Name: Parmesan Crusted Chicken Sheet Pan Dinner Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
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 plan 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

Some dinners just hit the sweet spot—easy to make, packed with flavor, and barely any cleanup. This parmesan crusted chicken sheet pan dinner checks all those boxes and then some. Crispy, juicy chicken coated in a golden parmesan crust, paired with perfectly roasted potatoes and tender green beans, all baked together on one pan. It’s a complete meal with minimal effort, and that’s exactly the kind of recipe I keep coming back to.

Parmesan Crusted Chicken Sheet Pan Dinner Recipe

A little backstory: how this became a weeknight favorite

I used to think sheet pan dinners were too good to be true. Could a single pan really deliver juicy chicken, crispy potatoes, and perfectly cooked veggies without something going terribly wrong? The first time I tried this, I was convinced the green beans would turn to mush or the chicken would dry out. But after tweaking a few things (like adding the beans later in the process), I cracked the code. Now, it’s my go-to for busy nights when I want something homemade but don’t have the energy for a sink full of dishes.

Why you’ll love this parmesan crusted chicken dinner

This meal has it all: crunch, flavor, and balance. The parmesan and breadcrumbs create a beautifully crisp crust on the chicken, giving it that satisfying bite without deep frying. The potatoes roast to golden perfection, soaking up all the garlicky, cheesy goodness. And the green beans? They’re fresh, tender, and just the right amount of crisp.

Oh, and did I mention it’s a one-pan wonder? Fewer dishes, less stress, and more time to enjoy your evening.

Let’s talk ingredients: the key players

Chicken breast

Boneless, skinless chicken breast is the star of this dish, but you could also use boneless thighs for a juicier option. If your chicken breasts are thicker than an inch, I recommend slicing them in half for even cooking.

Parmesan cheese

This adds saltiness, umami, and a crisp texture to both the chicken and potatoes. Freshly grated parmesan melts better and has a richer flavor than pre-shredded. If you’re out of parmesan, Pecorino Romano is a great substitute with a slightly sharper taste.

Breadcrumbs

A mix of parmesan and breadcrumbs creates that perfect crust. Italian-style breadcrumbs add extra seasoning, but plain works too—just add a teaspoon of Italian seasoning. Panko gives a crispier texture if you prefer more crunch.

Red potatoes

These roast beautifully, getting crispy on the outside and tender inside. If you don’t have red potatoes, Yukon Gold or even small russet potatoes work well. Just cut them into similar-sized pieces for even cooking.

Green beans

Fresh green beans bring color and crunch to the plate. Trim the ends before using, and if you’re in a pinch, asparagus or broccoli would be great alternatives.

Garlic and olive oil

These two tie everything together, adding depth and richness. Fresh garlic is best, but garlic powder can work in a pinch. Olive oil ensures everything roasts up perfectly, but avocado oil is a good alternative.

Essential tools for a seamless cooking experience

A large sheet pan is key here—one with raised edges so nothing slides off. If you don’t have parchment paper, aluminum foil or a light coating of cooking spray will help with cleanup. A meat thermometer is also helpful to ensure the chicken is cooked through without drying out.

Step-by-step: how to make it foolproof

1. Prep and roast the potatoes first

Start by preheating your oven to 425°F. Toss the potatoes with olive oil, garlic, parmesan, salt, and pepper. Spread them out on a third of the sheet pan and roast for 10-15 minutes. This gives them a head start so they’re perfectly crispy by the time everything else is done.

2. Coat the chicken in parmesan goodness

While the potatoes are roasting, mix the olive oil, garlic, parmesan, breadcrumbs, salt, and pepper in a bowl. Toss the chicken in the mixture, ensuring it’s evenly coated. You’ll want to press the breadcrumb mixture onto the chicken so it sticks well.

3. Add the chicken to the pan

Take the pan out of the oven and place the chicken next to the potatoes. Pop it back in the oven and move on to the green beans.

4. Season the green beans and add them to the mix

Toss the green beans with olive oil, garlic, salt, and pepper. If you like a little extra cheese, sprinkle some parmesan on top. Add them to the sheet pan with the chicken and potatoes.

5. Bake to perfection

Let everything bake for about 25 minutes or until the chicken reaches 165°F internally. If you want extra crispy potatoes, turn the oven to broil for 4-5 minutes at the end.

6. Let it rest and serve

Once done, remove the pan from the oven and let the chicken rest for a few minutes. This keeps it juicy. Serve everything up and enjoy!

Fun variations to try

Make it gluten-free: Swap regular breadcrumbs for gluten-free panko or crushed gluten-free crackers.
Try different veggies: Swap green beans for asparagus, zucchini, or bell peppers.
Go spicy: Add a pinch of red pepper flakes to the breadcrumb mixture for a little heat.
Switch up the protein: This method works well with salmon or even pork chops—just adjust the cooking time accordingly.
Make it dairy-free: Use nutritional yeast instead of parmesan for a cheesy, dairy-free alternative.

How to serve it up like a pro

Plate the chicken with the crispy potatoes and vibrant green beans for a well-balanced meal. Garnish with extra parmesan and fresh parsley for a pop of color. If you’re serving guests, a squeeze of lemon over the chicken adds brightness.

What to drink with it?

For wine lovers, a crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully with the parmesan crust. If you prefer red, a light Pinot Noir won’t overpower the dish. If you’re skipping alcohol, a sparkling lemonade or iced tea with lemon complements the flavors perfectly.

Storing and reheating leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop everything back on a sheet pan at 375°F for about 10 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the chicken and potatoes soggy.

Scaling the recipe for different servings

Cooking for two? Halve the ingredients and use a smaller sheet pan. Feeding a crowd? Double everything and use two pans to prevent overcrowding (which can lead to steaming instead of roasting).

Common questions

1. Can I use chicken thighs instead of breasts?
Absolutely! Just adjust the cooking time, as thighs take a little longer to cook through.

2. What if I don’t have fresh garlic?
Garlic powder works in a pinch—use ½ teaspoon for every clove of fresh garlic.

3. Can I prep this ahead of time?
Yes! You can coat the chicken and chop the potatoes a few hours in advance. Just store them separately in the fridge until you’re ready to bake.

4. What’s the best way to get extra crispy potatoes?
Make sure they’re spread out in a single layer, not crowded. Turning them halfway through baking also helps.

5. Can I use frozen green beans?
You can, but they won’t be as crisp. If using frozen, add them during the last 10 minutes of baking instead of 25.

This parmesan crusted chicken sheet pan dinner is an easy, flavorful meal that’s sure to become a favorite. Whether you’re making it for a weeknight dinner or a casual get-together, it delivers on taste, texture, and convenience. Try it out and make it your own!