end which probably means you are ready to cook or at least hungry. This sheet pan dinner is the ultimate flex meal when you want to impress with minimal effort. Do not forget to rest the chicken a few minutes after baking so the juices redistribute. Also, feel free to toss the green beans in a splash of lemon juice or a sprinkle of red pepper flakes if you like things with a little attitude.

Now go impress someone or yourself with your new culinary skills. You earned it. FYI this recipe scales nicely for more mouths and leftovers reheat like champions.

Conclusion

If you want another take on the same crunchy, cheesy joy with slightly different flavors and a tested method, check out this detailed version of the meal at Parmesan Crusted Chicken Sheet Pan Dinner | Lemons & Zest.

Parmesan Crusted Chicken Sheet Pan Dinner

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• Author: admin
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delicious and easy meal that combines crispy parmesan crusted chicken, roasted potatoes, and vibrant green beans, all made on one sheet pan.

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Ingredients

Scale 1x2x3x

• 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)
• 1/2 tsp cracked pepper
• 1/2 – 3/4 tsp sea salt
• 2 lb red potatoes, cut into bite-sized pieces
• 1 – 2 garlic cloves, minced (for potatoes)
• 2 tbsp olive oil (for potatoes)
• 2 tbsp grated parmesan (for potatoes)
• Salt and pepper to taste (for potatoes)
• 1 lb fresh green beans, ends trimmed
• 1 tbsp olive oil (for green beans)
• 1 garlic clove, minced (for green beans)
• 1 tbsp parmesan (optional, for green beans)
• Salt and pepper to taste (for green beans)

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Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. In a medium bowl, toss all ingredients for potatoes and evenly coat.
3. Spread the potatoes on 1/3 of the pan and bake for 10-15 minutes.
4. While potatoes are cooking, coat the chicken with all ingredients in the same bowl.
5. Remove potatoes from the oven and add the chicken to the pan.
6. Prepare the green beans and add them to the pan, arranging for air circulation.
7. Bake for about 25 minutes until the chicken reaches an internal temperature of 165°F.
8. For extra crispy potatoes, broil on high for 4-5 minutes if desired.
9. Remove from oven, let cool for several minutes, then slice the chicken and serve.

Notes

For best results, do not overcrowd the pan and ensure chicken is of even thickness. You can substitute chicken thighs or different vegetables as desired.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg

Keywords: chicken, sheet pan, parmesan, quick dinner, easy recipe