This post may contain affiliate links.
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!
This post may contain affiliate links.
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. But until that happens, this Parmesan Crusted Chicken Dinner will be one of my favorite go-to meals.
Why You Will Love This Parmesan Crusted Chicken Sheet Pan Dinner:
- The entire meal is cooked on one dish. One pan means 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 prepping. 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 Parmesan Crusted Chicken Sheet Pan Dinner 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.
Ingredients and Substitutions:
To make this parmesan crusted chicken dinner, you will need:
- chicken breast: 3-4 pieces. For best results, make sure the chicken breasts are all about the same size and thickness for even cooking. 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.
- olive oil: extra virgin olive oil is ideal
- garlic: for this parmesan crusted chicken, I find fresh garlic over powder gives the best flavor.
- parmesan: grated 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!
- 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 sheet pan and cook for about 15 minutes to give them a head start cooking since they take the most time.
- After 15 minutes, shift the potatoes to to ⅓ 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. 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 and 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 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 ½ - 1 teaspoon is great.
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
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Parmesan Crusted Chicken Sheet Pan Dinner
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!
Print
Pin
Rate
Servings: 4
Calories: 626kcal
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 teaspoon cracked pepper
- ½ - ¾ teaspoon 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.
- 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 ½ - 1 teaspoon is great.
Nutrition
Calories: 626kcal | Carbohydrates: 53g | Protein: 48g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 768mg | Potassium: 1953mg | Fiber: 7g | Sugar: 7g | Vitamin A: 945IU | Vitamin C: 37mg | Calcium: 219mg | Iron: 4mg
Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
Shop this Post
Buy Now →
Buy Now →
Buy Now →
Elisa A says
Is it 626 calories per serving? I’m confused about the “626k” notation. TYIA
Lorie says
Hi! Yes—that is per serving of chicken, potatoes and vegetables in all. The app that does the calculation puts kcal instead of cal which is kind of confusing!
Belinda says
For the chicken you mix the olive oil with the other ingredients?
Lorie says
Hi Belinda! Yes just toss it all together. It’ll help coat the chicken and everything to stay on.
Belinda Winover says
Thanks! Making this tonight for dinner
Lorie says
Hope you love it as much as we do!!
Paige says
Hi. Maybe a dumb question, but when it says 2 T, is that tablespoon, or teaspoon?
Lorie says
Hi! Not a dumb question. It’s Tablespoon
Paige says
Thank you! It was so good, honestly the best chicken I've ever made!
Lorie says
Yay!!! This makes me so happy to hear. This is our favorite dinner recipe!!
Gina says
Made this tonight with a little extra garlic and a little less Parmesan cheese (only because I ran out)… and it was DELICIOUS! Definitely a keeper and I love that it all went on one pan. Thank you for an awesome recipe 🙂
Lorie says
Yea, I get that--I swear I run out of everything I actually need when I get ready to make something. So so happy you loved it!!!
Lindsay says
I never comment on recipes but I just made this and it is fantastic! The only change I made was to substitute brussel sprouts for the green beans. Thank you!
Lorie says
Thank you so much for sharing Lindsay! So happy you enjoyed one of our family faves!
Elisa A says
I also made this and loved it. We substituted asparagus and Romano cheese. (My daughter calls parm “foot cheese” LOL and I like Romano just as much.)
Lorie says
Haaaaa, my husband isn't a huge fan of parmesan either and calls it something similar to that!
Elisa A says
I made this again tonight and substituted broccoli: so delicious!!! For thin breasts or tenderloins, cook no more than 15 minutes.
Lorie says
Yes--I love it with broccoli as well! Good to note on cook time--appreciate that!
Holly says
Does the sea salt need to be the fine or coarse?
Lorie says
I use a sea salt grinder and make it slightly coarse. Whatever you have is fine!
Keri says
Made this tonight & hands down the best chicken I’ve ever made. Definite keeper here
Lorie says
Wonderful to hear! This is our favorite as well!!!
Amy says
This was deemed a Make Again by my son & husband, we all loved it!
Lorie says
Now THAT is a huge compliment!!!
Amber says
Stupid question but is it fresh parm?
Lorie says
Not a stupid question: like fresh Parmesan grated straight from a Parmesan wedge versus stuff in the tub of jar.
Stacy E says
Amazing! I have Celiac and cook all our meals gluten free and this one needed no modifications to make it gluten free. We did extra potato’s and made a salad. Thank you looking forward to making it again.
Lorie says
So so happy you found a recipe that works well for you! Yay!!! Assuming all you needed was gluten free breadcrumbs!