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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. 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:
- 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 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:
- 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
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!
Ingredients
For the Chicken:
- 1 1/2 lb chicken breast (about 3-4 pieces)
- 2 T olive oil
- 2 garlic cloves, minced
- 1/3 c grated parmesan
- 1/3 c breadcrumbs
- 1/2 tsp cracked pepper
- 1/2 – 3/4 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 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.
Did you enjoy this recipe? Have a question?Leave a comment below!
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Could I use chicken legs and thighs
Hi! The cook time for thighs and legs will be different and I have not tested them to date with this recipe. That said, you could cook the chicken on a separate pan and just keep an eye on them and then you can leave them in longer as needed. Hope that helps!
GREAT recipe! I have made it quite a few times and the potatoes are AMAZING as is everything else 🙂 A regular part of our weekly routine 🙂
Awesome to hear this!!
This recipe is fantastic! My family loved it!
So happy to hear this! It’s been a favorite in our family for years!!
Delicious, quick and easy. The trifecta for this working mom with 3 teens.
Oh wow—kid and mom approval?! Yes!
Hi ! I’m making this now. I don’t see in the instructions when to put the green beans on the pan and how long to cook them ?
Hi! It’s part of step 3. Basically with the chicken. Scroll down to the recipe card if you aren’t seeing it. Hope that helps!
Can you substitute broccoli for the green beans? Would the cook time be the same?
Hi! Yes you certainly can. I have had quite a few readers do so. It’s possible that the broccoli may be cooked up just slightly more quickly, but honestly it should be pretty close that you may not to adjust at all!
Can you use frozen green beans?
Hi! I have actually never tried frozen green beans so I’m not entirely sure how they would come out.
Had this for supper tonight and it was amazing! Chicken was so moist – I have never had baked chicken come out of the oven that moist before. Only thing I did differently was I used Kraft parmesan cheese (in the green shaker bottle) because that was all I had and it still turned out amazing! This recipe will definitely be in our monthly rotation!
Great to hear Tracy! And the parmesan that you used seems perfect to me! Glad you enjoyed this favorite of ours!
Normally I’m not a huge of sheet pan dinners. This was the exception. It was really full of flavor and everything cooked just right.
I breaded the chicken first, placed it on a rack and put it in the refrig. while I prepped the rest of the ingredients. Once it’s prepped this is a very quick dinner to make. And the chicken was moist and tender. I did pound the chicken breasts to make them more even so they would bake evenly. Starting the potatoes, adding the chicken then the green beans made everything finish at the same time with just the right tenderness and flavor. We will certainly make this often.
Karen, so so happy to hear this! And I agree, sheet pan dinners are hit or miss sometimes. This is our absolute favorite!
Have you ever used frozen chicken breast with this recipe? Wondering if I could cook frozen chicken a bit first, and then add the other items?
Hi! I have not used frozen chicken before. I imagine you could but not sure the exact timing of things. Let me know if you try it!