Parmesan Crusted Chicken Sheet Pan Dinner

why make this recipe

This Parmesan Crusted Chicken Sheet Pan Dinner delivers an easy, crowd-pleasing weeknight meal with minimal cleanup. It combines crispy, cheesy chicken with roasted potatoes and green beans on one tray — fast, flavorful, and family-friendly.

introduction

This sheet pan dinner layers simple pantry ingredients and fresh vegetables for a balanced, hands-off meal. The parmesan and breadcrumbs give the chicken a crunchy, savory crust while the potatoes roast golden and the green beans stay bright and tender. It’s perfect when you want a complete dinner without fuss.

how to make Parmesan Crusted Chicken Sheet Pan Dinner

Follow a few straightforward steps to roast everything on one sheet pan, staggering cook times so each component finishes perfectly crisp and cooked through.

Ingredients :

• 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

Directions :

Preheat oven to 425°F. Line a sheet pan with parchment for easier cleaning or spray with cooking oil. 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.) While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat all the chicken well. 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. 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. Remove from oven and allow to cool several minutes before serving. Enjoy!

how to serve Parmesan Crusted Chicken Sheet Pan Dinner

Serve straight from the sheet pan or arrange on a platter. A squeeze of fresh lemon over the chicken and green beans brightens the flavors. Add a simple side salad or crusty bread if you want extra greens or to soak up juices.

how to store Parmesan Crusted Chicken Sheet Pan Dinner

Cool completely, then transfer to airtight containers. Refrigerate for up to 3–4 days. Reheat in a 350°F oven for best texture (about 10–15 minutes) or re-crisp under the broiler briefly. Potatoes will soften in the fridge; reheating in the oven helps restore some crispness.

tips to make Parmesan Crusted Chicken Sheet Pan Dinner

• Pound chicken to an even thickness (about 1 inch) for even cooking.
• Use parchment to prevent sticking and simplify cleanup.
• For crispier crust, place chicken skin-side up and press the parmesan-breadcrumb mix onto the surface.
• Roast potatoes a little longer before adding chicken if you prefer extra-browned potatoes.
• Check chicken internal temperature (165°F) rather than relying solely on time.

variation (if any)

• Swap green beans for asparagus or broccoli (adjust roasting time as needed).
• Use panko breadcrumbs for a crunchier crust.
• Add red pepper flakes to the breadcrumb mixture for heat, or fresh herbs (thyme, rosemary) for aromatic flavor.
• Substitute sweet potatoes for a sweeter, sturdier roast.

FAQ

Q: Can I use bone-in chicken or thighs?
A: Yes, but bone-in pieces may need longer cooking time. Arrange them spaced out and check internal temperature for doneness.

Q: Can this be made gluten-free?
A: Substitute gluten-free breadcrumbs or crushed gluten-free crackers; all other ingredients are typically gluten-free.

Q: How do I prevent soggy vegetables?
A: Cut vegetables into uniform pieces, avoid overcrowding the pan, and roast at high heat so they brown rather than steam.

Conclusion

For the original recipe inspiration and more tips, see Parmesan Crusted Chicken Sheet Pan Dinner | Lemons & Zest.