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Dinner on one pan? Yes! This simple Parmesan Crusted Chicken Sheet Pan Dinner is easy to toss together and clean up is a breeze. Crispy roasted potatoes, garlic green beans and juicy, parmesan crusted chicken is a meal everyone will be begging for!
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I love love LOVE sheet pan dinners. They are my favorite way to get a whole meal into the fam--well aside from delivery of course.
In my dreams, I have someone who stays in my kitchen and does my dishes for me all day long. Cleans up the kitchen immediately following my every move.
The answer is always: Sheet Pan Dinners
Unfortunately, it is only in my dreams. So I must find sneaky ways to make as little dirty dishes as possible each and every moment of my life. The answer is always SHEET PAN DINNERS.
I am currently OBSESSED with this Parmesan Crusted Chicken Sheet Pan Dinner. I can't even begin to tell you how amazing it is. The chicken has this perfect juicy crunch--with all the garlic and parmesan I love. This is my husband's new favorite dinner recipe and yet he always tells me he is not a fan of parmesan. Hmmmm.
The perfect chicken sheet pan dinner all made to order includes:
- Chicken Breasts tossed in olive oil, parmesan cheese, bread crumbs, minced garlic, salt and pepper. (YUM.)
- Quartered Red Potatoes also tossed in garlic, parmesan, olive oil, salt and pepper.
- Fresh Green Beans--tossed in garlic, salt and pepper--and if you are like me, more parmesan. However, I get that for some, that may be a bit much, so extra parm on the green beans is optional.
Wanna know what else is amazing about this parmesan crusted chicken dinner?
I only used one bowl to toss everything in. So once again, I am ALWAYS finding ways to make less cleaning a thing.
And how did I do such a thing? First, I tossed the potatoes in all the goodness and then lined them up on the sheet pan. Then I popped the chicken in the same bowl--bonus, it just adds any left behind parmesan to the chicken. I tossed the chicken in all the parmesan and breadcrumb deliciousness.
Before I moved on to the green beans, I did rinse the bowl out--didn't really want to spread anything from the chicken to the green beans. One bowl, all three parts of the recipe. Are you catching my vibe yet??
No. More. Dishes. PLEASE.
What you will need:
It's actually a pretty short list considering this is one heck of a dinner.
- chicken breast
- green beans
- red potatoes
- olive oil
- garlic
- parmesan
- salt
- pepper
Notes and Tips:
- The biggest thing that will vary this recipe for most of us will be the thickness and size of your chicken breasts. While the going time for a chicken breast at 425°F is about 25 minutes, not all pieces of chicken are created equal. If your chicken seems super large or thick, plan for some extra time. The chicken breasts I used were fairly average sized in my mind, but like I said, no two chickens are alike!
- The potatoes need extra time to cook so you add those to the pan first. The chicken and the green beans should cook at a pretty similar pace. If the green beens seem to be cooking too quickly, you can remove them from the pan early.
- Sooooo, don't be a dummy like me. I used a smaller sheet pan to make the pan look full for photos. The pan was super crowded. Use a larger sheet pan (about 10x15) or if you don't have a larger one, use two if possible. The more you spread the potatoes out so they aren't touching, the crispier they will be!
- Salt and pepper is really however you prefer. I always season my chicken with a decent amount of pepper and a pinch of salt or so. You don't have to go all in from the get fo, feel free to add in more at the end!
- The bottom of the chicken is not as crispy as the top will get. You can use a rack on your sheet pan to allow any moisture to fall below versus staying on the chicken.
- Don't like green beans or not in the mood? You can easily sub broccoli and it should come out just fine!
TRY THESE OTHER SHEET PAN DINNERS AND SIMPLE MEALS:
- PARMESAN CRUSTED STEAK AND POTATO SHEET PAN DINNER
- HONEY GARLIC CHICKEN SHEET PAN DINNER
- BAKED CASHEW CHICKEN
- BAKED ORANGE CHICKEN SHEET PAN DINNER
- SWEET AND SMOKY SHEET PAN CHICKEN FAJITAS
- EASY CHICKEN STUFFED POBLANO PEPPERS
- CHICKEN WITH MANGO SALSA
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Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients
For the Chicken:
- 1 ½ lb chicken breast (about 3-4 pieces)
- 2 T olive oil
- 2 garlic cloves, minced
- ⅓ c grated parmesan
- ⅓ c breadcrumbs
- ½ tsp cracked pepper
- ½ - ¾ tsp sea salt
For the Potatoes:
- 2 lb red potatoes, but 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
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. In a medium bowl, toss all ingredients for potatoes together and stir well to evenly coat. Spread the potatoes on ⅓ 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!
Notes
- The biggest thing that will vary this recipe for most of us will be the thickness and size of your chicken breasts. While the going time for a chicken breast at 425°F is about 25 minutes, not all pieces of chicken are created equal. If your chicken seems super large or thick, plan for some extra time. The chicken breasts I used were fairly average sized in my mind, but like I said, no two chickens are alike!
