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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!
I love love LOVE sheet pan dinners. They are my favorite simple dinner recipes that allow you 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. But until that happens, this Parmesan Crusted Chicken Dinner will be one of my favorite go-to meals.
If you are looking for a side, and not the whole dinner, these parmesan crusted potatoes are a great option too! Also check out this Sheet Pan Honey Garlic Pork Chops, Lemon Chicken Sheet Pan recipe or Honey Garlic Chicken Thigh Sheet Pan Recipe for other simple one pan meals!
Why You Will Love This Parmesan Crusted Chicken Sheet Pan Dinner:
- The entire meal is cooked on one dish. Sheet pan meals mean a lot less mess to clean up in the end. You can also use one bowl to toss each part together as well. Whoever is in charge of dishes will be happy with this dinner because clean up will be a pice of cake.
- Two words: parmesan cheese. Parmesan is included in every part of this chicken sheet pan dinner. Toss it with the potatoes, the chicken and the green beans. Parmesan lovers will be obsessed with each and every bite.
- Great for meal prep. If you like being able to prep your weekly meals in advance, this parmesan chicken sheet pan dinner is a perfect option. You can whip it up and then portion it out into single meals. Then you can grab a meal on the go or have dinner ready when you are in the week.
This Meal Includes:
- Chicken Breasts tossed in olive oil, parmesan cheese, bread crumbs, minced garlic, salt and pepper for the most flavorful and tender chicken. (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.
Ingredients and Substitutions:
To make this parmesan crusted chicken dinner, you will need the following simple ingredients:
- chicken breast: 3-4 pieces. For best results, make sure the chicken breasts are all about the same size and thickness for even cooking when making this sheet pan chicken recipe. You can pound the chicken to help even them out.
- green beans: fresh green beans, not frozen or canned. You can sub for another vegetable fairly easily. Many readers have used broccoli in place of the green beans with no shift in cook time.
- red potatoes: we prefer red potatoes. Another potato cut into bite sized pieces can work as well. You can use baby potatoes and likely cut those in half and be set! Petite baby gold potatoes are great too!
- olive oil: extra-virgin olive oil is our preference
- garlic: for this parmesan crusted chicken, I find fresh garlic cloves over garlic powder gives the best flavor.
- parmesan: grated parmesan cheese is my preference as it adheres to the chicken and ingredients better than shaved or shredded. Shredded does work as well though. Freshly grated is AMAZING if you have the extra time!
- breadcrumbs: you can use plain or up the flavor with Italian breadcrumbs. To make this a gluten free recipe, just use your favorite gluten free breadcrumbs!
- salt and pepper: adjust to your own taste. You can half the amount and then add after cooking to your liking.
Step-by-Step Instructions:
This parmesan crusted chicken sheet pan dinner is very simple to make, it’s just a matter of timing really.
- Start out by preheating the oven. Toss the potato ingredients together–you can do this right on the sheet pan if desired. Spread evenly on a large sheet pan and cook for about 15 minutes to give them a head start cooking since they take the most time. You can line your pan with parchment paper or aluminum foil for easier clean up!
- After 15 minutes, shift the potatoes to to 1/3 of the pan. Toss the chicken ingredients together in a bowl and line them beside the potatoes. Place in the oven.
- Toss the green bean ingredients together and then add them to the last third of the sheet pan.
- Bake for about another 25 minutes or until chicken reaches an internal temperature of 165°F. For best results use an instant read meat thermometer. If the green beans seem to be cooking too fast, you can remove them early. For extra crispy potatoes, broil on high an extra 3-4 minutes after everything else is cooked.
- When the dinner is cooked, allow the chicken to rest for 5 minutes and then serve. Enjoy!
Recipe Tips
- The biggest thing that will vary cooking time in 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 or pound the meat to about a 1 inch thickness.
- 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 go, 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.
- You can add other herbs or seasoning to the dish. I like to toss in some Italian seasoning or even just some oregano to the chicken and potatoes sometimes. About 1/2 – 1 teaspoon is great.
Storage and Reheating:
Store leftovers in an airtight container for up to 3-4 days. I prefer storing each ingredient in a separate container but you can portion out individual meals in a single dish as well!
To freeze, make sure everything is cooled completely. Then transfer to a freezer safe airtight container. Freeze for up to 3 months. Again, you can freeze as individual meals or just as ingredients.
To Reheat, I find that air frying is the very best option so if you have one, definitely use it! Heat for about 4-5 minutes at 350°F for the crispiest potatoes and parmesan crust on the chicken.
You can also bake at 350°F for about 8-10 minutes or just microwave for about 1 1/2 to 2 minutes, more as needed.
I recommend thawing this frozen sheet pan chicken dinner before reheating for best results!
Other Sheet Pan Dinner Recipes:
- Parmesan Crusted Steak Sheet Pan Dinner
- Honey Garlic Chicken
- Baked Cashew Chicken
- Pesto Salmon Sheet Pan Dinner
- Baked Orange Chicken Dinner
- Honey Lime Chicken Sheet Pan Fajitas
- Chicken Stuffed Poblano Peppers
- Chicken with Mango Salsa
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Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients
For the Chicken:
- 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
For the Potatoes:
- 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
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 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!
Video
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.
- 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.
- You can add other herbs or seasoning to the dish. I like to toss in some Italian seasoning or even just some oregano to the chicken and potatoes sometimes. About 1/2 – 1 teaspoon is great.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!