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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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I made this using four chicken thighs since that’s what I had on hand, otherwise prepared as written. I put the chicken on a small grid, so the bottoms would get crispier. The flavor was excellent and everything cooked in the recommended time, with green beans still having a little crispness. The only difficulty I had was getting the parmesan mixture to adhere to the meat. I might try coating the chicken in a tiny bit of may next time before breading it, to see if that helps. Will definitely make this again.
Extremely tasty! My husband and I enjoyed 2 delicious dinners from making this one. I had potatoes, chicken breasts & green beans in the house. I searched for recipes listing those 3 ingredients and your recipe popped up first. Once I started prepping, I was confused about the order of ingredient listed, which didn’t match with the order of putting the potatoes & chicken on the sheet pan. Since I usually print up my own larger-print recipes, I changed it to listing the chicken first.
Definitely making this again!
If I make this with boneless, skinless chicken thighs do you recommend any changes?
Hi! Those will likely cook quicker than chicken breasts. I would say to check on them after 15 minutes and then every couple minutes after that.
My teenager has never liked chicken. Ever. Other kids were sucking down chicken nuggies in elementary school and she was turning up her nose and making gagging noises. That doesn’t stop me making chicken because my husband and I love it and it’s healthy. These days it’s not much of a battle with her because she’s older now and our compromise is dad and I only cook chicken once a week and all other meals are vegetarian or something we all like. I made this tonight expecting a resigned sigh and a slight negotiation that yes, it’s ok if she only chokes down half of a breast. I’m happy if she eats any chicken. She loves garlic and Parmesan and potatoes and green beans. I was shocked when she told me the chicken was actually good. She liked it (and LOVED the taters and green beans) and asked me to keep the recipe. I’m still not sure if she’s been replaced with a pod person, but the chicken-hater thought it was good. I can’t think of a better endorsement than that! Chicken-averse teenager approves!
This is the best comment ever, Heather. I love love love that your chicken hater found one she will actually eat!!!!
Instructions are terrible
Can you expand on that a bit? I am not sure what you mean exactly.
How many calories does one piece of this chicken have?
Hi! I am not exactly sure of that. You could plug in the chicken ingredients to a nutrition calculator to find out, my nutrition information is only an estimate through the recipe card software so it’s not as technical as others.
Delicious and easy recipe. Even the kids approved. Definitely will be making this again.
Kid approval for the WIN!
Hi! Thanks for the recipe. Can I omit the parmesan altogether? We have dairy issues in my family.
I apologize for the delay! You can omit it, it may be a touch less crispy when making the chicken so maybe up the amount of breadcrumbs if desired.
Can I freeze before cooking a couple of days ahead?
Hi! I have not tried to do that as of yet. I have only frozen after cooking so I’m not sure what the result would be. Sorry!
Can you comment on how your froze it and the best method to do this?
Hi! I have made little single serve meals by placing in a single layer, chicken, green beans and potatoes. Then freeze and grab for a simple one person meal. I have also frozen each separately, with a small container for the potatoes and green beans and then have wrapped the chicken in foil and added to a freezer safe container or plastic bag. Both have worked well!
Delicious! Chicken was juicy and crispy. We did asparagus instead of the green beans and that was very good too! Easy recipe and can’t wait to make it again
It was alright. The times and temps were good for the chicken and potatoes. Chicken was juicy and potatoes crispy (in a good way).
I did half the green beans under the chicken and half exposed. Half the green beans were undercooked, the over half overcooked a little. I’d probably use the instant pot or air fryer next time.