Make dinner time a breeze with this hearty and flavorful Parmesan Crusted Chicken Sheet Pan Dinner. It features juicy chicken breasts coated in a crisp, cheesy crust, perfectly roasted red potatoes, and garlic-tossed green beans, all cooked together on a single pan. With minimal prep and easy clean-up, this is a one-pan weeknight wonder your family will request again and again.
What You Need to Make This Recipe
Ingredients
For the Chicken:
- 1½ lb chicken breast (about 3-4 pieces, 1-inch thick)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ⅓ cup grated Parmesan
- ⅓ cup breadcrumbs (plain or Italian-style)
- ½ tsp cracked pepper
- ½–¾ tsp sea salt
For the Potatoes:
- 2 lb red potatoes, cut into bite-sized pieces
- 1–2 garlic cloves, 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
Equipment
- Sheet pan
- Parchment paper or foil
- Large mixing bowl
- Meat thermometer
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
Step 1: Preheat Oven
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or spray with cooking oil for easy cleanup.
Step 2: Prepare the Potatoes
In a medium bowl, toss the red potatoes with olive oil, garlic, Parmesan, salt, and pepper. Spread them evenly over one-third of the sheet pan and bake for 10–15 minutes.
Step 3: Add Chicken
While potatoes bake, toss the chicken with olive oil, minced garlic, breadcrumbs, Parmesan, salt, and pepper. Remove the pan from the oven and place the chicken on another third of the sheet pan.
Step 4: Add Green Beans
In the same bowl, toss green beans with olive oil, garlic, Parmesan (if using), salt, and pepper. Add them to the remaining third of the sheet pan.
Step 5: Bake
Return the full pan to the oven and bake for an additional 25 minutes, or until the chicken reaches an internal temperature of 165°F. For crispier potatoes, broil on high for 3–5 minutes after baking.
Step 6: Rest and Serve
Allow the chicken to rest for 5 minutes before serving. Plate with roasted potatoes and green beans.
Pro Tips For Making This Recipe
Use a thermometer: Chicken is done at 165°F. Use a meat thermometer to prevent overcooking.
Pound thick chicken breasts: Even out thickness so everything cooks evenly.
Line the pan: Parchment or foil makes cleanup so much easier.
Customize the seasoning: Add herbs like oregano or Italian seasoning for extra flavor.
Broil at the end: For crispier texture, broil the sheet pan for the last few minutes.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and remain juicy. Adjust cook time if needed.
What other vegetables can I use?
You can substitute green beans with broccoli, carrots, or Brussels sprouts.
Can I make this dish ahead of time?
Absolutely! You can prep all components and refrigerate them separately, then assemble and bake when ready.
How do I store leftovers?
Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
What’s the best way to reheat it?
Air fry at 350°F for 4–5 minutes or bake at 350°F for 8–10 minutes. Microwave works too, but the texture may be softer.