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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!

Parmesan sheet pan chicken dinner cooked with potatoes and green beans on gold pan.
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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. 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!

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 Meal Includes:

  1. Chicken Breasts tossed in olive oil, parmesan cheese, bread crumbs, minced garlic, salt and pepper. (YUM.)
  2. Quartered Red Potatoes also tossed in garlic, parmesan, olive oil, salt and pepper.
  3. 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.
Parmesan baked chicken, roasted potatoes and green beans on white plate with fork and knife.

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.
Chicken breast, green beans, potatoes, olive oil, parmesan and other ingredients needed for recipe on surface.

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 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. 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 1/2 – 1 teaspoon is great.

Other Sheet Pan Dinner Recipes:

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5 from 110 votes

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!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients 

For the Chicken:

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
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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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




114 Comments

  1. Susan E says:

    5 stars
    Delicious Lorie, everybody loved this! I elevated the chicken on a rack and it turned out crisp! I roasted broccoli with it, needed 2 sheet pans. No biggie, loved the chicken breading mixture, coated the chicken with ease, very yummy!!
    Thank you and happy new year!

    1. Lorie says:

      So wonderful to hear, Susan!! Thanks for sharing!

  2. Billie says:

    5 stars
    Loved this for my picky eater! I added in smoked paprika with the chicken it just adds some extra flavour and is my favourite thing in any recipe with Parmesan!

    1. Lorie says:

      Smoked paprika is my FAVORITE. Excellent idea! And winning when we get the picky eater to love something!

  3. Joan C. says:

    Can I use boneless skinless chicken thighs instead? What would the temp be?

    1. Lorie says:

      Hi! It should work just fine! May take a bit more time but that is it!

  4. Susan says:

    This was a hit for my picky eater. Thank you!

    1. Lorie says:

      Best feeling ever!! So happy to hear it won over a picky eater!

  5. Val says:

    5 stars
    So good my husband asked me to make it again less than a week later.

    1. Lorie says:

      Husband approval like that is the very best!!!!

  6. Erin Ferry says:

    5 stars
    I’ve made this twice and it’s a hit in my house! I have 2 very picky eaters, but they like LOVE the entire meal. It’s easy to make after a long day and hits the spot!

    1. Lorie says:

      Love hearing this, Erin! This one is on repeat and has been here in our home for years. I love that it has become a winner for others to enjoy!

  7. Kelli L says:

    5 stars
    Just made this tonight for dinner and we were all impressed! I used asparagus instead of green beans and both my kids actually tried it! Will definitely be making it again!

    1. Lorie says:

      Yay! Happy to hear this, Kelli. One of our all time favorite dinners!

  8. Gretchen says:

    5 stars
    This was sooo good! I have been in such a cooking funk lately and this is just what I needed. Recipe was super easy to follow and perfect as is. Presentation was really beautiful. I felt so fancy pulling it out of the oven. Ha ha and it tasted delicious! Will make this again for sure.

    1. Lorie says:

      Yay!!! This makes me so happy. It’s been a hit in our home for YEARS. Glad you loved it too!

  9. Laura E says:

    5 stars
    Made this for dinner tonight and it was great! Will make again. It didn’t quite fit on one pan, and I had to use two- but I might’ve had too many potatoes.

    1. Lorie says:

      So happy you loved it! 2 pans is a great option so the potatoes can spread a bit more and get extra crispy. Thanks Laura!

  10. Linda says:

    5 stars
    This recipe is a keeper! Will definitely make it again. The chicken and veggies were so flavorful. I added cranberry sauce as a side. Thanks 😊

    1. Lorie says:

      Oh I love the addition of the cranberry sauce! So glad it was a hit for you!

    2. Crissy says:

      5 stars
      This was delicious, we loved the seasoning! I couldn’t fit any green beans on my sheet pan so I made peas instead! What a great dinner!

      1. Lorie says:

        So happy to hear this, Crissy! This is a family favorite for us. And peas are my favorite veggie so works for me!