- The potatoes need extra time to cook so you add those to the pan first. The chicken and the green beans should cook at a pretty similar pace. If the green beens seem to be cooking too quickly, you can remove them from the pan early.
- The bottom of the chicken is not as crispy as the top will get. You can use a rack on your sheet pan to allow any moisture to fall below versus staying on the chicken.
Nutrition
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This recipe is THE BEST! We just finished eating it and made it just as directed. The flavor is delicious! I made extra because who doesn't love leftovers?
So so happy you love this one as much as we do. Yay for leftovers!!
Thank you for sharing this recipe.
I only had bone-in Chicken breast so I tried putting the chicken and potatoes in at the same time and it came out great. Loved the taste that the Parmesan cheese added. Will definitely try again.
So happy to hear that was still a win. Good thinking!!! Glad you enjoyed one of our family favorites!
This is FANTASTIC. I was looking for a chicken sheet pan dinner and came across your site. I am trying to cook healthier with more chicken and veggies. Recipe is delicious. The spices were spot on. My husband even asked that I make this again this week. I cut the chicken breasts into tenderloin size and had to watch the bake time a bit as to not over bake the chicken.
For the green beans I used fresh beans and brussel sprouts with lemon pepper. I was never a brussel sprout fan growing up, but they roast up nicely mixed with the green beans. Looking forward to trying more of your sheet pan recipes. Sincerely thank you for sharing this. Most excellent.
Thank you so so sooooo much for making my day, Bridget! This is the dinner I always make when I’m not in the mood to hear any complaints ????
This was excellent! We had two breasts that were about a pound each, so we butterflied them and cut them in half. I used Italian style bread crumbs because that's all I ever get. What didn't stick to the chicken, I sprinkled on the top before baking. I used medley potatoes (nice colors) and cut them in half. I also used sweet potatoes cut into chunks about the same size and put them on the opposite side of the pan without Parmesan. Then we put the breasts in the middle and used asparagus instead of the green beans. The time and temp were perfect! The sweet potatoes caramelized a bit, the small potatoes browned nicely and the asparagus was perfect. The chicken was tender and juicy and tasted fantastic. And it was so simple to make! This is definitely going onto our meal rotation.
So so happy to hear it!! Glad you loved it all!
We all loved this! This is my favorite way to make potatoes, but I’d never made chicken like this and I’m love having another way to make green beans. The only things I did differently were adding oregano to the potatoes and more fresh garlic to the green beans.
So glad you added the comment about your husband not really liking Parmesan but really liking this. My husband is the same so that’s why I tried it. So glad I did, it’s a keeper recipe. And the one sheet? Primo! Thank you!
Oregano is my favorite so will be adding it to mine next time! And yea, there is something about this one that even the parmesan non-believer still falls in love. Thanks so so much Anne!
Holy smokes this was SO good! Putting the potatoes in and letting them cook for a little bit while prepping the chicken and green beans was the perfect way to make the potatoes just crispy enough! The clean up was super easy (thanks to having minimal things to prep with ????????) and my husband loved that I didn’t make a complete mess in the kitchen for him to clean up. This will definitely be in the rotation for dinner! Thank you for sharing this recipe!
It is a win for everyone, right? I HATE doing the dishes so this one is always a great dinner option in our house. So happy you all enjoyed it, Kat!
Awesome and delishious
So happy to hear it! This is a family favorite!
I tried this recipe last night and it was awesome! Super essy being able to use one dish for the potatoes and the chicken. Pop it in the oven and your done! I will definitely make this again!
So happy to hear it Brenda! The less dishes the better, rihgt?
Hi Lorie, I’m a bit confused by directions... you said to mix the potatoes up and put in the oven for 10-15min. Then you said to mix the chicken up and remove the pan with the potatoes and put the chicken on the pan with the potatoes and place back in the oven while you prep the green beans. My question is, is this after the potatoes have cooked for the 10-15 minutes or in the midst of that period of time? Sorry,but this isn’t clear.... are the potatoes supposed to roast for as long as 50 minutes in total? Wouldn’t that be too long ? Thanks
Hi! If you want your potatoes brown and crispy then yes, cook them 15 minutes before adding the chicken. I recently took step by step photos to make it less confusing but haven’t gotten them up just yet. But yea, it ends up being about 40-45 minutes.
This is a keeper! Great, simple recipe but tasty and checks all the weeknight boxes. I pounded my chicken breasts lightly to make them an even thickness. I had just enough of the breadcrumb / parmesan mix for 3 chicken breasts. I also had breadcrumbs with italian seasoning in them already, so I left out the extra garlic and S&P, which made this even easier! We opted for tater tots instead of potatoes, because tater tots are the best. Baked the tots on a separate pan and waited 10 mins after the tots and chicken were in the oven, to add the green beans. Total cooking time was about 27 mins and everything came out perfectly cooked. Thanks Lorie!!!
Yay!!!! I love this so so much Catherine! And I’m 100% with you on the tater tots. We currently have them in the oven for tonight’s dinner! Thanks so much for the sweet words!